Teriyaki Grilled Shrimp Pineapple Bowl

Ingredients

For the Pineapple Bowl & Rice:

1 large ripe pineapple

2 cups cooked jasmine or basmati rice

For the Teriyaki Shrimp:

1 lb large shrimp, peeled and deveined

1/2 cup teriyaki sauce (store-bought or homemade)

1 tbsp olive oil

For the Fresh Pineapple Salsa:

1 cup diced fresh pineapple (from the scooped pineapple)

1/2 cup diced tomato

1/4 cup finely diced red onion

1/4 cup chopped fresh cilantro

1 small jalapeño, seeded and finely chopped (optional, for heat)

Juice of 1 lime

Salt and pepper, to taste

For Garnish:

Additional chopped cilantro

Lime wedges

Instructions

Prepare the Pineapple Bowl:

Slice the pineapple in half lengthwise, keeping the crown attached.

Carefully scoop out the flesh, leaving about a 1/2-inch shell to form two “bowls.” Dice the scooped-out pineapple for the salsa.

Make the Pineapple Salsa:

In a medium bowl, combine diced pineapple, tomato, red onion, cilantro, jalapeño (if using), and lime juice.

Season with salt and pepper to taste. Toss gently and set aside to let flavors meld.

Marinate and Grill the Shrimp:

In a bowl, toss shrimp with teriyaki sauce and olive oil. Marinate for 15–30 minutes.

Preheat grill or grill pan to medium-high. Thread shrimp onto skewers.

Grill shrimp for 2–3 minutes per side, basting with extra teriyaki sauce, until cooked through and caramelized.

Assemble the Bowls:

Place a generous scoop of rice in each pineapple half.

Arrange grilled teriyaki shrimp on top of the rice.

Spoon pineapple salsa over the shrimp and rice.

Garnish & Serve:

Sprinkle with extra cilantro and serve with lime wedges.

Serve immediately for best flavor and presentation.

Chef’s Tips

For extra flavor, grill the hollowed pineapple halves for 1–2 minutes before filling.

Use leftover pineapple juice in the salsa for added sweetness and tang.

Plating Tip

Nestle the shrimp on top of the rice and let the salsa spill naturally over the edges for a vibrant, inviting look. Use the pineapple crown as a dramatic garnish.

Wine Pairing

Pair with a chilled Sauvignon Blanc or dry Riesling to complement the sweet and savory notes of the dish.