Long live the pineapple bowl. Not only is it a super-cute and fun way to serve dinner, but it also guarantees that whatever you’re about to eat is going to be loaded with plenty of fresh, delicious pineapple. In this case, we’ve got jerk marinated shrimp, sweet peppers, and a sweet and spicy glaze that will make you want to lick your plate clean. This 45-minute one-pan winner is inspired by the popular dish from the East Coast restaurant chain Bahama Breeze, but we cranked it up a notch, adding Scotch bonnet pepper for an extra kick of heat.
Feel free to customize how you serve the bowls. You can use the hollowed-out halved pineapples, or you can cut the pineapple into wedges to reduce waste and make it easier to scoop the pineapple flesh out. Keep reading for a few tips on the perfectly balanced jerk shrimp pineapple bowl.
Find the right jerk seasoning: Not all jerk seasoning is created equal!
If you want to skip making your own jerk seasoning, store-bought is totally fine, but be mindful that different brands can have varying levels of heat so a taste test may be in order. Walkerswood and Grace are both reliable brands that deliver on flavor and variety in terms of offering both a mild and hot version. Be sure to go for liquid jerk seasoning rather than dry. The dry stuff often has less flavor and requires a larger amount to really show up in the finished dish.
Can’t find pineapple preserves?
If your local market doesn’t carry pineapple preserves, try apricot preserves instead.
Lean into the leftover pineapple:
Pineapple is a big fruit, so naturally, you’re going to have some left over. If you haven’t already eaten half of the leftover pineapple while making dinner, try one of these 25 savory pineapple recipes or one of these 35 pineapple desserts.
Did you try making these bowls? Let us know how it went in the comments!
Ingredients
- 1 1/2 lb.shrimp, peeled, deveined
- 3 Tbsp.mild jerk seasoning, divided
- 1medium ripe pineapple
- 1/4 c.apricot or pineapple preserves
- 1 Tbsp.apple cider vinegar
- 1 Tbsp.brown sugar
- 1 Tbsp.canola oil
- 6mini sweet peppers, cut into 1/2″ pieces
- 1whole Scotch bonnet pepper
- Kosher salt
- 3cloves garlic, finely chopped
- 2scallions, green and white parts separated, sliced
- 2 Tbsp.fresh thyme leaves
- Steamed white rice, for serving
Directions
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- Step 1If using wooden skewers, soak in water 30 minutes. Prepare a grill for medium-high heat; heat 5 minutes (or heat a grill pan over medium-high heat). Pat shrimp dry. In a medium bowl, toss shrimp and 2 tablespoons jerk seasoning.
- Step 2Cut pineapple in half lengthwise. Cut pineapple flesh from each half, leaving a 1/2″ border. Discard hard core. Chop pineapple flesh into 1/2″ pieces.
- Step 3In a small bowl, combine preserves, vinegar, brown sugar, and remaining 1 tablespoon jerk seasoning.
- Step 4Thread shrimp onto skewers. Grill, turning once, until pink and opaque, about 3 minutes per side. Transfer to a plate.
- Step 5In a large skillet over medium-high heat, heat oil. Add sweet peppers and Scotch bonnet pepper; season with 1/4 teaspoon salt. Cook, stirring, until softened, about 3 minutes. Add garlic, white scallion parts, and thyme; cook, stirring, until fragrant, about 1 minute more. Add 1 cup chopped pineapple and preserves mixture; cook, stirring occasionally, until glaze is slightly thickened, about 3 minutes. Remove shrimp from skewers, add to skillet, and toss to coat.
- Step 6Load pineapple halves with rice. Top with shrimp mixture and green scallion parts.
