Step 1

Mix cornstarch and cold water together, and set aside.

Step 2

Put all the other teriyaki sauce ingredients in a heavy bottom sauce pan, and bring to a simmer over medium heat. Add cornstarch and water to the sauce pan once everything else is combined.

Step 3

Cook 5-10 minutes, letting the sauce reduce and thicken, stirring occasionally. Once desired thickness is reached, remove from heat, and set aside.

Step 4

Clean and devein shrimp, pat them dry. Slice vegetables, so everything is ready to go, as this process goes quickly.

Step 5

Heat a wok or large skillet over high heat.

Step 6

Once hot, add 1 tablespoon of canola oil.

Step 7

Add the shrimp to the pan, do not overlap them. Let them cook for 30 seconds. Flip, and cook an additional 30 seconds.

Step 8

Remove the shrimp from the pan, and set aside, they are not cooked through yet.

Step 9

To the same pan, add the remaining canola oil, onions, and bell peppers, and stir fry for 1-2 minutes until crisp tender.

Step 10

Add the Dole Fridge Pack Pineapple Chunks in 100% Pineapple Juice, shrimp, snow peas, and teriyaki sauce to the pan, and stir it all together to coat everything in the teriyaki sauce.

Step 11

Stir fry for about 3-4 minutes until everything is heated through and shrimp are fully cooked.

Step 12

Garnish with toasted sesame seeds and serve over rice.