Sweet Chili Pineapple Shrimp: Easy Thai Recipe
A quick, Thai-inspired stir-fry featuring jumbo shrimp and fresh pineapple in a glossy sweet chili glaze. This dish balances sweet, spicy, and tangy flavors and comes together in under 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Thai
Ingredients
Scale
- 1 pound jumbo or extra-large shrimp, peeled and deveined
- 1 cup fresh pineapple chunks, cut into bite-sized pieces
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 medium red bell pepper, sliced into strips
- 1 tablespoon vegetable oil (or avocado oil)
- 2 stalks green onions, sliced
Instructions
- Pat the shrimp completely dry with paper towels and season lightly with salt and pepper.
- In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, minced garlic, and grated ginger. Set aside.
- Cut the pineapple into one-inch chunks and slice the red bell pepper into thin strips. Slice the green onions.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add shrimp in a single layer and sear for 1-2 minutes per side until pink and opaque. Remove shrimp from the pan.
- In the same pan, add a little more oil if needed. Sauté red bell pepper and the white parts of the green onions for 1-2 minutes until slightly softened.
- Add pineapple chunks to the pan and cook for another minute to warm them.
- Return the cooked shrimp to the pan. Pour the prepared sauce over everything and toss to coat.
- Simmer for 1-2 minutes until the sauce thickens and clings to the ingredients. Do not overcook the shrimp.
- Remove from heat, garnish with the green parts of the green onions, and serve immediately over steamed jasmine rice.
Notes
Ensure shrimp are patted dry before cooking to achieve a good sear. If using canned pineapple, drain it very well to avoid a watery dish. For a gluten-free version, substitute soy sauce with tamari or coconut aminos. Do not overcrowd the pan when searing shrimp to prevent steaming.
Nutrition
- Serving Size: 1 cup shrimp and pin
- Calories: 280
- Sugar: 18
- Sodium: 650
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 25
- Fiber: 2
- Protein: 22
Keywords: Thai recipe, shrimp, pineapple, sweet chili, stir fry, quick dinner, weeknight meals, seafood, easy cooking