Of course, I have no idea what the dish was called, but Lisa named the dish for me after I set the plate down on the table, as she told me it made her feel like she was at a Hawaiian Luau!
I offered to take the dish out of the pineapple and serve it on a plate but she adamantly refused, saying it was so much fun to eat it the way I served it. Who knew?
The flavors of the aromatic onions and peppers with the sweet flavor of the pineapple combined so well with the spicy flavor of the blackened shrimp. I had fresh corn on hand and although it’s not really a tropical vegetable I thought it would make a nice addition to the dish adding flavor and color to the rice.
Garnish with some chopped cilantro and scallions to add another layer of flavor and a dash of color to the dish.
Then it’s time to sit down and enjoy the deliciousness you created with my Pineapple Shrimp Luau! It really is a very simple dish to make and your family and friends will have fun eating it, making dinner an event to remember.
If you like shrimp you might also like these recipes:
- Chicken and Shrimp Orzo Paella
- Lemon Basil Shrimp with Zucchini Noodles
- Shrimp Etouffee
- Garlic Shrimp with Supergreens
Pineapple Shrimp Luau
Ingredients
- 2/3 pound shrimp peeled and deveined I used 26-30 count
- 1 pineapple split and hollowed out save pineapple
- 1/2 cup corn kernels fresh or frozen
- 1/4 cup red pepper - diced
- 1/2 cup onion - diced
- 1 cup pineapple diced
- 3 cups cooked rice I cooked 1 1/2 cup white rice with 3 cups chicken stock
- 2 tablespoons cilantro finely chopped for garnishing
- 2 tablespoons butter
- 2 tablespoons cooking oil
- sea salt and black pepper to taste
- 2 tablespoons scallions sliced for garnishing
- 1 tablespoons cajun seasoning for blackening shrimp
Instructions
- split pineapple down the middle completely through the stalk and pineapple
- run a pairing knife along the edges of pineapple trying not to puncture the skin
- angle knife to cut sections of pineapple out. As you remove sections it will get easier to remove all of the edible section of the pineapple.
- remove the core from the pineapple and discard. You will have more pineapple than you need for this dish, save remainder for later use.
- Cook rice according to directions.
- saute corn, onion, peppers and pineapple in butter for 5-7 minutes until onion is cooked. Set aside until ready to mix with shrimp
- Peel and devein shrimp, pat dry and dredge in your favorite cajun seasoning to blacken shrimp. If you don't like spicy foods, use old bay or paprika to add color.
- lightly blacken the seasoned shrimp over medium-high heat in one teaspoon until fully cooked.
- Mix cooked rice with pineapple mixture and shrimp.
- Fill pineapple halves with mixture, making sure you can see the shrimp towards the top of the mixture.
- Garnish with cilantro and scallions and serve immediately.
Nutrition
Merci
I made this last night and it was amazing!!! I will be maki g it again!!!
Carol
I made this for a birthday party and it was a big hit!
Kat
This was ABSOLUTELY FANTASTIC!! I used Bay seasoning, because I am not a fan of hot spice. I can’t tell you how pleased I was with this recipe! I made this as well as the pineapple butter cake for a Hawaiian themed “staycation” and I have been raving about both recipes. Thank you SO MUCH!
Chef Dennis Littley
thanks for the great review Kat and I’m very happy to hear you enjoyed my recipes!
Karen Sturgeon
Where does all the sodium come from in the shrimp and rice stuffed pineapple?
Chef Dennis Littley
thanks for catching that, for some reason there was a glitch with the sodium content of the shrimp. Its a lot lower now
Summer Yule
Absolutely delicious! So much fun to serve dinner in a pineapple 🙂 I loved how the sweetness of the pineapple complements the heat of the Cajun shrimp. Thank you for the dinner inspiration!
Ernie
This is absolutely amazing!! I wanted to make something for my wife and I that reminded us of the islands and this recipe was spot on!! Thank you Chef!
Lisa
Will this hold up well in crock pot? I’m having a luau for a large group and would need to do ahead. Looks delicious. Stealing pineapple serving idea for Hawaiian Cole slaw.
Chef Dennis Littley
hi Lisa
I wouldn’t cook the shrimp in a crockpot but everything else would be fine.
Lisa Giordano-Thomas
Hello Chef Dennis;
Yes… It was delicious as I expected it would!… I usually make this with Chicken Breast chunks instead of Shrimp… But, it was a very nice change (especially putting it all into a cored-out half of a pineapple and was simple to do! I always use Pineapple chunks as well, and sometimes I may add in some fresh (leftover-unused) vegetables, like Corn or peas (or pea-pods) and Broccoli tops, or even cauliflower crown-pieces. Anything I know that I or my company will love that lends itself to a tropical theme! A quick boil, stir fry & add it to the mix! It’s quick & Delicious! A definite make-over meal or a company meal! Plus, it’s lower in fat & calories too, I expect!
Donna Jean
This looks amazing!! I’m going to try it tonight! Can I sub chicken instead of shrimp?
Chef Dennis Littley
yes you can Donna. Chicken, fish, lobster what ever you like.
Cathy
What type of rice did you use I like jasmine or should it be plain rice , basmati etc
Chef Dennis Littley
I just used regular white rice, but feel free to use what every rice you prefer
Nancy W
Chef Dennis I made this dish tonight for a dinner party and it was out of this world! My dinner guests were so impressed with this meal. Thank you for all your great recipes as I look forward to receiving them in my email.
Chef Dennis Littley
Thank you so much for the comment Nancy, I love hearing success stories and I’m very happy to hear that your guests enjoyed the meal and presentation! It really is a fun way to serve dinner.
Thanks for subscribing!
Mary @ LOVE the secret ingredient
I’ve never seen a pineapple used as a serving dish, very cute! And these flavors are all amped up from being in there im sure, so delish!!
Chef Dennis Littley
Thanks Mary! I saw it done earlier in the summer and knew I had to try it!