Jerk Shrimp & Pineapple Bowls

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Hooray for the pineapple bowl! It’s not just a fun way to serve dinner; it guarantees a burst of fresh, delicious pineapple in every bite. In this recipe, we’ve jazzed up the pineapple bowl with jerk marinated shrimp, sweet peppers, and a zesty glaze that’s so tasty, you’ll want to lick your plate clean. Inspired by Bahama Breeze’s popular dish, we’ve added Scotch bonnet pepper for an extra kick of heat, making it a winner in just 45 minutes!

You can get creative with how you serve the bowls. Use hollowed-out halved pineapples or cut the pineapple into wedges to minimize waste and make scooping out the flesh easier. Here are a few tips for perfectly balanced jerk shrimp pineapple bowls.

Jerk Shrimp & Pineapple Bowls

Prep Time 10 minutes
Total Time 45 minutes
Course Appetizer
Servings 4


  • 1 1/2 pounds shrimp peeled and deveined
  • 3 tablespoons mild jerk seasoning divided
  • 1 medium ripe pineapple
  • 1/4 cup apricot or pineapple preserves
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon canola oil
  • 6 mini sweet peppers cut into 1/2-inch pieces
  • 1 whole Scotch bonnet pepper
  • Kosher salt
  • 3 cloves garlic finely chopped
  • 2 scallions green and white parts separated, sliced
  • 2 tablespoons fresh thyme leaves
  • Steamed white rice for serving


  • Step 1: If using wooden skewers, soak them in water for 30 minutes. Preheat a grill to medium-high heat or heat a grill pan over medium-high heat for about 5 minutes. Pat the shrimp dry and toss them in a medium bowl with 2 tablespoons of jerk seasoning.
  • Step 2: Cut the pineapple in half lengthwise and remove the flesh, leaving a 1/2-inch border. Discard the hard core and chop the pineapple flesh into 1/2-inch pieces.
  • Step 3: In a small bowl, mix together the preserves, vinegar, brown sugar, and remaining 1 tablespoon of jerk seasoning.
  • Step 4: Thread the shrimp onto skewers and grill, turning once, until they’re pink and opaque, about 3 minutes per side. Transfer them to a plate.
  • Step 5: In a large skillet over medium-high heat, heat the oil. Add the sweet peppers and Scotch bonnet pepper, and season with 1/4 teaspoon of salt. Cook until softened, about 3 minutes. Add the garlic, white scallion parts, and thyme, and cook until fragrant, about 1 minute. Stir in 1 cup of chopped pineapple and the preserves mixture, and cook until the glaze thickens slightly, about 3 minutes. Remove the shrimp from the skewers, add them to the skillet, and toss to coat.
  • Step 6: Load the pineapple halves with rice, top with the shrimp mixture, and garnish with green scallion parts. Enjoy your delicious pineapple bowl feast!

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