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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) or try chopped ham steak
- 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 leafy crown at the top (it make for a pretty presentation if you leave that on)
- 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. I also love using a grapefruit spoon for this job. The ridges cut through the flesh of the pineapple making this an easier job.
- Clean the Edges: Trim any remaining flesh and smooth the interior walls. Don’t worry to much about the inside of the bowl…it will be filled with yummy food so no one is going to see it.
- Save the Good Stuff: Reserve 1 cup 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:
- Gather all your ingredients: get everything together so you are ready to go. Like most stir fry recipes, it is all about the prep work. The actual cooking takes just minutes.
- 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.
- Cut up your veggies and mince your garlic and ginger. I cut the bell pepper and onion into bite sized pieces. If you are making your own cauliflower rice, put the cauliflower florets into a blender or food processor and pulse until the size of rice grains.
- Cook the Shrimp and bacon: In a large non-stick skillet, add a teaspoon 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. Don’t overcook the shrimp. They can finish cooking in the mix at the end.
- 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)
- 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).
Easy Serving Alternative
No time or interest in carving a pineapple? Don’t worry, you won’t hurt my feelings and serving this in a bowl is just as delicious. You can even buy pre-chopped pineapple in the produce department making this the easiest dish ever!
Yes, you can used canned pineapple chunks but the fresh is so much better. So go ahead, grab shallow bowls and serve up the mixture.
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 1/2 of 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
Absolutely! Thaw frozen shrimp completely and pat dry before marinating. Frozen shrimp works just as well as fresh for this pineapple shrimp recipe.
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.
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!! Don’t forget to add a Pina Colada cocktail or my Sparkling Cranberry Mocktail for a feast they won’t forget.
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 too!
More Delicious Shrimp Recipes to Try:
If you loved these tropical flavors, you’ll definitely want to try these other amazing shrimp recipes:
- Chinese Potato Bird Nests with Shrimp and Veggies – A crispy, fun presentation that’s perfect for entertaining
- Coconut Shrimp with Apricot & Horseradish Sauce – Sweet, spicy, and absolutely addictive
- Greek Style Shrimp, Feta & Orzo – Mediterranean flavors that transport you to the Greek islands
- Grilled Scampi Style Shrimp – Classic garlic and lemon flavors with a healthy twist
- Mediterranean Shrimp and Tzatziki Pitas – Fresh, light, and perfect for summer meals
Happy cooking!
Pineapple Shrimp Bowls
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!
