Sweet Chili Pineapple Shrimp Lettuce Wraps are the answer when you want something bright, fast, and a little bit special on a busy night. If you love sweet and spicy, this is going to be your new go to dinner that tastes like takeout but feels lighter and fresher. The shrimp cook in minutes, the pineapple gets warm and juicy, and everything tucks into cool crunchy lettuce. It is messy in the best possible way and the flavor hits all the happy spots. Grab a napkin and join me at the stove, because we are making magic with very little effort.
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this Sweet Chili Pineapple Shrimp Lettuce Wraps is a keeper: big on flavor with no weird tricks. Sweet Chili Pineapple Shrimp Lettuce Wraps are the answer when you want something bright, fast, and a little bit special on a busy night. If you…
What makes these coconut shrimp lettuce wraps so amazing?!
First, the flavor combo. You have sweet chili sauce hugging the shrimp, bits of golden pineapple that get sticky and caramelized, and a pop of lime that wakes everything up. Then the texture. The shrimp are tender, the lettuce is crisp, and the peanuts or cashews add a gentle crunch. There is a sunny, beachy vibe that makes dinner feel like a mini vacation at the table.
If you want to level up the sauce, try a batch of your own. This homemade sweet chili sauce is glossy, garlicky, and perfectly balanced. It clings to the shrimp and pineapple like a dream and it is so simple to whisk together. I always keep a jar in the fridge for quick stir fries, dips, and of course, wraps like these.
Another reason I love these wraps is speed. You can prep the sauce and chop the pineapple ahead, then dinner is 15 minutes from pan to plate. The recipe is flexible too. Swap romaine for butter lettuce, use canned pineapple in a pinch, and choose your favorite crunchy topping. It is a no stress, high reward kind of meal.
Because we are talking best taste plus best texture, a hot pan matters. Sear the shrimp quickly so they stay juicy. Toss the pineapple in the same pan to pick up the bits left behind. That is free flavor right there.
My partner said this was the most fun weekday dinner we have had in months. Sweet, tangy, a little spicy, and somehow still light enough that we went back for seconds. Instant repeat.
When I crave a lighter take on comfort, Sweet Chili Pineapple Shrimp Lettuce Wraps always deliver. The balance of sweet heat and fresh crunch just works, and it makes me feel like I am treating myself even on a Wednesday night.
Tips, tricks and modifications
Let us talk tweaks. Heat level is easy to control. If you want extra kick, add a drizzle of sriracha or a pinch of red pepper flakes to the pan right after the shrimp go in. If you prefer mild, use more pineapple and a little extra lime juice to mellow the heat. The sauce will still taste bright and bold without the burn.
Sweetness is also flexible. Fresh pineapple is best for caramelized edges and juicy pops of flavor, but canned in juice works fine. Just drain it well and pat dry so the pan does not steam. If your sauce ends up too sweet, stir in a tiny splash of rice vinegar. It adds a gentle tang that brings everything back into balance.
For lettuce, butter lettuce cups are soft and easy to fold, and romaine hearts give you more crunch. Iceberg leaves are big and sturdy, great when you want to load them up. You can even spoon everything over shredded cabbage if that is what you have on hand. No rules here, just delicious.
If you are feeding a crowd, double the shrimp and keep the first batch warm in a low oven while you cook the second. Set up a little wrap station with lettuce, shrimp, pineapple, chopped herbs, lime wedges, and something crunchy. People love building their own plates and it saves you from plating every single wrap.
For a fun starter to go with these wraps, I sometimes serve a chilled bowl of this zesty Mexican shrimp cocktail. It is bright and bracing and sets the scene for a fresh seafood night. And if you are in a soup mood another day, this cozy creamy spicy jalapeno shrimp soup lives in the same flavor neighborhood.
One more note. If you want these to be extra meal prep friendly, cook the shrimp separately and keep the pineapple raw. Then you can warm the shrimp in a skillet and fold in fresh pineapple right before serving. It saves the juicy bite of fruit for last and tastes super fresh. Sweet Chili Pineapple Shrimp Lettuce Wraps are flexible like that. 
Recipe Tips
- Prep everything first. Shrimp cook fast. Have your pineapple cubes, lettuce leaves, and toppings ready to go.
- Dry the shrimp well. Pat them with a paper towel so they sear instead of steaming.
- High heat, short time. Cook shrimp in a hot skillet for 1 to 2 minutes per side until just pink and curled. Overcooked shrimp get rubbery.
- Caramelize the pineapple. After removing the shrimp, add pineapple to the hot pan. Let it sit for a minute before stirring so it browns.
- Sauce last. Toss the shrimp and pineapple with sweet chili sauce at the end so it glazes rather than burns.
- Use the right lettuce. Butter lettuce is soft and sweet, romaine is crisp and sturdy. Pick what you enjoy.
- Toppings make it pop. Fresh herbs like cilantro or mint, chopped peanuts or cashews, and a squeeze of lime bring it all together.
- Serving suggestion. A little jasmine rice or cauliflower rice in the bottom of each leaf turns wraps into a fuller meal.
- Need a seafood refresher? If you want to practice your shrimp technique, peek at this garlicky creole shrimp scampi for quick skillet confidence.
- Reheat gently. Warm leftovers in a skillet over low heat. Add a splash of water if the sauce thickened too much in the fridge.
These small details are what make Sweet Chili Pineapple Shrimp Lettuce Wraps really sing.
Ingredient Highlight
The shrimp
Medium or large shrimp are perfect here because they cook fast and tuck neatly into lettuce leaves. I like to buy them peeled and deveined to save time. If using frozen, thaw in the fridge or under cool running water, then dry them well. A quick seasoning of salt and pepper before they hit the pan is enough since the sauce does the heavy lifting.
The pineapple
Fresh pineapple cubes will caramelize and add that warm sunny sweetness. If ripe fruit is hard to find, look for canned in juice and strain it well. Avoid pineapple packed in heavy syrup or the dish can get too sweet. You want bright, not candy.
The sauce is the heartbeat. Use a store bought bottle if you are in a rush, or stir your own with the link up top. A splash of soy sauce and lime juice rounds out the sweetness. Add garlic or ginger if you want extra zing. For a coconut twist, warm a spoonful of coconut milk into the sauce to make it creamier and lush without losing that tangy kick. If you love the pineapple coconut pairing, you will probably be into these summery coconut pineapple bites for dessert later.
Lettuce is your edible plate. Butter lettuce gives a tender cup that hugs the filling. Romaine offers crunch and structure. If you are serving kids, chop it up and make bowls. It is the same flavor with less juggling.
This section is where I always remind myself to keep the shopping list simple. Quality shrimp, sweet pineapple, a trusty chili sauce, and fresh greens. That is it. With those things in your kitchen, Sweet Chili Pineapple Shrimp Lettuce Wraps practically cook themselves.
Recipe Variations
Lettuce and base options
Swap lettuce for cabbage cups if you want extra crunch. Or go bowl style with warm rice or quinoa, then add the shrimp, pineapple, and sauce over the top. You can even turn it into tacos with warm tortillas for a fun spin at a casual dinner.
Want it creamier? Drizzle with a little yogurt or a light mayo lime sauce. Craving smoky notes? Add a sprinkle of smoked paprika to the shrimp before they hit the pan. If you are team extra tang, fold in pickled onions. They cut through the sweet heat like a charm.
Make it veggie forward by tossing in snap peas, bell peppers, or thin carrot ribbons. If you prefer chicken, thinly sliced chicken breast stir fries beautifully in the same sauce. Tofu works too. Press it, cube it, and sear until crisp before glazing.
For a fun seasonal twist, add mango in the summer or toss on pomegranate seeds in winter. There is plenty of room to play. The core idea stays the same, and that is why Sweet Chili Pineapple Shrimp Lettuce Wraps are a keeper for any month of the year.
Common Questions
Can I use frozen shrimp?
Yes. Thaw in the fridge overnight or under cool running water for 10 minutes. Pat dry so they sear nicely.
What lettuce works best?
Butter lettuce for a soft cup, romaine for crunch. Iceberg is sturdy and great for big wraps.
How do I keep the sauce from burning?
Add it at the end off heat or over low heat. You just want it to coat and glaze, not fry.
Can I make them ahead?
Cook shrimp and pineapple up to a day ahead. Reheat gently, then assemble with fresh lettuce and toppings.
What should I serve with these wraps?
Steamed rice, cucumber salad, or a simple slaw. If you want another seafood side later this week, try a comforting bowl from my archives after these wraps.
Let us wrap this up with a tasty plan
Here is why these work so well. You get quick cooking shrimp, juicy pineapple, a bright sweet chili glaze, and a crisp lettuce wrap that keeps everything light. With a few smart tips and flexible swaps, Sweet Chili Pineapple Shrimp Lettuce Wraps turn into a reliable weeknight win. If you want more wrap inspiration, check out these ideas from around the web like coconut shrimp lettuce wraps with pineapple salsa and these vibrant grilled shrimp lettuce wraps with sweet chili, mango, and toasted coconut for fresh twists you might love too.
Set your pan on high, keep the sauce handy, and let the aroma guide you. Dinner will be on the table fast and every bite will taste like sunshine. If you try it, leave a comment and tell me what toppings you used. Happy cooking and happy eating.
Sweet Chili Pineapple Shrimp Lettuce Wraps
Ingredients Â
MethodÂ
- Prep all ingredients: dice the pineapple, wash and separate the lettuce leaves, and measure out the sauce and toppings.
- Pat shrimp dry with a paper towel to ensure they sear rather than steam.
- Heat a skillet over high heat and add an oil of choice.
- Add shrimp to the hot pan and sear for 1-2 minutes on each side until just pink and curled.
- Remove shrimp and in the same pan, add the pineapple. Sear for a few minutes until caramelized.
- Combine shrimp and pineapple in the pan, then add sweet chili sauce and lime juice. Toss to coat.
- Serve shrimp and pineapple mixture in lettuce cups and sprinkle with nuts and herbs.
- Enjoy immediately with extra lime if desired.
