Pineapple Blackened Shrimp Boats




Yield 2 Shrimp Boats

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  • 2/3 lbs shrimp, peeled & deveined
  • 1 pineapple, split & hollowed out; save pineapple flesh
  • 1/2 cup corn; fresh or frozen
  • 1/4 cup diced red pepper
  • 1/2 cup diced onion
  • 1 cup diced pineapple
  • 3 cups cooked rice
  • 2 tbs finely chopped cilantro for garnish
  • 2 tbs butter
  • 2 tbs cooking oil
  • 2 tbs sliced scallions for garnish
  • 3 tbs cajun seasoning
  • salt and pepper to taste


  • Split pineapple down the middle, cutting through the stalk and pineapple
  • Remove flesh and core from pineapple by carefully cutting the edges
    • Try to avoid puncturing the skin of the pineapple
  • Set usable pineapple chunks aside, discard core
    • You will have more pineapple than you need for this dish
  • Cook rice according to directions
  • Sauté pineapple, corn, onion, and peppers in butter until onion is cooked through, about 5-7 minutes. Set aside.
  • Pat dry shrimp and coat in cajun seasoning to blacken shrimp
    • If cajun is too spicy, use old bay or paprika for color
  • Blacken shrimp in oiled pan over medium-high heat until fully cooked
  • Mix cooked rice with pineapple mixture and shrimp
  • Fill pineapple halves with shrimp and rice mixture
  • Garnish with cilantro and scallions
  • Enjoy!

Courses Dinner

Cuisine Tropical