Ingredients

1/2 cup of Sun-Maid dried pineapple

1 cup of Sun-Maid Natural Raisins

3 Tbsp. grape seed oil, divided

3 scallions, trimmed and sliced

1 Tbsp. ginger, peeled and minced

1 Tbsp. garlic, minced

1 3/4 tsp. black peppercorns, crushed

3 Tbsp. sweet soy sauce 

1 Tbsp. soy sauce

1 Tbsp. fresh lime juice

1/2 tsp. salt

12 large shrimp, peeled and deveined

1 jalapeno pepper, thinly sliced into rings with seeds left in

8 small sweet peppers, stems removed and cut in half lengthwise

1/2 large red onion, diced into 1/2 inch pieces

3 green onions, white and green parts roughly chopped

dash of fish sauce

cilantro (for garnish) 

Directions 

Soak pineapple in 1 cup of warm water for 10 mins.

On med-high heat, warm 1 Tbsp. oil in large saucepan. Add scallions, ginger, and garlic.

Cook until soft and golden.

Add peppercorns, both soy sauces, lime juice, fish sauce, raisins, and salt. Bring to a boil.

Reduce heat to med. for 2 mins. Transfer to blender. Purée until coarsely mixed.

Heat remaining oil in a wok on med-high heat.

Add red onion, sweet peppers, and pineapple.

Add shrimp, turning once until browned.

Discard wok oil. Add black pepper sauce and 2 Tbsp. water to shrimp in the wok.

Cook on med-high heat, stirring until shrimp is well coated.

Add jalapeño peppers and green onions prior to removing from heat.

Plate the stir-fry. Garnish with cilantro. Serve.