In a small bowl, whisk together the sauce ingredients: pineapple juice, low sodium soy sauce, low sodium chicken broth, hoisin sauce, and brown sugar. Set aside this flavorful mixture.
Place a large pan over medium-high heat and add the vegetable oil. Allow it to heat until shimmering.
Season the cleaned shrimp with salt and pepper, then add them to the hot oil in the pan. Be careful not to overcrowd the pan; if necessary, cook the shrimp in batches to ensure they sear nicely.
Cook the shrimp for about 6 to 8 minutes, stirring occasionally until they are fully cooked and no longer pink. Once done, remove them from the pan and place them on a plate.
Next, add the diced red bell pepper and pineapple to the same pan. Sauté for 4 to 5 minutes, stirring occasionally, until they are tender.
Add the minced ginger and garlic to the pan and cook for an additional 30 seconds, allowing the flavors to meld.
Stir the sauce mixture you prepared earlier into the pan and bring it to a simmer. This step is crucial for developing the dish's overall flavor.
In a small bowl, mix the cornstarch with 1 tablespoon of cold water until smooth. Then, add this mixture to the pan, stirring to combine. Allow this to come to a boil and cook for about 1 minute until the sauce has thickened slightly.
Finally, return the cooked shrimp to the pan, tossing them to ensure they are evenly coated in the sauce. This is where all those lovely flavors come together!
Serve the Pineapple Shrimp over a bed of rice and sprinkle with sesame seeds and sliced green onions before enjoying your meal with family and friends.
