pineapple shrimp boat.

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ingredients for shrimp pineapple boats.
  • Prepare Your Pineapple Boats: Cut your pineapple in half and follow the carving instructions above and set aside 1 cup of fresh pineapple chunks.  Chop the pineapple into bite size pieces.  Save the rest of the pineapple for another use.
pineapple cut in half.
Pineapple halves with pineapple scooped out.
cauliflower in blender.
cut up veggies.
shrimp and ham cooking in skillet.
  • Cook the Veggies: Heat the remaining teaspoon 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)
bell pepper, garlic and ginger cooking.
cauliflower and scallions added to skillet.
  • 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.
everything cooking in the skillet.
  • 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).
pineapple shrimp boats on a platter.

FAQs About Pineapple Shrimp Bowls

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

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.
Yes! You can prep all components up to 2 days ahead. Store separately and assemble just before serving for the best texture and presentation.
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.
Use coconut aminos instead of soy sauce, or reduce the soy sauce amount and add more fresh ginger and garlic for flavor.
The exact points depend on your specific plan, but using cauliflower rice keeps it very point-friendly – typically 4-6 points per serving.

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.

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

Pineapple Shrimp Bowls

I make this quick and healthy stir fry (all vegetables and shrimp) and serve it over cauliflower rice in a scooped out pineapple boat. But during the week, this is served right in a good old fashioned bowl!
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine General
Servings 2 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 1 Large Pineapple
  • 1/2 Lb. Large shrimp, shelled and deveined
  • 2 Tsp. Toasted sesame oil, divided
  • 2 Oz. Canadian bacon diced
  • 1 Small Sweet red pepper, diced
  • ¼ Cup Chopped Cashews or Macadamia Nuts
  • 1 1/2 Tsp. Minced ginger
  • 1/8 Tsp. Crushed red pepper flakes
  • 1 Large Garlic clove minced
  • 2-3 Cups Uncooked cauliflower rice from one half of a head of cauliflower
  • 3-4 Uncooked scallions, sliced
  • 1-2 Tbsp. Low sodium soy sauce

Instructions
 

  • Cut the pineapple in half lengthwise. Place the pineapple on its side and cut it in half lengthwise, cutting right through the crown. Using a sharp knife, score the pineapple flesh in a crosshatch pattern, staying about ½ inch from the skin. Use a large spoon, grapefruit spoon, or ice cream scoop to remove the scored pineapple pieces. Trim any remaining flesh and smooth the interior walls. Reserve 1 cup of the fresh pineapple chunks for your recipe!
  • Prep your veggies. Chop your bell pepper and green onions into bite sized pieces. Mince the garlic and ginger. If making your own cauliflower rice, break the cauliflower into florets and add them to a blender or food processor and pulse until rice grains are formed.
  • Heat a large nonstick skillet over medium-high heat. Add 1 Tsp. oil to pan; swirl to coat. Add shrimp and bacon to pan. Cook until shrimp is cooked through and bacon is lightly browned, about 3 minutes. Remove shrimp mixture from pan. Don't overcook the shrimp.
  • Heat remaining 1 Tsp. oil in pan. Add bell pepper, ginger, crushed red pepper, and garlic. Cook, stirring, until bell pepper is crisp-tender, about 2 minutes. Add cauliflower rice and scallions. Cook, stirring frequently, until cauliflower rice is crisp-tender, about 3 minutes. Stir in shrimp mixture, soy sauce, and pineapple. Start with one tablespoon of soy sauce. If the mixture looks dry, add up to another tablespoon. Be sure to taste before adding more. Cook until warmed through, about 1 minute. Stir in the nuts. Divide mixture evenly among pineapple halves. (There may be extra depending on the size of your pineapples, so just save for lunch the next day or serve extra in a bowl on the side.) Enjoy!
Keyword dinner, fruit, healthier choice, seafood, shrimp, vegetables
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