Pineapple Garlic Sweet Chili Shrimp – This easy shrimp recipe is ready in 15 minutes or less!  Shrimp sauteed with a spicy and sweet chili garlic sauce with chunks of pineapple.

easy shrimp recipe with sweet chili sauce

Pineapple Garlic Sweet Chili Shrimp:

Shrimp is one of my favorite things to make and eat because it’s so versatile!  One of my favorite ways to have it is with a super flavorful sauce that has a lot of tangy, spicy, and sweet flavor.

I didn’t purchase store-bought chili garlic sauce for this recipe, instead, I made my own from what I had on hand, and it turned out perfectly!  The sauce is a super simple mixture of chili sauce (also known as Sriracha), along with some honey, soy sauce, garlic, and pineapple juice!

Those are ingredients I typically always have on hand.  However, this recipe can be made with the same amount of sweet chili garlic sauce if that is what you already have at home.

For this shrimp recipe, you simply saute the shrimp with olive oil and the sauce right in one pan.  This takes just about 3-5 minutes until the shrimp is opaque.  After this, you add a cornstarch and cold water slurry to thicken up your sauce, and you’re ready to eat!

sweet chili pineapple shrimp is easy to make in one pan

 

Easy Shrimp Recipes:

One of my favorite things about shrimp is how easy and quick it comes together!  These are some of my personal favorite recipes and they are all great by themselves, served over rice, or with your favorite veggie

easy shrimp with pineapple and sweet chili garlic sauce

Enjoy!

~Nichole

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5 from 14 votes

Pineapple Garlic Sweet Chili Shrimp

Pineapple Garlic Sweet Chili Shrimp - This easy shrimp recipe is ready in 15 minutes or less!  Shrimp sauteed with a spicy and sweet chili garlic sauce with chunks of pineapple.
Prep 5 minutes
Cook 10 minutes
Total 15 minutes
Servings 4

Ingredients 

  • 1 Pound Raw Shrimp Peeled and deveined
  • 1/3 Cup Sriracha Chili Sauce
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Honey
  • 1/2 Tablespoon Garlic Minced
  • 1/4 Cup Pineapple Juice
  • 1 Tablespoon Olive Oil
  • 1 20 Ounce Can Pineapple Chunks
  • 2 Teaspoons Corn Starch
  • 1 Tablespoon Cold Water
  • 2 Green Onions Chopped
  • Rice for serving Optional

Instructions 

  • In a medium bowl combine the sriracha sauce, soy sauce, honey, garlic, and pineapple juice.
  • Add the peeled shrimp to the marinade and stir to coat.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the shrimp along with the marinade and cook for 3-5 minutes, just until shrimp is opaque.
  • Use a slotted spoon to remove the shrimp to a plate, leaving the sauce in the pan.
  • In a small bowl stir together the cornstarch and cold water.
  • Add the cornstarch mixture to the saucepan and simmer until thickened.
  • Turn off the heat and add the shrimp back to the pan along with the pineapple chunks. Stir to combine.
  • Serve with green onions and rice if desired.

Additional Info

Course: Main Course
Cuisine: American
Like this? Rate & review this recipe below!

Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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22 Comments

  1. 5 stars
    This was quick and tasty. Thank you! The recipe makes enough sauce that you can add a ton of veggies to it to make it a more balanced all in one meal. I started by sauteing a cup of sliced carrots in a bit of coconut oil, adding 1/3 lb sliced crimini mushrooms, then 2 cups thawed frozen sugar snap peas. Removed the veggies to a bowl and proceeded with the recipe as written (using just 12oz shrimp as that what comes in the package of frozen raw peeled shrimp from Aldi, and a little less than the 20z of pineapple chunks because that’s what I had left over after making a hawaiian pizza a few days aago), adding the veggies back in with the shrimp at the end. I didn’t have scallions on hand, so I used chives instead, and I also subbed tapioca starch for the cornstarch because that’s what I keep in my pantry. I still gave the recipe 5 stars because I don’t feel the modifications or additions changed the basic recipe, and part of what I love is how flexible this is. Made with Sky Valley Sriracha it was definitely spicy, but not overwhelmingly so for our palates. Definitely a keeper.

  2. 5 stars
    My husband is a fussy eater. I made this and put over sticky rice. Hardly any left overs. Hubby approved. I did add a few red pepper flakes to give it more spice. It turned out amazing.

  3. Delicious but Wow! This is SPICY— to the point the heat completely over powered the sweet. (And I never shy away from spicy) I will definitely make this again but reduce the amount of siracha and increase the amount of pineapple juice. I used fresh pineapple and fresh juice. Maybe that’s part of the reason the sweet didn’t stand out?

  4. 5 stars
    I love the recipe. I am looking for the calories and the other nutrition since I am tracking all my meals. Can you provide the calories, etc. per serving? thanks so much.

  5. Im making this tonight. Can anyone confirm if you’re supposed to include the liquid IN the pineapple can, or are you supposed to drain? It doesn’t specify.

  6. 5 stars
    I was abandoned for dinner so I was about to order some takeout halal food. There’s this good place around the corner and it sounded pretty good, but I thought NAH, I CAN MAKE SOMETHING WITH WHAT’S IN THE FRIDGE/FREEZER, so that’s what I did. I googled “pineapple shrimp” and by Odin’s Sword found your excellent recipe. I had most of the requisite ingredients: frozen (let it gooooo) shrimp, pineapple juice can (with juice inside), sriracha, and soy sauce packets. Further inspection yielded some minced garlic and leftover green onions that were looking pretty desperate. I dumped the ingredients into the plastic shrimp bag and soon dumped them all into the skillet. After cooking through, I poured the cooking liquid into a cup and grilled the shrimp for yummier texture. Finally, I removed the shrimp and poured the cooking liquid back into the skillet and reduced to a sauce. Wow, I am impressed with myself for improvising, but even more impressed with you for writing this blog that was here for me in my moment of need. Thank you!

    1. That’s quite literally how I learned to cook, by going “nah, I can make something what’s in the fridge” LOL! I love your review and thanks for leaving it! So glad you enjoyed the recipe 🙂

    2. Hi – did you use the liquid in the canned pineapple, in addition to the juice called for? Or is pineapple supposed to be drained?

      1. I drained the pineapple juice but saved it and put in about a tablespoon in with the sticky rice. Amazing flavor when you put the pineapple shrimp over rice