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Shrimp Coconut rice Pineapple boats

Caribbean Pineapple Shrimp with Coconut Rice

Wife with the Knife
This one brings the tropics right to the table. Jerk shrimp with sweet pineapple, peppers, onion, and garlic, all piled onto coconut rice that soaks up every bit of flavour. It’s sweet, tangy, a little spicy, and way too good not to make again.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 boats

Ingredients
  

Coconut Rice

  • 2 cups rice
  • 1 cup coconut milk
  • 2 cups water
  • 2 tsp sugar
  • Pinch of salt to taste

Shrimp

  • 1 lb large shrimp peeled, deveined, and cut into bite-size pieces
  • 2-3 tsp jerk seasoning* to taste
  • 2 tbsp butter or oil

Veggies

  • 1 onion diced
  • 1 red bell pepper diced
  • 3-4 cloves garlic minced
  • 1 pineapple halved and hollowed (reserve cubes and juice)
  • ¼ cup chopped cilantro
  • ¼ cup sliced green onions
  • Lime wedges for serving

Homemade Caribbean Jerk Seasoning (Optional)

  • 1½ tbsp onion powder
  • 1½ tbsp garlic powder
  • 1 tbsp ground ginger
  • 1 tbsp dried thyme
  • ½ tbsp cinnamon
  • 1 tbsp ground allspice
  • 1 tbsp smoked paprika
  • ½ tbsp ground nutmeg
  • 2 tbsp coconut sugar
  • 1 tbsp vegetable bouillon
  • 1 tbsp cayenne

Instructions
 

Coconut Rice

  • Rinse the rice until the water runs clear; drain well.
  • Bring coconut milk, water, sugar, and salt to a boil in a saucepan.
  • Add rice, reduce heat to low, cover, and simmer for 20 minutes until tender.
  • Remove from heat and keep covered.

Pineapple Shrimp Bowls

  • Slice the pineapple in half lengthwise.
  • Hollow out the flesh into cubes, reserving any juice.
  • Set aside pineapple halves for serving
  • Pat shrimp dry and toss with jerk seasoning.
  • Heat butter or oil in a large skillet over medium-high heat.
  • Sear shrimp for 1–2 minutes, just until cooked through.
  • Remove shrimp from the skillet and set aside.
  • In the same skillet, sauté onion until translucent.
  • Add bell pepper and cook until slightly softened.
  • Stir in garlic and cook for about 30 seconds, until fragrant.
  • Add pineapple cubes and cook for 1 minute.
  • Return shrimp to the skillet and toss to combine.
  • Gently fold the shrimp and veggie mixture into the coconut rice until evenly mixed.
  • If using Pineapple boats: Spoon the mixture into pineapple halves (about 1 half per person).
    Optional: broil or grill for 1–2 minutes for a light char.
  • Garnish with green onions, cilantro, and a squeeze of lime.
  • Enjoy!

Notes

  • Homemade Jerk Seasoning: Mix ahead and store in an airtight container for up to 6 months in a cool, dark place. Stir or shake before using.
  • Extra Sweetness: A splash of reserved pineapple juice stirred into the rice just before serving adds a nice pop of sweetness.
  • Garlic Tip: Keep the garlic in the stir-fry rather than the seasoning for a fresher, more aromatic flavour.
  • Serving Ideas: Pairs well with steamed greens, roasted vegetables, or a light citrusy salad.
 
Leftovers & Storage
  • Fridge: Store leftover shrimp and rice together in an airtight container for up to 3 days.
  • Freezer: Not recommended — shrimp can turn rubbery and the rice can lose its texture.
 
Reheating
  • Reheat gently on the stovetop or in the microwave with a splash of water or coconut milk to loosen the rice.
  • Heat just until warmed through to avoid overcooking the shrimp.