Jerk Shrimp & Pineapple Bowls

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Your New Favorite Jerk Shrimp & Pineapple Bowls

There’s a moment I live for in the kitchen: when the sizzle of shrimp hitting a hot grill meets the sweet, smoky scent of jerk seasoning. It’s a little taste of summer, no matter the time of year. I first had a version of this dish at a tiny roadside grill in Jamaica, where the food was served on paper plates but tasted like a million bucks. I’ve been chasing that flavor ever since. These Jerk Shrimp & Pineapple Bowls are my tribute to that memory—a vibrant, feel-good meal that’s as fun to make as it is to eat. It’s a burst of tropical sunshine that turns an ordinary weeknight into a mini-vacation.

Why You’ll Love This

A Flavor Adventure: It’s the perfect balance of sweet, spicy, and smoky, all in one satisfying bite.
Surprisingly Simple: Don’t let the impressive look fool you; the steps are straightforward and the cooking time is quick.
A Feast for the Eyes: Serving the dish in the grilled pineapple halves is a guaranteed showstopper that’s perfect for entertaining.
Healthfully Wholesome: Packed with lean protein and fresh fruit, it’s a meal that makes you feel good from the inside out.

I’ll never forget serving this to my friend’s son, a dedicated picky eater whose diet largely consisted of beige foods. He eyed the colorful bowl with deep suspicion. After some gentle coaxing, he tried a single shrimp. Then another. Five minutes later, he was scooping up the sweet peppers and pineapple bits, declaring it “pretty good.” High praise, indeed! It’s now the only thing his mom requests when she needs a guaranteed win for dinner.

What Makes It Special

Homemade Jerk Glaze: We’re using jerk seasoning twice—as a dry rub and in a quick, sticky-sweet glaze made with apricot preserves and brown sugar for layers of flavor.
The Edible Bowl: Grilling the pineapple halves caramelizes their natural sugars and creates a stunning, fragrant vessel for serving.
A Hint of Heat: The whole Scotch bonnet pepper infuses the dish with a gentle, aromatic warmth without overwhelming spice (you can leave it whole and remove it later!).
Fresh Herb Finish: A generous sprinkle of fresh thyme and scallions at the end brightens every single component.

Making It Happen

Let’s start by giving our wooden skewers a quick soak in water so they don’t burn on the grill. While they’re bathing, pat your shrimp completely dry—this is the secret to getting a perfect sear instead of them steaming. Toss them in a bowl with the majority of your jerk seasoning, letting those bold flavors start to marry.

Now, for the star of the show: the pineapple. Slice it in half lengthwise and carefully cut out the flesh, leaving a sturdy half-inch border to create your edible bowls. Chop that beautiful, juicy flesh into bite-sized pieces.

Your magic glue is the simple glaze: just whisk together the fruit preserves, apple cider vinegar, brown sugar, and that last tablespoon of jerk seasoning. Thread the seasoned shrimp onto your pre-soaked skewers. Get your grill or a grill pan screaming hot and cook the shrimp for just a few minutes per side, until they’re perfectly pink and opaque.

While the shrimp rest, let’s build the sauce. Heat a little oil in a large skillet and sauté the mini sweet peppers and the whole Scotch bonnet pepper until they just start to soften. Add in the garlic, the white parts of your scallions, and the fresh thyme. The smell at this point is absolutely incredible. Stir in your reserved chopped pineapple and the glaze mixture, letting it bubble away for a few minutes until it thickens slightly into a glossy, gorgeous coating. Take the shrimp off the skewers and toss them right into this flavorful skillet, ensuring every bit is covered.

To serve, fill your grilled pineapple halves with a fluffy bed of steamed rice. Pile the glazed jerk shrimp and pepper mixture high on top and finish with a flourish of the green scallion slices.

You Must Know

Control the Heat: Leaving the Scotch bonnet pepper whole will give flavor without intense heat. For more spice, pierce it with a knife or mince a small amount of it into the skillet.
Dry Shrimp are Happy Shrimp: Taking the time to pat the shrimp dry ensures they get a good sear and the seasoning sticks.
Don’t Skip the Skewer Soak: A quick 30-minute soak prevents your skewers from catching fire on the grill.
Ripe Pineapple is Key: Choose a pineapple that smells sweet at the base and has leaves you can pluck easily for the best flavor.

Serving Ideas

Serve these bowls immediately while everything is still warm. They are a complete meal on their own, but a simple side of crispy plantain chips or a light, crunchy slaw would be wonderful. For drinks, a crisp lager, a ginger beer, or a non-alcoholic pineapple mint sparkler would complement the flavors beautifully.

Make It Different

Protein Swap: Chicken breast or thighs, cut into chunks, are a fantastic alternative to shrimp.
Vegetarian Twist: Use large chunks of firm tofu or halloumi cheese. Press the tofu well to ensure it soaks up the marinade.
Preserve Swap: Orange marmalade or peach preserves work wonderfully in place of apricot.
Low-Sugar: Use a sugar-free fruit preserve and omit the brown sugar.
Rice Alternatives: Serve over cilantro-lime quinoa or cauliflower rice for a lighter option.

Storage and Reheating Tips

Store any leftover shrimp mixture (without the pineapple bowl) in an airtight container in the refrigerator for up to 2 days. The grilled pineapple halves are best eaten immediately. To reheat, warm the shrimp mixture gently in a skillet over medium-low heat with a tiny splash of water to loosen the glaze. Microwaving is not recommended as it can make the shrimp rubbery.

Success Tips

For the best texture, avoid overcooking the shrimp. They cook very quickly and are done as soon as they turn pink and opaque. If you’re using a grill pan indoors, make sure it’s very hot before adding the shrimp to get those beautiful grill marks.

Frequently Asked Questions (FAQ)

Q: How spicy is this dish?
A: As written, it has a mild, aromatic warmth. The real heat comes from the Scotch bonnet pepper. Leaving it whole provides flavor without too much spice. For a kick, pierce it or add a few minced seeds.

Q: I can’t find Scotch bonnet peppers. What can I use?
A: A habanero pepper is the closest substitute. If you want even less heat, use a small jalapeño (leave it whole for very mild flavor).

Q: Can I make this ahead of time?
A: You can mix the jerk seasoning with the shrimp and keep it covered in the fridge for up to an hour beforehand. The glaze can also be mixed ahead. I recommend grilling and assembling just before serving for the best texture.

Q: What if I don’t have a grill?
A: No problem! A grill pan on your stovetop will work perfectly for both the shrimp and the pineapple halves.

Q: Is there a way to use canned pineapple?
A: Fresh is highly recommended for the bowls, but in a pinch, you could use canned pineapple chunks (in juice, not syrup). Drain them well and serve the dish in a regular bowl instead.

Recipe Card: Jerk Shrimp & Pineapple Bowls

Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Category: Main Course
Difficulty: Easy
Cuisine: Caribbean-Inspired
Yield: Serves 4

Ingredients

1 1/2 lb. large shrimp, peeled and deveined
3 Tbsp. mild jerk seasoning, divided
1 medium ripe pineapple
1/4 cup 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 and sliced
2 Tbsp. fresh thyme leaves
Steamed white rice, for serving

Instructions

If using wooden skewers, soak them in water for at least 30 minutes. Prepare a grill for medium-high heat or heat a grill pan over medium-high heat.
Pat the shrimp completely dry with paper towels. Place them in a medium bowl and toss with 2 tablespoons of the jerk seasoning. Set aside.
Cut the pineapple in half lengthwise. Carefully cut the flesh out of each half, leaving a 1/2-inch border to create a bowl. Discard the tough core and chop the remaining pineapple flesh into 1/2-inch pieces.
In a small bowl, whisk together the fruit preserves, apple cider vinegar, brown sugar, and the remaining 1 tablespoon of jerk seasoning to create a glaze.
Thread the seasoned shrimp onto the soaked skewers. Grill for about 3 minutes per side, until pink and opaque. Transfer to a plate.
In a large skillet, heat the canola oil over medium-high heat. Add the sweet peppers and the whole Scotch bonnet pepper. Season with 1/4 teaspoon of salt and cook for 3 minutes, until slightly softened.
Add the garlic, the white parts of the scallions, and the thyme. Cook for 1 minute more, until fragrant.
Add 1 cup of the chopped pineapple and the preserves glaze. Cook, stirring occasionally, for about 3 minutes, until the glaze thickens slightly.
Remove the shrimp from the skewers and add them to the skillet, tossing to coat in the glaze.
To serve, fill the hollowed pineapple halves with steamed rice. Top generously with the shrimp mixture and garnish with the green parts of the scallions.