Olivia If there’s one dish that instantly takes me to a sunny tropical paradise without leaving my kitchen, it’s this Hawaiian Pineapple Shrimp Recipe! The combination of juicy shrimp and sweet pineapple chunks tossed in a sticky, savory glaze is simply irresistible. It’s the kind of quick, flavor-packed dinner that turns an ordinary weeknight into a Hawaiian staycation. And guess what? You can whip this up in just 25 minutes using simple pantry staples! No takeout needed, Mom’s got this.
My family goes absolutely wild for this Hawaiian Pineapple Shrimp Recipe. It’s sweet, savory, tangy, and has that subtle island kick that makes every bite burst with flavor. Plus, it’s a one-pan wonder, so cleanup is a breeze. Whether you pile it over a bed of fluffy jasmine rice or wrap it up in lettuce cups, it’s a meal that’s fun, fast, and fabulously delicious.
What’s on the Plate
Overview
- Cuisine: Hawaiian-Inspired, Asian Fusion
- Course: Dinner, Lunch
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
What’s in Every Bite
- Calories: 380
- Carbs: 28g
- Fats: 12g
- Protein: 30g
- Fiber: 2g
- Sugar: 15g
- Sodium: 850mg
Total Recipe Cost
- Estimated Total Cost: $14.00
- Cost Per Serving: $3.50
- Main Cost Factors: Fresh shrimp, pineapple, soy sauce
The Story Behind the Flavor
Hawaiian-inspired shrimp dishes have a rich history that blends native island flavors with Asian culinary influences, especially from Japanese and Chinese immigrants who brought their love of sweet-savory glazes. While pineapple itself has been grown in Hawaii since the early 1900s, pairing it with seafood became wildly popular in the 1970s as tropical-themed restaurants began highlighting “island-style” plates.
This Hawaiian Pineapple Shrimp Recipe is a home cook’s playful spin on classic island fare. Traditionally, dishes like this were grilled and basted with teriyaki-style sauces. But busy moms like us found quicker ways to achieve that sticky, glossy glaze right in a skillet. The result? A luscious, sweet-tangy shrimp dish that’s as vibrant as a Hawaiian luau!
Perfect For
These crunchy, saucy wonton taco cups aren’t just delicious—they’re kitchen lifesavers for a whole bunch of occasions. Whether you’re feeding the family on a busy weeknight or showing off at a backyard party, here’s when this recipe will become your go-to:
- Quick Weeknight Dinners
- When the clock’s ticking and everyone’s asking “What’s for dinner?”, these taco cups are a 30-minute dinner miracle. Minimal ingredients, quick assembly, and no fussy cleanup—perfect for when you need something fast, filling, and fun after a long day.
- Summer Backyard Parties
- These taco cups are absolute stars at outdoor gatherings and summer BBQs. They’re light, fresh, and easy to eat standing up with a drink in the other hand. Plus, their tropical twist and crunchy shells make them a welcome break from the usual burgers and dogs.
- Light and Tropical Lunch Bowls
- Skip the wonton shells and serve the teriyaki chicken over a bed of greens or jasmine rice for a light yet satisfying lunch bowl. Add some pineapple, avocado, and a drizzle of that creamy sauce, and you’ve got a tropical lunch that’ll transport you straight to island vibes—even on a Tuesday.
- Meal Prepping for Busy Weekdays
- The chicken filling and slaw can be made ahead and stored separately, making these taco cups a meal prep hero. Assemble fresh for dinner or even take to work in separate containers for a lunch that’ll have your coworkers peeking over your shoulder.
- Impressing Guests with Minimal Effort
- Want to look like a kitchen rockstar without spending hours over the stove? These taco cups have you covered. They’re bite-sized, pretty on the platter, and packed with bold flavors, yet they come together so easily. It’s a win for busy hosts who still want that “Wow, you made these?!” reaction.
Why You’ll Love This Recipe
This Pineapple Teriyaki Chicken Skillet isn’t just another dinner—it’s a flavor-packed tropical escape that you can whip up even on your busiest weeknights. Here’s why this recipe will quickly earn a top spot in your weeknight dinner rotation:
- One-Skillet Wonder: Less Cleanup, More Flavor
- Who doesn’t love a meal that saves you from a pile of dishes? This is a true one-skillet recipe, where everything—chicken, sauce, pineapple—cooks together, soaking up all those sweet, savory juices. Less mess, less fuss, but way more flavor in every bite.
- Tropical Vibes All Year Round: Sweet Pineapple Goodness!
- Whether it’s sweltering summer or you’re in the middle of a chilly winter, this dish brings the taste of the tropics right to your kitchen. The juicy chunks of pineapple caramelize slightly in the pan, giving you that fresh, sweet tang that instantly feels like a mini vacation.
- Ready in Under 30 Minutes: Perfect for Busy Weeknights
- Life gets busy, but dinner doesn’t have to suffer. From prep to plate, this skillet beauty is done in 30 minutes flat. It’s a lifesaver when you need something fast, homemade, and delicious after a long day at work (or wrangling the kids).
- Customizable: Make It Spicy, Add Veggies, or Serve It Your Way
- This recipe is your blank canvas. Want heat? Toss in some sriracha or red pepper flakes. Need more veggies? Bell peppers, snap peas, or broccoli would be perfect. Serve it over rice, quinoa, cauliflower rice, or even tuck it into lettuce wraps for a low-carb twist. It’s dinner, your way, every time.
- Healthy and Satisfying: Lean Protein with Fresh Fruits and Light Sauce
- With lean chicken breast or thighs, a lighter homemade teriyaki sauce, and fresh pineapple, this dish is balanced, fresh, and wholesome. It’s satisfying without being heavy, so you’ll feel good about going back for seconds (trust me, you will!).
Ingredients You’ll Need
Core Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 cups fresh pineapple chunks (or canned, drained)
- 1 red bell pepper, diced
- 1 small red onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
For the Sauce
- 1/3 cup low-sodium soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon pineapple juice (optional for extra sweetness)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
Optional Add-ins
- Red chili flakes or sriracha for heat
- Snap peas or edamame for extra crunch
- Fresh cilantro or green onions for garnish
Ingredient Highlights
- Shrimp: Sweet, tender, and cooks in a flash. Make sure they’re fresh or properly thawed.
- Pineapple Chunks: The star ingredient that brings juicy sweetness to balance the savory glaze.
- Homemade Sauce: Skip the bottled sauces. This quick mix of soy, honey, and pineapple juice delivers authentic island flavor.
- Ginger & Garlic: The dynamic duo that gives the dish its aromatic depth.
Step-by-Step Instructions
- Prepare the Sauce: In a bowl, whisk together soy sauce, honey, rice vinegar, pineapple juice, sesame oil, and cornstarch slurry. Set aside.
- Cook the Shrimp: Heat oil in a large skillet over medium-high heat. Sauté shrimp for 2-3 minutes per side until pink and slightly curled. Remove and set aside.
- Sauté Aromatics: In the same pan, add a splash more oil if needed. Toss in garlic, ginger, onion, and bell pepper. Cook for 3-4 minutes until fragrant and veggies are slightly tender.
- Add Pineapple: Stir in the pineapple chunks and cook for another 2 minutes to get them caramelized edges.
- Glaze it Up: Pour the sauce into the pan, stir well, and simmer until it thickens into a glossy glaze.
- Return Shrimp: Add the cooked shrimp back into the pan, tossing everything to coat evenly in the sauce.
- Serve: Spoon over rice, noodles, or in lettuce wraps. Garnish with green onions and a sprinkle of sesame seeds.
Pro Tips
Want to take your Pineapple Teriyaki Skillet from good to absolutely crave-worthy? These little kitchen tricks will help you nail the textures, flavors, and saucy goodness every single time:
- Don’t Overcook the Shrimp — Timing is Everything!
- Shrimp are delicate and can turn rubbery in a flash if left on heat too long. To keep them plump, juicy, and tender, add them to the skillet during the final 3-4 minutes of cooking. They’ll curl into perfect little crescents and stay luscious, soaking up that teriyaki glaze like sponges of flavor.
- For Extra Caramelization, Grill the Pineapple Chunks First
- Want to take the tropical vibes up a notch? Grill or sear the pineapple chunks in a hot pan before adding them to the skillet. This caramelizes the sugars, giving you those beautiful golden grill marks and a deeper, smoky-sweet flavor that makes every bite pop.
- Double the Sauce for Extra Glaze (and Rice Drizzling!)
- If you’re like me and can never have enough sauce, double the teriyaki sauce recipe right from the start. This gives you plenty of that sticky-sweet glaze to coat the shrimp (or chicken), and a little extra for drizzling generously over your rice or veggies. Bonus: Leftover sauce makes a great dip for veggies or spring rolls the next day.
- Reserve a Splash of Pineapple Juice for the Sauce
- Instead of using just water or stock, add a splash of reserved pineapple juice into the sauce mix. It amps up the fruity sweetness and gives the glaze a natural boost of tropical flavor.
- Add a Veggie Layer for a Full One-Pan Meal
- Throw in some snap peas, red bell peppers, or broccoli florets during the last few minutes of cooking. Not only does this round out the meal nutritionally, but the veggies soak up that teriyaki glaze like champs.
Recipe Variations
- Spicy Version: Bring the Heat!
- If you love a little fire in your fork, you’re going to want to crank up the spice! Add a teaspoon (or more, if you’re brave) of red chili flakes into the sauce mix for a subtle heat that builds as you eat. For a saucier, punchy kick, swirl in a tablespoon of sriracha right at the end to give the glaze a bold, spicy edge. You can also top each bowl with a drizzle of chili oil for that extra sizzle.
- Veggie-Loaded: Greens Galore
- This dish is the perfect backdrop for a veggie-packed meal. Toss in snap peas, zucchini rounds, broccoli florets, red bell pepper strips, or shelled edamame during the last 5 minutes of cooking. The veggies soak up that sweet teriyaki glaze while staying vibrant and crisp-tender. It’s a sneaky (and delicious) way to get those greens in!
- Low-Carb Version: Light & Fresh Alternatives
- Watching the carbs? No problem. Skip the rice and serve your teriyaki shrimp (or chicken) over a bed of fluffy cauliflower rice for a light yet satisfying base. Or, go even fresher with crisp lettuce cups—it turns the dish into handheld tropical bites that are perfect for summer meals or a light lunch.
- Protein Swaps: Mix & Match
- Feel like switching it up? This recipe is incredibly versatile with proteins.
- Chicken thighs or breasts work beautifully and soak up the sauce for a heartier meal.
- Firm tofu cubes can be pan-fried and tossed in the glaze for a delicious vegetarian version.
- Got leftover salmon? Flake it in and drizzle with extra teriyaki for a seafood remix.
- Pineapple Fried Rice Remix
- Want to take leftovers to a new level? Toss the teriyaki shrimp and pineapple into day-old rice and stir-fry it with a scrambled egg, green onions, and a splash more sauce for a quick, pineapple teriyaki fried rice.
Gluten-Free Version
Turning this Pineapple Teriyaki Skillet into a fully gluten-free dish is super simple and doesn’t sacrifice a single bit of flavor. Here’s how to do it right:
Swap Soy Sauce for Tamari or Coconut Aminos
The main culprit for gluten in this recipe is traditional soy sauce, which often contains wheat. The easy fix? Use gluten-free tamari. It has the same rich, salty depth as soy sauce, making it a perfect 1:1 swap. If you prefer a slightly sweeter and milder option, coconut aminos are a fantastic gluten-free alternative that still brings that umami punch.
Check Labels on Teriyaki Glazes and Pre-Made Sauces
If you’re using any bottled teriyaki sauces or marinades, be sure to read the labels carefully. Many store-bought versions sneak in gluten-containing ingredients. The best bet? Make the teriyaki glaze from scratch using tamari, honey (or brown sugar), garlic, ginger, and a touch of cornstarch (which is naturally gluten-free) for thickening.
All Other Ingredients Are Naturally Gluten-Free
Good news—the rest of this recipe is naturally gluten-free!
- Shrimp, chicken, pineapple, fresh veggies, garlic, ginger—all safe and sound.
- If you’re serving it with rice, cauliflower rice, or lettuce cups, you’re golden.
Be Mindful of Cross-Contamination
If you’re cooking for someone with celiac disease, ensure all utensils, pans, and surfaces are clean and free from gluten residue. Even a small trace can cause a reaction for sensitive individuals.
Kid-Friendly Version
Skip the Spice for Gentle Palates
Kids typically aren’t fans of heat, so make sure to leave out the chili flakes, sriracha, or any spicy toppings when serving. Keep the teriyaki sauce mild and sweet, which naturally appeals to younger taste buds.
Serve in Soft Tortillas for Handheld Fun
Want to make dinner interactive? Spoon the teriyaki shrimp or chicken into soft flour tortillas, taco-style. Let the kids top theirs with simple add-ins like shredded cheese, pineapple chunks, or even a dollop of plain Greek yogurt. Handheld dinners are always a win!
Over Plain Rice for a Comfort Bowl
For a more classic kid-approved approach, serve the teriyaki filling over plain steamed white rice. The familiar rice base helps tone down bold flavors and keeps it simple, comforting, and filling.
Sweeten It Up with a Honey Drizzle
Kids have a natural love for sweeter flavors. Right before serving, drizzle a little extra honey on top of their portion to enhance the caramelized pineapple notes and make the dish even more appealing.
Turn It Into Teriyaki Skewers for Fun Presentation
Another fun twist? Thread small pieces of shrimp or chicken and pineapple onto skewers for a kabob-style presentation. It’s visually fun and makes mealtime feel like a treat.
Include Familiar Toppings
Offer a few bowls of familiar, kid-friendly toppings like shredded cheese, mild shredded lettuce, or diced cucumbers, so they can customize their plate in a way that feels safe and fun.
Hawaiian Pineapple Shrimp Recipe
Ingredients
Equipment
Method
- Prepare the Sauce: In a bowl, whisk together soy sauce, honey, rice vinegar, pineapple juice, sesame oil, and cornstarch slurry. Set aside.
- Cook the Shrimp: Heat oil in a large skillet over medium-high heat. Sauté shrimp for 2-3 minutes per side until pink and slightly curled. Remove and set aside.
- Sauté Aromatics: In the same pan, add a splash more oil if needed. Toss in garlic, ginger, onion, and bell pepper. Cook for 3-4 minutes until fragrant and veggies are slightly tender.
- Add Pineapple: Stir in the pineapple chunks and cook for another 2 minutes to get them caramelized edges.
- Glaze it Up: Pour the sauce into the pan, stir well, and simmer until it thickens into a glossy glaze.
- Return Shrimp: Add the cooked shrimp back into the pan, tossing everything to coat evenly in the sauce.
- Serve: Spoon over rice, noodles, or in lettuce wraps. Garnish with green onions and a sprinkle of sesame seeds.
Notes
Hawaiian Pineapple Shrimp – Helpful Tips
Shrimp Prep is Key- Use large peeled and deveined shrimp—tail on or off is up to you, but tail-on makes for a pretty presentation!
- Pat shrimp dry before cooking to help them sear and soak up that tropical glaze.
- Fresh pineapple chunks bring the best texture and sweetness, but canned pineapple in juice (not syrup) works great too—just drain well!
- Save a little pineapple juice for the sauce—it adds that signature island tang.
- Sauté shrimp over medium-high heat for a quick sear (about 1-2 minutes per side) until they’re pink and slightly caramelized. Overcooking will make them rubbery, so keep a close eye!
- A simple glaze of pineapple juice, soy sauce, garlic, ginger, brown sugar, and a splash of rice vinegar gives the perfect balance of sweet, savory, and tangy.
- Let the sauce reduce and thicken slightly before tossing the shrimp back in—it’ll coat them beautifully.
- Serve over a bed of steamed jasmine rice or coconut rice for those true island vibes.
- Add a side of grilled veggies or pineapple slices to round out the plate.
- Sprinkle with toasted sesame seeds, sliced green onions, and a squeeze of fresh lime for that restaurant-worthy finish.
- The sauce can be made up to 3 days in advance—store in the fridge and warm up before tossing with the shrimp.
- Shrimp is best cooked fresh, but leftovers can be stored for up to 2 days and reheated gently in a skillet.
- Avoid microwaving—reheating shrimp too fast will turn them rubbery.
- Add a little heat with red pepper flakes or a drizzle of sriracha for sweet & spicy lovers.
- Swap shrimp for chicken breast strips or tofu for a different protein.
- Make it a Hawaiian Pineapple Shrimp Bowl with rice, avocado, edamame, and extra pineapple chunks.
Taste What’s Next
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
Beef Pasta in Tomato Sauce
Garlic Butter Chicken and Potatoes Skillet
or you Can Dig Deeper Recipes by clicking this: Appetizer, Breakfast, Lunch, Dinner, and Desserts.
Storage & Reheating
Whether you’ve made a little extra for tomorrow’s lunch or need to stash leftovers after dinner, here’s how to store and reheat your Pineapple Teriyaki Skillet without losing its sweet, saucy goodness:
- Fridge Storage (Up to 3 Days)
- Transfer any leftovers into an airtight container and refrigerate for up to 3 days. For best texture, store shrimp/chicken, sauce, and rice (if serving) in separate containers to prevent sogginess. If you’ve added fresh veggies like snap peas or bell peppers, they’ll hold up well stored with the protein.
- Reheating in the Microwave (Quick & Easy)
- Place your portion in a microwave-safe dish and reheat in 30-second bursts, stirring in between until warmed through. This prevents overcooking the shrimp and keeps the sauce from drying out. If it looks a bit thick, splash in a teaspoon of water or pineapple juice to loosen it up.
- Reheating on the Stovetop (Best Texture)
- For a fresher, sautéed texture, warm the leftovers in a non-stick skillet over medium-low heat. Add a small splash of water, broth, or pineapple juice to revive the glaze and keep everything juicy. Stir frequently and heat just until everything is warmed through.
- Freezing Not Recommended
- While you can freeze this dish, it’s not ideal. The pineapple teriyaki sauce may separate or become watery upon thawing, and shrimp can easily turn rubbery after freezing. If you’re prepping ahead, it’s better to make the sauce and protein fresh and simply chop the pineapple in advance.
- Pro Tip: Batch-Prep Sauce Separately
- Want to save time on busy nights? Double the teriyaki sauce recipe and store extra in the fridge for up to a week. You’ll have a quick flavor booster ready to go for a fresh skillet meal anytime.
Equipment
- Large skillet or wok
- Mixing bowls
- Whisk
- Tongs
FAQs
Can I use frozen shrimp for this recipe?
Yes! Just make sure to thaw and pat them dry before cooking to avoid excess moisture.
What other proteins can I use?
Chicken breast or tofu are fantastic substitutes if shrimp isn’t your thing.
Can I use canned pineapple?
Absolutely. Just drain the liquid well and pat the pineapple chunks dry to avoid excess moisture in the pan.
Is this dish good for meal prep?
Yes! Store the cooked shrimp and sauce separately from rice or noodles, then assemble when ready to eat.
How do I make the sauce thicker?
If you prefer a thicker glaze, add a little more cornstarch slurry and let it simmer until desired consistency.
External Resources
Conclusion
This Hawaiian Pineapple Shrimp Recipe is like a tropical party in your mouth! It’s the perfect dish when you want something fresh, vibrant, and downright delicious without slaving away in the kitchen. Trust me, once you try it, you’ll be adding it to your weekly dinner rotation.
So go ahead — snap a photo and post it online! Don’t forget to tag me! I want to see your cooking success. Happy cooking!
