Sweet Chili Pineapple Shrimp: A Tropical Twist on a Classic Seafood Favorite

If you’ve ever wished for a dish that delivers the perfect balance of sweet, spicy, and savory, look no further than Sweet Chili Pineapple Shrimp. This vibrant and saucy stir-fry brings together tender shrimp coated in sticky, glossy sweet chili sauce, complemented by the tangy brightness of pineapple chunks. In just under 30 minutes, you can have a restaurant-worthy dinner that’s perfect for busy weeknights or weekend get-togethers.

Why This Dish Works

Shrimp cooks fast and absorbs flavors beautifully. Combined with pineapple’s juicy sweetness and the bold kick of sweet chili sauce, you get a mouthwatering fusion that dances between Thai and Hawaiian flavor profiles. It’s light yet satisfying — and you’ll find yourself licking the sauce off your spoon.

This dish is not only stunning to look at but also incredibly easy to prepare, even for beginners. You don’t need fancy ingredients — just pantry staples and a few tropical touches.

Ingredients

• 1 lb (450g) large shrimp, peeled and deveined
• 1 cup pineapple chunks (fresh or canned)
• 1/2 red bell pepper, thinly sliced
• 2 tablespoons oil (vegetable or sesame)
• 3 cloves garlic, minced
• 1/4 cup sweet chili sauce
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey (optional for extra sweetness)
• 1 teaspoon lime juice
• 1/4 teaspoon crushed red pepper flakes (adjust to heat preference)
• 1 teaspoon cornstarch + 1 tablespoon water (slurry)
• 2 tablespoons chopped green onions
• Sesame seeds for garnish

Instructions

1. Prepare the Shrimp:
   Pat the shrimp dry with a paper towel. Season lightly with salt and pepper.
2. Sauté the Shrimp:
   Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 1–2 minutes per side until pink and opaque. Remove and set aside.
3. Make the Sauce:
   In the same pan, add remaining oil and sauté minced garlic until fragrant (about 30 seconds). Stir in sweet chili sauce, soy sauce, rice vinegar, honey, lime juice, and red pepper flakes.
4. Add Pineapple & Veggies:
   Add pineapple chunks and red bell pepper to the sauce. Stir-fry for 2–3 minutes until heated through.
5. Thicken the Sauce:
   Add the cornstarch slurry and cook until the sauce begins to bubble and thicken.
6. Combine Everything:
   Return shrimp to the pan and toss everything together until the shrimp is fully coated in the sauce.
7. Garnish and Serve:
   Sprinkle with chopped green onions and sesame seeds. Serve hot over steamed rice or noodles.

Sweet Chili Pineapple Shrimp

Juicy shrimp cooked in a sweet and spicy chili sauce with pineapple chunks for a tropical, flavorful meal ready in 25 minutes.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 people

Course: Dinner, Main

Cuisine: Asian, Tropical

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 lb large shrimp peeled and deveined
• 1 cup pineapple chunks fresh or canned
• 0.5 red bell pepper thinly sliced
• 2 tbsp oil vegetable or sesame
• 3 cloves garlic minced
• 0.25 cup sweet chili sauce
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey optional
• 1 tsp lime juice
• 0.25 tsp red pepper flakes adjust to taste
• 1 tsp cornstarch mixed with 1 tbsp water
• 2 tbsp green onions chopped
• 1 tsp sesame seeds for garnish

Equipment

• Wok or large skillet
• Mixing bowl
• Wooden spoon
• Measuring cups

Method

 

1. Pat shrimp dry and season lightly with salt and pepper.
2. Heat oil in a skillet over medium-high heat and sauté shrimp until pink, 1–2 minutes per side.
3. Remove shrimp and add garlic to pan; cook until fragrant.
4. Add sweet chili sauce, soy sauce, vinegar, honey, lime juice, and red pepper flakes; stir well.
5. Add pineapple and red bell pepper; cook 2–3 minutes.
6. Add cornstarch slurry and cook until sauce thickens.
7. Return shrimp to the pan, toss to coat, and cook another minute.
8. Garnish with sesame seeds and green onions before serving.

Notes

Best served immediately over rice or noodles for maximum flavor.

Serving Suggestions

• With Rice: Serve over jasmine or coconut rice to soak up all the flavorful sauce.
• With Noodles: Try it with lo mein or rice noodles for a takeout-style meal.
• As a Taco Filling: Spoon into warm tortillas and top with slaw for a fusion twist.
• Party Skewers: Thread shrimp and pineapple on skewers for a fun appetizer.

Tips for Success

• Use Fresh Pineapple if possible for better texture and natural sweetness.
• Don’t overcook the shrimp – once they curl and turn pink, they’re done!
• Adjust the heat by adding more or less red chili flakes or using a spicier sweet chili sauce.
• For extra tang, a splash of lime juice at the end really brightens the dish.

Variations

• Add Veggies: Bell peppers, snow peas, or broccoli make great additions.
• Make It Vegetarian: Substitute shrimp with tofu or tempeh.
• Coconut Twist: Add 1/4 cup coconut milk for a creamier texture and island flavor.
• Grilled Version: Skewer shrimp and pineapple, brush with the sauce, and grill for a smoky char.

Fun Fact

Did you know that pineapple contains an enzyme called bromelain that tenderizes meat and enhances absorption of flavors? That’s why it pairs so beautifully with shrimp — it softens texture while amplifying sweetness!

Storage and Reheating

• Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Gently reheat in a skillet over low heat until warmed through. Avoid microwaving for too long, as shrimp can turn rubbery.
• Freeze: For best results, store the sauce separately and add cooked shrimp when reheating.

Nutritional Info (per serving)

Calories: 280 | Protein: 25g | Carbs: 26g | Fat: 8g | Sugar: 18g | Sodium: 560mg