Best Pineapple Shrimp Recipes

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GRILLED TERIYAKI SHRIMP AND PINEAPPLE SKEWERS



Grilled Teriyaki Shrimp and Pineapple Skewers image

These savory-sweet shrimp skewers are easy to make and cook in just a few minutes. They are perfect for summer weeknights or weekend dinner parties. Prep the sauce ahead of time for an even faster dinner. I prefer to use jumbo shrimp (21-25 per pound), however use what you have on hand.

Provided by France C

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Teriyaki Sauce and Marinade Recipes

Time 45m

Yield 4

Number Of Ingredients 11

⅓ cup water
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon honey
1 teaspoon grated fresh garlic
1 teaspoon grated fresh ginger
1 pound jumbo shrimp
½ fresh pineapple, cored and cut into 1 1/2-inch pieces
skewers
2 tablespoons minced fresh cilantro
1 tablespoon toasted sesame seeds

Steps:

  • Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter.
  • Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.

Nutrition Facts : Calories 222.9 calories, Carbohydrate 32 g, Cholesterol 172.6 mg, Fat 2.3 g, Fiber 2.8 g, Protein 20.4 g, SaturatedFat 0.4 g, Sodium 654.1 mg, Sugar 25.1 g

PINEAPPLE SHRIMP FRIED RICE



Pineapple Shrimp Fried Rice image

My husband often ordered pineapple fried rice at Thai restaurants, so I surprised him by tweaking some similar recipes to come up with a version that's both simple and delicious. -Bonnie Brien, Pacific Grove, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

2 tablespoons reduced-sodium soy sauce
1 teaspoon curry powder
1/2 teaspoon sugar
2 tablespoons peanut or canola oil, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 teaspoons minced fresh gingerroot
1 garlic clove, minced
1 medium sweet red pepper, chopped
1 medium carrot, finely chopped
1/2 cup chopped onion
1 can (20 ounces) unsweetened pineapple tidbits, drained
2 cups cooked rice, room temperature
6 green onions, chopped
1/2 cup finely chopped salted peanuts
Lime wedges

Steps:

  • Mix soy sauce, curry powder and sugar. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry shrimp until they turn pink, 2-3 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add ginger and garlic; cook just until fragrant, about 10 seconds. Add pepper, carrot and onion; stir-fry 2 minutes. Stir in pineapple and shrimp. Add rice and soy sauce mixture; heat through over medium heat, tossing to combine and break up any clumps of rice. Stir in green onions. Sprinkle with peanuts; serve with lime wedges.

Nutrition Facts : Calories 491 calories, Fat 18g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 513mg sodium, Carbohydrate 54g carbohydrate (22g sugars, Fiber 5g fiber), Protein 28g protein.

SHRIMP AND PINEAPPLE FRIED RICE



Shrimp and Pineapple Fried Rice image

Pineapple chunks give fried rice a tropical twist, while shrimp and cashews turn this simple favorite into a restaurant-quality meal everyone will love. -Lynne Van Wagenen, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

2 eggs
1 small onion, chopped
1 teaspoon canola oil
3 garlic cloves, minced
3 cups cooked instant brown rice
1 can (20 ounces) unsweetened pineapple chunks, drained
1/2 pound cooked medium shrimp, peeled and deveined
1/2 cup chopped cashews
1/2 cup frozen peas, thawed
2 green onions, sliced
3 tablespoons reduced-sodium soy sauce
1 tablespoon hoisin sauce
1 teaspoon sugar
1 teaspoon sesame oil
1/4 teaspoon pepper

Steps:

  • In a small bowl, whisk eggs. Heat a large nonstick skillet coated with cooking spray over medium heat. Add eggs. Cook and stir until set; remove from the skillet and keep warm., In the same skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, pineapple, shrimp, cashews, peas and green onions; heat through. Combine the soy sauce, hoisin sauce, sugar, sesame oil and pepper; stir into rice mixture. Stir in eggs.

Nutrition Facts : Calories 342 calories, Fat 10g fat (2g saturated fat), Cholesterol 128mg cholesterol, Sodium 521mg sodium, Carbohydrate 46g carbohydrate (13g sugars, Fiber 4g fiber), Protein 16g protein.

PINEAPPLE SHRIMP KABOBS



Pineapple Shrimp Kabobs image

In Fairbanks, Alaska, Isabel Fowler fires up the grill to cook these easy kabobs. Try them at your next backyard gathering!

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

1/4 cup each reduced-sodium soy sauce, balsamic vinegar and honey
1 garlic clove, minced
1 pound uncooked medium shrimp, peeled and deveined
1 large green pepper, cut into 1-inch pieces
1 can (8 ounces) pineapple, chunks, drained

Steps:

  • In a small bowl, combine the soy sauce, vinegar, honey and garlic. Set aside 1/3 cup. On eight metal or soaked wooden skewers, thread the shrimp, green pepper and pineapple. Place kabobs in a large resealable plastic bag; pour remaining marinade over kabobs. Cover and chill for 1 hour. Cover and chill reserved marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink; turning and basting frequently with reserved marinade.

Nutrition Facts : Calories 168 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 443mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges

SPICY SHRIMP AND PINEAPPLE FRIED RICE



Spicy Shrimp and Pineapple Fried Rice image

Provided by Guy Fieri

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 24

1 pound medium (21/25 count) shrimp, shells and tails removed, deveined, halved lengthwise, then crosswise
2 tablespoons Ginger-Garlic Paste, recipe follows
2 teaspoons sambal oelek (Asian chile-garlic sauce)
1/2 cup soy sauce
1 teaspoon cornstarch
3 large eggs
1 teaspoon soy sauce
Peanut oil
3 tablespoons peanut oil
1/2 medium yellow onion, diced
1/4 cup finely diced celery
1 tablespoon Ginger-Garlic Paste, recipe follows
2 tablespoons toasted sesame oil
4 cups cold cooked white rice
1/2 cup frozen peas, thawed
1/2 cup frozen shelled edamame, thawed
1 cup diced fresh pineapple
1 cup bean sprouts
1/4 cup soy sauce
2 tablespoons sambal oelek
3 scallions, chopped
1/2 cup garlic cloves, peeled
1/2 cup fresh ginger, broken into broken pieces
2 tablespoons canola oil

Steps:

  • For the shrimp: In a large bowl, combine the shrimp with the soy sauce, Ginger-Garlic Paste, sambal and cornstarch. Mix well to coat the shrimp. Cover and refrigerate for 15 minutes.
  • For the egg crepes: In a bowl, whisk together the eggs, soy sauce and 1/4 teaspoon water. Set a medium nonstick skillet over medium-low heat and coat it lightly with peanut oil. Pour in half the egg mixture and swirl the pan so the egg coats the bottom. Cook over low heat until firm, then carefully turn with a spatula and finish cooking on the other side, about 45 seconds per side. Transfer the egg crepe to a plate to cool. Repeat with remaining egg mixture. When the crepes are cool enough to handle, stack, roll and slice them into thin julienne strips. Set aside until ready to use.
  • For the fried rice: Set a large wok or large nonstick skillet over high heat and swirl in 1 tablespoon of the peanut oil. Add the marinated shrimp and stir fry until slightly pink, about 2 minutes. Transfer the shrimp to a plate and set aside. Reduce the heat to medium and add the remaining 2 tablespoons peanut oil. Add the onions, celery and Ginger-Garlic Paste and stir fry until softened and fragrant, about 3 minutes. Add the sesame oil and the rice and stir fry until hot and a little crispy, about 2 minutes, breaking up the rice with a wooden spoon as you go. Fold in the peas, edamame, pineapple and bean sprouts and continue to stir fry until the vegetables heated through, about 2 minutes more. Stir in the soy sauce and sambal. Fold in the cooked shrimp and the sliced egg crepe. Transfer to a serving platter and garnish with chopped scallions.
  • Pulse the garlic and ginger in a food processor. With the processor running, stream in the canola oil and process to a paste. (You'll need 3 tablespoons of the paste for the above recipe. Refrigerate remaining paste for up to a week.)

GRILLED SPICY GARLIC SHRIMP, PEPPER AND PINEAPPLE KABOBS



Grilled Spicy Garlic Shrimp, Pepper and Pineapple Kabobs image

Make sensational shrimp! The secret is the peppy citrus marinade that goes together in minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 11

2 tablespoons olive or vegetable oil
1 teaspoon grated lime peel
2 tablespoons lime juice
2 tablespoons reserved pineapple juice from can of pineapple
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
2 cloves garlic, finely chopped
3/4 lb uncooked deveined peeled large shrimp, thawed if frozen
1 can (8 oz) pineapple chunks in juice, drained, 2 tablespoons juice reserved for marinade
1 orange bell pepper, cut into 12 pieces
4 medium green onions, cut into 1 1/2-inch pieces

Steps:

  • In shallow glass or plastic dish or resealable food-storage plastic bag, mix marinade ingredients. Add shrimp, pineapple, bell pepper and onions; stir to coat. Cover dish or seal bag; refrigerate 15 to 30 minutes, turning once or twice.
  • Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack. On each of 4 (12- to 14-inch) metal skewers, thread shrimp, pineapple, bell pepper and onions alternately, leaving small space between each piece. Reserve marinade.
  • Place kabobs on grill over medium heat. Cover grill; cook 5 to 7 minutes, turning and brushing with marinade once, until shrimp are pink and vegetables are tender. Discard any remaining marinade.

Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 80 mg, Fiber 1 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Kabob, Sodium 135 mg, Sugar 9 g, TransFat 0 g

SHRIMP AND SCALLOP STIR-FRY WITH PINEAPPLE FRIED RICE



Shrimp and Scallop Stir-Fry with Pineapple Fried Rice image

Provided by Food Network

Categories     main-dish

Time 4h14m

Yield 4 servings

Number Of Ingredients 35

3 tablespoons oil
3/4 cup julienned carrots
1/3 cup thinly sliced onions
1/4 cup thinly sliced-on-the-bias celery
8 jumbo scallops
12 (16 to 20/ per pound) shrimp
3/4 cup shiitake mushrooms
4 pieces baby bok choy
1 1/2 cups Lobster Sauce, recipe follows
Pineapple Fried Rice, recipe follows
4 cups shrimp shells
2 tablespoons olive oil
1/4 cup onions, chopped
1/4 cup carrots, chopped
1/4 cup celery chopped
3 garlic cloves, minced
3 teaspoons finely ground lemongrass stalks
1/3 cup sherry
1/2 cup white wine
4 cups fish stock
1 bay leaf
1 teaspoon black peppercorns
4 to 6 thyme stems
1 tablespoon sugar
2 tablespoon tomato paste
1 tablespoon lobster base
7 tablespoons peanut oil, divided
1/4 cup red onion, medium diced
2 tablespoons ginger, finely diced
2 tablespoons carrots, diced small
2 tablespoons red bell peppers, small diced
1/4 cup Chinese sausage, thinly sliced
1/4 cup water chestnuts
1/2 cup pineapple, diced small
2 cups day-old rice

Steps:

  • In a large wok, heat oil over high heat. Add carrots, onions, and celery, cook for 2 minutes. Add scallops and shrimp, cook for 4 minutes. Add mushrooms and bok choy and cook for 2 minutes. Add 3/4 cups lobster sauce stir well. Add 3/4 cups more lobster sauce and simmer. Pour over Pineapple Fried Rice.
  • Preheat oven to 400 degrees F.
  • Roast shrimp shells until crispy brown. In food processer, coarsely chop.
  • In heavy stock pot, heat olive oil, add onions, carrots, celery and garlic saute for 2 minutes. Add pesto cook 5 minutes. Add shrimp shells. Deglaze with sherry and wine. Add stock, bay leaf, and peppercorns. Add thyme, sugar, tomato paste, and lobster base. Bring to a boil, then simmer and reduce for 40 minutes. Strain through fine sieve. Return to sauce pan, reduce by half.
  • Over high heat, in a saute pan, heat 3 tablespoons peanut oil. Add onion, ginger, carrots, red bell peppers, and Chinese sausage. Cook stirring constantly for 5 minutes. Add water chestnuts and pineapple.
  • In another saute pan, over high heat, add 4 tablespoons peanut oil, when hot, add rice. Stir fry until warm. Add all other ingredients and fry until hot.

CHICKEN, SHRIMP, AND PINEAPPLE FRIED RICE



Chicken, Shrimp, and Pineapple Fried Rice image

Chicken, shrimp, bell peppers, carrots and rice are stir-fried in a garlic-soy sauce, then baked inside a hollowed-out pineapple.

Provided by Jiaoyin

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 1h25m

Yield 4

Number Of Ingredients 15

½ pound boneless skinless chicken breasts, cubed
1 tablespoon dark soy sauce
1 teaspoon soft brown sugar
salt and freshly ground black pepper to taste
1 tablespoon Shaoxing rice wine
2 teaspoons cornstarch, divided
10 medium (blank)s uncooked shrimp, peeled and deveined
2 teaspoons sesame oil, divided
1 fresh pineapple
2 cloves garlic, finely chopped
1 carrot, peeled and chopped
1 medium yellow bell pepper, chopped
1 red bell pepper, chopped
3 cups cooked rice
3 large eggs eggs, beaten

Steps:

  • Combine chicken, soy sauce, brown sugar, salt, Shaoxing rice wine, and 1 teaspoon cornstarch in a bowl. Mix and set aside to marinate for 15 minutes.
  • Place shrimp in a separate bowl and season with salt, black pepper, and 1 teaspoon sesame oil. Stir in remaining 1 teaspoon cornstarch and set aside for 15 minutes.
  • Remove 1/4 of the pineapple lengthways, leaving the green leaves intact for presentation, if you like; scoop out the pineapple flesh using a spoon. Chop pineapple flesh into small pieces and set aside. Place hollow pineapple on a baking tray.
  • Preheat the oven to 350 degrees F (180 degrees C).
  • Heat remaining 1 teaspoon sesame oil in a wok over high heat. Add garlic, carrots, and bell peppers and cook for 3 to 4 minutes. Stir in chicken and cook until browned, 4 to 5 minutes. Add prawns and cook for 1 to 2 minutes; add cooked rice and pineapple, mixing well to combine. Stir in beaten egg until cooked through.
  • Spoon fried rice into prepared pineapple shell; bake in the preheated oven until piping hot, about 10 minutes. Bring pineapple to the table and let everyone help themselves!

Nutrition Facts : Calories 440.4 calories, Carbohydrate 61 g, Cholesterol 194.2 mg, Fat 11.9 g, Fiber 3.6 g, Protein 21.5 g, SaturatedFat 3 g, Sodium 423.7 mg, Sugar 15.8 g

BAKED COCONUT SHRIMP WITH PINEAPPLE SAUCE



Baked Coconut Shrimp with Pineapple Sauce image

I love the big succulent coconut shrimp found at a popular restaurant. Unfortunately, due to health reasons I can't indulge in that shrimp anymore. I created a recipe that satisfies my craving and tastes just as indulgent, but without the guilt! Can be served as an entree or as an appetizer.

Provided by staceywatts

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 30m

Yield 4

Number Of Ingredients 13

½ cup cornstarch
3 egg whites
1 teaspoon coconut extract
1 cup panko bread crumbs
1 cup flaked unsweetened coconut
2 (1 gram) packets sucralose sweetener
16 large shrimp - peeled, deveined, and butterflied with tails on
salt and ground black pepper to taste
cooking spray
1 (8 ounce) can crushed pineapple with juice
½ teaspoon chili garlic sauce
1 (1 gram) packet sucralose sweetener
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place cornstarch in a small bowl. Beat egg whites and coconut extract in a second bowl with a fork until almost forming peaks. Mix bread crumbs, coconut, and sucralose in a third bowl.
  • Dredge shrimp, one at a time, in cornstarch, then in the egg mixture, and finally in the bread crumb mixture. Place the breaded shrimp on a plate; season with salt and pepper. Spray both sides of shrimp with cooking spray and place on a nonstick baking sheet.
  • Bake in the preheated oven, about 10 minutes, flipping halfway through the cooking time.
  • Meanwhile, combine canned pineapple, chili garlic sauce, and sucralose in a food processor or blender. Blend until completely smooth; season with salt and pepper. Serve shrimp with dipping sauce immediately after baking.

Nutrition Facts : Calories 490.2 calories, Carbohydrate 55.6 g, Cholesterol 115.9 mg, Fat 24 g, Fiber 4.7 g, Protein 21.4 g, SaturatedFat 14.9 g, Sodium 516.3 mg, Sugar 1.9 g

SPICY GRILLED SHRIMP WITH PINEAPPLE SALSA



Spicy Grilled Shrimp with Pineapple Salsa image

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 4

Number Of Ingredients 9

1 pound large shrimp
1 cup pineapple, chopped
1/2 lemon, juiced
1 small tomato, diced
1/2 cup olive oil
1 small red onion, chopped
2 garlic cloves, minced
1 teaspoon parsley, chopped
1 teaspoon red pepper flakes

Steps:

  • Peel shrimp and devein. Set aside. In bowl combine lemon juice, 1/4 cup olive oil, minced garlic, and red pepper flakes. Add shrimp and stir to coat. Let sit for 20 minutes. Meanwhile, in separate bowl combine pineapple, tomato, and onion and parsley. Drizzle on remaining oil and mix together. Remove shrimp from marinade and grill, broil or cook in cast iron pan until shrimp are pink. Plate and top with salsa.

SUNNY'S EASY SHRIMP AND RICE PINEAPPLE BOATS



Sunny's Easy Shrimp and Rice Pineapple Boats image

Provided by Sunny Anderson

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pineapple
1 cup your favorite BBQ sauce
Kosher salt and freshly ground black pepper
1 pound 16/20 shrimp, peeled and deveined
One 10-ounce tray microwaveable basmati or jasmine rice, prepared according to package
1/4 cup chopped fresh cilantro
2 scallions, finely chopped
Zest of 1 lime
Kosher salt and freshly ground black pepper
1/4 cup lightly packed fresh cilantro leaves
Lime wedges, for spritzing

Steps:

  • For the shrimp: Preheat the grill or the oven to 350 degrees F.
  • Prepare the pineapple and sauce. Slice the pineapple in half. Slice the core out of the center and discard. Cut out the flesh, leaving a 1-inch border all the way around. Finely chop two-thirds of the pineapple flesh and set aside in a bowl. Add the remaining pineapple flesh to a blender along with the BBQ sauce. Season with a pinch of salt and a few grinds of pepper, then blend until smooth.
  • Prepare the shrimp. Add the shrimp to an aluminum foil pouch (or create a pouch with aluminum foil), then sprinkle with salt and pepper and pour the pineapple BBQ sauce over the top. Close the pouch and place over the direct heat of the grill, or on the bottom rack of the oven. Cook until a quick peek inside reveals opaque shrimp, 10 to 12 minutes.
  • For the rice: In the bowl with the reserved chopped pineapple, add the rice, cilantro, scallions, zest and salt and pepper to taste. Stir to combine.
  • To serve: Divide and fill both halves of the pineapple with the rice. Remove the shrimp from the pouch and top both pineapple halves equally. Pour the juices from the pouch over everything. Top with the cilantro and serve with lime wedges for spritzing.

SPICY PINEAPPLE-GLAZED SHRIMP KEBABS



Spicy Pineapple-Glazed Shrimp Kebabs image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2/3 cup pineapple juice
3 tablespoons lemon juice
3 tablespoons lime juice
1 tablespoon minced ginger
1 jalapeno, seeded and finely chopped
2 tablespoons soy sauce
3 tablespoons honey
3 tablespoons chopped cilantro
1 pound large shrimp, peeled and deveined
1 1/2 cups pineapple chunks, fresh or canned
1 red onion, peeled and cut into chunks
1 green bell pepper, seeded and cut into 1-inch squares

Steps:

  • Heat a cast-iron grill pan or outdoor grill over medium-high heat.
  • Combine the pineapple juice, lemon juice, lime juice, ginger, jalapeno, soy sauce, honey and cilantro in a small saucepan. Heat the mixture over medium-high heat and simmer until the liquid is reduced by half.
  • Skewer the shrimp on 8 metal skewers or on 8 wooden skewers that have been soaked in water for at least 20 minutes, alternating with pieces of pineapple, onion and bell pepper.
  • Brush or drizzle the kebabs with the pineapple glaze. Grill until the shrimp are opaque, about 3 minutes per side, brushing occasionally with the glaze. Serve hot.

SHRIMP WITH FRESH PINEAPPLE AND CORN



Shrimp with Fresh Pineapple and Corn image

This is a sweet little experiment with shrimp and pineapple that I tried one night on my family. It has few ingredients so it is cheap and easy for small middle-class families like ours.

Provided by Homer Green

Categories     Seafood     Shellfish     Shrimp

Time 25m

Yield 4

Number Of Ingredients 5

25 uncooked medium shrimp, peeled and deveined
1 teaspoon blackened seasoning, or to taste
½ fresh pineapple, diced
1 (15 ounce) can whole kernel corn, drained
1 bunch fresh spinach, or to taste

Steps:

  • Cook the shrimp on medium-high heat until fully pink, seasoning with blackened seasoning while you stir, about 5 minutes. Add pineapple and allow to cook for 5 to 7 minutes. Mix in corn and cook for 5 to 7 minutes.
  • Serve warm on a bed of spinach.

Nutrition Facts : Calories 239.7 calories, Carbohydrate 45.5 g, Cholesterol 95.1 mg, Fat 2.1 g, Fiber 6.3 g, Protein 16.4 g, SaturatedFat 0.4 g, Sodium 609.5 mg, Sugar 20.3 g

GRILLED SHRIMP WITH PINEAPPLE SALSA



Grilled Shrimp with Pineapple Salsa image

Provided by Susan Springob

Categories     Appetizer     Quick & Easy     Low Cal     Pineapple     Shrimp     Summer     Grill/Barbecue     Bon Appétit     South Carolina     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 8

Nonstick vegetable oil spray
36 uncooked large shrimp, peeled, deveined
4 tablespoons olive oil
4 tablespoons fresh lime juice
1/2 large pineapple, peeled, cut into 1/2-inch-thick slices, cored
3/4 cup chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons chopped seeded jalapeño chili

Steps:

  • Spray grill with nonstick spray; preheat barbecue (medium-high heat). Thread shrimp on 6 skewers. Whisk 2 tablespoons oil and 2 tablespoons lime juice in small bowl to blend; brush mixture over shrimp. Sprinkle shrimp with salt and pepper; let marinate 15 minutes.
  • Sprinkle 12 pineapple slices with salt and pepper. Grill pineapple until just tender, about 4 minutes per side. Transfer to work surface; cut pineapple into 1/2-inch pieces. Place in bowl; mix in onion, cilantro, chili, remaining 2 tablespoons oil and 2 tablespoons lime juice. Season salsa with salt and pepper.
  • Grill shrimp until just opaque in center, about 5 minutes. Serve with salsa.

PINEAPPLE-SHRIMP FRIED RICE



Pineapple-Shrimp Fried Rice image

Jasmine rice is stir-fried with shrimp, ham, veggies, and pineapple for an easily thrown together, Asian-inspired meal.

Provided by Cool Runnings Foods

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 25m

Yield 6

Number Of Ingredients 12

2 tablespoons coconut oil (such as British Class®)
1 medium onion, diced
1 small carrot, diced
2 cloves garlic, minced
½ cup uncooked medium shrimp, peeled and deveined
½ cup diced ham
4 cups cooked jasmine rice
1 tablespoon soy sauce (such as Chinatown)
salt and ground black pepper to taste
1 ½ cups diced pineapple
1 small tomato, diced
3 green onions, thinly sliced

Steps:

  • Melt coconut oil over medium-high heat in a large frying pan. Add onion, carrot, and garlic; stir-fry until tender, about 3 minutes. Add shrimp and ham; stir-fry until shrimp are almost cooked through, about 2 minutes. Add rice and soy sauce and continue to cook and stir for 1 minute. Season with salt and pepper and remove from heat.
  • Stir pineapple, tomato, and green onions into fried rice mixture until thoroughly combined.

Nutrition Facts : Calories 569.4 calories, Carbohydrate 112 g, Cholesterol 22.2 mg, Fat 6.8 g, Fiber 3 g, Protein 13.3 g, SaturatedFat 4.7 g, Sodium 347.9 mg, Sugar 5.9 g

THAI PINEAPPLE SHRIMP CURRY



Thai Pineapple Shrimp Curry image

My family thinks that this is better then at our local Thai restaurant! You can use less or more of the red curry paste for less or more heat. We like it spicy!

Provided by Deb Brown

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 16

2 tablespoons olive oil
½ cup red curry paste
1 pound large shrimp, peeled and deveined
2 (14 ounce) cans light coconut milk
3 small leeks, chopped
½ Spanish onion, chopped
3 ounces sliced bamboo shoots, drained
5 tablespoons white sugar
3 tablespoons fish sauce
6 ounces fresh green beans, halved, or more to taste
½ red bell pepper, cut into matchstick-size pieces
½ green bell pepper, cut into matchstick-size pieces
2 scallions, sliced
1 jalapeno pepper, seeded and thinly sliced
1 (8 ounce) can pineapple chunks
3 cups cooked jasmine rice

Steps:

  • Heat oil in a large skillet over medium heat; cook and stir curry paste until fragrant, about 2 minutes. Stir shrimp into paste and cook for 3 minutes. Transfer shrimp to a plate, scraping as much paste back into the skillet as possible.
  • Pour coconut milk into the curry paste. Add leeks, onion, bamboo shoots, sugar, and fish sauce; bring to a boil. Add green beans, red bell pepper, green bell pepper, scallions, and jalapeno pepper and simmer until vegetables are tender, 10 to 15 minutes. Add shrimp and pineapple; cook and stir until shrimp are pink and cooked through, about 5 minutes more. Serve curry over cooked rice.

Nutrition Facts : Calories 651 calories, Carbohydrate 75.9 g, Cholesterol 172.6 mg, Fat 25.9 g, Fiber 4.1 g, Protein 26.2 g, SaturatedFat 11.8 g, Sodium 1623.7 mg, Sugar 29.8 g

HONEY-GARLIC SHRIMP AND PINEAPPLE SKEWERS



Honey-Garlic Shrimp and Pineapple Skewers image

Nothing says summer like shrimp on the grill. This quick recipe will have dinner on the table in under 30 minutes. Serve over rice, pasta, or a salad.

Provided by Bren

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 1

Number Of Ingredients 12

2 tablespoons butter
2 tablespoons raw honey
1 tablespoon fresh lemon juice
1 tablespoon pineapple juice
1 large clove garlic, minced
2 teaspoons low-sodium soy sauce (such as Bragg®)
1 pinch red pepper flakes
4 ounces large shrimp, peeled and deveined
8 (1 inch) cubes fresh pineapple
8 (1 inch) pieces red bell pepper
2 each bamboo skewers, soaked in water for 20 minutes
1 serving cooking spray

Steps:

  • Combine butter, honey, lemon juice, pineapple juice, garlic, soy sauce, and red pepper flakes in a small saucepan over medium-low heat. Simmer until sauce begins to thicken, 3 to 4 minutes. Set aside 1/2 of the sauce for dipping.
  • Thread pineapple, shrimp, and bell pepper alternately onto both skewers and baste with the remaining sauce.
  • Preheat an outdoor grill for high heat (400 degrees F (200 degrees C)) and lightly oil the grate.
  • Grill until shrimp are cooked through and opaque in color, turning halfway, 5 to 7 minutes. Serve with dipping sauce.

Nutrition Facts : Calories 515.7 calories, Carbohydrate 58.3 g, Cholesterol 230.7 mg, Fat 24.7 g, Fiber 2.8 g, Protein 20.5 g, SaturatedFat 14.9 g, Sodium 718.1 mg, Sugar 49.6 g

WHOLE30 COCONUT-CRUSTED SHRIMP WITH PINEAPPLE-CHILI SAUCE



Whole30 Coconut-Crusted Shrimp with Pineapple-Chili Sauce image

Think just because you're in Whole30 mode, indulgent dishes like coconut-crusted shrimp are off limits? In this ingenious rendition, you can dig right in, all the way down to the delectable sweet-and-sour dipping sauce.

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 6 to 7 servings

Number Of Ingredients 9

1 pound peeled and deveined large shrimp, tails removed
1 cup unsweetened shredded coconut
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper
2 large egg whites
1/4 cup chopped fresh cilantro
1/4 teaspoon red pepper flakes
1 small clove garlic
1/2 small fresh pineapple, peeled, cored and roughly chopped

Steps:

  • Preheat the broiler and line a baking sheet with a wire rack. Thread 3 shrimp onto each of seven 6-inch skewers and set aside.
  • Combine the coconut, lime zest, 1 teaspoon salt and a few grinds of black pepper in a shallow bowl. Brush the shrimp with the egg whites, then press into the coconut mixture until completely coated. Transfer to the prepared baking sheet and broil, flipping halfway through, until the coconut is crispy and golden brown and the shrimp are pink and no longer opaque in the middle, 3 to 4 minutes.
  • Meanwhile, blend the cilantro, red pepper flakes, garlic, pineapple and lime juice in a blender until smooth and vibrant green. Serve alongside the shrimp.

Nutrition Facts : Calories 190, Fat 9 grams, SaturatedFat 8 grams, Cholesterol 95 milligrams, Sodium 640 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 13 grams, Sugar 9 grams

GRILLED SHRIMP AND PINEAPPLE KABOBS



Grilled Shrimp and Pineapple Kabobs image

Make and share this Grilled Shrimp and Pineapple Kabobs recipe from Food.com.

Provided by gailanng

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb uncooked jumbo shrimp
1/2 fresh pineapple
6 tablespoons orange marmalade, divided
1/2 cup water
1 tablespoon soy sauce
couple dashes hot sauce (optional)
1 (6 ounce) box long grain and wild rice blend, prepared according to package directions
1/4 cup snipped fresh cilantro

Steps:

  • In a small saucepan combine 4 tablespoons of the marmalade, water, soy sauce and optional hot sauce; set aside.
  • If skewers are wooden, pre-soak approximately 30 minutes.
  • Cut pineapple into 4 crosswise slices; core and cut each slice in quarters to make 16 small wedges.
  • Peel and devein shrimp.
  • Thread on 4 skewers the shrimp alternating with pineapple wedges. Brush some of the marmalade-soy sauce mixture on shrimp and pineapple.
  • Place skewers on rack of an uncovered grill directly over medium heat. Grill 8 to 10 minutes, turning once, until shrimp are opaque and pineapple is heated through. Remove from heat; cover to keep warm.
  • Heat remaining marmalade-soy sauce mixture and bring to a full boil; remove from heat source.
  • Transfer prepared rice mixture to a serving bowl; stir in remaining 2 tablespoons marmalade and cilantro.
  • Serve kabobs with rice and boiled marmalade-soy sauce mixture.

SHRIMP-AND-PINEAPPLE SKEWERS



Shrimp-and-Pineapple Skewers image

Pineapple isn't only for fruit salads and upside-down cakes. In Hawaii, shrimp and pineapple are a natural pair; thread them on skewers and toss them on the grill for a fun luau-inspired dish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 30m

Number Of Ingredients 7

Vegetable oil, for grilling
6 tablespoons honey
3 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
1 pound large or jumbo shrimp, peeled and deveined (tails left on)
1/2 pineapple, cut into 1 1/2-inch pieces
2 bunches scallions (white and light-green parts only), cut into 2-inch pieces

Steps:

  • Soak 8 to 10 wooden skewers in water, 15 minutes. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Whisk together honey, soy sauce, and vinegar. Reserve half the sauce for serving.
  • Thread shrimp, pineapple, and scallions onto skewers. Grill until shrimp begin to turn opaque, 2 minutes. Brush with sauce, flip, and brush again. Grill until shrimp are opaque throughout and pineapple and scallions are lightly charred, about 3 minutes. Serve with reserved sauce.

Nutrition Facts : Calories 279 g, Fat 2 g, Fiber 2 g, Protein 25 g

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