Tiki-Style Pineapple and Shrimp Coconut Curry

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant curry with succulent shrimp simmered in a spiced coconut sauce with fresh pineapple, evoking the tropical flavors of tiki culture. This Thai-inspired seafood recipe, ready in about 30 minutes, pairs large shrimp, fresh pineapple chunks, coconut milk 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 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: 15 min Serves 4 Thai cuisine 420 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
1 cup fresh pineapple chunks
1 can (14 oz) coconut milk
2 tbsp red curry paste
1 medium, finely chopped onion
3, minced garlic cloves
1 tbsp, grated fresh ginger
2 tbsp vegetable oil
1 tbsp fish sauce
1 tbsp brown sugar
1 tbsp fresh lime juice
1/4 cup chopped fresh cilantro
2 cups cooked, for serving jasmine rice

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 3-4 minutes until fragrant and translucent.
Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute until aromatic.
Step 3: Pour in 1 can (14 oz) coconut milk, 1 tbsp fish sauce, and 1 tbsp brown sugar, stirring to combine. Bring the mixture to a gentle simmer.
Step 4: Add 1 lb peeled and deveined large shrimp and 1 cup fresh pineapple chunks to the skillet. Simmer for 5-6 minutes, stirring occasionally, until shrimp are cooked through and pink.
Step 5: Remove from heat and stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro.
Step 6: Serve the curry hot over 2 cups cooked jasmine rice, garnishing with extra cilantro if desired.