RecipesIngredients

Jerk Shrimp & Pineapple Bowls

Jerk Shrimp & Pineapple Bowls

Not only is a pineapple bowl a super-cute and fun way to serve dinner, but it also guarantees your meal is going to be loaded with plenty of fresh, delicious pineapple. In this case, we’ve got jerk marinated shrimp, bell peppers, and a sweet and spicy glaze you'll love.

Ingreadient

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

Direction

1. If using wooden skewers, soak in water 30 minutes. Prepare a grill for medium-high heat; heat 5 minutes (or heat a grill pan over medium-high heat). Pat shrimp dry. In a medium bowl, toss shrimp and 2 tablespoons jerk seasoning.
2. Cut pineapple in half lengthwise. Cut pineapple flesh from each half, leaving a 1/2" border. Discard hard core. Chop pineapple flesh into 1/2" pieces.
3. In a small bowl, combine preserves, vinegar, brown sugar, and remaining 1 tablespoon jerk seasoning.
4. Thread shrimp onto skewers. Grill, turning once, until pink and opaque, about 3 minutes per side. Transfer to a plate.
5. In a large skillet over medium-high heat, heat oil. Add sweet peppers and Scotch bonnet pepper; season with 1/4 teaspoon salt. Cook, stirring, until softened, about 3 minutes. Add garlic, white scallion parts, and thyme; cook, stirring, until fragrant, about 1 minute more. Add 1 cup chopped pineapple and preserves mixture; cook, stirring occasionally, until glaze is slightly thickened, about 3 minutes. Remove shrimp from skewers, add to skillet, and toss to coat.
6. Load pineapple halves with rice. Top with shrimp mixture and green scallion parts.