This Stuffed Pineapple with Shrimp recipe It's a tropical flavor explosion that will transport your taste buds straight to an island paradise.
This restaurant-worthy dish is surprisingly easy to make at home. With just a few simple steps, you'll be crafting a meal that's equal parts impressive and delicious.
Whether you're looking for a fun weeknight dinner, a special occasion entrée, or a unique addition to your summer barbecue spread, this Stuffed Pineapple with Shrimp is sure to become a new favorite.
Why You Will Love This Stuffed Pineapple With Shrimp
Here are just a few reasons you’ll flip for this dish:
It's a showstopper presentation! The vibrant yellow pineapple boat overflowing with the colorful fried rice makes an impressive centerpiece. It's fun, festive, and perfect for entertaining.
The flavors are an explosion of sweet, savory, and spicy. The juicy shrimp, tangy pineapple, aromatic garlic, and ginger, with a kick from the cajun seasoning, create an addictively delicious combination.
It's customizable to your taste. Add more cajun spice or sriracha. Swap for paprika or curry powder instead. You can load it up with your favorite veggies too.
It's a whole meal in one dish. With protein from the shrimp, carbs from the rice, fiber, and vitamins from the veggies and pineapple, it's a balanced and satisfying meal.
It's easy to make but looks super fancy. The simple prep lets you create a restaurant-quality dish right at home with basic ingredients.
INGREDIENTS
Here’s everything you need for this savory sensation:
- Shrimp: The star protein of the dish. Large shrimp are peeled, deveined, and chopped into bite-sized pieces.
- Pineapple: Fresh pineapple adds a delightful sweet and tangy flavor. It is diced into chunks and some of the pineapple is hollowed out to create a serving vessel.
- Rice: Cooked brown rice or white rice that has been cooled works best for fried rice to prevent it from becoming mushy.
- Soy Sauce: Provides the savory, umami flavor and saltiness to the dish. Some recipes call for fish sauce as well.
- Aromatics: Garlic, ginger, chili peppers, and scallions/green onions add depth of flavor and aroma.
- Vegetables: Common additions are diced onions, bell peppers, carrots, corn, and peas to make them more nutritious.
- Eggs: Scrambled eggs folded into the fried rice add richness and protein.
- Oil: A small amount of a neutral oil like vegetable or sesame oil is used for stir-frying.
- Seasonings: Curry powder, cajun seasoning, or other spice blends can be added for extra flavor dimension.
How To Make This Pineapple Shrimp
Making this dish couldn’t be easier:
Step 1 : Start by preparing the pineapple vessel. Slice a fresh pineapple in half lengthwise, leaving the leafy top intact. Use a paring knife to carefully hollow out the flesh, leaving a ½-inch border around the edges. Dice the scooped-out pineapple flesh and set aside.
Step 2 : Next, cook the rice according to package instructions if using uncooked rice. Spread it out on a baking sheet to cool completely.
Step 3 : Pat the shrimp dry and season them with a Cajun or blackening spice blend. Get a skillet ripping hot and sear the shrimp just until opaque and slightly charred on both sides. Remove from heat and set aside.
Step 4 : . In the same skillet, sauté the aromatics like garlic, ginger, onions, and chili peppers in a bit of oil until fragrant.
Step 5 : .Toss in the diced pineapple, bell peppers, carrots, corn, and any other veggies you're using. Stir-fry for 2-3 minutes until crisp-tender.
Step 6 : .Add the cooled rice and soy sauce. Use a spatula to toss and combine everything.
Step 7 :Finally, fold in the seared shrimp and any extra seasonings or garnishes like sliced scallions.
Step8.Scoop the pineapple fried rice into the hollowed pineapple halves, packing it in tightly. Garnish with extra pineapple chunks, shrimp, and scallions.
Tips For The Best Stuffed Pineapple With Shrimp
With these top tips, you'll be serving up a mouthwatering masterpiece
- Use cold, day-old rice. Freshly cooked rice will result in mushy, clumpy fried rice. The cold rice helps it fry up nicely with distinct grains.
- Cook the shrimp, eggs, and vegetables separately before combining. This allows each component to cook properly without overcooking.
- Use high heat when stir-frying the rice. The high temperature helps fry and lightly crisp up the rice.
- Use sesame oil for authentic Asian flavor. Add a teaspoon or two at the end off the heat to get the full aroma.
- Don't overcrowd the pan. Cook in batches if needed so the ingredients can get nicely seared.
- Use fresh shrimp if possible for the best texture. Pre-cooked shrimp can become rubbery when reheated.
- Garnish with sliced green onions, cilantro, and a squeeze of lime juice for brightness.
How To Store
Storing: Leftover shrimp fried rice can be stored in an airtight container in the refrigerator for 3-4 days. To maximize freshness, store the rice mixture separate from the pineapple shells.
Freezing: Let the fried rice cool completely, then transfer to a freezer-safe container or bag. Squeeze out any excess air and freeze for up to 2-3 months. The pineapple shells do not freeze well, so enjoy those fresh.
Reheating: There's no need to thaw first. Simply add the frozen fried rice directly to a hot skillet or wok. Break it up as it defrosts, and continue cooking and stirring until piping hot in the center.
Stuffed Pineapple With Shrimp
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Ingredients
- 680 g 1.5 lbs shrimp, peeled and deveined (26-30 count)
- 1.13 kg 2.5 lbs pineapple, split and hollowed out (reserve pineapple flesh)
- 280 g 1.25 cups corn kernels, fresh or frozen
- 140 g 0.63 cup red bell pepper, diced
- 280 g 1.25 cups onion, diced
- 560 g 2.5 cups diced pineapple flesh
- 1.7 L 7.5 cups cooked rice (from 340g/1.5 cups uncooked white rice cooked in 680ml/3 cups chicken stock)
- 75 ml 5 tablespoon finely chopped cilantro for garnish
- 75 ml 5 tablespoon butter
- 75 ml 5 tablespoon cooking oil
- Sea salt and black pepper to taste
- 75 ml 5 tablespoon sliced scallions for garnish
- 37 g 2.5 tablespoon Cajun seasoning for blackening shrimp
Instructions
- Cut the pineapple lengthwise, slicing completely through the stalk. Use a paring knife to carefully run along the edges, angling inward to remove the edible pineapple flesh in sections. Discard the core. Reserve extra pineapple for later use.
- Cook the rice according to package instructions, substituting chicken stock for water.
- In a skillet, sauté the corn, onions, bell peppers, and diced pineapple in butter for 5-7 minutes until onions are translucent. Set aside.
- Pat the shrimp dry and coat evenly with Cajun seasoning. If you prefer less heat, use Old Bay seasoning or paprika instead.
- In a separate pan over medium-high heat, lightly blacken the seasoned shrimp in a teaspoon of oil until fully cooked through.
- Gently combine the cooked rice, sautéed pineapple mixture, and blackened shrimp.
- Stuff the pineapple halves with the rice filling, arranging the shrimp so they are visible on top.
- Garnish with chopped cilantro and sliced scallions. Serve immediately.
Notes
- For a vegetarian option, omit the shrimp and use vegetable stock instead of chicken stock.
- Substitute brown rice or quinoa for white rice to increase fiber content.
- Add a squeeze of lime juice to the filling for extra zest.
- Leftover filling can be refrigerated for 3-4 days and enjoyed as a salad or wrap filling.
Nutrition
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works great! Just make sure to thaw, peel, and devein them before cooking.
What can I use instead of Cajun seasoning?
If you don't have Cajun seasoning, try a blend of paprika, garlic powder, onion powder, cayenne, and black pepper. Or use a premixed blackening or Creole seasoning.
What sides pair well with this dish?
This tropical shrimp dish goes nicely with a fresh green salad, roasted vegetables, or coconut rice. A crisp white wine or fruity cocktail would complement the flavors too.
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