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Pineapple Stuffed with Sweet and Sour Shrimp

25 mins
15 mins
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Discover how this pineapple stuffed with sweet and sour shrimp is prepared, besides being a delicious dish it has the advantage that the sauce is easy to make and low in calories; since it is pre-prepared with sugar substitutes. A tropical dish full of flavor, low in carbohydrates, perfect to show off to your guests. This pineapple stuffed with sweet and sour shrimp has a simple preparation and a presentation that looks great on the table; Without a doubt, it is the perfect recipe that is both healthy and enjoyable.


4 portions
  • 1 pineapple
  • 1/4 cups Water, for the sauce
  • 2 tablespoons cornstarch, for the sauce
  • 6 tablespoons ketchup, low in calories, for the sauce
  • 4 tablespoons Sriracha sauce, for the sauce
  • 1 1/2 tablespoons Sugar substitute, for the sauce
  • 2 tablespoons sesame oil
  • 3 cloves garlic, finely chopped
  • 3 tablespoons cambray onion, finely chopped
  • 500 grams shrimp, U15, clean and peeled
  • to taste salt and pepper
  • 2 tablespoons black sesame seed
  • 2 tablespoons sesame seed, White
  • 1 tablespoon chili flake
  • 1 avocado, cut into cubes, to decorate
  • to taste fresh coriander, finely chopped, to decorate


Cut the pineapple in half and with a spoon hollow out the pineapple. Chop up the pulp and reserve.
For the sweet and sour sauce, in a saucepan over medium heat heat the water, add the corn starch, the low calorie ketchup, the sriracha sauce, the pineapple pulp you reserved, the sugar substitute and cook for 10 minutes without stopping the stirring or until you get a thick sauce.
In a pan, heat the sesame oil over medium heat add the garlic, onion, shrimp, season with salt and pepper and cook for 5 minutes.
Add the sweet and sour sauce to the shrimp, sesame seeds and chili flakes. Cook 1 minute more and remove.
Fill the pineapple with the shrimp and decorate with avocado and cilantro. Accompany with chips.


Serve shrimp in the pineapple hollowed out, decorate with avocado and serve with toasted cactus toast.


Sweet and sour sauce alone, can last up to 2 months in refrigeration.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Edgar Delgado
15/03/2019 21:51:52
Tengo un par de dudas. La primera es sobre el camarón. ¿Se echan crudos o ya cocidos? Y la segunda: En los ingredientes dice: cebolla cambray finamente picado y en el video dice tallos de cebolla. ¿En realidad que se usa?

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