Step 1

Transfer the shrimp into a medium bowl. Add a dash of salt and ground black pepper and toss together. Set aside for now.

Step 2

Remove the core and seeds from the green and red bell peppers. Cut into medium-sized pieces.

Step 3

Chop the yellow onion into chunks about the same size as the bell peppers.

Step 4

Transfer the canned pineapple chunks into a small strainer, separating the juice. Reserve 3/4 cup (180 ml) pineapple juice for the next steps.

Step 5

To the 3/4 cup (180 ml) pineapple juice, add the rice vinegar, tomato paste, sugar and corn starch.

Step 6

Combine until the mixture is smooth.

Step 7

Heat a large wok over Medium High heat and when hot add vegetable oil. Add the minced garlic and stir-fry for 10 seconds.

Step 8

Add the chopped bell peppers and onions and stir-fry for 2 minutes. Add 1 Tbsp water to moisten the vegetables if needed.

Step 9

Add the shrimp and stir-fry until it just starts to turn pink, approximately 30 seconds.

Step 10

Add the soy sauce and oyster sauce and combine together.

Step 11

Add the pineapple chunks.

Step 12

Stir the sweet and sour sauce mixture again and then drizzle over the shrimp and vegetables. Toss together coating everything evenly in the sweet and sour sauce.

Step 13

Cook until the sauce bubbles and thickens, approximately 2-3 more minutes.

Step 14

Top with more freshly ground black pepper and the chopped green onions.

Step 15

Serve the Sweet and Sour Shrimp over hot rice for a delicious and hearty meal.

Step 16

Refrigerate any remaining portions and enjoy within the week.