Directions

1. Cut bell pepper into 1-inch pieces. Cut pineapple into 1-inch cubes if the pre-cut pieces are larger. Peel ginger and grate until you have about 1/2 tsp. Slice scallions into 1/4-inch-thick pieces, separating out the white and light green stalks and darker green tops. Set ingredients aside.
2. In a medium bowl, stir together cornstarch, soy sauce, sesame oil, and salt until cornstarch is fully dissolved. Dry shrimp with paper towels, then add them to the soy sauce mixture and turn to coat. Let shrimp stand at room temperature for 5 minutes.
3. Heat a large frying pan or wok over medium-high heat until a bead of water sizzles and evaporates on contact. Add 1 Tbsp. grapeseed oil and swirl to coat the pan bottom. Add the shrimp and cook, stirring often, until they’re pink all around the outside and cooked through, about 3 minutes. With a slotted spoon, transfer shrimp to a plate.
4. Add remaining 1 Tbsp. grapeseed oil to the pan and swirl to coat. Then add bell pepper, pineapple, ginger, and the white and light green part of the scallions. Cook, stirring often, until pineapple and bell pepper start to soften, 1-2 minutes.
5. Return shrimp to the pan. Add hoisin sauce and orange juice and cook, stirring, until the sauce bubbles and thickens and the shrimp are reheated, about 1 minute. Transfer to a serving bowl or platter and sprinkle with dark green scallion tops and sesame seeds.