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)
Directions
Cook rice noodles according to package directions.
Meanwhile, toss shrimp and pineapple in a large bowl; season with salt. Add soy sauce and ginger and toss again to coat.
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.
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.
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.
