Sweet Chili Pineapple Shrimp
A quick and flavorful shrimp dish featuring sweet chili sauce and juicy pineapple, ready in under 20 minutes.
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.
Notes
To cut sodium, use low-sodium soy or reduce to 1 tablespoon and add a splash of water. Store cooled cooked shrimp in an airtight container for up to 3–4 days. You can freeze cooked shrimp for up to 2 months, but texture degrades slightly on thawing.