Stuffed Pineapple With Shrimp
Transform any evening into a special occasion with my Pineapple Shrimp Luau, a tropical twist on shrimp and rice that's both effortless to prepare and irresistibly delightful. Watch as smiles light up your table with this flavorful dish!
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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
Calories: 791kcalCarbohydrates: 92gProtein: 40gFat: 29gSaturated Fat: 9gCholesterol: 411mgSodium: 287mgPotassium: 528mgFiber: 5gSugar: 12gVitamin A: 2792IUVitamin C: 74mgCalcium: 271mgIron: 5mg
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