Photo by Chelsea Kyle, Food Styling by Simon Andrews

Quickly caramelized pineapple cubes and sautéed shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. We like it spooned over rice noodles and topped with crunchy cucumbers, onions, and peanuts, but it’s also great with your favorite grain.

4 servings
Active Time
45 minutes
Total Time
45 minutes


    • 12 oz. pad Thai–style rice noodles
    • 1 lb. large shrimp
    • 12 oz. (1") fresh pineapple cubes (about 2 cups; from ½ pineapple)
    • 1 tsp. kosher salt
    • 2 Tbsp. soy sauce or tamari
    • 1 Tbsp. freshly grated ginger
    • 2 Tbsp. vegetable oil
    • 2½ cups pineapple juice
    • 1 Tbsp. chili-garlic sauce, such as Huy Fong
    • 1 cup basil leaves, plus more for serving
    • 2 mini seedless cucumbers, thinly sliced
    • ½ small red onion, very thinly sliced crosswise
    • ½ cup salted roasted peanuts, coarsely chopped
    • Lime wedges (for serving)


    1. Cook rice noodles according to package directions.
    2. Meanwhile, toss shrimp and pineapple in a large bowl; season with salt. Add soy sauce and ginger and toss again to coat.
    3. Heat oil in a large nonstick skillet over medium-high. Using tongs, pluck out just the pineapple and cook, stirring often, until well browned on all sides, 5–6 minutes. Transfer to a plate. Add shrimp to same skillet and cook over medium-high heat, stirring often, until pink and opaque, 3–4 minutes. Transfer to plate with pineapple.
    4. Cook pineapple juice and chili-garlic sauce in same skillet over medium-high heat, scraping up browned bits with a rubber spatula or wooden spoon and stirring occasionally, until reduced by half and slightly syrupy, 12–16 minutes. Remove from heat. Stir in pineapple-shrimp mixture and 1 cup basil.
    5. Divide rice noodles among bowls. Spoon pineapple-shrimp mixture over noodles and drizzle with extra sauce. Top with cucumbers, onion, peanuts, and more basil. Serve with lime wedges alongside for squeezing over.

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