Step 1

Whisk together honey, rice vinegar, soy sauce, tomato paste, and pineapple juice and a medium bowl.

Step 2

Whisk together cornstarch and water in a small bowl.

Step 3

Dry shrimp with paper towels. Combine shrimp with salt and pepper in a medium bowl.

Step 4

Heat a wok or large saute pan over medium-high heat. Add 1 tablespoon vegetable oil and sesame oil.

Step 5

Once the oil is hot add the shrimp in a single layer, do not move for 1 minute. Stir and cook another 30 seconds. Transfer cooked shrimp to a clean plate.

Step 6

Add 1 tablespoon of vegetable oil to the pan, once hot add the bell pepper and zucchini. Stir-fry for 2 minutes.

Step 7

Add in the garlic and ginger, stir-fry for 30 seconds.

Step 8

Add in the pineapple and stir-fry for 30 seconds.

Step 9

Pour in the sweet and sour sauce, stir and cook until simmering, 2 minutes.

Step 10

Whisk the cornstarch mixture and then gradually add it to the center of the pan. Stir constantly until the sauce is thickened, 30 seconds.

Step 11

Add the cooked shrimp, stir to combine and cook until shrimp are warmed through, 2 minutes.

Step 12

Serve sweet and sour shrimp garnished with green onions and sesame seeds.