Seafood and Pineapple Curry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A vibrant Thai curry with shrimp, scallops, and sweet pineapple, simmered in coconut milk and lemongrass for a tropical twist. This thai-inspired seafood (gluten-free) ready in about 50 minutes pairs shrimp, scallop, pineapple for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 1 lb shrimp
• 1 lb scallop
• 1 cup pineapple
• 2 cups coconut milk
• 2 stalks lemongrass
• 2 pieces Thai chili
• 2 tbsp fish sauce
• 1 tbsp palm sugar

Instructions

1. Step 1: Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering. Add 2 stalks lemongrass (sliced into 1/2-inch pieces) and 2 Thai chili (slit lengthwise), sauté for 2-3 minutes until fragrant and slightly softened. Tip: Use a knife to bruise the lemongrass stalks before adding to the pan to release more aroma.
2. Step 2: Add 1 lb shrimp (peeled and deveined) and 1 lb scallop (patted dry), cook for 3-4 minutes, stirring occasionally, until the shrimp turns pink and the scallops are opaque and firm to the touch. Tip: Avoid overcrowding the pan—cook in batches if needed to ensure even browning.
3. Step 3: Stir in 1 cup pineapple (diced into 1/2-inch cubes), 2 cups coconut milk, and 2 tbsp fish sauce. Bring to a gentle simmer over medium-low heat, stirring to combine. Cook for 15 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon and the seafood is fully tender.
4. Step 4: Remove from heat and stir in 1 tbsp palm sugar until fully dissolved. Taste and adjust seasoning with additional fish sauce or sugar if needed. Tip: For a smoother texture, blend the curry briefly with an immersion blender before adding the sugar.
5. Step 5: Garnish with fresh cilantro (chopped, about 1/4 cup) and serve immediately. Tip: Use a squeeze of lime juice over each serving for brightness, if desired.