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 - Welcome

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

Servings

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.