Bring the vibrant flavors of the Caribbean to your table with these Jerk Shrimp Pineapple Bowls. Tender grilled shrimp are marinated in a bold homemade jerk sauce bursting with aromatic spices, fresh herbs, citrus, and fiery Scotch bonnet peppers. Served over fluffy jasmine or coconut rice and nestled inside a fresh pineapple bowl, this tropical shrimp recipe delivers the perfect balance of smoky heat, sweet pineapple, and bright island-inspired flavors. Whether you are planning a summer cookout, backyard barbecue, or an easy weeknight dinner, these pineapple shrimp bowls create a stunning presentation that tastes as incredible as it looks.
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes plus marinating time
Yield
4 servings
For the Shrimp
1 pound large shrimp, peeled and deveined
For the Jerk Sauce
1 large bunch scallions
2 shallots, peeled
4 to 6 Scotch bonnet peppers, stems removed
1 piece fresh ginger, about 2 inches, peeled
6 garlic cloves, peeled
¼ cup fresh thyme leaves or 1 tablespoon dried thyme
2 tablespoons ground allspice
2 tablespoons soy sauce
2 tablespoons dark brown sugar
1 tablespoon salt
1 tablespoon black pepper
½ cup oil
Juice of 2 limes
¼ cup apricot or pineapple preserves
2 scallions, finely chopped
2 tablespoons fresh cilantro, chopped
For the Pineapple Bowls
2 cups cooked jasmine rice or coconut rice
1 fresh pineapple, halved and hollowed
1 cup diced fresh pineapple
1 red bell pepper, diced
¼ cup red onion, finely chopped
2 scallions, grilled and chopped
Additional cilantro for garnish
Step 1: Prepare the Pineapple Bowls
Cut the pineapple in half lengthwise. Carefully remove the flesh from each half, leaving approximately a ½-inch border around the edges to create sturdy serving bowls. Remove and discard the tough core. Dice the pineapple flesh into small pieces and set aside for later use.
Step 2: Make the Homemade Jerk Sauce
Add the large bunch of scallions, shallots, Scotch bonnet peppers, ginger, garlic, thyme, allspice, soy sauce, brown sugar, salt, black pepper, oil, lime juice, and preserves to a food processor or blender.
Blend until the mixture becomes smooth and thick. Transfer to a bowl and stir in the chopped scallions and fresh cilantro. The result should be a fragrant, flavorful jerk marinade packed with authentic Caribbean flavor.
Step 3: Marinate the Shrimp
Place the shrimp in a large bowl and add several tablespoons of the jerk sauce. Toss until the shrimp are evenly coated.
Cover and refrigerate for at least 30 minutes. For even deeper flavor, marinate for up to 2 hours. Reserve the remaining jerk sauce for serving or future use.
Step 4: Grill the Shrimp
Preheat a grill to medium-high heat, approximately 400°F to 425°F. Lightly oil the grill grates to prevent sticking.
Thread the shrimp onto skewers and place them on the grill. Cook for 2 to 3 minutes per side until the shrimp turn opaque and develop light char marks. Remove immediately once cooked through to keep them tender and juicy.
Step 5: Prepare the Fresh Pineapple Salsa
In a medium mixing bowl, combine the diced pineapple, red bell pepper, red onion, and grilled scallions.
Toss gently until evenly mixed. This fresh topping adds sweetness, crunch, and brightness that perfectly complements the spicy jerk shrimp.
Step 6: Assemble the Pineapple Bowls
Fill each hollowed pineapple half with warm jasmine rice or coconut rice.
Top the rice with the grilled jerk shrimp and generous spoonfuls of the fresh pineapple mixture.
Drizzle with additional jerk sauce if desired and garnish with fresh cilantro before serving.
Authentic Scotch bonnet peppers provide traditional Caribbean flavor and fruity heat. Habanero peppers may be substituted if Scotch bonnets are unavailable.
The preserves in the jerk sauce help balance the spice while creating beautiful caramelization during grilling.
Do not overcook the shrimp. They cook very quickly and should be removed from the grill as soon as they become pink and firm.
Coconut rice pairs exceptionally well with the tropical flavors of the pineapple and jerk seasoning.
Leftover jerk sauce can be refrigerated in an airtight container for up to 1 week and used on chicken, fish, pork, or grilled vegetables.
For an extra smoky flavor, grill the pineapple halves for 2 to 3 minutes before filling them with rice and shrimp.
These tropical jerk shrimp pineapple bowls are perfect for summer entertaining, family dinners, and Caribbean-inspired cookouts.
