I learned this sweet chili pineapple shrimp on a busy weeknight when I needed something fast, bright, and dinner-table friendly. It’s a sticky, sweet-and-spicy skillet shrimp tossed with juicy pineapple chunks and a simple sauce — ready in under 20 minutes and perfect when you want big flavor without fuss. Serve it over rice or tuck it into lettuce wraps for an easy crowd-pleaser. Pairing idea: it also goes surprisingly well beside a warm pineapple casserole for a holiday twist (https://savorousrecipe.com/pineapple-casserole-recipe/).
Why you’ll love this dish
This recipe hits the sweet, spicy, and savory notes in one pan. It’s fast, low-cost, and fuss-free — ideal for weeknights, casual dinners, or when you want something bright for guests. The sweet chili sauce gives a sticky glaze while soy sauce adds depth; pineapple brings fresh acidity and texture so every bite pops.
“A perfect weeknight winner — fast, colorful, and the kind of dish everyone reaches for seconds of.” — a quick diner review
If you enjoy contrasting sweet heat in other dishes, you might like pairing similar flavor profiles with a peanut-based sauce such as a peanut butter chili to keep the menu interesting (https://savorousrecipe.com/peanut-butter-chili/).
Preparing Sweet Chili Pineapple Shrimp
Quick overview so you know what’s coming. You’ll marinate briefly, then sear the shrimp and pineapple over high heat so they caramelize and stay juicy. Total active cook time is about 4–6 minutes on the stove; add 15 minutes for a short marinate. Expect a sticky, glossy finish that clings to the shrimp.
- Marinate: combine shrimp, sauce, garlic, and ginger for 15 minutes.
- Sear: hot skillet, a splash of oil, cook until shrimp turn pink (4–5 minutes).
- Finish: garnish with green onions and serve immediately.
What you’ll need
- 1 lb shrimp, peeled and deveined (medium or large; tail-on or off is fine)
- 1 cup pineapple chunks (fresh is best; canned works—see notes)
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce (use low-sodium or tamari for gluten-free)
- 1 tablespoon olive oil (or neutral oil with high smoke point)
- 2 cloves garlic, minced
- 1/2 teaspoon fresh ginger, grated (or 1/4 tsp ground ginger)
- Green onions, sliced for garnish
Notes and substitutions:
- Canned pineapple: drain well to avoid diluting the sauce.
- For a heartier plate, roast or pan-fry cubed Murasaki sweet potatoes as a base to soak up the sauce (try this roasted sweet potato method: https://savorousrecipe.com/murasaki-sweet-potatoes-the-delicious-superfood-you-need/).
- To cut sodium, use low-sodium soy or reduce to 1 tablespoon and add a splash of water.
Step-by-step instructions
- In a medium bowl combine shrimp, pineapple, sweet chili sauce, soy sauce, minced garlic, and grated ginger. Toss until everything is coated. Marinate in the fridge for about 15 minutes. (Do not leave raw shrimp in marinade at room temperature.)
- Heat a large skillet or wok over medium-high heat. Add the olive oil and swirl to coat.
- Add the marinated shrimp and pineapple to the hot skillet in a single layer. Let everything sizzle — don’t crowd the pan. Cook, stirring once or twice, about 4–5 minutes until shrimp are opaque and pink and pineapple pieces are caramelized at the edges.
- Remove from heat. Taste and adjust: a squeeze of lime or a pinch of flaky salt can elevate the finish.
- Transfer to a serving platter and sprinkle with sliced green onions. Serve hot.
Quick safety note: cook shrimp until the flesh is opaque and slightly firm. Overcooking turns shrimp rubbery, so aim for just done.
How to plate and pair
Serve this over steamed jasmine or brown rice for a classic bowl. For lighter eats, pile into butter lettuce leaves or soft tortillas for shrimp tacos. For a dinner party surf-and-turf vibe, offer alongside grilled steaks or even a smoky burger — guests love alternating bites with a sweet-savory smash like this mushroom swiss jam burger with bacon (https://savorousrecipe.com/mushroom-swiss-jam-burger-with-bacon-a-sweet-savory-delight/). Finish with extra green onions, a lime wedge, and a scattering of sesame seeds.
Storage and reheating tips
- Fridge: Store cooled cooked shrimp in an airtight container for up to 3–4 days.
- Freezer: You can freeze cooked shrimp in a sealed container for up to 2 months, but texture degrades slightly on thawing.
- Reheating: Gently reheat in a skillet over low-medium heat until warmed through. Add a splash of water or broth to loosen the sauce. Avoid microwaving for long periods — that can make shrimp rubbery.
- Marinating safety: Always marinate raw shrimp in the refrigerator. Don’t reuse marinade that held raw shrimp unless you boil it for at least 1–2 minutes.
Pro chef tips
- Pat the shrimp dry before marinating. A little surface dryness helps them sear instead of steaming.
- Use a very hot pan. High heat creates quick caramelization on the pineapple and a glossy glaze on the shrimp.
- Don’t over-marinate: 15–30 minutes is enough. Acid-heavy marinades (citrus/vinegar) can “cook” and toughen shrimp if left too long.
- If you want charred pineapple flavor without extra sweetness, briefly grill the pineapple chunks before tossing them into the pan.
- Add fresh herbs like cilantro at the end for brightness, not during cooking — heat dulls fresh herb flavor.
Creative twists
- Grill skewers: thread shrimp and pineapple on skewers, brush with the sauce, and grill for 2–3 minutes per side.
- Make it spicy: stir in a teaspoon of sriracha or crushed red pepper flakes.
- Coconut twist: add 2 tbsp coconut milk to the sauce for a creamier finish and tropical note.
- Vegetarian swap: replace shrimp with extra-firm tofu or king oyster mushrooms; press tofu first and sear until golden.
- Taco style: chop cooked shrimp and pineapple, then fold into small tortillas with slaw and lime crema.
Your questions answered
Q: Can I use frozen shrimp?
A: Yes. Thaw in the fridge overnight or under cold running water for faster thawing. Pat dry before marinating to ensure proper sear.
Q: Can I make this ahead?
A: You can mix the sauce and prep pineapple and aromatics ahead. Marinate shrimp up to 30 minutes before cooking. Cooked shrimp can be prepared a few hours ahead and reheated gently.
Q: Is canned pineapple ok?
A: Yes — drain it well so the sauce doesn’t become watery. Fresh pineapple will caramelize better and taste brighter.
Q: How do I make it gluten-free?
A: Use tamari or a certified gluten-free soy sauce in place of regular soy sauce.
Q: Can I reuse the leftover marinade as a sauce?
A: Only if you bring it to a rolling boil for at least 1–2 minutes to kill any bacteria from the raw shrimp.
Conclusion
If you like fast, fragrant dinner recipes with bright tropical notes, this sweet chili pineapple shrimp is a keeper — quick to prep, bold in flavor, and endlessly adaptable. For more pineapple-and-shrimp inspiration and similar stir-fry ideas, try this Sweet and Spicy Pineapple Shrimp Stir Fry recipe from Barefeet in the Kitchen (https://barefeetinthekitchen.com/pineapple-bbq-shrimp-recipe/) or a different pineapple-garlic take at The Salty Marshmallow (https://thesaltymarshmallow.com/pineapple-garlic-sweet-chili-shrimp/). Give it a go and tweak the heat and sweetness until it’s your perfect weeknight hit.
Sweet Chili Pineapple Shrimp
Ingredients
Main Ingredients
- 1 lb shrimp, peeled and deveined medium or large; tail-on or off is fine
- 1 cup pineapple chunks fresh is best; canned works (drain well)
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce use low-sodium or tamari for gluten-free
- 1 tablespoon olive oil or neutral oil with high smoke point
- 2 cloves garlic, minced
- 1/2 teaspoon fresh ginger, grated or 1/4 tsp ground ginger
Garnish
- to taste green onions, sliced for garnish
Instructions
Preparation
- In a medium bowl combine shrimp, pineapple, sweet chili sauce, soy sauce, minced garlic, and grated ginger. Toss until everything is coated.
- Marinate in the fridge for about 15 minutes.
Cooking
- Heat a large skillet or wok over medium-high heat. Add the olive oil and swirl to coat.
- Add the marinated shrimp and pineapple to the hot skillet in a single layer. Cook, stirring once or twice, about 4–5 minutes until shrimp are opaque and pink and pineapple pieces are caramelized at the edges.
- Remove from heat. Taste and adjust with a squeeze of lime or a pinch of flaky salt if desired.
- Transfer to a serving platter and sprinkle with sliced green onions. Serve hot.