Make the pineapple sauce first so it has time to thicken throughout the recipe. In a pot, add chicken broth, minced garlic, minced jalapeno, and minced pineapple. Heat the ingredients over medium heat on the stove until the broth comes to a simmer. Remove a portion of hot broth, and whisk cornstarch into the liquid until the cornstarch dissolves and the liquid thickens. Return the thickened liquid to the pot and stir to combine.
Let the sauce bubble until it thickens enough to leave a glossy coat on the back of a spoon. It will still be somewhat loose. Set the pot of sauce aside to cool and thicken further. Now, peel and devein your shrimp, and add them to a small mixing bowl. Season the shrimp with seasoned salt, pepper, and olive oil, and toss the shrimp until they’re coated in spices and oil. Place a pan on your stove and heat over medium-high heat.
When the pan is hot, place the shrimp in. Allow them to cook for just 60-90 seconds before flipping them over. Let the shrimp cook for another 60 seconds, then pour the thickened pineapple sauce into the pan. Carefully toss the shrimp with the sauce as they finish cooking for another 60 seconds or so. You can let the pineapple shrimp cool in the pan for just a minute or two before enjoying it.
