Time: 40 min.
Complexity: easily
Servings: 6

If you're hosting a Hawaiian-themed dinner, this dish will be the center of attention. Grilled shrimp in barbecue sauce are served over sweet and spicy rice with pineapple in a pineapple boat. Leave the crown on for a more striking appearance.

Ingredients:

Shrimps

• 1 pineapple
• 1 cup barbecue sauce, such as Uncle Ben's
• 450 g shrimp (16/20), peeled and deveined

Rice

• 280 g of cooked basmati or jasmine rice, microwaveable
• 1/4 cup chopped fresh cilantro
• 2 green onions, finely chopped
• Zest of 1 lime

For serving

• 1/4 cup tightly packed fresh cilantro leaves
• Lime wedges to drizzle with

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, Pineapple, barbecue sauce, rice, lime, cilantro

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Preparation:

Step 1
• Prepare the pineapple and sauceCut the pineapple in half. Remove the core and discard. Scoop out the pulp, leaving a 2.5 cm thick wall. Finely chop two-thirds of the pineapple and set aside in a bowl. Add the remaining pulp to a blender along with the barbecue sauce. Season with a pinch of salt and a few turns of black pepper and blend until smooth.
Step 2
• Preheat grill or oven to 175°C.
Step 3
• Prepare the shrimpPlace the shrimp in a foil pouch (or make a foil bundle), season with salt and pepper, and drizzle with pineapple barbecue sauce. Seal the pouch and place on the grill over direct heat or on the bottom rack of the oven. Bake until the shrimp are opaque, 10-12 minutes.
Step 4
• RiceIn a bowl with the remaining chopped pineapple, add the rice, cilantro, green onions, zest, salt, and pepper to taste. Stir to distribute the ingredients evenly.
Step 5
• Evenly fill both pineapple halves with rice. Remove the shrimp from the wrap and arrange them evenly on both pineapple halves. Drizzle with the juices from the wrap. Sprinkle with cilantro and serve with lime wedges for drizzling.

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