Easy Sweet and Sour Shrimp, Pineapple & Sausage Skillet

This easy sweet and sour shrimp, pineapple, and sausage skillet is my go-to when I need to throw a meal together quickly. It is tangy and delicious with chunks of fresh, sweet pineapple. Since I am frequently in need of something I can prepare in a jiffy, I have made this meal too many times to count. My family never gets tired of it.

I also love that it is a one-pan meal with a serving of both fresh fruit and veggies included. In my book, nothing beats cooked fresh pineapple. It adds a fresh tangy, sweet flavor that complements any meat that it is being served with.

I think of this blend of sweet and sour, shrimp, sausage, pineapple, and broccoli as somewhat of a cross between a stir fry and a jambalaya. Call it what you will – it is a tasty winner.

Variation

I used broccoli in this meal because we are not big bell pepper fans in our family, but if you prefer, you can use one chopped red bell pepper in place of the broccoli.

Cook The Sausage

Cook and stir sliced smoked sausage on medium-high heat until slightly browned.  Drain fat and return meat to pan.

Add The Shrimp

Add shrimp, cook and stir 3-5 minutes longer just until the shrimp is no longer translucent in color. Shrimp does not take long to cook so use care not to overcook.  

Add The Broccoli and Pineapple

Stir and cook 3-5 minutes longer until broccoli is cooked but still tender-crisp and bright green.  If you are using fresh broccoli, it will need to cook a few minutes longer, but be careful not to overcook it.  If using frozen broccoli, you may end up with a small amount of liquid at the bottom of the pan. Be sure to drain this liquid before adding the sauce so that it does not get diluted.

How To Properly Cut a Pineapple

To chop a fresh pineapple in to bitesize chunks, start with removing the top and bottom portions of the fruit. About a 1/2 inch should ensure that most of the rine is removed. Then stand the pineapple upright. Steady the pineapple with your non-cutting hand. Starting from the top, slice downward about ¼-inch inward from the rine.  Continue turning and slicing as needed, until all the peel is removed.

Now, gently slice off any dark spots, of rind that remain. Next, keeping the pineapple upright, find the core and slice down the outer edge of it. You will know if you have hit the core with the knife because it will be harder cut through. Remove the pineapple lobe and set aside. Turn pineapple a quarter-turn and slice down again, cutting around the core until all of the flesh is removed. You should end up with 4 lobes. Chop each lobe into bite size peices. For a full tutorial on how to cut a fresh pineapple click here.

Add Remaining Ingredients

If you don’t have fresh pineapple or are short on time you can use the canned version. Fresh pineapple significantly enhances the tanginess and overall ‘yumminess’ of this meal, but canned pineapple will suffice if you are in a pinch.

Add sweet-n-sour sauce, garlic, and red pepper flakes (if desired) and stir.  Cook until heated through and serve over cooked rice. 

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