Best Roasted Seafood Stuffed Pineapple Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PINEAPPLE SEAFOOD BOWLS



Pineapple Seafood Bowls image

Provided by Sandra Lee

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 7

8 ounces rock shrimp, cleaned
8 ounces bay scallops, cleaned
1 pound cod, cut into 1-inch pieces
3 large fresh pineapples
1 (13.5-ounce) can lite coconut milk
1/2 cup chopped fresh cilantro leaves, plus more for garnish
2 teaspoons Thai seasoning

Steps:

  • Set up the grill for direct cooking over medium heat and oil the grates.
  • Skewer the shrimp, scallops, and cod on separate skewers and grill until just cooked through, about 3 to 5 minutes. Set aside.
  • Cut the pineapples in half. Scoop the flesh from each pineapple to create a bowl, leaving the bottom portion in each pineapple bowl to hold the coconut milk mixture. Reserve the removed pineapple flesh. Wrap bottoms of the pineapple bowl with a double layer of heavy-duty foil.
  • Cut the reserved pineapple into bite-size pieces, discarding the hard core. In a medium bowl, combine pineapple, coconut milk, cilantro, and Thai seasoning. Fill each pineapple bowl halfway full of coconut milk mixture.
  • Place pineapple bowls on the grill and close the lid. Cook for 15 to 20 minutes or until the coconut milk mixture begins to simmer.
  • Remove the pineapple bowls from the grill and carefully remove the aluminum foil. Evenly divide the grilled shrimp, scallops, and cod between the pineapple soup bowls. Garnish with fresh cilantro and serve hot.

SPICY SHRIMP FAJITAS WITH GRILLED PINEAPPLE PICO



Spicy Shrimp Fajitas with Grilled Pineapple Pico image

Get tropical with these citrusy shrimp tacos topped with charred pineapple salsa. It's a Mexican-inspired recipe and family favorite dinner for any night of the week, not just Tuesday.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 35m

Number Of Ingredients 10

1 pound large shrimp, preferably wild (about 24), peeled, deveined, and tails removed
1 tablespoon chipotle-in-adobo sauce (from a 7-ounce can)
1 packed teaspoon grated lime zest and 2 tablespoons fresh juice, plus 1 more lime, halved
2 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground pepper
1 medium white onion, cut into 1/2-inch rounds
1/2 medium pineapple, cored and cut into 1/2-inch rounds
8 flour or corn tortillas (each 6 inches)
1/3 cup packed chopped cilantro, plus sprigs for serving
Avocado slices and sour cream, for serving

Steps:

  • Heat grill to medium-high; place a large cast-iron skillet on grates to preheat. Toss shrimp with adobo, zest, oil, and 1/2 teaspoon salt. Lightly brush onion and pineapple with oil; grill directly on grates, flipping once, until charred in spots, 6 to 8 minutes. Let cool slightly. Grill tortillas, flipping once, until charred, about 30 seconds; wrap in parchment-lined foil. Roughly chop pineapple and onion; toss with lime juice and cilantro. Season with salt and pepper.
  • Add shrimp and lime halves to skillet and cook, flipping once, until shrimp are pink and just cooked through, 3 minutes. Let lime halves cool slightly, then squeeze over shrimp; serve in tortillas with pineapple pico, cilantro sprigs, avocado, and sour cream.

ROASTED SHRIMP AND PINEAPPLE WITH PEANUT SAUCE



Roasted Shrimp and Pineapple With Peanut Sauce image

This tangy version of Thai-style peanut sauce, bright with chile, lime, and ginger, is excellent with chicken and beef - and outstanding with shrimp. Here, the sauce is paired with sweet, juicy pineapple and succulent shrimp, which broil in minutes. It's a quick, satisfying dinner with the added bonus of leftover peanut sauce, which will keep well in the fridge for at least five days.

Provided by Melissa Clark

Categories     dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/2 cup smooth peanut butter, preferably natural
3 tablespoons unsweetened coconut milk
1 1/2 tablespoons lime juice, more as needed
2 teaspoons brown sugar
2 teaspoons soy sauce
2 teaspoons grated ginger
1 garlic clove, minced
1/2 teaspoon sriracha or other hot sauce
1/4 teaspoon plus a pinch kosher salt, more as needed
1 1/2 tablespoons peanut oil
1/8 teaspoon red-pepper flakes
1 pound cleaned large shrimp
2 cups pineapple chunks
Whole cilantro leaves and torn basil leaves, for garnish

Steps:

  • In a food processor or blender, combine peanut butter, coconut milk, 3 tablespoons hot water, lime juice, sugar, soy sauce, ginger, garlic, sriracha and a pinch of salt. Purée until smooth. Add more lime juice and or salt to taste. Scrape into a bowl.
  • Heat oven to 500 degrees. In a small bowl, whisk together peanut oil, remaining 1/4 teaspoon salt and red-pepper flakes. Thread shrimp on skewers; brush all over with half the peanut oil mixture. Thread pineapple on separate skewers; brush with remaining oil mixture. Arrange shrimp and pineapple skewers on a large rimmed baking sheet.
  • Roast skewers, turning them halfway through, until shrimp is opaque, about 5 minutes, and pineapple is lightly caramelized, about 10 minutes. (Use an oven mitt to remove shrimp skewers as they finish cooking but leave the pineapple in for longer). Sprinkle skewers with herbs and serve hot, with peanut sauce for dipping.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 25 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 812 milligrams, Sugar 13 grams, TransFat 0 grams

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.

Related Topics