Pineapple Shrimp Recipe
This easy 40-minute Pineapple Shrimp recipe is the perfect mix of sweet and savory, made with fresh shrimp, juicy pineapple chunks, and colorful veggies in a tangy sauce. I love how versatile it is, you can toss in extra fruit, veggies, or even some meat to make it your own and share a flavorful meal with your family.
Pineapple has become one of my favorite fruits to cook with lately. I’ve been having so much fun finding new ways to use it, and the flavor always surprises me in the best way. One dish I keep making is my pineapple cucumber salad, it’s fresh, crunchy, and so flavorful. When I want something a little heartier, I go for my pineapple fried rice, and for dessert, my sweet pineapple crisp is always a favorite. Honestly, the list keeps growing, and I’ve been amazed at how many ways pineapple can elevate any dish.
Table of contents
This one-pan pineapple shrimp recipe is my latest creation, and I can say it’s become a big favorite in my house. My whole family loves shrimp, so it didn’t take long for everyone to get hooked. The combo of tender shrimp and tangy pineapple is so amazing, even the picky eaters clean their plates. Since pineapple is the main ingredient in this dish, I always try to use a fresh, ripe one, organic if I can find it. It makes all the difference and I’m pretty sure this recipe will become one of your favorite family meals too.
Why you will love this recipe
- Dinner in no time: This recipe is all about speed. I can get a tasty, homemade meal on the table fast without spending all night chopping and cleaning.
- That sweet and savory balance: The shrimp, pineapple, and red bell pepper absorb all the flavor from that sauce made with pineapple juice, soy sauce, and hoisin. Every bite has that mix of sweet, tangy, and savory that my family love.
- Light but totally satisfying: It’s not heavy, but it’s filling in the best way. I usually pair it with rice, and it’s just the perfect mix of protein, veggies, and sauce.
- Switch it up your way: I can always add more veggies, use canned or fresh pineapple, or toss in a little red pepper flakes for heat. It’s easy to make this recipe fit what my family’s craving that day.
What you will need
- Main ingredients: I use fresh shrimp, bell pepper, and pineapple for the perfect balance of sweet and savory. Garlic and ginger add a nice boost of flavor.
- Pantry basics: A little salt, pepper, oil, and cornstarch are all I need to season and thicken the dish. These are simple ingredients I always have on hand.
- For the sauce: I mix pineapple juice, soy sauce, broth, hoisin, and a sweetener to make a quick sauce that’s tangy, savory, and just sweet enough.
- Garnish: A sprinkle of sesame seeds and sliced green onions on top adds crunch and a fresh finish.
How to make
1. Heat the oil and cook the shrimp: I start by heating the vegetable oil in a large skillet over medium-high heat. Once it’s hot, I add the shrimp, season with salt and pepper, lower the heat to medium, and cook for six to eight minutes, stirring occasionally until they turn pink. I remove it from the pan and set it aside on a plate.
2. Cook the veggies and aromatics: I add the red bell pepper and pineapple to the pan and cook them for about four to five minutes, stirring occasionally until they begin to soften. Then, I stir in the ginger and garlic and cook for another 30 seconds.
3. Make and thicken the sauce: I whisk the sauce ingredients together in a small bowl, then pour the mixture into the pan and let it come to a simmer. In a separate bowl, I mix the cornstarch with one tablespoon of cold water until smooth, add it to the pan, and stir everything together. I bring it to a boil and let it cook for about one minute until the sauce thickens.
4. Finish and serve: I stir the cooked shrimp back into the pan and let them warm through in the sauce. Then I garnish with sliced green onions and sesame seeds just before serving.
Expert tip
Keep shrimp tender always
After making this pineapple shrimp recipe a bunch of times, I’ve figured out that the shrimp need to come out of the pan as soon as they’re cooked. The first time I made it, I left them in while finishing the sauce and they turned out way too rubbery. Now, I cook them just until they turn pink, take them out, and only add them back at the very end. It keeps them tender and juicy, and the whole dish tastes so much better that way.
More tips to consider:
- I like to buy shrimp that’s already peeled and deveined when I want to save time. It makes the recipe come together so much faster.
- After rinsing the shrimp, I always pat them dry with a paper towel. It helps them cook up nicely without getting soggy.
- Since shrimp cook really fast, I make sure everything is chopped and ready to go before I even turn on the stove. That way, I’m not scrambling while they’re in the pan.
- I never reheat shrimp in the microwave because they get rubbery. A quick toss in a hot skillet works much better.
Recipe variations
- Swap for butter: Sometimes I swap the oil for 2 tablespoons of butter. It adds a smooth flavor that goes really well with the shrimp and pineapple.
- Try different pineapple: I like using 1 cup of pineapple tidbits or crushed pineapple when I want smaller pieces in each bite.
- Add more fruit: For a fun twist, I mix in 1/2 cup of fruits like mandarin oranges, diced pears, or apples. It adds a natural sweetness and makes the dish feel extra fresh.
- Give it heat: When I want more heat, I stir in 1/4 teaspoon of red pepper flakes.
- Bacon makes sense: I cook up a few slices of bacon and crumble them into the dish at the end. The smoky flavor pairs surprisingly well with the pineapple and shrimp.
Serving suggestions
This pineapple shrimp is quick to make and works great as a full meal or a simple side. I love serving it over a bowl of fluffy rice, and it’s especially good with my Instant Pot stick of butter rice for a comforting combo. If I’m in the mood for noodles, it also pairs really well with pasta, any shape works.
Sometimes I toss the shrimp with a sauce for extra flavor. My homemade barbecue sauce adds a sweet and smoky touch, or I go for something tangier like my sweet and sour sauce made with orange juice and pineapple. For a little crunch, I sprinkle some chopped yellow or white onion on top just before serving. If I have leftovers, I’ll use them to build a shrimp salad or throw them into tacos for a second round everyone loves.
How to store leftovers
- Store: I keep any leftover pineapple shrimp in an airtight container in the fridge. It stays good for two to three days.
- Freeze: If I know we won’t finish it in time, I pack the leftovers in a freezer bag and store them in the freezer for up to 90 days.
- Thaw: When I’m ready to use it, I move the frozen shrimp to the fridge the night before to let it thaw slowly.
- Reheat: I reheat the shrimp in a large skillet with a little oil, stirring often for about three minutes until warmed through.
Frequently asked questions
Yes, you can save time by using frozen shrimp and vegetables for this pineapple shrimp recipe. I recommend thawing and draining them first, then patting them dry with a paper towel once they’re fully thawed. To speed things up, I just run them under cold water in a strainer until they’re ready to use.
Overcooking is the main reason shrimp turn out dry or rubbery. Since shrimp cook fast, I usually go by color and remove them as soon as they turn pink. To keep them extra juicy, I sometimes toss them with 1/4 teaspoon of baking soda and let them sit for about 15 minutes before cooking. Another trick I use is soaking them in a quick brine made with one tablespoon of kosher salt mixed into a quart of water for 30 minutes.
If your shrimp feel mushy or slimy before cooking, it’s best to throw them out, they’ve gone bad. But if they turn mushy after cooking, it usually means they were either overcooked or undercooked. I’ve learned that the key to perfectly cooked shrimp is to watch them closely. They cook fast, so timing really matters. When they’re done, they should be opaque and slightly pink.
More seafood recipes:
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Pineapple Shrimp Recipe
Ingredients
- 2 teaspoons vegetable oil or canola oil
- 1 pound RAW jumbo shrimp deveined and cleaned, you can leave the tails on
- 1 red bell pepper seeded, cored, deveined, and cut into 1-inch pieces
- 1 cup pineapple chunks fresh or canned
- 3 cloves garlic minced
- 1 teaspoon minced ginger
- salt and pepper to taste
- 2 teaspoons cornstarch
- 1 tablespoon water
Sauce:
- 3/4 cup pineapple juice
- 1/4 cup low sodium soy sauce
- 1/3 cup low sodium chicken broth
- 1/3 cup hoisin sauce
- 1/4 cup brown sugar packed – honey or maple syrup
Garnish:
- 1 teaspoon sesame seeds
- 1 tablespoon sliced green onions
Instructions
- In a small bowl whisk together the sauce ingredients and set it aside.
- Place a large pan over medium-high heat and heat the oil.
- Season the cleaned shrimp with salt and pepper and add to the hot oil in the pan. Make sure it's not overcrowded, if needed cook it in batches.
- Cook the shrimp for 6-8 minutes, stirring occasionally, until no longer pink. Remove it from the pan and set it aside on a plate.
- Next, add the red bell pepper and pineapple to the pan and cook stirring occasionally for 4-5 minutes or until tender. After that, add the ginger and garlic and cook for 30 seconds more.
- Give the sauce a good stir and add the mixture to the pan and bring it to a simmer.
- Mix the cornstarch with 1 tablespoon of cold water until smooth, and add the mixture to the pan and stir to combine. Bring to a boil and cook for 1 minute or until the sauce has just thickened.
- Stir in the shrimp and make sure it's evenly coated in the sauce.
- Serve with riece. Sprinkle with sesame seeds and green onions before serving.
Notes
Keep shrimp tender always
After making this pineapple shrimp recipe a bunch of times, I’ve figured out that the shrimp need to come out of the pan as soon as they’re cooked. The first time I made it, I left them in while finishing the sauce and they turned out way too rubbery. Now, I cook them just until they turn pink, take them out, and only add them back at the very end. It keeps them tender and juicy, and the whole dish tastes so much better that way.More tips to consider:
- I like to buy shrimp that’s already peeled and deveined when I want to save time. It makes the recipe come together so much faster.
- After rinsing the shrimp, I always pat them dry with a paper towel. It helps them cook up nicely without getting soggy.
- Since shrimp cook really fast, I make sure everything is chopped and ready to go before I even turn on the stove. That way, I’m not scrambling while they’re in the pan.
- I never reheat shrimp in the microwave because they get rubbery. A quick toss in a hot skillet works much better.