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Hawaiian Pineapple Shrimp Recipe

This Hawaiian Pineapple Shrimp Recipe combines succulent shrimp and sweet pineapple in a sticky, savory glaze that’s ready in under 30 minutes. Perfect for weeknight dinners, meal prep, or a quick tropical-inspired family meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: Asian, Hawaiian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large skillet or wok
  • Mixing bowls
  • Whisk
  • Tongs

Method
 

  1. Prepare the Sauce: In a bowl, whisk together soy sauce, honey, rice vinegar, pineapple juice, sesame oil, and cornstarch slurry. Set aside.
  2. 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.
  3. 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.
  4. Add Pineapple: Stir in the pineapple chunks and cook for another 2 minutes to get them caramelized edges.
  5. Glaze it Up: Pour the sauce into the pan, stir well, and simmer until it thickens into a glossy glaze.
  6. Return Shrimp: Add the cooked shrimp back into the pan, tossing everything to coat evenly in the sauce.
  7. 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 or Canned Pineapple?
  • 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.
Searing for Flavor
  • 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!
Sauce Secrets
  • 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.
Serving Suggestions
  • 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.
Make-Ahead & Storage
  • 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.
Tasty Variations to Try
  • 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.