Jerk Shrimp & Pineapple Bowls
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
Scale
- 1 1/2 pounds shrimp (peeled and deveined)
- 3 tablespoons mild jerk seasoning (divided)
- 1 medium ripe pineapple
- 1/4 cup apricot or pineapple preserves
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1 tablespoon canola oil
- 6 mini sweet peppers (cut into 1/2-inch pieces)
- 1 whole Scotch bonnet pepper
- Kosher salt
- 3 cloves garlic (finely chopped)
- 2 scallions (green and white parts separated, sliced)
- 2 tablespoons fresh thyme leaves
- Steamed white rice (for serving)
Instructions
- Step 1: If using wooden skewers, soak them in water for 30 minutes. Preheat a grill to medium-high heat or heat a grill pan over medium-high heat for about 5 minutes. Pat the shrimp dry and toss them in a medium bowl with 2 tablespoons of jerk seasoning.
- Step 2: Cut the pineapple in half lengthwise and remove the flesh, leaving a 1/2-inch border. Discard the hard core and chop the pineapple flesh into 1/2-inch pieces.
- Step 3: In a small bowl, mix together the preserves, vinegar, brown sugar, and remaining 1 tablespoon of jerk seasoning.
- Step 4: Thread the shrimp onto skewers and grill, turning once, until they’re pink and opaque, about 3 minutes per side. Transfer them to a plate.
- Step 5: In a large skillet over medium-high heat, heat the oil. Add the sweet peppers and Scotch bonnet pepper, and season with 1/4 teaspoon of salt. Cook until softened, about 3 minutes. Add the garlic, white scallion parts, and thyme, and cook until fragrant, about 1 minute. Stir in 1 cup of chopped pineapple and the preserves mixture, and cook until the glaze thickens slightly, about 3 minutes. Remove the shrimp from the skewers, add them to the skillet, and toss to coat.
- Step 6: Load the pineapple halves with rice, top with the shrimp mixture, and garnish with green scallion parts. Enjoy your delicious pineapple bowl feast!
- Prep Time: 10 minutes
- Category: Appetizer