Pineapple Shrimp

An unapologetically vintage sweet-and-sour that leans on pantry shortcuts: canned pineapple chunks with their syrup, chopped dill pickles, and a splash of Chinese pickle brine. The combination sounds odd and tastes right, the pickles brightening the syrupy pineapple sweetness into something tangy and clingy.

Cornstarch slurried in cold water is the move that keeps the sauce glossy instead of pasty. Dissolve it fully before it hits the hot pan, otherwise you get lumps you’ll never whisk out. Once the pineapple syrup and pickle juice simmer together, the slurry goes in and the sauce turns from cloudy to clear almost instantly, a classic Chinese-American thickening technique.

Pre-cooked shrimp only need to warm through at the end, any longer on heat and they go rubbery. Ladle over hot steamed rice to catch every drop of the sweet-sour glaze.

Kitchen Tips

• Stir constantly once the cornstarch goes in, it thickens fast and scorches if it sits.
• Use pineapple chunks in 100% juice for less sweetness, or in syrup for the authentic retro version.
• If cooking raw shrimp instead, saute just until pink (2 to 3 minutes) before adding to the sauce.
• Taste before adding all the salt, pickle brine brings plenty.

Variations

• Add a tablespoon of soy sauce and a teaspoon of fresh ginger for a deeper Chinese-American spin.
• Swap shrimp for chunks of cooked chicken or pork.
• Finish with sliced green onions and a drizzle of toasted sesame oil.