Chili Pineapple Shrimp made its way to the table on a warm Friday evening when we had just come back from the town’s spring fair. My grandson had won a tiny stuffed frog, my neighbor brought over half of a ripe pineapple she didn’t want to waste
And the house smelled faintly of cotton candy and sunscreen. I needed dinner to come together fast but it had to feel just as festive as the day had been.
With shrimp thawing in the sink and music playing in the background, I tossed together a quick marinade using sweet chili sauce, soy, garlic, and a bit of ginger. The pineapple was golden and fragrant just soft enough to dice easily.
As the shrimp hit the skillet, the kitchen filled with a sticky-sweet, slightly smoky aroma. My husband peeked over the counter, already holding a plate, and asked if this dish had a name yet.
We sat outside with bowls of Chili Pineapple Shrimp and cold lemonade while the sun dipped behind the neighbor’s oak tree. The shrimp were glossy, just a little caramelized on the edges
And the warm pineapple bursts were everything I wanted in a quick, flavorful dinner. There was no big occasion but this dish made the evening feel like one anyway.
Short Description
Chili Pineapple Shrimp is a quick, bold stir-fry of tender shrimp and juicy pineapple tossed in a sweet chili garlic sauce. It’s flavorful, vibrant, and perfect for weeknight dinners or casual gatherings.
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 garlic cloves, minced
- 1 teaspoon grated ginger
- Salt and pepper, to taste
Tools Needed
- Mixing bowl
- Large skillet
- Cutting board and knife
- Measuring spoons
- Tongs or spatula
Cooking Instructions
Step 1: Marinate the Shrimp
In a bowl, combine shrimp, sweet chili sauce, soy sauce, garlic, and ginger. Toss until well coated. Cover and refrigerate for 15 to 30 minutes for the flavors to absorb.
Step 2: Prepare the Pineapple
Cut fresh pineapple into bite-sized chunks. If using canned, be sure to drain well to avoid extra moisture in the skillet.
Step 3: Cook the Shrimp
Heat olive oil in a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2 to 3 minutes per side until pink and slightly golden. Avoid overcooking.
Step 4: Combine with Pineapple
Add pineapple chunks to the skillet and stir gently. Cook for 2 to 3 minutes until warmed through and coated in sauce. Remove from heat and serve immediately.
Why You’ll Love This Recipe
Ready in under 30 minutes
Sweet, spicy, and savory all in one bite
Naturally gluten-free (if using gluten-free soy sauce)
No baking or boiling—just one skillet
Great way to use fresh or leftover pineapple
Easily doubled for a crowd
Kid-friendly and fun to eat
Mistakes to Avoid & Solutions
Over-marinating the Shrimp
Too long in the marinade can make shrimp mushy or overly salty.
Solution: Marinate for 15 to 30 minutes max. No longer than an hour.
Overcooking the Shrimp
Shrimp become rubbery if cooked too long.
Solution: Cook just until pink and opaque, about 2–3 minutes per side.
Using Watery Pineapple
Canned pineapple with extra juice can make the dish soggy.
Solution: Drain pineapple thoroughly and pat dry if needed.
Crowding the Skillet
Too many shrimp in one pan will steam instead of sear.
Solution: Cook in batches if necessary to maintain high heat.
Skipping the Resting Time After Cooking
Jumping to serve immediately can make the sauce too runny.
Solution: Let it sit for 2 minutes off heat for flavors to settle.
Serving and Pairing Suggestions
Serve over jasmine rice or coconut rice
Pair with steamed broccoli or sugar snap peas
Wrap in lettuce cups for a low-carb option
Add to tacos with slaw and lime crema
Enjoy with iced tea, lemonade, or a chilled white wine
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge up to 2 days
Reheat in a skillet over low heat for best texture
Avoid microwaving, which can overcook the shrimp
Not recommended for freezing due to pineapple’s water content
Stir gently when reheating to avoid breaking shrimp
FAQs
1. Can I use frozen shrimp?
Yes, just thaw and pat dry before marinating.
2. Is canned pineapple okay?
Yes, as long as it’s drained well. Fresh will give the best flavor and texture.
3. Can I make this spicier?
Add red pepper flakes or a teaspoon of sriracha to the marinade.
4. What type of sweet chili sauce works best?
Thai-style bottled sweet chili sauce is ideal—look for a balance of heat and sweetness.
5. Can I use other proteins?
Yes, diced chicken breast or tofu are great alternatives.
Tips & Tricks
Use a nonstick skillet for easier cleanup
Add lime zest for brightness right before serving
Garnish with cilantro or green onions for color
For more texture, toss in roasted cashews or peanuts
Make it saucier by doubling the marinade ingredients and simmering briefly
Recipe Variations
Tropical Chicken Chili Stir-Fry
Swap shrimp for chicken breast and add diced mango with the pineapple.
Pineapple Shrimp Tacos
Serve shrimp and pineapple in tortillas with slaw and a drizzle of yogurt-lime sauce.
Garlic Pineapple Shrimp Bowls
Serve over brown rice with roasted veggies and avocado.
Spicy Pineapple Shrimp Skewers
Thread shrimp and pineapple onto skewers and grill for 2–3 minutes per side.
Pineapple Chili Noodles
Serve over rice noodles with extra sauce and steamed bok choy.
Final Thoughts
Chili Pineapple Shrimp turned a simple Friday night into something that felt just a bit more special. The balance of sweet and savory, the little kick of heat, and the juicy bursts of pineapple made every bite sing. It didn’t need a long prep or any fancy sides just a skillet and a quiet moment to enjoy it with the people I love.
Meals like this are often the ones we come back to. They’re easy, they’re flexible, and they carry the kind of warmth that’s not just from the heat of the chili, but from the comfort of having something that always works. Chili Pineapple Shrimp is exactly that colorful, flavorful, and always welcome at the table.
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 garlic cloves minced
- 1 teaspoon grated ginger
- Salt and pepper to taste
Instructions
- Marinate shrimp with sweet chili sauce, soy sauce, garlic, and ginger for 15–30 minutes in the fridge.
- Cut pineapple into bite-sized chunks; drain well if using canned.
- Heat olive oil in a skillet, cook shrimp 2–3 minutes per side until pink and golden.
- Add pineapple, stir gently, cook 2–3 minutes until heated through and coated in sauce.
