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
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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
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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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
