Pineapple Shrimp Stir Fry
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Pineapple shrimp stir fry is a sweet and delicious dinner recipe that’s always a hit. An easy-to-make stir fry sauce coats the tender shrimp, sweet pineapple chunks, and our favorite veggies. It’s quick to make and so much better than takeout!
This is one of those recipes even the pickiest eaters in my house happily dig into. The pineapple juice and hoisin sauce make a sauce that’s perfectly balanced between sweet and tangy, and it coats every bite beautifully. I love how quickly it comes together, too — it’s a total weeknight win.
The shrimp get tossed in a bit of cornstarch before hitting the pan, which helps them crisp up just enough to grab onto all that tasty sauce. They cook in minutes and turn out tender, flavorful, and downright delicious every single time.
I usually stick with the veggies in the recipe because we love the combo, but it’s such a flexible dish. You can swap in whatever your family enjoys — peppers, broccoli, snap peas, carrots — it all works. It’s one of those easy dinners I know will disappear fast, no matter how I make it.
Don’t forget to put on a pot of rice or make some coconut rice!
Pineapple shrimp stir fry variations
We love the combination of snap peas, red pepper, and pineapple in this recipe. But you can switch up the veggies for your favorites. Here are a few ideas:
- Broccoli + red peppers.
- Onion + celery + carrots.
- Mushrooms + broccolini + cauliflower.
- Green beans + orange peppers + onions.
Pineapple Shrimp Stir Fry Recipe
Ingredients
- 2 tablespoons cornstarch
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 ½ lb shrimp (shells removed)
- 2 tablespoons cooking oil (divided)
- 1 cup snap peas (cut in half)
- 1 red pepper (diced)
- 2 cups chopped pineapple (or canned pineapple chunks)
- Sesame seeds (for serving)
Pineapple Stir Fry Sauce
- 1 tablespoon cornstarch
- ½ cup pineapple juice (can sub orange juice)
- ¼ cup hoisin sauce
- ¼ cup soy sauce
- 1 tablespoon minced ginger
- ½ teaspoon sea salt
- 3 cloves garlic (minced)
- Optional: 1 teaspoon sriracha (or to taste)
Instructions
- If you're serving this with rice, start that first. Whisk the cornstarch, onion powder, and garlic powder in a medium-sized bowl. Add the shrimp and toss to coat. Note: the batter will turn sticky.2 tablespoons cornstarch, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 ½ lb shrimp
- Next, make the stir fry sauce. Add the cornstarch to a measuring cup. Add a little of the pineapple juice and mix it into the cornstarch. Now add the rest of the juice and the remaining sauce ingredients.1 tablespoon cornstarch, ½ cup pineapple juice, ¼ cup hoisin sauce, ¼ cup soy sauce, 1 tablespoon minced ginger, ½ teaspoon sea salt, 3 cloves garlic, Optional: 1 teaspoon sriracha
- Heat 1 tablespoon of the oil in a large, nonstick frying pan over medium-high heat. Add the shrimp and spread them out in the pan so that they are in a single layer. Cook them for 2 minutes on each side then remove them from the pan.
- Add the remaining 1 tablespoon of oil and the snap peas, red pepper, and pineapple and cook the veggies for 2-3 minutes, or until they are crisp-tender.1 cup snap peas, 1 red pepper, 2 cups chopped pineapple
- Return the shrimp to the pan, give the sauce a stir then pour it over the shrimp and veggies, then mix everything together. Let the sauce cook for 1 minute to thicken it then serve the stir fry with sesame seeds sprinkled on the top.Sesame seeds
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Nutrition
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This recipe was outstanding! We used low sodium hoisin and soy sauce and subbed broccoli for the peas. Great balance of flavors and the portion size was spot on. Thanks!
I’m so glad you loved it! Low-sodium hoisin and soy sauce sound like great swaps, and broccoli instead of peas is such a delicious variation. Thanks so much for sharing your tweaks — and I’m happy the portions worked out perfectly, too! 💛
Fantastic this is the first time an author of a recipe gives the ingredients after each instruction I love it! Invariably when you get a recipe off the Internet, you have to go back-and-forth to confirm what it said or at least I do unless they are ingredients that you can just put a little tiny bowls and have available But it doesn’t tell you the steps. Anyway, thank you for doing that and for sharing your recipe.
I’m so happy to hear that you find the ingredient list helpful!!
Too much soy and hoisan sauce. Will add way less if I use it again.
I also thought it was way too salty. 1/4 of a cup of hoisin and soy sauce seemed a bit much to me.
I love this recipe for pineapple shrimp stir fry, this will be the Third time I have made this. I however double the coating part.
Are raw shrimp to be used, or do the 2 minutes on each side cook them enough? I know – a silly question. Recipe sounds delicious.
Not a silly question at all! We use raw shrimp. Shrimp cook incredibly fast; Just a couple of minutes in a hot pan is all it takes to cook them.
are the shrimp cooked already? thx.
No we use raw shrimp.
Your recipe is delicious. We really enjoyed it, but it is not refined sugar free. Hosin sauce has quite a bit of sugar in it unless you know of a brand that doesn’t.
P.S. I love the way you organize your recipes, very helpful. You’re the only one I’ve seen that does it.
Great recipe. Tried as written
Taste delicious Thanks for posting
Absolutely delicious! I used red and greet bell peppers with white onion for the veggies. It reminded me of a sweet and sour type of meal. Wil definitely be making this one again.
I don’t have any hoisin sauce, can I substitute for anything else?
Hoisin is both sweet and savory. You could try mixing honey with some black bean sauce. 🙂