Sweet and Spicy Pineapple Shrimp Stir Fry is a stir-fry of sautéed shrimp tossed in a spicy barbecue sauce with sweet pineapple chunks and bell peppers.
This quick and easy meal earns two thumbs up from my entire family every time I make it.
My favorite part of this meal? This entire recipe comes together in under 15 minutes. Start cooking the rice before you start the shrimp and you’ll have dinner on the table in no time.
Like so many of our meals, when I first made this recipe, it was inspired by the ingredients we had on hand, plus a craving or two.
Pineapple Shrimp
Pineapple and shrimp are very popular here. My middle son had asked for shrimp, there was a special on pineapple, and I had a jar of Sweet and Spicy Homemade Barbecue Sauce just waiting to be used. The combination of flavors was even better than I had hoped and it quickly became a family favourite.
I’ve lost count of the number of times I’ve made these sweet and spicy stir fry. Every time shrimp is on sale I crave this recipe. It’s a 15 minute dinner that’s a guaranteed win every time.
Bacon Bleu Cheese and Shrimp Chopped Salad, Bacon Wrapped Shrimp, Chili Lime Shrimp Bites, Spicy Orange Garlic Shrimp or Chili Garlic Shrimp (a cookbook favorite) and last but not least, the Classic Shrimp Cocktail are all recipes we make again and again.
We LOVE shrimp and yet I keep repeating these recipes. But first? You have to try this shrimp stir-fry with pineapple and peppers.
What kind of shrimp do you need?
You can stir fry these shrimp with or without removing the tails from the shrimp. I did it both ways.
Cooking the shrimp with the tail on makes for a prettier presentation. However, my favorite method is to cook the shrimp with the tails removed.
It makes the finished dish more kid-friendly this way, and I like that it’s easier to eat for a quick dinner. Grab a frozen bag of deveined tailless shrimp or drop by the seafood counter, and this really is a lightning-fast meal.
Prawn pan with pineapple
Buttery sautéed shrimp, tangy sweet barbecue sauce, crunchy pepperoni and sweet pineapple come together for a truly irresistible meal. The fact that you can do it in just a few minutes? That just makes it better.
You start by rinsing the shrimp and patting them dry with a paper towel. Melt some butter in a large skillet and quickly cook the shrimp.
It should only take a minute or two. Be careful not to overcook the shrimp. When the shrimp are light pink and cooked through, transfer them to a plate.
Shrimp stir-fries
Add the peppers to the hot pan with a little oil and fry until lightly browned and barely tender. Add the pineapple, mix with the peppers and let them soften slightly for about 1-2 minutes.
Add the barbecue sauce, stir to coat and increase the heat to high. When it begins to simmer, return the shrimp to the pan, mix well, and cook for about a minute while the sauce thickens slightly.
Remove from the heat and add the spring onions. Serve plain or over rice.
Even if you don’t like hot barbecue sauce most of the time, you’ll want some hot sauce to balance out the sweet pineapple in this dish. You can make your own sauce in just minutes, or use your favorite store-bought sauce.
I promise the end result won’t be too spicy. I also used our spiciest barbecue sauce and the dish barely had a hint of heat when it was done.
Pineapple Shrimp Pan
This Pineapple Shrimp Pan is a firm favorite. For another even heartier shrimp stir-fry that’s a keeper, you should also try this Kielbasa Shrimp Fried Rice.
Crispy, spicy veggies, tender shrimp, and just a hint of sriracha make this shrimp and veggie fried rice another great option. I use my favorite skillet and this spatula when I’m making stir-fries. The right tools really make it easier.
For some more great stir fry recipes, check out this Thai Steak Stir Fry, and next time you have an abundance of summer squash around the house, this flavorful Southwest Chicken Skillet from The Weekday Lunches and Breakfasts cookbook is a winner.
Korean beef bulgogi is another family favorite. When we first got married, we had a favorite Korean restaurant near the house. Sean usually ordered bulgogi while I ordered jap chae.
Sriracha Honey Cashew Chicken and Chinese Beef and Broccoli are a few other stir-fries that get two thumbs up every time we make them.
{originally posted 3/24/15 – recipe notes and photos updated 7/31/20}
