ISLAND DREAM GRILLED SHRIMP + PINEAPPLE BOWLS RECIPE
Island Dream Grilled Shrimp + Pineapple Bowls Recipe
Provided by Rachel Maser - CleanFoodCrush
Categories Dinner
Yield 4
Number Of Ingredients 22
Steps:
- Soak your wooden skewers in water for at least 30 minutes, so they don't burn on the grill.
- To make your marinade; in a medium bowl add fresh pineapple juice, coconut aminos, vinegar, ketchup, honey, ginger, garlic, chili flakes, and sesame oil. Whisk well.
- Reserve 1/2 cup of this marinade (set aside for serving, untouched by the raw shrimp) then add the rest into a large glass bowl or ziplock together with the shrimp. Seal then shake or stir to combine well. Refrigerate to marinate the shrimp for 20-30 minutes.
- Preheat your grill pan or an outdoor grill over medium heat. Skew the marinated shrimp onto skewers as shown.
- Grill your shrimp over medium-high heat for 2 - 3 minutes on each side.
- Meanwhile, drizzle or spray the bell pepper and pineapple with avocado oil or coconut oil. Sprinkle the bell pepper with smoked paprika, sea salt, and pepper.
- On the same preheated grill, grill your bell peppers & pineapple for 2 - 3 minutes on each side, or until nicely charred and heated through.
- To assemble your bowls, divide the cooked brown rice or cauliflower rice equally into 4 serving bowls. Top with the grilled bell peppers and pineapple. Serve with your shrimp skewers as shown.
- Garnish with fresh cilantro and lime wedges and serve with the remaining (reserved - untouched) marinade sauce.
- Enjoy!
GRILLED TERIYAKI SHRIMP AND PINEAPPLE SKEWERS
These savory-sweet shrimp skewers are easy to make and cook in just a few minutes. They are perfect for summer weeknights or weekend dinner parties. Prep the sauce ahead of time for an even faster dinner. I prefer to use jumbo shrimp (21-25 per pound), however use what you have on hand.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter.
- Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 32 g, Cholesterol 172.6 mg, Fat 2.3 g, Fiber 2.8 g, Protein 20.4 g, SaturatedFat 0.4 g, Sodium 654.1 mg, Sugar 25.1 g
GRILLED SHRIMP AND PINEAPPLE KABOBS
Make and share this Grilled Shrimp and Pineapple Kabobs recipe from Food.com.
Provided by gailanng
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan combine 4 tablespoons of the marmalade, water, soy sauce and optional hot sauce; set aside.
- If skewers are wooden, pre-soak approximately 30 minutes.
- Cut pineapple into 4 crosswise slices; core and cut each slice in quarters to make 16 small wedges.
- Peel and devein shrimp.
- Thread on 4 skewers the shrimp alternating with pineapple wedges. Brush some of the marmalade-soy sauce mixture on shrimp and pineapple.
- Place skewers on rack of an uncovered grill directly over medium heat. Grill 8 to 10 minutes, turning once, until shrimp are opaque and pineapple is heated through. Remove from heat; cover to keep warm.
- Heat remaining marmalade-soy sauce mixture and bring to a full boil; remove from heat source.
- Transfer prepared rice mixture to a serving bowl; stir in remaining 2 tablespoons marmalade and cilantro.
- Serve kabobs with rice and boiled marmalade-soy sauce mixture.
GRILLED PINEAPPLE
Steps:
- Prepare a charcoal grill with a single layer of hot coals.
- When the grill is ready, brush the pineapple wedges lightly with the oil and place them on the grill. Cook for 6 to 8 minutes per side until nicely charred and lightly colored. Remove to a serving plate and drizzle with honey.
GRILLED SHRIMP-PINEAPPLE FAJITAS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Halve the avocado and scoop into a food processor. Add the sour cream, chopped jalapeno, 1/2 cup cilantro and 2 teaspoons lime juice; process until smooth. Season with salt and pepper.
- Heat a grill to medium high and oil the grates. Toss the shrimp with 2 tablespoons vegetable oil, 2 teaspoons fajita seasoning, the remaining 2 teaspoons lime juice, a big pinch of salt and a few grinds of pepper in a large bowl. Thread the shrimp onto skewers, leaving a little space between each shrimp. Toss the bell peppers, pineapple and whole jalapeno with the remaining 2 tablespoons vegetable oil, 1/2 teaspoon fajita seasoning, 2 pinches of salt and a few grinds of pepper in another large bowl.
- Grill the shrimp until cooked through, 2 to 3 minutes per side; transfer to a large bowl. Grill the pineapple and tortillas until well-marked, 1 to 2 minutes per side. Transfer to a cutting board.
- Place the bell peppers and whole jalapeno in a grill basket and grill, flipping, until charred, 5 to 6 minutes. Chop the pineapple and add to the shrimp. Thinly slice the jalapeno (remove the seeds for less heat). Add to the shrimp along with the bell peppers and remaining 1/2 cup cilantro; season with salt if needed and toss.
- Divide the shrimp mixture among plates. Serve with the tortillas, avocado sauce and lime wedges.
Nutrition Facts : Calories 540, Fat 30 grams, SaturatedFat 5 grams, Cholesterol 191 milligrams, Sodium 1432 milligrams, Carbohydrate 42 grams, Fiber 7 grams, Protein 25 grams, Sugar 9 grams
GRILLED SHRIMP & PINEAPPLE
This makes a great summer appetizer for 5. Very simple and quick to prepare. Use fresh sliced pineapple for your best results.
Provided by Bev I Am
Categories Pineapple
Time 10m
Yield 5 serving(s)
Number Of Ingredients 4
Steps:
- Prepare a fire in a charcoal grill.
- Thread 2 shrimp and 1 cube pineapple onto each of 5 skewers.
- Brush with oil.
- Season to taste with salt and pepper.
- Grill, turning over a medium fire until shrimp are pink, about 5 minutes.
Nutrition Facts : Calories 18.9, Fat 0.1, Cholesterol 21.4, Sodium 24.8, Carbohydrate 2.1, Fiber 0.2, Sugar 1.6, Protein 2.4
GRILLED PINEAPPLE AND SHRIMP
One day I was reading some Internet memes about putting pineapple on pizza and realized that in North America pineapple is rarely used in savory dishes. So, I ventured out to make a savory pineapple dish with flavors that I knew would work...plus my daughter wanted shrimp.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a grill or large grill pan to medium-high heat.
- Pat the shrimp dry and place in a medium bowl. Add the garlic, shallot, lemon zest, coriander, olive oil, and 1/8 teaspoon salt, then very gently toss to combine. Refrigerate for at least 15 minutes (up to 1 hour) to marinate.
- Using a pair of 12-inch metal skewers, thread 6 of the shrimp on both the tail and "head" side, leaving about 1/2 inch of space between each shrimp. You will end up with a total of 2 sets of skewered shrimp (6 per pair of skewers).
- Place the pineapple on a large plate and drizzle with the chili oil. Gently flip the spears around to thinly and evenly coat the pineapple all over.
- Grill the pineapple without moving the spears too much until nicely caramelized grill marks form, 3 to 4 minutes per side. Transfer to a large serving platter and finish seasoning with a touch of salt.
- Grill the skewered shrimp over direct heat until pink and just firm at the thickest part, 2 to 3 minutes per side (they will continue to cook slightly as they cool, so try not to leave them on the grill too long!). Carefully remove the shrimp from the hot skewers and arrange them over the grilled pineapple.
- Whisk the coconut milk and honey in a small bowl until the honey is fully dissolved. Drizzle over and around the shrimp and pineapple. Garnish with fresh mint and basil leaves and serve right away.
GRILLED COCONUT SHRIMP WITH PINEAPPLE SALSA
Nice Tropical flavorful twist on grilled shrimp. Not too difficult to prepare and very tasty. Marinate overnight for best flavor (That is the reason the recipe says 8 hours prep time, meaning overnight)
Provided by Steve P.
Categories Lunch/Snacks
Time 8h8m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the pineapple salsa: Place the pineapple, jalapeño pepper and red pepper in a bowl and toss to combine.
- Season to taste with lime juice and salt.
- Refrigerate until ready to serve.
- (This can be made in advance and stored in the refrigerator for up to 3 days).
- For the grilled shrimp: Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl.
- Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 1 hour or overnight.
- Preheat the grill to medium.
- Remove the shrimp from the coconut mixture.
- Season with salt and pepper and place 5 shrimp on each skewer.
- Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side.
- To serve, spoon some Basmati Rice on each plate, remove the shrimp from the skewer and top with the salsa.
- Garnish with cilantro and serve.
PINEAPPLE HONEY GRILLED KEY WEST SHRIMP
My version of a recipe found online. I love grilled pineapple and this went great with my toasted coconut rice pilaf and spice rubbed grilled chicken! The shrimp was tender and juicy! If using wooden skewers make sure you soak them in cold water for at least 30 minutes. You could add some crushed red pepper or hot sauce to the marinade for some kick:-0
Provided by carmenskitchen
Categories Healthy
Time 13m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Arrange shrimp, pineapple chunks, bell pepper and onion on wooden skewers and place in a flat bottom glass casserole dish.
- In a small bowl, combine lime juice, oil, honey, garlic, green onions and soy sauce, whisking until honey is dissolved, reserving one ounce for basting during cooking.
- Pour the remaining marinade over shrimp skewers. Cover and refrigerate for 1 hour.
- Place skewers on grill about 6 inches from coals or gas flame. Cook for 3 to 4 minutes on each side until shrimp are opaque and pineapple begins to brown; baste with reserved marinade before turning.
Nutrition Facts : Calories 320.6, Fat 9.9, SaturatedFat 1.5, Cholesterol 259.2, Sodium 424.6, Carbohydrate 22, Fiber 1.9, Sugar 15.1, Protein 36.1
GRILLED THAI-STYLE SHRIMP WITH PINEAPPLE
We recommend that you brine the shrimp before grilling to make them especially plump and juicy. To keep the shrimp from dropping through the cooking grate onto the hot coals, thread them on skewers. Use tongs to turn the skewered shrimp. Although a red Thai chile is authentic, any small, hot fresh chile can be used in this recipe. To save time, buy peeled and cored pineapple at the supermarket. If you prepare the pineapple yourself, reserve half a large pineapple for this recipe.
Provided by Cucina Casalingo
Categories Healthy
Time 42m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For Dipping Sauce: Mix the water, fish sauce, lime juice, basil, sugar, vinegar, and chile in a small bowl. Set aside.
- For Shrimp: Dissolve the salt in 1 quart cold water in a gallon-size zipper-lock bag. Add the shrimp, press out as much air as possible from the bag, and seal. Let stand 20 to 25 minutes. Drain and rinse the shrimp thoroughly under cold running water. Open the back of the shells with manicure scissors and devein if desired. Toss the shrimp and oil in a medium bowl to coat.
- For Gas Grill: Turn on all the burners to high, close the lid, and heat the grill until very hot, about 15 minutes. Use a grill brush to scrape the cooking grate clean. Leave the burners on high.
- Thread the shrimp and pineapple on skewers. Grill the shrimp, covered, for gas grill, turning the skewers once, until the shells are barely charred and bright pink, 5 to 7 minutes.
- Serve immediately, passing the dipping sauce and the lime wedges.
- Skewering Shrimp with Pineapple: Thread the tail of the shrimp, then a chunk of pineapple, and finally the head of the shrimp onto a skewer, so that the shrimp forms a half-circle around the pineapple.
Nutrition Facts : Calories 364.2, Fat 10.9, SaturatedFat 1.7, Cholesterol 344.5, Sodium 4504.1, Carbohydrate 18.8, Fiber 1.8, Sugar 11.7, Protein 47.3
GRILLED SHRIMP, TOFU AND PINEAPPLE SALAD
This was delicious and dh didn't even complain about the tofu -- not only that he loved it and had second and third helpings -- cooked this way and combined in this delish salad tofu takes on a different role in the salad. By the way as I was afraid that the shrimp would fall through the grill grates, I left the shrimp in a metal disposable pie dish and cooked it on the grill that way - the shrimp was delish and spicy! Recipe source: Martha Stewart Living
Provided by ellie_
Categories Soy/Tofu
Time 2h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place shrimp in a bowl or marinating dish. In a blender puree vinegar, honey, sambal oelek, garlic and ginger until smooth. Pour over shrimp, turn shrimp. Cover and refrigerate for 1 hour.
- On a rimmed baking sheet covered with paper towels place tofu slices between layers of paper towels, cover with second baking sheet weighted with cans. Let stand for 30 minutes. Pat tofu with paper towels until dry.
- Preheat grill to medium.
- Cut pineapple slices lengthwise along slides of core into 2 large pieces, then slice each slice lengthwise into thirds. Reserve remaining pineapple for another use.
- Grill pineapple, turning until brown (4-5 minutes per side).
- Brush tofu with oil and sprinkle with salt and pepper. Grill tofu, turning once (2-5 minutes per side).
- Grill shrimp (see note in description), turning once until opaque (3-5 minutes per side).
- Cut pineapple crosswise into 1/4 inch thick pieces.
- Cut tofu into 1/2 inch cubes.
- In a large salad bowl combine salad ingredients (pineapple, tofu, shrimp, carrots, cucumber, jicama, and mint). Toss.
- To make salad dressing combine dressing ingredients in a jar and shake (or whisk) to combine.
- Add dressing to salad and toss until combined.
Nutrition Facts : Calories 402.9, Fat 6.7, SaturatedFat 1.3, Cholesterol 172.8, Sodium 778.1, Carbohydrate 55.7, Fiber 13, Sugar 32.8, Protein 34.2
GRILLED SHRIMP WITH PINEAPPLE CUCUMBER SALSA
Make and share this Grilled Shrimp With Pineapple Cucumber Salsa recipe from Food.com.
Provided by Dole9027
Categories Pineapple
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix 1 tablespoon vinegar and juice in a small bowl. Whisk in olive oil, and season with salt and pepper.
- Combine pineapple, cucumber, onion, and herbs in a medium bowl. Stir in remaining vinegar; gently toss to coat.
- Thread shrimp on skewers. Brush with olive oil and season with salt and pepper. Grill shrimp over medium heat, 1-2 minutes on each side, or until lightly charred and just cooked through.
- Arrange salad on plates. Divide shrimp between each salad. Top with pineapple cucumber salsa; drizzle with vinaigrette. Garnish each salad with a lime wedge.
Nutrition Facts : Calories 201.3, Fat 11.7, SaturatedFat 1.6, Cholesterol 179.2, Sodium 806.1, Carbohydrate 4.4, Fiber 0.8, Sugar 0.8, Protein 19.7
GRILLED SHRIMP, TOFU, AND PINEAPPLE SALAD
In this dish, tofu shows its smoky side and grilled shrimp takes on the spicy and sweet flavors of honey, sambal oelek, garlic, and ginger. Serve with juicy fruit, jicama, cucumbers, and carrots for a light and fragrant salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 19
Steps:
- Make the salad: Place tofu slices on a rimmed baking sheet between layers of paper towels. Place a baking sheet weighted with heavy cans on top of the tofu. Let stand for 30 minutes. Pat tofu until completely dry.
- Place shrimp in a bowl. Puree vinegar, honey, sambal oelek, garlic, and ginger in a food processor until smooth, and pour over shrimp. Turn shrimp until well coated. Cover and refrigerate, turning once, for 1 hour.
- Preheat grill to medium. Cut pineapple lengthwise along sides of core into 2 large pieces, then slice each piece lengthwise into thirds. Reserve remaining center piece for another use. Grill pineapple, turning frequently, until brown, 4 to 5 minutes per side. Brush tofu with oil, sprinkle with the salt and pepper, and grill, turning once, until brown, 2 to 3 minutes per side. Grill shrimp, turning once, until opaque, 2 to 3 minutes per side.
- Cut pineapple crosswise into 1/4-inch-thick slices. Cut tofu into 1/2-inch cubes. Peel shrimp, and combine with pineapple, tofu, carrots, cucumber, jicama, and mint in a salad bowl.
- Make the dressing: Whisk together ingredients in a small bowl. Pour over salad, and toss until well combined.
Nutrition Facts : Calories 353 g, Cholesterol 172 g, Fiber 5 g, Protein 32 g, SaturatedFat 1 g, Sodium 869 g
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