Sweet and Spicy Pineapple Shrimp Stir Fry

Sweet and Spicy Pineapple Shrimp Stir Fry is a skillet full of sautéed shrimp tossed in a spicy barbecue sauce with sweet chunks of pineapple and red peppers.

This quick and easy meal earns two thumbs up from my whole family every time I make it.

My favorite part of this meal? This whole recipe comes together in less than 15 minutes. Start some rice cooking before you start the shrimp and you’ll have dinner on the table in no time at all.

Like so many of our meals, the first time I made this recipe, it was inspired by the ingredients we had on hand, plus a craving or two.

Pineapple Shrimp

Pineapple and shrimp are a huge favorite around here. My middle son had been asking for shrimp, there was a sale 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 favorite.

I’ve lost count of how many times I’ve made this Sweet and Spicy Stir Fry. Every time shrimp is on sale, I start craving this recipe. It’s a 15-minute dinner that is 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 classic Shrimp Cocktail are all recipes we make over and over.

We LOVE shrimp and yet, I keep repeating these recipes. But first? You really do need to try this shrimp stir fry with pineapple and bell peppers. 

What kind of shrimp will you need?

You can make this shrimp stir fry with or without removing the tails from the shrimp. I’ve made it both ways.

When cooking the shrimp with the tails-on, it makes for a prettier presentation. However, my go-to method is to cook the shrimp with the tails removed.

The final dish will be more kid-friendly that way and I like that it’s easier to eat for a quick dinner. Grab a frozen bag of deveined shrimp with the tails removed, or swing by the seafood counter, and this really is a lightning-fast meal.

Shrimp Stir Fry with Pineapple

Buttery sauteed shrimp, tangy sweet barbecue sauce, crisp hot peppers, and sweet pineapple combine in a truly irresistible meal. The fact you can make it in just minutes? That just makes it better.

You’ll start by rinsing the shrimp and patting it 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. Take care not to overcook the shrimp. When the shrimp is light pink and cooked through, remove it to a plate.

Stir Fry with Shrimp

Toss the peppers into the hot skillet with a bit of oil and cook until lightly browned and barely softened. Add the pineapple, toss with the peppers, and let it soften slightly, about 1-2 minutes.

Add the barbecue sauce, stir to coat everything, and increase the heat to high. When it starts to simmer, return the shrimp to the pan, toss everything together to coat well, and cook for about a minute as the sauce thickens slightly.

Remove from the heat and add the green onions. Serve by itself or over rice.

Even if you aren’t partial to a spicy barbecue sauce most of the time, you’ll want a spicy sauce to balance the sweet pineapple in this dish. You can make your own sauce in just a few minutes or use your favorite spicy store-bought sauce.

I promise that the end result will not be too spicy. I’ve also used our spiciest barbecue sauce and there was barely a hint of heat to the dish when it was ready to eat.

Pineapple Shrimp Stir Fry

This shrimp stir fry with pineapple is a serious favorite. For another, even heartier shrimp stir fry that is a keeper, you’ll want to try this kielbasa and shrimp fried rice too.

Crisp hot vegetables, tender shrimp and just a hint of Sriracha makes this Shrimp and Vegetable Fried Rice another great option. I use my favorite skillet and this spatula when making stir-fries. The right tools really do make it easier.

For a few more great stir-fry recipes, check out this Thai Steak Stir Fry, and next time you have an abundance of summer squash in 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 were first 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 couple more 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}