Sweet Chili Pineapple Shrimp

Sweet Chili Pineapple Shrimp

A tropical-inspired dish combining succulent shrimp with caramelized pineapple in a sweet and spicy glaze that's ready in just 35 minutes.

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Prep Time 30

Cook Time 5

Marinating Time 30

Total Time 1 5

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Tropical

Calories: 220

Ingredients Equipment Method Notes

Ingredients

1 pound Wild-Caught Shrimp Ensure shrimp are peeled and deveined
1/4 cup Sweet Chili Sauce Or blend honey with sriracha
2 tablespoons Soy Sauce Can substitute with tamari for gluten-free
2 cloves Minced Garlic Opt for fresh garlic
1 tablespoon Grated Ginger Fresh ginger preferred; powdered works in a pinch
1 cup Pineapple Fresh or well-drained canned chunks
2 tablespoons Olive Oil Use any neutral oil if olive oil is unavailable
1 tablespoon Lime Juice Squeeze right before serving (optional)
1/2 teaspoon Red Pepper Flakes Adjust according to spice preference (optional)

Equipment

skillet
medium bowl
cutting board

Method

In a medium bowl, combine the shrimp with sweet chili sauce, soy sauce, minced garlic, and grated ginger. Stir until the shrimp is well-coated. Cover and refrigerate for 15-30 minutes.
While the shrimp is marinating, prepare the pineapple by cutting fresh pineapple into bite-sized chunks or draining canned pineapple thoroughly.
Heat olive oil in a skillet over medium-high heat until shimmering, then add the marinated shrimp and saute for 2-3 minutes until pink and opaque.
Add prepared pineapple to the skillet and stir gently, cooking for an additional 2-3 minutes until the pineapple edges begin to caramelize.
Remove from heat and transfer to a serving plate. Squeeze lime juice over the top and sprinkle with red pepper flakes if desired.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 2 days or freeze for up to 3 months. Reheat in a skillet over low heat with a splash of liquid to prevent the shrimp from becoming rubbery.