Teriyaki Pineapple Shrimp with Bell Pepper Noodles

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Teriyaki Pineapple Shrimp with Bell Pepper Noodles

Teriyaki Pineapple Shrimp with Bell Pepper Noodles

I’m all about cooking with fruit in the summertime. It makes me feel like I’m in the Caribbean or somewhere in the sunshine, sipping on coconuts.

Monday, I made a ceviche with grapefruit. Last night, I made mahi-mahi with a mango-avocado salsa.

Today, I make teriyaki shrimp with pineapple. And how colorful is this dish? Now that’s called “eating the rainbow.”

Teriyaki Pineapple Shrimp with Bell Pepper Noodles

This teriyaki recipe is perfect for this dish, because the sweetness of the orange and honey bring out the flavors in the pineapple and make each bite satisfyingly sweet and savory.

A drizzle of sesame oil goes a long way in Asian-inspired recipes, and alongside the coconut oil, the pineapple and shrimp go together like peanut butter and jelly.

A quick note about the recipe. In the directions, I say to use two disc-shaped slices of pineapple. This is what I mean:

Teriyaki Pineapple Shrimp with Bell Pepper Noodles

If you haven’t seen me spiralize bell peppers yet (I saw a lot of questions on Instagram), check out this video:

Speaking of my YouTube channel, I’ve been on a bit of a hiatus lately, thanks to the wedding planning ramping up, the honeymoon and now, trying to reorganize myself to take this next exciting step forward with Inspiralized (more to come.)

Teriyaki Pineapple Shrimp with Bell Pepper Noodles

If you have any video requests, please let me know in the comments below. I was thinking of doing a grocery shop haul, since I did one on Periscope yesterday and it was a lot of fun. To follow me on Periscope, follow me on Twitter to be alerted when I go live OR download the Periscope App on your phone (it’s free, of course) and search for “Inspiralized” and follow us.

Or, to simply watch yesterday’s Periscope video, click here. #nerdalert

Teriyaki Pineapple Shrimp with Bell Pepper Noodles

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 13 points


Teriyaki Pineapple Shrimp with Bell Pepper Noodles

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 2


  • 1/2 pound medium shrimp defrosted, deveined, shells removed
  • 2 medium red bell peppers
  • salt and pepper to taste
  • 1/2 tablespoon extra virgin olive oil
  • 1/2 tablespoon coconut oil
  • 2 disc-shaped slices of pineapple about 1/4 inch thick
  • 1/2 cup diced scallions
  • 1 teaspoon white sesame seeds to garnish
  • For the teriyaki sauce:
  • 1/4 cup soy sauce or coconut aminos or tamari
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon freshly grated ginger
  • 1 garlic clove pressed and minced
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1/4 cup freshly squeezed orange juice
  • 1 teaspoon sriracha/hot sauce or a pinch of red pepper flakes


  • Mix together all of the ingredients for the teriyaki sauce into a medium mixing bowl and add in the shrimp. Cover and place in the refrigerator.
  • Spiralize the bell pepper, using Blade A. Trim the noodles with kitchen shears and set aside.
  • Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the bell peppers and season with salt and pepper. Cook, tossing occasionally, or until bell pepper noodles are softened and cooked to al dente or your preference. Set aside.
  • Place a grill pan over medium-high heat (or just use the same skillet, if you don’t have a grill pan) and then add in the coconut oil. Let coconut oil melt and then add in the pineapple. Cook for 1 minute, flip over and cook another 1 minute or until pineapple is warmed through. Set aside on a cutting board.
  • Add in the marinated shrimp along with 1 tablespoon of extra marinade (leave the rest of the leftover marinade in the bowl) and cook for 2 minutes, flip and cook another 2-3 minutes or until opaque. When done cooking, pour over about 1 tablespoon of the marinade and let sizzle.
  • While shrimp cooks, slice the pineapple into bite-sized chunks.
  • When shrimp is done, set aside onto a plate and then add in the pineapple, bell pepper noodles, about 2 tablespoons of the leftover marinade and half of the scallions. Toss together to combine flavors.
  • Divide the bell peppers into bowls and top with shrimp and remaining scallions. Garnish with sesame seeds.


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H says:
This sounds AMAZING! Perfect for summer. I will have to track down some coconut oil as I've not seen it in my local supermarket (I'm in the UK). Sounds yummy though! I also had trouble tracking down coconut flour in another of your recipes... you're so lucky to have so many amazing ingredients available to you! Also... voted again ;-) WHEN you win, will you put your commercial on your blog for your non-US followers to see?!
Katy says:
Coconut oil is pretty widely available now in the UK! You can get it in sainsbury's , waitrose, online at ocado or amazon and Holland and Barrett stock it as well! Hope this helps x
sharon zack says:
hi, not a fan of peppers, any color. Any suggested substitutes? Thank you.
Nicole says:
Zucchini is always delicious with shrimp and soy sauce based sauces!
Tarin says:
This looks great, but quick question. I thought using leftover marinade was a no-no because of concerns with contamination/food poisoning. It definitely is for chicken, is shrimp any different? Thanks!
Sarah says:
I was wondering about this too-would love to hear the answer :)
Jazz says:
Hi! It shouldn't be a problem to use left over marinade if you heat it through like the recipe requires. The heat kills off the bacteria from the raw shrimp. Greetings from Germany, Jazz
Anonymous says:
Thanks, Jazz. Just asking because the last step says to plate then add and additional 2 T of the marinade.
Amber says:
I would just add the 2tbs marinade in before taking it out to put on a plate and cook it for another minute or so
Tammy says:
Making this dish tonight! Can't wait :)
Nita says:
I made this today and it was delicious! I have been eating your inspiralized meals all week and my 11 year old daughter and I love them! I've even gotten my husband to eat spiralized meals and he requested a zoodle salad with his lunch ,which is a big deal !
Ali Maffucci says:
So happy to hear it!
[…] Southwestern Salad with Avocado Dressing Eggplant “Meatballs” Teriyaki Pineapple Shrimp with Bell Pepper Noodles Zucchini Chicken […]
Julie says:
This is a keeper. I added all the marinade and a bunch of chard cut in ribbons. And next time I will add more pineapple.

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air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas

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~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

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do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas

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safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you