Pineapple and Shrimp Sinigang with Tamarind Broth

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A tangy and comforting Filipino sour soup combining fresh shrimp, pineapple, and tamarind broth with a medley of vegetables. This filipino-inspired seafood ready in about 40 minutes pairs medium shrimp, peeled and deveined, pineapple chunks, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Filipino cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, combine 6 cups water, 1 medium quartered onion, and 2 quartered tomatoes. Bring to a boil over high heat and simmer for 10 minutes to develop the broth.
  2. Step 2: Stir in 3 tablespoons tamarind paste and 2 tablespoons fish sauce until fully dissolved. Add 1 cup sliced daikon radish and 1 cup string beans, cooking for 5 minutes until vegetables begin to soften.
  3. Step 3: Add 1 cup pineapple chunks and 1 pound peeled and deveined medium shrimp to the pot. Cook for 3-4 minutes until shrimp turn pink and are cooked through.
  4. Step 4: Stir in 2 cups fresh spinach or kangkong leaves and 1 small sliced green chili. Cook for an additional minute until greens wilt. Adjust seasoning with more fish sauce if desired before serving hot.

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Frequently asked questions

How long does Pineapple and Shrimp Sinigang with Tamarind Broth take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pineapple and Shrimp Sinigang with Tamarind Broth?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pineapple chunks from drying out.

Can I substitute ingredients in Pineapple and Shrimp Sinigang with Tamarind Broth?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pineapple and Shrimp Sinigang with Tamarind Broth for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pineapple and Shrimp Sinigang with Tamarind Broth?

Filipino seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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