Pressure Cooker Sweet and Spicy Pineapple Shrimp is slightly sweet and slightly spicy and cooks up in one pot!
Pressure Cooker Sweet and Spicy Pineapple Shrimp
Rice, Peppers, Pineapple and Shrimp,
OMG, so delicious. Slightly sweet and slightly spicy is a perfect paring. Super easy one pot meal. Dump it all into the pot and dinner in under 20 minutes! The beauty of this Sweet and Spicy Pineapple Shrimp recipe is that you can turn it into a Risotto or Rice dish, or, use Quinoa for a higher protein, lower carb meal!
Sure, this recipe is so easy to make in a skillet on the stove, but the Instant Pot, Ninja Foodi or Pressure Cooker will save you from having to babysit your food and infuse the flavor into the rice and shrimp.
Cast of Ingredients for Pressure Cooker Sweet and Spicy Pineapple Shrimp
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Ingredients for Sweet and Spicy Pineapple Shrimp
- Bell Pepper
- Shrimp
- Scallions
- Unsweetened Pineapple Chunks
- Thai Sweet Chili Sauce
- Sambal Oelek Chili Paste
- Soy Sauce
- Calrose Rice or Quinoa
- Unsweetened Pineapple Juice
- Dry White Wine
Broth can be substituted for the Dry White Wine, if desired.
Rinse the Rice under Cool Water
Make sure to always rinse the Rice, so that it runs clear.
Take a Strainer Basket and rinse the rice to remove some of the starch. This helps to achieve fluffy rice that doesn’t stick together.
Types of Rice to Use
- For a Rice dish, use Jasmine, Basmati or other White Rice.
- For a risotto-ish dish, use a Calrose Rice. I say risotto-ish, as it is not a true Ristotto, like my Pressure Cooker Best Wild Mushroom Risotto recipe.
We love Calrose Rice so that is what we use most.
Another yummy Shrimp dish to try is my Pressure Cooker Seafood Corn Chowder.
Layer in the Ingredients
Everything goes into the Instant Pot or Pressure Cooker cooking pot except for the Shrimp and the Pineapple Chunks.
If you are using Quinoa, you will need to adjust the cooking time down to one minute.
Add Frozen Shrimp on Top
It is important in this recipe to add the Shrimp while they are still frozen.
Costco sell bags of the Jumbo Shrimp for a pretty decent price.
The Shrimp will Quickly turn Pink
Give the Pressure Cooker Sweet and Spicy Pineapple Shrimp a good stir, so that the rest of the liquid gets absorbed by the Calrose Rice or Quinoa.
You might need to use the Sauté or Browning feature, if the rice is not as soft as you like.
Add in the Pineapple and Green Scallion Tops
Lastly, add in the Pineapple Chunks and the Scallions.
I like to add in the Green part of the Scallions after pressure cooking.
It adds nice texture and they wilt quickly.
So Colorful when Mixed
Mix in the Pineapple Chunks to warm.
We all eat with our eyes and this dish does not disappoint.
The bright Red, Yellow and Green makes the Pressure Cooker Sweet and Spicy Pineapple Shrimp look so yummy.
Instant Pot Sweet and Spicy Pineapple Shrimp
Enjoy!
More Instant Pot Shrimp Recipes to Make:
- Instant Pot Dijon Shrimp Linguine
- Instant Pot Egg Roll Bowls
- Pressure Cooker Copycat Killer Shrimp Recipe
- Instant Pot Seafood Corn Chowder [Soup / Stew]
If you are a fan of sweet dishes, try my Pressure Cooker Pressure Cooker Chinese Take Out Sweet ‘N Sour Chicken or my Air Fryer Chinese Take Out Sweet ‘N Sour Pork recipes.
Kitchen Equipment and Essentials
- Instant Pot DUO Plus 60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- di Oro Living Silicone Spatulals Set
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Olive Oil Sprayer / Mister for Cooking
- 6 oz Porcelain Ramekins
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Salbree Steamer Basket
- Thai Sweet Chili Sauce
- Sambal Oelek Chili Paste
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Here is the handy printable recipe:
Pressure Cooker Sweet and Spicy Pineapple Shrimp
Print Pin Save RateIngredients
- 1 large Red Bell Pepper cleaned and sliced
- 12 ounces Calrose Rice rinsed well
- 3/4 cup Unsweetened Pineapple Juice
- 1/4 cup Dry White Wine
- 1/2 cup Fresh Water
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Thai Sweet Chili Sauce
- 1 Tablespoon Sambal Oelek Ground Chili Paste
- 1 pound Large Shrimp frozen w/ tails
- 4 Scallions chopped, White and Greens separated
- 1.5 cups Pineapple Chunks drained
Recommended Products
Instructions
- Drain Juice from Pineapple and set Pineapple Chunks aside.
- Measure out 3/4 cup of Pineapple Juice.
- Chop scallions and separate out the white part from the green.
- Rinse rice under water and mix until water drains out clear.
- Add rice to Instant Pot.
- Add Red Bell Peppers, Pineapple Juice, Wine, Water, Chili Sauce, Soy Sauce, Sambal Oelek, and white parts of the scallions. Mix everything together.
- Place frozen Shrimp on top. ]Shrimp must be frozen, otherwise, they will become overcooked.]
- Lock on Lid and close Pressure Valve. Cook on High Pressure for 2 minutes.
- When Beep sounds, wait 10 minutes and then release the rest of the pressure.
- Remove lid and mix through.
- Add Pineapple Chunks and Scallion tops and mix through.
Notes
Nutrition
Pin this Pressure Cooker Sweet and Spicy Pineapple Shrimp
Hi Jill. I have made this before and love it. I tried doubling it today and it never came to pressure. I tried twice, adding water. No luck. Is there a good way to double it?
Hi Erin. It is possible that the silicone seal was not inserted completely. Sometimes pushing down the lid will help. Jill
Made this last night and it is excellent. I cut the hot sauce in half and it was still spicy. I didn’t have any Thai Sweet Chili Sauce handy so I found a recipe online and made my own. Will definitely be making this again. Another winner Jill!
Oh my goodness! Tried it this evening….we were licking our bowls! This is definitely going into the weekly rotation. And plenty of time to clean your cutting board, measuring devices and knife (yes that’s all you dirty) while it’s cooking. Need I say more about this perfect recipe???
Thank you, Laurie. Jill
Love your new cookbook & all your recipes. Thanks so much for giving the Nutritional Info. I’m in kidney failure & have to count protein, calcium, sodium, & potassium in everything I eat. Your info makes that so easy for me. Thanks again!
Oh Laura, I am so sorry to hear this and I hope you are not suffering. Nutrition for on line recipes are more of a guide and can be off, depending the brand of ingredients, measurements and more. Please just use this as a reference. Jill
If using quinoa, you say “you will need to adjust the cooking time down to one minute”. So the quinoa cooks in one minute? Or is it precooked, then added to everything else and cooked for one minute?
I love your recipes for the pressure cooker!!!! I’m wondering if I want to make the pineapple shrimp recipe doubled – does it affect the cooking time?
I followed this step by step but doubled it for my 8qt pot and hungry teenage boys. It would not come to pressure and after a few tries thinking it was my pot being funny, i read the other comments and remembered it won’t come to pressure if there’s not enough liquid. So i opened it up and scooped out the bottom, totally burned and there’s no liquid left. What did i do wrong? I’m currently finishing it up on my stove top after adding 2.5 cups more water
I made this with quinoa tonight. It is delicious, but I wonder a little about the quantities of rice or quinoa that are called for. 12oz of quinoa is a LOT! I used a generous cup of uncooked, and it was about the right amount. This is, believe it or not, the right amount of liquid (I had my doubts too) The sweetness of the pineapple does temper the spiciness of the sambal oleek and sauce, but there’s still quite a zip. I’d call this recipe a keeper!
Hi Ginny. Thank you for the nice remarks. A generous cup of quinoa sounds about right. If you weighed that quinoa, it would probably be close to 12 ounces. I am so glad you enjoyed the recipe. Jill
So should the rice be cooked before you put it in, or will it cook in that 2 minutes/10 minutes period?
I wondered the same thing. I don’t think there is enough liquid called for
Hi Jill… I love printing our and trying your recipes mostly with success. I am looking forward to your cookbook which will be out soon. I am wondering if you could say with your posts whether the recipe will be in your book? Then I wont have to print it out!
My three ring binder is now packed with recipes (many of them yours) and I would like to downsize it.
Thanks for all your hard work!