Pineapple Shrimp Bowls 
Pineapple Shrimp Bowls are super tasty + satisfying but it’s also just really FUN to serve a meal in a fresh pineapple bowl!
Celebrate these last moments of sweet summertime by making pineapple shrimp bowls for dinner this week!
Last year I made chicken pineapple bowls for my entire family while on vacation and it was a highlight meal of that trip.
You can find that recipe here.
A few days ago I had a bunch of frozen shrimp & peas that I had thawed and fresh pineapples sitting on the counter that needed to be eaten, so I decided to try making shrimp stuffed pineapple bowls – ABSOLUTE instant hit at our house!
I hope you try this out & and have some fun with it!
Besides being completely DELICIOUS, fresh Pineapple is packed with nutrients, antioxidants, and other helpful compounds, such as enzymes that can help with digestion, fight inflammation and disease.
So eat up!
4 servings
Ingredients:
For the sauce:
- 1/4 cup fresh pineapple juice, leftover from preparing the pineapple bowls
- 1/4 cup coconut aminos, tamari, Braggs liquid amino, or low sodium soy sauce
- 2 Tbsps hot sauce of choice
- 2 Tbsps rice/apple cider/wine vinegar
- 1 Tbsp minced fresh ginger
- 1-2 fresh garlic cloves, minced
- 1 Tbsp gluten-free flour, or arrowroot powder
For the shrimp:
- 1 lb medium shrimp, peeled, deveined, patted dry
- 1 red onion, diced
- 2 red bell peppers, chopped
- 2 small ripe pineapples
- 1-½ cups fresh or frozen garden peas, thawed
- sea salt and ground pepper to taste
- 2 Tbsps avocado or olive oil, divided
- 2 green onions, sliced
Instructions:
Carefully slice your pineapples in half lengthways through the stem.
Next, lay the pineapple halves cut side up onto the cutting board. Using a paring knife, cut around the edges, leaving a 1/4 to 1/2-inch thick edge as shown. This will help you to carve the flesh easier. Scoop out the pineapple flesh, and pour any juice into a small bowl. You should have around 1/4 cup of fresh pineapple juice total from the 2 fruits. Set your pineapple bowls aside.
Remove and discard the tough center from the pineapple flesh. Dice the flesh into cubes and set it aside in a bowl.
Heat 1 tablespoon of your oil in a large skillet over medium-high heat. Add in the shrimp, sea salt, and freshly ground black pepper if desired and saute for 3-5 minutes, or until pink and opaque. Set shrimp aside on a plate.
Meanwhile, add all the sauce ingredients into a small bowl and whisk really well to combine.
In that same preheated skillet, add the rest of the oil and cook your bell pepper together with the red onion for 3-4 minutes. Add in the garden peas and chopped pineapple flesh. Pour in your sauce mixture over the ingredients in the hot skillet. Let it simmer while gently stirring until it reduces a bit.
Return the shrimp into your skillet, and cook for no more than 1 minute, just until the shrimp are heated through.
Spoon your shrimp mixture into your pineapples, garnish with green onions and enjoy!
Rachel
Ingredients
For the sauce:
- 1/4 cup fresh pineapple juice, leftover from preparing the pineapple bowls
- 1/4 cup coconut aminos, tamari, Braggs liquid amino, or low sodium soy sauce
- 2 Tbsps hot sauce of choice
- 2 Tbsps rice/apple cider/wine vinegar
- 1 Tbsp minced fresh ginger
- 1-2 fresh garlic cloves, minced
- 1 Tbsp gluten-free flour, or arrowroot powder
For the shrimp:
- 1 lb medium shrimp, peeled, deveined, patted dry
- 1 red onion, diced
- 2 red bell peppers, chopped
- 2 small ripe pineapples
- 1-½ cups fresh or frozen garden peas, thawed
- sea salt and ground pepper to taste
- 2 Tbsps avocado or olive oil, divided
- 2 green onions, sliced
Instructions
- Carefully slice your pineapples in half lengthways through the stem.
- Next, lay the pineapple halves cut side up onto the cutting board. Using a paring knife, cut around the edges, leaving a 1/4 to 1/2-inch thick edge as shown. This will help you to carve the flesh easier. Scoop out the pineapple flesh, and pour any juice into a small bowl. You should have around 1/4 cup of fresh pineapple juice total from the 2 fruits. Set your pineapple bowls aside.
- Remove and discard the tough center from the pineapple flesh. Dice the flesh into cubes and set it aside in a bowl.
- Heat 1 tablespoon of your oil in a large skillet over medium-high heat. Add in the shrimp, sea salt, and freshly ground black pepper if desired and saute for 3-5 minutes, or until pink and opaque. Set shrimp aside on a plate.
- Meanwhile, add all the sauce ingredients into a small bowl and whisk really well to combine.
- In that same preheated skillet, add the rest of the oil and cook your bell pepper together with the red onion for 3-4 minutes. Add in the garden peas and chopped pineapple flesh. Pour in your sauce mixture over the ingredients in the hot skillet. Let it simmer while gently stirring until it reduces a bit.
- Return the shrimp into your skillet, and cook for no more than 1 minute, just until the shrimp are heated through.
- Spoon your shrimp mixture into your pineapples, garnish with green onions and enjoy!
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