Sweet Chili Pineapple Shrimp is a quick, sticky, sweet-and-spicy skillet recipe that brightens any weeknight. Tender shrimp are seared until just pink, then tossed with juicy pineapple, colorful bell peppers, and a glossy sweet chili-soy glaze. It’s the kind of meal that comes together in under 20 minutes and feels special enough for guests—but simple enough for a busy Tuesday. If you like easy seafood with bold flavors, you might also enjoy this take on Cajun shrimp with garlic cream, which leans into savory, creamy notes rather than sweet heat.
Why you’ll love this dish
This recipe hits a satisfying flavor trio: sweet (pineapple and sweet chili sauce), savory (soy sauce and garlic), and bright (bell peppers and green onions). It’s fast, requires minimal equipment, and uses pantry-friendly ingredients—ideal for cooks who want big flavor without fuss.
“Sweet, bright, and ridiculously easy—this shrimp recipe became a family favorite the first night I made it.”
Perfect occasions:
- Weeknight dinners when you need something quick and impressive.
- Casual dinner parties where you want a colorful, shareable main.
- Lunch bowls over rice or greens for a lively, portable meal.
How this recipe comes together
A high-level view so you know what to expect:
- Dry, season, and quickly sear the shrimp so they stay tender.
- Sauté aromatics and bell peppers in the same pan to build flavor and save cleanup.
- Add pineapple and the sweet chili-soy mixture, return shrimp to coat everything in a glossy sauce.
- Finish with green onions for freshness and serve immediately.
Total active time: about 15–20 minutes. Hands-on time is low, and almost everything cooks in one skillet.
What you’ll need
- 1 pound shrimp, peeled and deveined (medium or large; tail-on or off)
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/4 cup sweet chili sauce (adjust to taste)
- 2 tablespoons soy sauce (use low-sodium if preferred)
- 1 tablespoon olive oil (or neutral oil with higher smoke point)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tablespoon minced garlic
- Salt and freshly ground black pepper, to taste
- Chopped green onions for garnish
Ingredient notes:
- Shrimp size: Larger shrimp cook quickly and are easier to manage; avoid overcooking. If using frozen shrimp, thaw fully and pat dry.
- Sweet chili sauce: Thai sweet chili sauce provides a sweet heat and glossy finish. Substitute with a mix of apricot jam + sriracha if needed.
- Pineapple: Fresh pineapple gives the brightest flavor; canned (in juice) is perfectly fine—drain well to avoid thinning the sauce.
Step-by-step instructions
- Pat the shrimp dry with paper towels. Season lightly with salt and freshly ground black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
- Add minced garlic and sauté 30–60 seconds until fragrant but not browned.
- Add shrimp in a single layer. Cook 1½–2 minutes per side until opaque and pink. Remove shrimp to a plate and set aside.
- In the same skillet, add chopped red and green bell peppers. Sauté 2–3 minutes until slightly softened but still bright.
- Return the shrimp to the pan. Stir in pineapple chunks, 1/4 cup sweet chili sauce, and 2 tablespoons soy sauce. Mix to coat everything evenly.
- Cook another 2–3 minutes, stirring occasionally, until shrimp are heated through and sauce is glossy. Taste and adjust seasoning.
- Remove from heat and garnish with chopped green onions. Serve immediately.
Quick timing tips: keep the heat at medium-high so you get a bit of caramelization without burning the sauce. Shrimp continue to cook off the heat, so pull them out as soon as they’re opaque.
Best ways to enjoy it
Serve Sweet Chili Pineapple Shrimp over:
- Steamed jasmine rice or coconut rice for an island twist.
- Fried rice or a grain bowl with shredded cabbage, avocado, and pickled red onion.
- Warm tortillas for quick shrimp tacos topped with slaw and lime.
- Over a bed of mixed greens for a light dinner.
For a heartier combo, pair it with a bean or chili side—this dish contrasts nicely with something comforting like a hearty slow-cooked chicken chili for a dinner party buffet.
Storage and reheating tips
- Refrigerator: Store cooled shrimp in an airtight container for up to 2 days. Shrimp texture softens after refrigeration; reheating should be gentle.
- Freezing: Not recommended for best texture. If you must freeze, place cooled shrimp and sauce in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently in a skillet over low-medium heat with a splash of water or a little oil, just until heated through. Microwave in short bursts and stir between intervals to avoid rubbery shrimp.
- Food safety: Cooked seafood should not be left at room temperature for more than 2 hours. Consume refrigerated leftovers within 48 hours.
Pro chef tips
- Dry the shrimp thoroughly before cooking—moisture = steaming, not searing.
- Don’t overcrowd the pan. If necessary, cook shrimp in two batches to get good color.
- Timing is everything: bell peppers should still have a little crunch to contrast the tender shrimp.
- Adjust sweet vs spicy by altering the sweet chili sauce amount; add a squeeze of lime to brighten the sauce if it feels too sweet.
- If you want more glaze, dissolve 1 teaspoon cornstarch in 1 tablespoon cold water and stir it into the sauce at the end, cooking 1 minute until thickened.
Creative twists
- Make it smoky: use charred fresh pineapple and add a touch of smoked paprika.
- Lower sodium: swap soy sauce for tamari or a low-sodium alternative, and reduce added salt.
- Keto-friendly: skip rice and serve over cauliflower rice or spiralized zucchini.
- Vegetarian: replace shrimp with firm tofu or tempeh—press extra moisture out of tofu and pan-fry until golden before adding the sauce.
- Heat dial: add sliced Thai chiles or a dash of sambal oelek for more bite.
Common questions
Q: How long does this recipe take from start to finish?
A: About 15–20 minutes active time. Prep (chopping peppers and pineapple) adds a few minutes if ingredients aren’t prepped.
Q: Can I use frozen shrimp?
A: Yes—thaw completely in the fridge or under cold running water, then pat dry. Removing excess moisture helps achieve a good sear.
Q: Is canned pineapple okay to use?
A: Absolutely. Drain well to prevent the sauce from becoming watery. Fresh pineapple adds brighter flavor and more texture.
Q: Can I make this milder for kids?
A: Reduce the sweet chili sauce amount or use a milder sweet-and-sour glaze. Add the sauce gradually and taste as you go.
Q: Can I prepare any part ahead of time?
A: You can chop peppers and pineapple ahead and keep them refrigerated. Cooked shrimp are best fresh, but you can make components ahead and finish quickly in the skillet.
If you’d like a printable version or a grocery list tailored to serving size, let me know how many people you’re feeding and I’ll adapt it.
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Sweet Chili Pineapple Shrimp
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Seafood
Description
A quick and sticky sweet-and-spicy skillet recipe featuring shrimp, pineapple, and bell peppers in a glossy sweet chili-soy glaze.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup pineapple chunks
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tablespoon minced garlic
- Salt and freshly ground black pepper, to taste
- Chopped green onions for garnish
Instructions
- Pat the shrimp dry and season lightly with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Add minced garlic and sauté until fragrant.
- Add shrimp in a single layer, cooking until opaque and pink, then remove from the skillet.
- Add chopped bell peppers to the same skillet and sauté until slightly softened.
- Return shrimp to the skillet and stir in pineapple, sweet chili sauce, and soy sauce.
- Cook until everything is heated through and the sauce is glossy.
- Garnish with chopped green onions and serve immediately.
Notes
For best texture, avoid freezing the shrimp. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian