This Sweet Chili Pineapple Shrimp recipe is a bright, quick weeknight dish with sticky-sweet heat, juicy pineapple pops, and tender shrimp that cook in minutes. The sauce is glossy and slightly spicy, the shrimp turn pink and snappy, and the pineapple adds a fresh, tropical tang that balances the chili. If you like bold shrimp flavors, try this version or compare techniques with a favorite crispy option like crispy air-fryer bang bang shrimp for another quick shrimp idea.
Recipe Information
- Prep Time: 25 minutes (includes 15-minute marinate)
- Cook Time: 6 minutes
- Total Time: 31 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 of 4):
- Calories per serving: 260 kcal
- Protein: 27 g
- Carbohydrates: 17 g
- Fat: 7 g
- Fiber: 1 g
- Sugar: 13 g
- Sodium: 670 mg
Why Make This Sweet Chili Pineapple Shrimp
This recipe is fast, flavorful, and perfect for busy nights. It combines sweet chili sauce and soy for a sticky glaze, garlic for aroma, and fresh pineapple for acidity and texture. The shrimp cook quickly, so you get a restaurant-style dish with minimal effort. It’s colorful, smells great while cooking, and delivers a balance of sweet, savory, and a touch of heat that pleases most crowds.
How to Make Sweet Chili Pineapple Shrimp
You’ll marinate briefly, sauté the shrimp until just cooked, then add pineapple to warm through. The whole process keeps textures bright: tender shrimp, soft warm pineapple, and a glossy sauce coating everything.
Ingredients:
- 1 pound shrimp, peeled and deveined
- 1 cup fresh pineapple, diced
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon green onions, chopped
- Salt and pepper to taste
Directions:
Step 1: Preparation
In a bowl, mix the sweet chili sauce, soy sauce, and minced garlic until combined. Pat the shrimp dry with paper towels, then add the shrimp to the bowl and toss to coat evenly. Let the shrimp marinate for 15 minutes. Drying the shrimp first helps the sauce adhere and promotes even cooking.
Step 2: Mixing
After marinating, give the shrimp one more quick toss so the sauce distributes. Keep the diced pineapple ready in a small bowl and chop green onions for garnish. This keeps your cooking step fast and smooth.
Step 3: Cooking
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the marinated shrimp in a single layer and cook, stirring or flipping once, until the shrimp turn pink and are cooked through, about 3–4 minutes total depending on size. Avoid overcooking — shrimp should be firm but springy.
Step 4: Finishing
Add the diced pineapple to the skillet and cook for another 2 minutes, stirring so the pineapple heats and the sauce glazes everything. Season with salt and pepper to taste, then remove from heat. Garnish with chopped green onions and serve immediately.
How to Serve Sweet Chili Pineapple Shrimp
Serve over steamed jasmine rice or coconut rice to soak up the sauce. It also works great on a bed of greens for a lighter meal, or tossed with rice noodles for a quick stir-fry. Top with extra green onions or a squeeze of lime for brightness. For a party, serve in lettuce cups or on skewers as a warm appetizer.
How to Store Sweet Chili Pineapple Shrimp
- Refrigerator: Store in an airtight container for up to 3 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp.
- Freezer: Freeze cooked shrimp in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Note: texture may soften after freezing.
- Tip: Keep sauce separate if you plan to store raw shrimp briefly; do not marinate raw shrimp longer than 30 minutes to avoid texture breakdown.
Expert Tips for Perfect Sweet Chili Pineapple Shrimp
- Pat shrimp dry before marinating — this helps them sear and prevents a watery pan.
- Don’t over-marinate: 15 minutes is enough. Acidic or sugary marinades can make shrimp mushy if left too long.
- Use medium heat to cook shrimp quickly without burning the sauce.
- Add pineapple at the end so it stays slightly firm and juicy, not mushy.
- For deeper flavor, briefly sear the pineapple first in the pan to caramelize its edges, then add the shrimp.
- Substitute tamari for soy sauce to make the dish gluten-free, or use low-sodium soy sauce to reduce salt.
- If you want more heat, add a pinch of red pepper flakes or a splash of sriracha.
Delicious Variations
- Pineapple Teriyaki Shrimp: Swap sweet chili sauce for teriyaki sauce and add a teaspoon of grated ginger.
- Spicy Lime Shrimp: Keep the sweet chili, add zest and juice of one lime, and extra chopped cilantro.
- Coconut Pineapple Shrimp: Cook shrimp in coconut oil and finish with a sprinkle of toasted coconut and chopped cilantro.
- Veggie-Loaded Stir-Fry: Add bell peppers, snap peas, and red onion for a colorful, hearty stir-fry.
- Grilled Skewers: Thread marinated shrimp and pineapple onto skewers and grill over medium heat 2–3 minutes per side.
Frequently Asked Questions
Q: Can I use frozen shrimp?
A: Yes. Thaw frozen shrimp fully in the refrigerator then pat dry before marinating. If shrimp are still partially frozen they won’t absorb the marinade and will steam instead of sear.
Q: How long can I marinate the shrimp?
A: Keep marinating to 15–30 minutes maximum. Longer marinating can change the shrimp’s texture because the sauce can begin to “cook” the shrimp.
Q: Can I make this gluten-free?
A: Yes. Use tamari or a gluten-free soy sauce substitute. Check sweet chili sauce labels — many are gluten-free, but read the ingredient list to be sure.
Q: Is this dish spicy?
A: It’s mildly spicy from the sweet chili sauce, but the pineapple and sugar balance the heat. Adjust by using more or less sweet chili sauce or adding crushed red pepper for extra heat.
Q: Can I prep this ahead for a party?
A: You can dice pineapple and mince garlic ahead of time and keep them refrigerated. Marinate the shrimp just before cooking. Completely marinating shrimp too far in advance is not recommended.
Q: What sides pair well with this shrimp?
A: Steamed rice, coconut rice, rice noodles, a simple cucumber salad, or stir-fried greens all pair well. For a low-carb option, serve over cauliflower rice.
Conclusion
This Sweet Chili Pineapple Shrimp is a fast, flavorful weeknight winner—bright, sticky, and tropical with a touch of heat. It’s easy to scale, offers simple swaps for dietary needs, and reheats well for quick lunches. For another pineapple-and-shrimp twist with similar sweet-and-spicy appeal, take a look at Sweet and Spicy Pineapple Shrimp Stir Fry – Barefeet in the Kitchen. Give this recipe a try and enjoy the contrast of tender shrimp and juicy pineapple in every bite.
Print
Sweet Chili Pineapple Shrimp
- Total Time: 31 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A bright, quick weeknight dish with sticky-sweet heat, juicy pineapple, and tender shrimp that cook in minutes.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup fresh pineapple, diced
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon green onions, chopped
- Salt and pepper to taste
Instructions
- In a bowl, mix the sweet chili sauce, soy sauce, and minced garlic until combined. Pat the shrimp dry and add to the bowl, tossing to coat. Let marinate for 15 minutes.
- After marinating, give the shrimp a quick toss. Have the diced pineapple and chopped green onions ready.
- Heat olive oil in a skillet over medium heat. Add shrimp in a single layer and cook until pink and cooked through, about 3-4 minutes.
- Add the diced pineapple and cook for an additional 2 minutes, stirring to heat through. Season with salt and pepper, garnish with green onions, and serve immediately.
Notes
Serve over steamed jasmine rice, coconut rice, or on a bed of greens. Store in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 13g
- Sodium: 670mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 160mg
