This Pineapple Shrimp recipe delivers a perfect balance of sweet caramelized pineapple and savory garlic-soy shrimp. It’s a vibrant, tropical-inspired dish that comes together in under 30 minutes. The quick marinade and hot pan method ensure foolproof, restaurant-quality results every time.

Why You’ll Love This Pineapple Shrimp

• Incredibly fast: Ready in about 20 minutes of active time.
• Sweet-savory balance: Caramelized pineapple meets umami-rich sauce.
• Feast for the eyes: Vibrant colors and restaurant-quality presentation.
• Wonderfully versatile: Great over rice, noodles, or in lettuce cups.

Ingredients & Tools

• 450 g large raw shrimp, peeled and deveined
• 2 cups fresh pineapple, cut into 1-inch chunks
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 spring onions, sliced (whites and greens separated)
• 1 red chili, thinly sliced (optional, for heat)
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• 1 tbsp neutral oil (like avocado or vegetable)
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp water
• To garnish: fresh cilantro and sesame seeds

Tools: A large skillet or wok, mixing bowls, and a microplane or fine grater for the ginger.

Notes: Using fresh pineapple is a game-changer here—the canned stuff can be too soft and overly sweet. And don’t skip the sesame oil at the end; it adds that irreplaceable, nutty aroma that makes the whole dish sing.

Nutrition (per serving)

Serves: 3 | Prep Time: 15 minutes | Cook Time: 8 minutes | Total Time: 23 minutes

Before You Start: Tips & Ingredient Notes

• Pat your shrimp completely dry. This is the single most important step for getting a good sear instead of steaming them. Take a few paper towels and really press down on them to remove all surface moisture.
• Don’t skip the cornstarch slurry. It might seem like a small thing, but that mixture of cornstarch and water is what transforms the pan juices into a glossy, restaurant-style sauce that clings to every piece of shrimp and pineapple.
• Taste your pineapple. Pineapple sweetness can vary. If your fruit is particularly tart, you might want to add an extra half-tablespoon of honey. If it’s very sweet, the amount in the recipe is perfect.
• Have everything prepped and within arm’s reach. This dish cooks incredibly fast, so you won’t have time to mince garlic or slice chilies once you start. The French call it *mise en place*—I call it saving dinner from disaster.

How to Make Pineapple Shrimp

Storage & Freshness Guide

• Fridge: Store in an airtight container for up to 2 days.
• Freezer: Not recommended; shrimp and pineapple texture will suffer.
• Reviving: Reheat gently in a skillet over low heat or microwave at reduced power.

Serving Suggestions

Complementary Dishes

• Jasmine Rice — The fluffy, fragrant grains are the perfect neutral canvas to soak up every last drop of the incredible sweet and savory sauce.
• Simple Steamed Bok Choy — Its mild, slightly bitter flavor and crisp-tender texture provide a lovely, light counterbalance to the rich shrimp.
• Chilled Soba Noodle Salad — Toss cooked soba noodles with a little sesame oil and rice vinegar for a refreshing, cool side that complements the warm main dish beautifully.

Drinks

• A Crisp Sauvignon Blanc — Its bright acidity and citrus notes cut through the sweetness of the pineapple and enhance the shrimp’s delicate flavor perfectly.
• Ginger Beer Mocktail — The spicy kick of ginger beer mixed with a squeeze of lime mirrors the ginger in the dish and makes for a refreshing non-alcoholic pairing.
• Ice-Cold Lager — A clean, crisp lager is always a winner with shrimp. It cleanses the palate between bites and highlights the dish’s tropical vibes.

Something Sweet

• Coconut Panna Cotta — The creamy, delicate coconut flavor continues the tropical theme without being too heavy, making it a light and elegant way to end the meal.
• Mango Sorbet — This is a no-fuss, brilliantly refreshing option. The pure mango flavor is a natural partner to the pineapple and feels like a mini-vacation in a bowl.
• Pineapple Upside-Down Cupcakes — For a playful, full-circle moment, these individual treats double down on the pineapple flavor in the most delicious, nostalgic way.

Top Mistakes to Avoid

• Overcooking the shrimp. Shrimp go from perfectly tender to rubbery and tough in a matter of seconds. Remember, they continue to cook a bit even after you take them off the heat, so err on the side of underdone when you first sear them.
• Crowding the pan. If you dump all the shrimp in at once, they’ll steam instead of sear. You want that high heat to create a nice crust. Cook in batches if your pan is on the smaller side.
• Using canned pineapple in syrup. The texture is too mushy and the syrup makes the entire dish cloyingly sweet. Fresh pineapple provides a brighter flavor and holds its shape during cooking.
• Adding the cornstarch directly to the sauce. You’ll just get lumps. Always mix cornstarch with a cold liquid first to create a smooth slurry before introducing it to the heat.

Expert Tips

• Tip: For an extra layer of flavor, sear a couple of pineapple rings alongside your chunks and use them as a beautiful garnish on top of the finished dish. The intense caramelization looks and tastes fantastic.
• Tip: If you want a bit more textural contrast, toss your dry shrimp in a half-tablespoon of cornstarch before searing. This creates an even crisper, more protective coating on the outside.
• Tip: To make this ahead, you can prep the sauce, chop the aromatics, and cut the pineapple a few hours in advance. Keep them in separate containers in the fridge. The actual cooking will still only take minutes.
• Tip: If you love a bit of char, try grilling the pineapple chunks for 2-3 minutes per side before adding them to the stir-fry. The smoky flavor adds a whole new dimension.

FAQs

Can I use frozen shrimp?
Absolutely! Frozen shrimp are often fresher than “fresh” shrimp at the counter, which are typically previously frozen and thawed. The key is to thaw them properly. The best method is to place them in a sealed bag and submerge them in cold water for about 30 minutes. Never thaw them in warm water or the microwave, as this can ruin their texture.

What can I use instead of soy sauce for a gluten-free version?
Tamari is your best bet—it’s a Japanese soy sauce that’s typically gluten-free and has a very similar rich, salty flavor. Coconut aminos are another great alternative; they’re a bit sweeter and less salty, so you might want to add a small pinch of salt to balance the flavors if you go that route.

My sauce is too thick! How can I fix it?
No worries, this is an easy fix. Just add a tablespoon of water at a time to the pan, stirring over low heat, until the sauce reaches your desired consistency. It’s always better to start with a thicker sauce because you can thin it out, but it’s much harder to thicken a sauce that’s too thin at the end.

Can I make this with chicken instead?
You sure can. Use boneless, skinless chicken thighs or breasts cut into 1-inch cubes. The cooking time will be a bit longer—cook the chicken through first (about 5-7 minutes), then remove it from the pan and proceed with the recipe, adding it back in with the sauce at the end just like the shrimp.

How long do leftovers keep?
Leftovers will keep in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave at a reduced power to prevent the shrimp from becoming tough. I don’t recommend freezing this dish, as the texture of the shrimp and pineapple will suffer.