Directions: |
Directions:STEP 1: Line a cookie sheet with foil and spray it with non-stick spray. Drain the pineapple chunks and spread them out on the cookie sheet. Place them on the top rack of your oven under the broiler. Keep an eye on them and remove from the oven when they have browned on the edges (about 10 minutes). This will caramelize some of the natural sugars and give the pineapple a great flavor. When they are finished broiling, set them asid
While the pineapple is cooking, peel the shrimp (if you purchased unpeeled shrimp). Using a small, sharp paring knife butterfly the shrimp so the sauce will have more surface area to adhere to (this wonderful tip was given to me by my devilishly handsome fish monger... yes, being handsome does make him a better monger). If you have never butterflied a shrimp before, here is a great video on how to do it. It is really fast and simple, don't be intimidated.
Heat the olive oil in a skillet over medium/high heat. When the skillet is very hot (but the oil is not smoking), add the shrimp and stir-fry (just stir it around as it cooks) until the flesh is white and they have a pink blush on the outside (this will only take a few minutes). Remove the pan from the heat, stir in the pineapple letting a little bit of their juices release from the pan's radiant heat.
Stir in the sweet chili sauce and you're done! |
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Notes: |
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Notes: NOTE: I served the shrimp over some coconut rice that I can make for approximately $0.61 per serving. This huge portion of shrimp, pineapple and rice only costs $2.40. You could also serve it over regular rice for mere pennies. If you're not into rice, try serving it over garlic noodles for only $0.41 more per serving. If you're looking for a vegetable side to serve with this, a sweet and spicy thai cucumber salad would be nice!
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This recipe for Sweet Chili Shrimp is from