This vibrant Pineapple Shrimp recipe balances the sweetness of pineapple with savory flavors for a quick, light meal.
Like a day at the beach, family BBQs, and the smell of sunscreen, certain flavors just go with summer. For me, pineapple and shrimp are at the top of this list. Anytime I am on vacation, in a beach town, or can sense the ocean nearby, I have a Pavlovian response and crave seafood. My mouth begins to water, and I am instantly reading local menus and planning my next meal.
Before I moved from Manhattan to Long Island, I had to have a tasty lobster roll every single time we visited, which became a bit of an expensive habit. Now that I live here, I go to our local fish market by the marina once a week and cook based on the freshest catch. Lately, shrimp from Montauk, New York, have been the highlight. So, that brings me to this pineapple shrimp.
You will seriously appreciate the simplicity of this meal. Pineapple shrimp comes together almost too quickly, so be sure to have your mise en place ready. Aside from the quick prep, it is straight-up delicious! Shrimp is the most popular seafood in the U.S., possibly because of its mild flavor and how well it goes with so many other foods. The pineapple has a fruity, refreshing flavor, while the red pepper and honey give it an earthy sweetness. This, combined with the punch from the garlic and the saltiness from the soy sauce, gives you a mouthful of WOW in each bite.
Is This Pineapple Shrimp Healthy?
This dish is fairly nutritious and light. Shrimp is lean and rich in protein, zinc, and heart-healthy omega-3 fatty acids. The fresh red pepper contains vitamins C, E, and B6, plus plenty of beneficial antioxidants. And the pineapple, in all its sweet glory, is another rich source of vitamin C, plus magnesium, potassium, and the beneficial enzyme bromelain.
If you are watching your salt intake, opt for a low-sodium soy sauce (as used in this recipe). Coconut aminos or tamari would be great swaps for those who want to make the dish gluten-free.
Pineapple: The Savory Dish Superstar
Even though pineapple is incredibly sweet, it has many applications in savory dishes. Some of which are controversial!
For instance, pineapple is commonly used in marinades to help tenderize proteins like chicken and pork. Remember that enzyme, bromelain, that I mentioned earlier? It actually helps break down protein fibers, creating a more succulent bite.
Pineapple is often used as a savory ingredient in Latin, Caribbean, Asian, Thai, and Indian dishes, making appearances in sauces, rice dishes, stir-fries, and chutneys. And let’s not forget Hawaiian pizza—a food that leads to some pretty divisive opinions!
Regardless, this pineapple shrimp recipe is a perfect example of how the fruit’s natural acidity and sweetness can enhance the flavors of a dish in ways you might not expect.
How Do I Store Leftovers?
If you have leftovers, store them in an airtight container in the fridge for 3-4 days. You can reheat your leftovers in the microwave, but I like tossing them back in a pan on the stove.
Serving Suggestions
Pineapple shrimp can be served as an appetizer, lunch, or light dinner. I recommend serving it over Rice Pilaf, Baked Cauliflower Rice, or something with stronger flavors like Coconut-Cilantro-Lime Rice. I made this for my kids and served it over some delicious Angel Hair Pasta.
Another option, for a bigger dinner, is to include these little guys in your next surf and turf meal. Start with a light salad topped with classic Asian Salad Dressing. Keep it going with the Asian-inspired flavors and make this scrumptious Pepper Steak Stir-Fry to round out the meal.
Ingredients
- 1 pound large shrimp peeled and deveined
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 red bell pepper diced
- 2 cloves garlic minced
- 2 cups pineapple cut into chunks
- 1 tablespoon soy sauce low sodium
- 1 teaspoon honey
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup cilantro chopped
Instructions
- Season the shrimp with salt and pepper, and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the red bell pepper and garlic, sautéing until the pepper is tender.
- Add the seasoned shrimp to the skillet and cook until they turn pink, about 2-3 minutes per side.
- Stir in the pineapple chunks, soy sauce, honey, and red pepper flakes, cooking until the pineapple is heated through and the sauce thickens slightly.
- Remove from heat and garnish with chopped cilantro before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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