Sweet Chili Pineapple Shrimp Recipe

ByOlivia Coleman October 3, 2025

Let Me Tell You About This Saucy Shrimp

If you’ve ever craved something sweet, spicy, and a little bit tangy after a long day—welcome to my kitchen. This Sweet Chili Pineapple Shrimp recipe first happened on a muggy Tuesday when I realized (halfway home, of course) that I had defrosted shrimp and, honestly, zero plan. My youngest claims this is her “birthday dinner” even though she only ever remembers it when I make it… Also, I once served it for a book club and no one asked about the book. Which, frankly, tells you something about this dish.

Why Everyone Gets Excited for This Shrimp Thing

I make this when I’ve got exactly twenty minutes and zero patience for a sink full of dirty pans—seriously, one pan is the dream. My family goes bananas (well, pineapples) for this because the sauce is sticky-sweet with just enough heat to keep things interesting (but not so much that someone calls for milk). Oh, and if you’re avoiding super messy clean-ups, the sauce is slick but won’t gunk up your plates. One time, I doubled the chili sauce thinking it’d be clever. Uh, my lips are still recovering, so—don’t do that!

Grab These Ingredients (And Maybe Raid Your Pantry)

1 pound raw shrimp, peeled & deveined (I usually buy frozen; my local shop’s fresh stuff is hit-or-miss)
1 tablespoon olive oil (sometimes I use coconut oil when I feel fancy—honestly, both work fine)
1 cup pineapple chunks, drained (fresh is great, but I’m not above canned—grandma swore by Dole, but any kind is a-OK)
1/3 cup sweet chili sauce (Mae Ploy is my favorite)
2 cloves garlic, minced (confession: I’ve used the jar stuff in a pinch, but shhh…)
1 tablespoon soy sauce or tamari
1/2 a lime, juiced (or a splash of bottled if all else fails)
Optional: Chopped cilantro, chopped scallions, a handful of roasted cashews

How I Actually Make It (With a Few Tangents)

Get your pan nice and hot. Medium-high is what I go for, add your oil and let it shimmer. Don’t throw the shrimp in yet, let the oil get ready. This is where I start cleaning up whatever’s nearby; it just feels like using my time wisely.
Add the garlic, and let it get fragrant—so, like, 20 seconds? If you forget and it goes a little brown, no panic. It’ll still taste good, promise.
Drop the shrimp in one (sort of) even layer. Let them get pink on one side, then flip. Maybe 2 minutes per side. Don’t overthink it, shrimp cooks fast. Trust your eyes more than the clock; also, this is where I usually sneak a taste.
Add the pineapple chunks. Give it all a stir. I like the pineapple to catch a tiny bit of color—if you’re feeling patient, let it sit so some pieces caramelise, but you don’t have to.
Pour in the sweet chili sauce, plus your soy sauce and lime juice.
Toss everything to coat. The sauce will get sticky and start clinging to the shrimp and pineapple. Maybe let it bubble for 1-2 minutes. If the sauce is too thick, a splash of water works wonders.
Taste and adjust. More sauce if you want it sweeter, more lime for zing. Or nothing, if you’re done (which is legit; sometimes I just want to eat).
Take off the heat. Sprinkle with fresh cilantro or scallions if you’re feeling that way. Not necessary but kind of lovely.

Notes (a.k.a. Hard-Won Lessons)

If your sauce ends up runny, don’t stress; I once let it go dry and had to add pineapple juice, which—honestly?—was a win.
Slightly overcooked shrimp are still perfectly edible (learned that when I got distracted by a phone call—oh well).
If you use pre-cooked shrimp, just toss them in at the very end or they’ll get rubbery. Don’t ask how I know, just trust me.

Experimenting With Variations (Some Worked, Some Did Not)

Chicken instead of shrimp: Works, but you end up with a drier bite. My partner liked it, I wanted my shrimp back, honestly.
Add bell peppers or snap peas: Great for a veg boost, but don’t overcrowd the pan or things steam instead of sear.
Tofu version: I tried this once for a veggie friend. Tofu took forever to crisp up and soaked up all the sauce, so maybe not my top pick, but hey—live and learn!

Equipment You’ll Need (But Let’s Be Real)

Large nonstick skillet or wok. Don’t have one? A deep frying pan is fine; I’ve used a regular pot in a pinch—it was awkward, but dinner still happened.
Spatula or wooden spoon. Or, use clean tongs if that’s what you’ve got at the ready.
Knife for mincing garlic and chopping pineapple, unless you went for the jarred and canned route (no judgment here).

How to Store Leftovers (If That Ever Happens)

Stick any leftovers in an airtight container and refrigerate for up to 2 days. Truthfully, in my house it never lasts more than a day—my son once ate the last third for breakfast and called it “tropical eggs” (the less said about that, the better).

What To Serve It With (And Why I Always Want Rice)

I almost always serve this with jasmine rice, just because it’s my comfort carb. My sister swears by coconut rice (she thinks she’s fancy now), and I’ve seen others pair it with noodles. Little kids seem to love it with plain white rice—probably easier on their taste buds. We once did lettuce wraps and it was… interesting, but the sauce kind of went everywhere.

Some Hard-Leaned Tips (From Doing Things The Wrong Way)

I once tried rushing the shrimp—and ended up with chewy, sad little curls. Give them a minute; they just taste better.
If you skip the browning step with the pineapple, it’s fine, but you do miss that special sweet bite.
Oh, and never add extra chili sauce at the end thinking it’ll melt in. It won’t. It’ll just sit there glaring at you.

Wait, You Have Questions? Me Too! Here’s What I Get Asked Most

Can I make this with chicken or tofu? Yep, chicken works better if you slice it thin and cook it a little longer. Tofu—see above. Actually, it’s kind of a personal taste thing.
Is it really spicy? Nah, not unless you absolutely drown it in chili sauce. The sweetness balances things out; even my spice-wimpy uncle eats seconds. But if you’re worried, start with less and taste as you go.
Can I freeze it? I don’t recommend it. Shrimp gets weird in the freezer after saucing. But in a pinch, sure—it won’t be terrible, just a bit mushy.
Do I need fancy sweet chili sauce? Not at all. I’ve used everything from store-brand to Mae Ploy (which I adore) and even homemade per this Serious Eats recipe.
Could I grill this? Maybe? I’ve never tried, but if you do, let me know how it turns out.

That’s my not-so-secret Sweet Chili Pineapple Shrimp recipe, full of tiny disasters and actual wins. If you want more quick weeknight meals, I really like checking Budget Bytes for inspiration—so many good ideas. And now, off to wash the (inevitable) sticky pan.

Olivia Coleman