“Pineapple-Herb Shrimp Skillet” Irresistible Pantry-Friendly Weeknight Dinner

Bright pineapple, zippy herbs, and succulent shrimp come together in a quick skillet that lights up weeknight menus.

Prep Time	Cook Time	Total Time	Servings
10 mins	8–10 mins	22–24 mins	4 servings

Intro

This skillet is built for busy days and small, flexible pantries. A kiss of pineapple sweetness brightens the savory shrimp, while fresh herbs lift every bite. It’s fast, forgiving, and designed to come together in one pan.

With a gentle simmer and a glossy sauce, edges look lacquered and the flavors stay balanced—not sweet, not bland. Serve with a simple starch or a crisp salad for a complete, weeknight-friendly meal.

The Best Pineapple for This Recipe

• Fresh Pineapple

  Pros: bright tang, crisp texture that holds up in pan-searing. Cons: ripeness and prep time required.

• Canned Pineapple

  Pros: quick, consistent sweetness and easy availability. Cons: may be packed in syrup; drain well to avoid overly sweet sauce.

• Chunks vs Tidbits

  Fresh chunks hold their shape for a more defined bite; tidbits blend into the glaze for a softer, saucier texture.

• Packed in Juice vs Syrup

  Juice yields a lighter, more refreshing glaze; syrup adds sweetness and body—adjust with a splash of soy or lemon.

Other Ingredients (and Helpful Swaps)

• Tomatoes: They add a pop of brightness if you want more acidity; swap in 1 cup halved cherry tomatoes or a dollop of tomato paste for depth.
• Onion: The base layer for sweetness and aromatic depth; swap with shallots for a milder bite or green onions for a crisper finish.
• Garlic: Fragrant backbone; if substituting with garlic powder, use 1/4 tsp per clove.
• Red Pepper: Color and a touch of heat; swap with extra bell pepper or a pinch of chili flakes if you want more kick.
• Pasta: A sturdy base that soaks up sauce; swap with rice, quinoa, or zucchini noodles for gluten-free or lower-carb options.
• Herbs: Fresh parsley or cilantro brighten the finish; dried herbs can work in a pinch, but use half the amount.

Ingredients

Sauce

• Olive oil: 2 tbsp (30 ml)
• Yellow onion, finely chopped: 1/2 medium (60 g)
• Garlic, minced: 3 cloves
• Pineapple juice: 1/2 cup (120 ml)
• Pineapple chunks: 1 cup (165 g)
• Soy sauce or tamari: 1 tbsp (15 ml)
• Honey: 1 tsp (5 ml)
• Red pepper flakes: 1/4 tsp (1.2 ml) optional

Pasta Base

• Linguine (or spaghetti): 8 oz (225 g), dry
• Salt: 3/4 tsp kosher salt, plus more to taste

Finish

• Large shrimp, peeled and deveined: 1 lb (450 g)
• Fresh herbs (parsley or cilantro), chopped: 1/4 cup (10 g)
• Lemon juice: 1 tbsp (15 ml)
• Black pepper: to taste

Directions

1. Cook pasta to al dente — In a large pot, bring salted water to a boil. Add linguine and cook 7–9 minutes until tender but firm. Drain, reserving 1/2 cup of the pasta water.

2. Sauté aromatics — In a large skillet, warm 1–2 tbsp olive oil over medium heat. Add onion and cook 3–4 minutes until translucent and edges are lightly caramelized. Add garlic and cook 30 seconds until fragrant.

3. Make pineapple glaze — Stir in pineapple juice, soy sauce, and honey. Add red pepper flakes if using and simmer 2–3 minutes until the liquid reduces a little and gloss returns to the surface.

4. Cook pineapple and shrimp — Add pineapple chunks and raw shrimp to the skillet. Increase heat to medium and cook 3–4 minutes, until shrimp are pink and opaque and pineapple is heated through.

5. Toss with pasta and finish — Add the drained pasta to the skillet. Toss to coat, adding up to 1/2 cup reserved pasta water to loosen the sauce as needed. Season with salt and black pepper.

6. Finish with herbs and citrus — Remove from heat, stir in chopped herbs and lemon juice. Taste and adjust seasoning; plate and garnish with extra herbs if desired.

How to Store Leftovers

Cool completely, then refrigerate in an airtight container within 2 hours of cooking. Best within 3 days. Reheat on the stove with a splash of water or broth, or gently in the microwave until just heated through. Sauce can be frozen separately for later use.

What to Serve With Pineapple-Herb Shrimp Skillet

• Coconut-Lime Jasmine Rice: Fluffy rice with a tropical aroma complements the sauce without competing with the pineapple notes.
• Quick Sautéed Zucchini and Bell Pepper: A crisp, colorful side adds freshness and texture.
• Simple Arugula-Citrus Salad: Peppery greens with a bright vinaigrette balance the sweetness in the skillet.

Variations & Tips

• Spicier: Stir in extra red pepper flakes or add a minced jalapeño with the onion.
• Creamier: Off the heat, swirl in 1–2 tbsp coconut cream or cream cheese for a silkier sauce.
• Gluten-free: Serve over rice or zucchini noodles instead of pasta.
• Canned-swap: Use canned pineapple and drain thoroughly; you can use the juice in place of part of the fresh juice.
• Herbs: Swap parsley for cilantro for more brightness; finish with basil if you prefer a sweeter, Italian note.

Enjoy Your Pineapple-Herb Shrimp Skillet

Savor the way the pineapple’s tropical brightness pairs with the shrimp and herbs in this cozy skillet. It’s a one-pan win that proves weeknights can feel sunny and special.

Attribution

WellMindMeal Recipes — Pineapple-Herb Shrimp Skillet. Photography by WellMindMeal.