Do Share Recipe

I still remember the first time I made this Sweet Chili Pineapple Shrimp recipe in my kitchen. The sweet aroma of pineapple mixed with chili sauce instantly made me excited to dig in. When I took my first bite, the balance of sweet, spicy, and savory flavors completely won me over. Since then, this dish has become one of my favorite quick meals when I want something fun and flavorful.

It feels like a mini tropical escape on a plate. If you love bold flavors without complicated steps, this recipe is for you. You can also enjoy similar flavor combinations in dishes like Southern-Style Creamy Parmesan Chicken Pasta Recipe or try a twist with Chicken Parmesan Meatballs Recipe for an Italian-inspired meal.

Ingredients

1 pound raw shrimp, peeled and deveined (Fresh or fully thawed shrimp cook evenly and stay juicy; avoid cooking shrimp straight from frozen as they release excess water.)
1/2 cup sweet chili sauce (This provides the signature sweet-spicy glaze, so using a good-quality sauce makes a big difference in flavor.)
2 tablespoons soy sauce (Adds savory depth and balances the sweetness from the chili sauce and pineapple.)
2 cloves garlic, minced (Fresh garlic delivers a stronger aroma and richer taste than garlic powder.)
1 tablespoon freshly grated ginger (Gives a warm, zesty kick that pairs beautifully with sweet pineapple.)
2 tablespoons olive oil (Helps the shrimp sear properly and prevents sticking in the pan.)
1 cup fresh pineapple chunks (Fresh pineapple offers the best sweetness and texture; if using canned, drain it very well.)
1 tablespoon lime juice, optional (Adds a bright, tangy finish that enhances all the flavors.)
1/2 teaspoon red pepper flakes, optional (Perfect for those who enjoy extra heat.)
Fresh cilantro for garnish (Adds freshness and a pop of color before serving.)

Note: This recipe serves 4 people based on the ingredient quantities listed above.

Variations

This recipe is easy to customize depending on your preferences or dietary needs.

Dairy-Free: This recipe is naturally dairy-free, making it great for lactose-free diets.
Lower Sugar: Use a reduced-sugar sweet chili sauce or replace part of it with pineapple juice and chili paste.
Extra Spicy: Add sriracha, chili garlic sauce, or extra red pepper flakes.
Flavor Boost: Bell peppers, snap peas, or mango chunks can be added for more texture and color.
Gluten-Free: Swap regular soy sauce with gluten-free soy sauce or tamari.

Cooking Time

Here’s how long this recipe takes from start to finish:

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20–30 minutes

Equipment You Need

Mixing bowl – used to combine shrimp with the marinade evenly
Large skillet or pan – for quick, high-heat cooking
Sharp knife – for cutting pineapple and prepping aromatics
Cutting board – keeps prep safe and organized

How to Make Sweet Chili Pineapple Shrimp Recipe

This recipe comes together quickly when you follow these simple steps.

Prepare the Shrimp Marinade

In a large bowl, add the shrimp, sweet chili sauce, soy sauce, garlic, and grated ginger. Mix well so every shrimp is coated evenly. Let the shrimp marinate for about 10–15 minutes to absorb all the flavors.

Prepare the Pineapple

While the shrimp is marinating, cut fresh pineapple into bite-sized chunks. If using canned pineapple, drain it thoroughly to avoid excess liquid during cooking.

Cook the Shrimp

Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2–3 minutes per side. The shrimp should turn pink and opaque without curling too tightly.

Add the Pineapple

Once the shrimp are nearly cooked, add the pineapple chunks to the skillet. Stir gently and cook for another 2–3 minutes so the pineapple warms and blends with the sauce.

Finish and Serve

Remove from heat and drizzle lime juice over the shrimp if using. Garnish with fresh cilantro and serve immediately while hot.

Additional Tips for Making This Recipe Better

After making this recipe several times, here are a few tips I always follow:

I pat the shrimp dry before marinating so they sear instead of steaming.
I avoid overcrowding the pan to keep the shrimp from releasing too much moisture.
I sometimes lightly sauté garlic in oil before adding shrimp for deeper flavor.
Fresh ginger makes a noticeable difference compared to powdered ginger.
A splash of pineapple juice in the sauce enhances sweetness naturally.

How to Serve Sweet Chili Pineapple Shrimp Recipe

This dish pairs beautifully with fluffy white rice or jasmine rice, which soaks up the sweet chili sauce perfectly. You can also serve it over noodles, quinoa, or coconut rice for a tropical twist. For a lighter option, spoon it over a fresh green salad. Garnish with extra cilantro and lime wedges for a colorful, restaurant-style presentation.

Nutritional Information

Here’s a general nutritional overview per serving:

Calories: Approximately 220
Protein: Around 25g
Carbohydrates: About 20g
Fat: Around 9g

Make Ahead and Storage

Storage

Allow leftovers to cool completely before storing in an airtight container. Keep refrigerated for up to 3 days for best flavor and texture.

Freezing

While shrimp can be frozen, the pineapple may soften after thawing. If freezing, store in a freezer-safe container and consume within 2–3 months.

Reheating

Reheat gently in a skillet over medium heat with a small splash of water or sauce. Avoid microwaving too long, as shrimp can become rubbery.

Why You’ll Love This Recipe

There are so many reasons this recipe deserves a spot in your rotation:

Quick and Easy: Perfect for busy weeknights with minimal prep.
Bold Flavor: Sweet, spicy, and savory in every bite.
Versatile: Easily customizable with veggies, spice levels, or sauces.
Healthy Choice: High in protein and naturally dairy-free.
Crowd-Pleaser: Looks impressive while being simple to make.

Ben Carraoli