The first time I cooked this dish, I was standing in a tiny beach house kitchen, windows open to the salty breeze, and my grandkids running in and out with sand still clinging to their feet. We’d spent the day building sandcastles, and I wanted something light yet comforting for dinner—something that didn’t take long but still felt special.
I had a bowl of fresh pineapple from the morning market, a bag of shrimp I’d bought from a local fisherman, and a bottle of sweet chili sauce tucked in my travel pantry.
That’s how this recipe came to life—a quick toss of shrimp and pineapple in a skillet, a drizzle of sauce, and dinner was ready before the sun even finished setting. The aroma of garlic and ginger mingling with the sweetness of pineapple filled the little house, and everyone gathered around with their plates, chatting and smiling. It reminded me that simple meals, made with love and shared with family, can taste every bit as good as anything fancy.
These days, I make this dish when I need something cheerful on the table. The balance of sweet, spicy, and savory flavors never fails to lift my mood. It’s bright, fast, and full of summer energy—perfect for busy weeknights or lazy weekends.
Short Description
A quick and flavorful stir-fry that combines juicy shrimp, fresh pineapple, and a zesty sweet chili glaze for a meal that’s as colorful as it is delicious.
Key Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup fresh pineapple, cut into bite-sized chunks
- ½ cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
Tools Needed
- Large skillet or wok
- Mixing bowls
- Cutting board and knife
- Tongs or spatula
Cooking Instructions
Step 1: Marinate the Shrimp
In a bowl, combine shrimp, sweet chili sauce, soy sauce, garlic, and ginger. Toss well so the shrimp are evenly coated. Cover and refrigerate for 15–30 minutes to let the flavors soak in.
Step 2: Prepare the Pineapple
Cut the pineapple into small chunks if you haven’t already. Drain well if using canned pineapple—extra liquid can make the sauce watery later.
Step 3: Cook the Shrimp
Heat olive oil in a large skillet over medium-high heat. Add the marinated shrimp and cook for 2–3 minutes per side until they turn pink and opaque. Avoid overcooking—shrimp can become rubbery quickly.
Step 4: Combine Ingredients
Add the pineapple chunks to the skillet and stir gently to coat in the sauce. Cook for another 2–3 minutes until everything is heated through and slightly caramelized. Taste and season with salt and pepper if needed.
Step 5: Serve Hot
Transfer to a serving plate and enjoy immediately while the shrimp are juicy and the sauce glossy.
Why You’ll Love This Recipe
Bright, Balanced Flavors: Sweet, spicy, and tangy in one bite.
Quick and Easy: Ready in under 30 minutes with minimal prep.
Healthy and Light: High in protein, low in fat, and full of fresh ingredients.
Family-Friendly: A dish that pleases both adults and kids alike.
Perfect Anytime: Works as a main dish, appetizer, or even a party platter.
Mistakes to Avoid & Solutions
Overcooking the Shrimp: Cook only until pink and opaque. If unsure, remove from heat early—residual heat finishes the job.
Watery Sauce: Drain canned pineapple thoroughly before adding it to prevent excess moisture.
Skipping the Marination: Even a quick 15-minute marinate deepens flavor and improves texture.
Crowding the Pan: Cook shrimp in batches if your skillet is small to ensure proper searing.
Too Sweet or Too Salty: Balance with a squeeze of lime juice or a touch more soy sauce, depending on your taste.
Serving and Pairing Suggestions
Serve over steamed jasmine rice or coconut rice for a complete meal.
Pair with a side of sautéed vegetables or a crisp cucumber salad.
For a lighter touch, spoon it over lettuce cups for a tropical twist.
Complements well with iced tea, sparkling water with lime, or chilled white wine.
Storage and Reheating Tips
Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a skillet over low heat until warm. Avoid microwaving too long—it can make the shrimp tough.
Freezing: Not recommended, as the pineapple and shrimp texture can change after thawing.
FAQs
1. Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before marinating to avoid excess water.
2. What can I substitute for sweet chili sauce?
Try mixing honey with a bit of sriracha and soy sauce—it’s a quick homemade version.
3. Can I grill the shrimp instead of pan-cooking?
Absolutely! Thread the marinated shrimp and pineapple onto skewers and grill for 2–3 minutes per side.
4. How do I make it less spicy?
Use less sweet chili sauce or mix in a spoonful of honey to mellow the heat.
5. What can I serve this with for a crowd?
It’s great alongside fried rice, noodles, or even tropical fruit salsa.
Tips & Tricks
Marinate the shrimp ahead of time for deeper flavor.
Use fresh pineapple whenever possible—it caramelizes beautifully.
Garnish with chopped cilantro or green onions for freshness.
Add a splash of lime juice right before serving to brighten the flavors.
Want more texture? Sprinkle toasted sesame seeds on top.
Recipe Variations
Spicy Mango Shrimp: Replace pineapple with diced mango and add a pinch of red pepper flakes.
Coconut Chili Shrimp: Add ¼ cup coconut milk after cooking for a creamier sauce.
Vegetable Boost: Toss in bell peppers, snap peas, or carrots for extra crunch and color.
Tropical Skewers: Alternate shrimp and pineapple on skewers, then grill for a smoky flavor.
Garlic Honey Shrimp: Swap sweet chili sauce for honey and extra garlic for a gentler sweetness.
Final Thoughts
Cooking this dish always feels like bottling sunshine. The sweet pineapple and chili sauce dance together in a way that makes me smile, no matter the season.
I often serve it when the family gathers on the porch—everyone passing around bowls of rice, talking over each other, laughing between bites. There’s a simple joy in meals like this, the kind that connects generations without needing many words.
Sweet Chili Pineapple Shrimp
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 cup fresh pineapple cut into bite-sized chunks
- ½ cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- Salt and pepper to taste
Instructions
- Combine shrimp, sweet chili sauce, soy sauce, garlic, and ginger in a bowl, then refrigerate for 15–30 minutes to marinate.
- Cut pineapple into small chunks and drain well if using canned.
- Heat olive oil in a skillet over medium-high heat, add shrimp, and cook 2–3 minutes per side until pink and opaque.
- Add pineapple, toss to coat, and cook 2–3 minutes more until warmed through and slightly caramelized.
- Season with salt and pepper, then serve hot while the shrimp are juicy and the sauce glossy.
