Pineapple Shrimp With Sweet Chili Coconut Lime Glaze

Looking for a quick, easy, and utterly delicious dinner that transports you to a tropical paradise? Look no further! This Pineapple Shrimp with Sweet Chili Coconut Lime Glaze is a vibrant and flavorful dish that’s ready in under 30 minutes. Sweet, savory, and a little bit spicy, this recipe perfectly balances the sweetness of pineapple with the zing of lime and the creamy richness of coconut milk. It’s a guaranteed crowd-pleaser and a fantastic way to brighten up any weeknight meal. Get ready to experience a taste of sunshine with every bite!

Ingredients You’ll Need

• 500g (1 ½ lb) Raw Shrimp, Peeled and Deveined: We’re using raw shrimp here, as it absorbs the marinade beautifully. Ensure they are fully peeled and deveined for optimal enjoyment. Larger shrimp (21-25 count per pound) work best, as they hold their shape well during cooking.
• 200g (1 cup) Fresh Pineapple, Diced: Fresh pineapple is key for the best flavor and texture. Canned pineapple can be used in a pinch, but it won’t have the same vibrant sweetness. Look for a ripe pineapple that smells fragrant and yields slightly to gentle pressure.
• 2 Tbsp (30ml) Sweet Chili Sauce: This provides the base of our sweet and spicy glaze. Adjust the amount to your preference – some brands are spicier than others!
• 1 Tbsp (15ml) Light Soy Sauce: Light soy sauce adds a savory umami depth to the marinade. Avoid dark soy sauce, as it will alter the color and flavor profile.
• 1 tsp (5ml) Freshly Squeezed Lime Juice: Fresh lime juice is essential for brightness and acidity. Bottled lime juice doesn’t compare!
• 1 tsp (5ml) Honey: A touch of honey balances the spice and adds a subtle sweetness. You can substitute with maple syrup if desired.
• 1 tsp (5ml) Grated Fresh Ginger: Fresh ginger adds a warm, aromatic spice. Use a microplane or fine grater to get a nice, even grate.
• 1 Clove Garlic, Minced: Garlic provides a pungent, savory flavor. Mince it finely to ensure it distributes evenly throughout the dish.
• 1 Tbsp (15ml) Coconut Oil: Coconut oil adds a subtle coconut flavor and is perfect for stir-frying at medium-high heat.
• 100ml (3 ½ fl oz) Coconut Milk: Full-fat coconut milk is recommended for a richer, creamier glaze. Shake the can well before measuring.
• 1 tsp (5ml) Lime Zest (about half a lime): Lime zest intensifies the citrusy flavor and adds a beautiful aroma. Zest the lime before juicing it.
• 1 tsp (5g) Cornstarch: Cornstarch is used to thicken the coconut-lime glaze, creating a glossy finish.
• 2 tsp (10ml) Water: Water is mixed with the cornstarch to create a slurry, preventing lumps in the glaze.
• 2 Tbsp (30g) Toasted Coconut Flakes: Toasted coconut flakes add a delightful crunch and enhance the coconut flavor. Toast them in a dry skillet over medium heat until golden brown.
• 1 Tbsp (5g) Chopped Fresh Cilantro Leaves: Fresh cilantro adds a bright, herbaceous finish. If you’re not a fan of cilantro, you can substitute with chopped green onions.

Substitutions & Variations

Feel free to customize this recipe to your liking! Here are a few ideas:

• Shrimp: Chicken breast or firm tofu can be substituted for the shrimp.
• Pineapple: Mango or peaches can be used instead of pineapple for a different tropical twist.
• Sweet Chili Sauce: Sriracha or chili garlic sauce can be used for a spicier kick.
• Coconut Milk: Heavy cream can be used as a substitute for coconut milk, but it will alter the flavor.

Step-by-Step Instructions for Pineapple Shrimp Perfection

1. Prepare the Shrimp and Pineapple: Begin by thoroughly patting the raw shrimp dry with paper towels. This is crucial for achieving a good sear and preventing the shrimp from steaming instead of browning. Dice the fresh pineapple into approximately 1-inch cubes. Ensure the pineapple is ripe but firm to hold its shape during cooking.
2. Marinate the Shrimp and Pineapple: In a medium-sized bowl, whisk together the sweet chili sauce, light soy sauce, freshly squeezed lime juice, honey, grated fresh ginger, and minced garlic. This marinade is the foundation of the dish’s vibrant flavor profile. Add the shrimp and diced pineapple to the bowl, gently tossing to ensure they are evenly coated. Allow the mixture to marinate for at least 10 minutes, but no longer than 20, to prevent the lime juice from ‘cooking’ the shrimp.
3. Sear the Shrimp and Pineapple: Heat the coconut oil in a large skillet (preferably cast iron or stainless steel) over medium-high heat. The skillet should be hot enough to create a sizzle when the shrimp and pineapple are added. Add the marinated shrimp and pineapple in a single layer, avoiding overcrowding the pan. Cook for 2-3 minutes per side, until the shrimp turn opaque and pink, and the pineapple pieces develop a light caramelization. Work in batches if necessary to maintain a single layer.
4. Prepare the Coconut-Lime Glaze: While the shrimp and pineapple are searing, prepare the luscious coconut-lime glaze. In a small saucepan, combine the coconut milk and lime zest. Bring the mixture to a gentle simmer over medium heat. In a separate small bowl, whisk together the cornstarch and water to create a slurry. Slowly whisk the cornstarch slurry into the simmering coconut milk, stirring constantly to prevent lumps. Continue to simmer for 1-2 minutes, or until the sauce thickens and becomes glossy. Remove from heat.
5. Combine and Glaze: Pour the warm coconut-lime glaze over the seared shrimp and pineapple in the skillet. Toss quickly and gently to coat everything evenly with the glaze. Cook for an additional 30 seconds, allowing the flavors to meld together beautifully. This final step ensures the glaze clings to the shrimp and pineapple, creating a harmonious blend of sweet, spicy, and tangy flavors.
6. Serve and Garnish: Transfer the Pineapple Shrimp to a shallow serving plate. Drizzle a generous ribbon of the remaining coconut-lime glaze across the center of the dish. Sprinkle with toasted coconut flakes and chopped fresh cilantro leaves. Finish with a few extra curls of lime zest for a pop of color and aroma. Serve immediately while hot and glossy.

Why This Pineapple Shrimp Recipe Works

The magic of this Pineapple Shrimp with Sweet Chili Coconut Lime Glaze lies in the balance of flavors and textures. The sweetness of the pineapple and honey is beautifully countered by the spicy kick of the sweet chili sauce and the tangy brightness of the lime juice. The coconut milk adds a creamy richness that ties everything together. Marinating the shrimp not only infuses it with flavor but also helps to tenderize it, resulting in a succulent bite. The quick sear ensures the shrimp remains tender and juicy, while the caramelized pineapple adds a delightful textural contrast.

Tips for the Best Glaze Consistency

Achieving the perfect glaze consistency is key to this recipe. If the glaze is too thin, it won’t coat the shrimp and pineapple effectively. If it’s too thick, it can become gummy. The cornstarch slurry is crucial for thickening the sauce, but it’s important to add it gradually and whisk constantly to prevent lumps. If the glaze is still too thin after simmering for 2 minutes, add another ½ teaspoon of cornstarch slurry and simmer for another 30 seconds. Conversely, if the glaze becomes too thick, add a tablespoon of coconut milk to thin it out.

Selecting the Perfect Pineapple

The quality of the pineapple significantly impacts the overall flavor of the dish. Look for a pineapple that is heavy for its size, with a firm texture and a sweet aroma at the base. Avoid pineapples that are bruised or have soft spots. A ripe pineapple will yield slightly to gentle pressure. If you can’t find fresh pineapple, frozen pineapple chunks can be used, but be sure to thaw them completely and pat them dry before adding them to the marinade.

Serving Suggestions & Side Dishes

This Pineapple Shrimp is incredibly versatile and can be served in a variety of ways. It’s delicious served over a bed of fluffy jasmine rice or quinoa. For a low-carb option, serve it with cauliflower rice or zucchini noodles. A side of steamed broccoli or stir-fried vegetables complements the dish beautifully. You can also serve it as an appetizer with toothpicks for easy snacking. Consider a sprinkle of sesame seeds for added texture and flavor.

Frequently Asked Questions (FAQ)

• Can I use frozen shrimp? Yes, you can use frozen shrimp, but be sure to thaw it completely and pat it dry before marinating.
• Is it possible to adjust the spice level? Absolutely! Adjust the amount of sweet chili sauce to your preference. For a milder flavor, use less sauce or choose a mild variety.
• Can I make this dish ahead of time? While best served immediately, you can marinate the shrimp and pineapple up to 24 hours in advance. However, it’s best to cook the shrimp and prepare the glaze just before serving.

This Pineapple Shrimp with Sweet Chili Coconut Lime Glaze is a delightful explosion of flavors that’s sure to impress. The combination of sweet, spicy, tangy, and creamy elements creates a truly unforgettable culinary experience. Don’t forget to save this recipe to Pinterest for later inspiration!

Pineapple Shrimp With Sweet Chili Coconut Lime Glaze

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Alyssa Bennett
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

This Pineapple Shrimp with Sweet Chili Coconut Lime Glaze is a quick and easy dish that delivers a vibrant tropical flavor. It’s a perfect balance of sweet, savory, and spicy, ready in under 30 minutes.

---

Ingredients

Scale 1x2x3x

• 500g (1.5 lb) Raw Shrimp, Peeled and Deveined
• 200g (1 cup) Fresh Pineapple, Diced
• 2 Tbsp (30ml) Sweet Chili Sauce
• 1 Tbsp (15ml) Light Soy Sauce
• 1 tsp (5ml) Lime Juice, Freshly Squeezed
• 1 tsp (5ml) Honey
• 1 tsp (5ml) Ginger, Grated Fresh
• 1 Clove Garlic, Minced
• 1 Tbsp (15ml) Coconut Oil
• 100ml (3.5 fl oz) Coconut Milk, Full-Fat
• 1 tsp (5ml) Lime Zest (from 1/2 lime)
• 1 tsp (5g) Cornstarch
• 2 tsp (10ml) Water
• 2 Tbsp (30g) Coconut Flakes, Toasted
• 1 Tbsp (5g) Cilantro, Chopped Fresh

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Shrimp & Pineapple: Pat shrimp dry and dice pineapple.
2. Marinate Mixture: Combine sauce ingredients; coat shrimp & pineapple for 10-20 minutes.
3. Sear Ingredients: Sear shrimp and pineapple in coconut oil until pink and caramelized.
4. Make Coconut Glaze: Simmer coconut milk & zest; thicken with cornstarch slurry.
5. Combine & Glaze: Toss seared shrimp & pineapple with glaze; cook briefly.
6. Serve & Garnish: Drizzle with glaze, sprinkle with coconut & cilantro.

Notes

For best results, use fresh pineapple and full-fat coconut milk. Adjust the amount of sweet chili sauce to control the spice level.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Seafood
• Method: Stir Fry
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup
• Calories: 350 kcal
• Sugar: 20 g
• Sodium: 400 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 150 mg