Introducing Pineapple Shrimp Bowls, a delightful fusion of tropical flavors that will transport your taste buds to a Caribbean paradise. This Grilled Shrimp and Pineapple recipe is inspired by the vibrant and diverse culinary traditions of the Caribbean islands, where fresh seafood and exotic fruits are abundant. This dish is perfect for seafood lovers and those who crave bold, zesty flavors in their meals.
The mouthwatering Pineapple Shrimp Bowls bring together succulent grilled shrimp and sweet, juicy pineapple for a flavor combination that is both refreshing and satisfying. The grilled shrimp and pineapple elements add a smoky depth to the dish, while the El Yucateco Caribbean Hot Sauce brings a spicy kick that perfectly complements the natural sweetness of the pineapple.
El Yucateco is the ideal partner for this recipe because of its Caribbean sauce, perfectly balancing heat and flavor. It elevates the dish to a whole new level, making the Pineapple Shrimp Bowls a truly unforgettable experience.
The idea for this Grilled Shrimp and Pineapple recipe came to me as I was seeking the perfect dish to pair with the El Yucateco Caribbean Hot Sauce. I had just watched the movie The Rum Diary and was captivated by the tropical ambiance and the alluring Caribbean lifestyle it portrayed. This sparked my desire to create a dish that could capture the essence of this tropical paradise. I experimented with various combinations and techniques, and after several attempts at perfecting the dish, I discovered that the El Yucateco Caribbean Hot Sauce was the secret ingredient that truly brought the Pineapple Shrimp Bowls to life.
Every time I prepare these Pineapple Shrimp Bowls, I’m reminded of the vibrant Caribbean spirit depicted in The Rum Diary and the flavorful journey that led me to this delicious recipe. So go ahead and fire up the grill, gather your friends and family, and let the tantalizing flavors of these Grilled Shrimp and Pineapple bowls whisk you away to a tropical paradise. Your taste buds will thank you.
- 1 Pineapple, halved lengthwise
- 1 lb - Large shrimps, peeled and deveined
- 1 Red bell pepper, cored and cut into quarters
- 1 Green bell pepper, cored and cut into quarters
- 2 Scallions
- 2 tbsp - Olive oil
- 3 tbsp - El Yucateco Caribbean Hot Sauce, plus more to serve
- Preheat your grill for direct heat at 450°F.
- Using a spoon, scoop the flesh of the pineapples, keeping the skin intact to create 2 bowls. Discard the hard pineapple cores and cut the flesh into thick slices.
- Grill pineapple slices, bell peppers,and scallions 3 minutes per side. Leave to cool.
- Dice the grilled pineapples, bell peppers and scallions and set aside into a large bowl.
- Grill shrimp approximately 2 minutes per side. Reserve in the bowl with the grilled vegetables.
- Pour olive oil and Caribbean hot sauce over the grilled shrimp and vegetables and toss to coat evenly. Season with salt and pepper to taste.
- Serve the shrimps in the pineapple bowls for presentation. Drizzle with extra Caribbean sauce to taste.