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Sweet Chili Pineapple Shrimp Recipe
Ben Carraoli

Sweet Chili Pineapple Shrimp 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.
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from heat and drizzle lime juice over the shrimp if using. Garnish with fresh cilantro and serve immediately while hot.

Notes

  • 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.