Pineapple Shrimp Bowls

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When I’m craving a taste of Hawaii without leaving my kitchen, these pineapple shrimp bowls are my go-to recipe! There’s something magical about the combination of sweet, juicy pineapple and perfectly seasoned shrimp that instantly transports you to a Hawaiian beach. I like the combo of shrimp and pineapple a lot and often use it in recipes like my shrimp and chorizo tacos. These healthy Hawaiian pineapple shrimp bowls aren’t just Instagram-worthy – they’re packed with 28 grams of protein and ready in under 20 minutes, making them perfect for busy weeknights when you want something both nutritious and satisfying.

The pineapple bowls with shrimp showcase the best of tropical cuisine while keeping your health goals on track. With fresh ingredients, lean protein, and the natural sweetness of pineapple replacing heavy sauces, this shrimp pineapple bowl recipe proves that eating healthy doesn’t mean sacrificing flavor.

Why You’ll Love This Recipe

Pineapple Shrimp Bowls are a game-changer, especially if you’re looking for a little tropical escape. The combination of shrimp, vibrant ginger, saltiness of Canadian bacon and the brightness of the fresh pineapple makes these “rice” bowls a delicious journey to a tropical island. I use cauliflower rice so I am getting another veggie into my meal and eliminating those extra carbs too. Ready in under 20 minutes, shrimp is incredibly fast to thaw and cook! By using raw shrimp instead of precooked, you get the most delicious and juicy shellfish without the rubbery texture. These healthy shrimp bowls are low in calories and carbs, making them perfect for anyone following a weight-conscious lifestyle like my Weight Watcher friends.

Ingredients: The Power Players

Let me break down why each ingredient in these pineapple bowls recipes is so fantastic:

Pineapples – Not only do they serve as your beautiful serving bowls, but pineapple is loaded with vitamin C (131% of your daily value per cup) and bromelain, an enzyme that aids digestion)
Toasted Sesame Oil – Adds incredible nutty flavor while providing healthy monounsaturated fats that help absorb fat-soluble vitamins
Canadian Bacon – A lean protein option that’s lower in fat than regular bacon while still delivering that smoky, savory flavor
Sweet Red Pepper – Packed with vitamin C (190% daily value per cup) and antioxidants like lycopene
Cashews or Macadamia Nuts – These provide healthy fats, magnesium, and a satisfying crunch that makes each bite more filling
Fresh Ginger – Contains gingerol, a powerful anti-inflammatory compound that aids digestion
Crushed Red Pepper Flakes – Capsaicin may boost metabolism and has anti-inflammatory properties
Garlic – Rich in allicin, which has antimicrobial and heart-healthy benefits
Cauliflower Rice – A low-carb substitute that’s high in vitamin K and provides fiber while keeping the dish Weight Watchers friendly
Scallions – Add fresh onion flavor plus vitamin K and folate
Low Sodium Soy Sauce – Delivers umami flavor without excessive sodium

Ingredient Substitutions

One of the best things about shrimp bowls recipe variations is how adaptable they are:

Rice Options:

Regular White Rice – Classic choice, adds about 200 calories per cup
Brown Rice – Higher in fiber and nutrients, with a nuttier flavor
Quinoa – Complete protein source, perfect for extra nutrition
Coconut Rice – For an extra tropical twist

Protein Swaps:

Chicken Breast – Dice and marinate the same way for a different lean protein
Tofu – Cube extra-firm tofu for a vegetarian option
Salmon – Cubed salmon works beautifully with the tropical flavors

Other Substitutions:

Regular Bacon instead of Canadian bacon (just use less for portion control)
Almonds or Peanuts instead of cashews
Yellow or Orange Bell Peppers for different colors and slight flavor variations

How to Make a Pineapple Bowl or Boat

Creating pineapple boats with shrimp is easier than you think! Here’s how to make these stunning pineapple food bowl presentations:

Step-by-Step Pineapple Carving:

Choose the Right Pineapple: Select pineapples that are golden yellow at the base with green, fresh-looking leaves
Make the Initial Cut: Place the pineapple on its side and cut it in half lengthwise, cutting right through the crown
Score the Flesh: Using a sharp knife, score the pineapple flesh in a crosshatch pattern, staying about ½ inch from the skin
Scoop Out the Flesh: Use a large spoon or ice cream scoop to remove the scored pineapple pieces
Clean the Edges: Trim any remaining flesh and smooth the interior walls
Save the Good Stuff: Reserve 2 cups of the fresh pineapple chunks for your recipe! Use the rest for recipes like my healthy pineapple whip.

Pro Tip: If your pineapple bowls are wobbly, slice a small piece off the bottom to create a stable base.

How to Make Pineapple Shrimp Bowl Recipe

Instructions:

Prepare Your Pineapple Boats: Follow the carving instructions above and set aside 1 cup of fresh pineapple chunks. Chop the pineapple into bite size piece. Save the rest of the pineapple for another use.
Cook the Shrimp and bacon: In a large non-stick skillet, add a tablespoon of oil. Place over medium-high heat. Once heated, add shrimp and Canadian bacon. Cook until shrimp are cooked through and bacon is lightly toasted. About 3 minutes. Stir a couple of time. Remove mixture from skillet and put on a plate.
Cook the Veggies: Heat the remaining tablespoon of oil in the same pan. Add the bell pepper, ginger, crushed red pepper, and garlic. Cook stirring until bell pepper is crisp-tender – about two minutes. Add the cauliflower rice and scallions and continue cooking and stirring about 3-5 minutes until cauliflower is slightly tender but still has texture – 3-5 minutes. (see more about cauliflower rice below)
Combine everything: Add the shrimp and bacon mixture back to the skillet, along with the soy sauce and pineapple. Stir to combine and warm up all the ingredients. Add the nuts and stir again.
Plate your boats: Fill each pineapple half with equal amounts of the filling. (you may have some left over for lunch the next day depending on the size of your pineapple boats).

How to make cauliflower rice

For this recipe I use cauliflower rice instead of regular rice. You can buy premade cauliflower rice in the produce department at your store but it is really easy to make yourself and is much less expensive.

To make cauliflower rice, start with a medium head of fresh cauliflower (about 2 pounds), which will yield approximately 4-6 cups of riced cauliflower. Remove the leaves and core, then cut the cauliflower into florets. You can rice it using a food processor by pulsing the florets until they resemble rice-sized pieces, or alternatively, grate the florets using the large holes of a box grater. Before cooking, store the raw cauliflower rice in the refrigerator for up to 3-4 days in an airtight container, or freeze it for up to 6 months in freezer bags.

Once cooked, the cauliflower rice can be stored in the refrigerator for 3-5 days in a covered container and reheated in the microwave or skillet as needed.

For this recipe, you’ll need about one head of cauliflower. NOTE: while I love using premade cauliflower from the produce department, I do not like the frozen products. I find them to smell and get mushy. That texture turns me off so I don’t recommend using frozen.

How to Store Leftovers

These Asian shrimp bowls keep beautifully for meal prep! Store the components separately in airtight containers in the refrigerator for up to 3 days. The cauliflower rice mixture can be reheated in the microwave or skillet, while the shrimp is best eaten cold or gently rewarmed to avoid overcooking. The pineapple boats can be wrapped in plastic wrap and stored for 2-3 days, though they’re best used fresh.

FAQs About Pineapple Shrimp Bowls

Can I use frozen shrimp for this recipe?

Absolutely! Thaw frozen shrimp completely and pat dry before marinating. Frozen shrimp works just as well as fresh for this pineapple shrimp recipe.

How do I know when my pineapple is ripe enough?

A ripe pineapple should smell sweet at the base, give slightly when pressed, and have golden color at the bottom. The leaves should pull out easily when tugged.

Can I make this recipe ahead of time?

Yes! You can prep all components up to 2 days ahead. Store separately and assemble just before serving for the best texture and presentation.

What's the best way to prevent rubbery shrimp?

Don’t overcook them! Shrimp cook very quickly – just 2-3 minutes per side until they turn pink and opaque. Raw shrimp gives you more control than precooked.

Can I make this recipe lower in sodium?

Use coconut aminos instead of soy sauce, or reduce the soy sauce amount and add more fresh ginger and garlic for flavor.

How many Weight Watchers points is this recipe?

The exact points depend on your specific plan, but using cauliflower rice keeps it very point-friendly – typically 4-6 points per serving.

Can I grill the shrimp instead?

Definitely! Thread marinated shrimp on skewers and grill for 2-3 minutes per side. This adds a wonderful smoky flavor to your shrimp pineapple bowls.

What other vegetables can I add?

Try snap peas, carrots, broccoli, or zucchini. Just adjust cooking times accordingly – harder vegetables need more time.

Final Thoughts

I hope you absolutely love these pineapple shrimp bowls as much as my family does! They’ve become our go-to recipe when we want something healthy, delicious, and visually stunning. The combination of lean protein, vegetables, and tropical flavors makes every bite feel like a mini vacation. Perfect for your next luau. If you decide to go full-on Hawaiian, throw in my yummy huli huli chicken as another option on your buffet – your guests will thank you!!

Please leave a comment below and let me know how your pineapple bowls turned out! I love hearing about your variations and seeing your beautiful photos. If you make this recipe, please leave a review – it helps other readers find these healthy recipes!