Sweet Chili Pineapple Shrimp

Sweet Chili Pineapple Shrimp is a vibrant, restaurant-inspired stir-fry featuring tender shrimp, juicy pineapple, crisp bell peppers, and a glossy sweet-and-savory sauce accented with fresh garlic, ginger, and lime. The natural sweetness of the pineapple perfectly complements the mild heat of the sweet chili sauce, while the fresh aromatics create a bright, balanced finish. Ready in about 30 minutes, this colorful dish is ideal for busy weeknights yet impressive enough for casual entertaining. Serve it over fluffy jasmine rice for a meal that is both comforting and full of fresh flavor.

Yield: 4 servings

Ingredients

For the shrimp

1 pound large shrimp, peeled and deveined
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon cornstarch (optional)

For the sauce

3/4 cup sweet chili sauce
2 tablespoon low-sodium soy sauce
1 tablespoon fresh lime juice
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 teaspoon fresh ginger, grated

For the stir-fry

2 tablespoon vegetable oil
2 cloves garlic, minced
1 small red onion, thinly sliced
1 large red bell pepper, thinly sliced
1 cup fresh pineapple chunks
2 green onions, thinly sliced

Optional thickener

1 teaspoon cornstarch
2 tablespoon cold water

Preparation

Season the Shrimp
Pat the shrimp dry with paper towels. Toss with the kosher salt, black pepper, and optional cornstarch until evenly coated. Set aside while preparing the remaining ingredients.
Prepare the Sauce
Whisk together the sweet chili sauce, soy sauce, lime juice, rice vinegar, sesame oil, and grated ginger in a small bowl until smooth.
Cook the Aromatics
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and onion, stirring constantly, and cook for about 1 minute until fragrant.
Cook the Shrimp
Add the shrimp in a single layer. Cook for 1 to 2 minutes per side, just until they become pink and opaque. Remove them from the heat as soon as they are cooked through to ensure they remain tender and juicy.
Add the Vegetables
Stir in the bell pepper and pineapple. Cook for about 2 minutes, stirring frequently, until the bell pepper is crisp-tender and the pineapple is heated through.
Finish the Dish
Return the shrimp to the skillet if removed. Pour the prepared sauce over the shrimp and vegetables, then toss gently until everything is evenly coated. Simmer for 1 to 2 minutes.
For a thicker, glossy sauce, whisk together the optional cornstarch and cold water. Stir it into the skillet during the final minute of cooking and continue cooking until the sauce lightly thickens.
Garnish and Serve
Remove the skillet from the heat and sprinkle with the sliced green onions. Serve immediately over hot jasmine rice.

Cook’s Notes

Fresh pineapple provides the best flavor and texture, but well-drained canned pineapple chunks may be substituted.
Shrimp cook very quickly. Remove them from the heat as soon as they become opaque to keep them tender and juicy.
Broccoli florets, snap peas, carrots, mushrooms, or additional bell peppers make excellent additions for a heartier stir-fry.
Add crushed red pepper flakes or a drizzle of sriracha if you prefer a spicier dish.
Sprinkle with toasted sesame seeds just before serving for additional flavor and a pleasant crunch.

Optional Jerk Variation

When seasoning the shrimp, add 1 teaspoon jerk seasoning along with the kosher salt, black pepper, and cornstarch. Continue with the recipe as directed. The jerk seasoning adds savory warmth and gentle heat that balance the sweet chili sauce and pineapple while complementing the garlic, ginger, bell pepper, and lime. For a stronger jerk flavor, increase the amount to 1 1/2 teaspoons.

Serving Suggestions

Serve Sweet Chili Pineapple Shrimp over steamed jasmine rice, coconut rice, cilantro-lime rice, or rice noodles. Pair it with steamed broccoli, Asian slaw, vegetable spring rolls, or egg rolls for a colorful, satisfying meal.

Beverage Suggestions

Sparkling lime water
Iced green tea
Pineapple-ginger iced tea
Riesling
Gewürztraminer
Sauvignon Blanc