Sweet & Sour Pineapple Shrimp

1 lb large shrimp (16 - 20 size)            

2 cups fresh pineapple, cubed

1 tsp kosher salt

2 Tbsp soy sauce

2 Tbsp vegetable oil

2 1/2 cups pineapple juice

1/2 cup Thai sweet red chili sauce

1 cup baby spinach, sliced

2 mini seedless cucumbers, thinly sliced

1/2 red onion, thinly sliced

1/2 cup salted roasted peanuts, chopped

Lime wedges for serving

12 oz rice noodles (prepared according to package directions)

Prepare your rice noodles according to package directions.  Drain, divide among four bowls, and set aside.

Peel and devein your shrimp and remove tails.  Toss shrimp and pineapple in a large bowl and season with salt.  Add soy sauce and stir to coat.  

Slice your cucumbers and red onion and set aside in separate bowls for serving later.

Coarsely chop your peanuts and set aside for serving later.

Heat oil in a large skillet over medium-high heat.  Place the pineapple in the skillet and cook 5 - 6 minutes, stirring often.  You want it well browned on all sides.  Remove the pineapple from the skillet and set it aside.  Add the shrimp to the same skillet and cook 3 - 4  minutes until opaque.  Transfer them to the plate with the pineapple.  

Cook pineapple juice and chili sauce in the same skillet over medium-high heat.  Simmer until it is reduced by half  and is almost syrupy (approx 12 - 16 minutes).  Remove from the heat and stir in the pineapple, shrimp and spinach.  

Spoon pineapple and shrimp mixture over your noodle bowls and drizzle with extra sauce.  

Top with cucumbers, onions, peanuts and lime wedges as desired.