Pineapple Shrimp Boats
These Pineapple Shrimp Boats are a tropical twist on dinner, served right in a pineapple half. Juicy shrimp are cooked with sweet pineapple chunks, colorful bell peppers, and green onions in a tangy-sweet sauce made from pineapple preserves, apple cider vinegar, and warm spices. Served with fluffy white rice, each bite is loaded with bold flavor and a hint of island flair—fun to make and even more fun to eat.
Recipe - Atlanta #43
Pineapple Shrimp Boats
Prep Time38 Minutes
Servings4
Cook Time7 Minutes
Ingredients
2 whole ripe pineapples
1/2 cup Brookshire’s Pineapple Preserves
2 Tbs apple cider vinegar
2 Tbs light brown sugar
1 Tbs vegetable oil
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
2 Tbs unsalted butter
1 lb large shrimp, peeled and deveined
3 cloves garlic, minced
2 green onions, sliced
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
2 cups cooked white rice, for serving
Directions
- Cut the pineapples in half lengthwise. Remove the pineapple flesh from each half by cutting around the inside of the pineapple without cutting all the way through the skin. Leave a 1/2-inch border around the edges. Discard the hard core. Chop the pineapple flesh into small pieces. Reserve 1 cup of pineapple to cook with the shrimp.
- In a measuring cup, combine the preserves, vinegar, brown sugar, oil and seasonings. Stir to combine. Heat a skillet over medium. Melt the butter. Add the shrimp and pineapple. Sear for 2 minutes. Add garlic, green onions and bell peppers. Sauté for 1 to 2 minutes to soften. Add the sauce, and toss to coat. Sauté for about 3 minutes, or until shrimp are cooked through and sauce thickens. Spoon into the pineapple halves. Serve with the cooked rice.
Nutritional Information
Per Serving (1 boat): Calories: 480, Fat: 10 g (4 g Saturated Fat), Cholesterol: 200 mg, Sodium: 290 mg, Carbohydrates: 73 g, Fiber: 5 g, Protein: 27 g.
38 minutes
Prep Time
7 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Fresh Pineapple - 1 Each
$2.09
Brookshire's Preserves, Pineapple - 18 Ounce
$2.29 was $3.29$0.13/oz
Brookshire's Apple Cider Vinegar - 16 Fluid Ounce
$2.99$0.19/fl oz
Brookshire's Pure Cane Light Brown Sugar - 2 Pound
$2.79$1.40/lb
Brookshire's 100% Pure All Purpose Vegetable Oil - 48 Fluid Ounce
$4.49$0.09/fl oz
That's Smart! Paprika - 2.75 Ounce
$1.49$0.54/oz
That's Smart! Garlic Powder - 2.5 Ounce
$1.49$0.60/oz
That's Smart! Onion Powder - 2.25 Ounce
$1.49$0.66/oz
Not Available
Not Available
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$4.97 was $5.99$1.24 each
Not Available
Spice World Garlic, Fresh, Bulbs - 5 Each
$3.29$0.66 each
Fresh Onions, Green - 1 Each
$0.99
Fresh Red Bell Pepper - 1 Each
$0.99 was $1.49
Fresh Orange Bell Peppers - 0.25 Pound
$0.99 was $1.49$3.96/lb
Mahatma Rice, Extra Long, Enriched - 16 Ounce
$1.69$0.11/oz
Nutritional Information
Per Serving (1 boat): Calories: 480, Fat: 10 g (4 g Saturated Fat), Cholesterol: 200 mg, Sodium: 290 mg, Carbohydrates: 73 g, Fiber: 5 g, Protein: 27 g.
Directions
- Cut the pineapples in half lengthwise. Remove the pineapple flesh from each half by cutting around the inside of the pineapple without cutting all the way through the skin. Leave a 1/2-inch border around the edges. Discard the hard core. Chop the pineapple flesh into small pieces. Reserve 1 cup of pineapple to cook with the shrimp.
- In a measuring cup, combine the preserves, vinegar, brown sugar, oil and seasonings. Stir to combine. Heat a skillet over medium. Melt the butter. Add the shrimp and pineapple. Sear for 2 minutes. Add garlic, green onions and bell peppers. Sauté for 1 to 2 minutes to soften. Add the sauce, and toss to coat. Sauté for about 3 minutes, or until shrimp are cooked through and sauce thickens. Spoon into the pineapple halves. Serve with the cooked rice.