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Pineapple Jerk Shrimp Bowl

Bowls continue to be popular on menus and this Caribbean-style jerk shrimp bowl is packed with flavor. The sweetness of Del Monte® Pineapple Tidbits balances out the spice of the Jerk Seasoning.

Yield 10 Serving (4 3/4 oz shrimp each)

Ingredient Measure
Olive Oil (1st listed) 2 Tbsp
Poblano Pepper, 1/8" dice 1 cup
Green peas, frozen or fresh 1 1/2 cups
Yellow Corn Kernels, frozen or fresh 1 1/2 cups
White or Brown Rice, cooked 2 qt
College Inn® Roasted Chicken Broth 2 cups
Red Bell Pepper, 3/8" dice 1 1/2 cups
Del Monte® Pineapple Tidbits in 100% Juice 3 cups
Jerk Seasoning 2 Tbsp
Olive Oil (2nd listed) 1/4 cup
Shrimp (31-40 count, P&D) 3 lbs
Cilantro, fresh, chopped, garnish 5 Tbsp
Lime Wedges, garnish 10 each

TIP

Cook small batches of pepper pineapple mixture and add the shrimp to order or cook in 3-pound, 10 serving batches throughout the meal period so it stays fresh and not overcooked.

Directions:

  1. In a large sauté pan on medium heat, heat the 1st listed olive oil, add diced poblano pepper and sauté until tender.
  2. Add peas and corn and sauté until tender, Add Rice and College Inn® Roasted Chicken Broth. Simmer until the stock reduces slightly and the rice has absorbed some of the stock. It should be a moist – wet consistency. Hold hot for service.
  3. In a separate sauté pan on high heat, add the pineapple tidbits with juice, red bell pepper and the jerk seasoning. Simmer for 6 to 8 minutes until bell pepper and jerk seasoned pineapple is soft and juices are hot. Hold hot for service.
  4. As needed for each order, place a small sauté pan over medium high heat and add 1 teaspoon of the second listed oil. Once hot. cook 4¾ ounces of shrimp on both sides until barely cooked. Add 1/3 cup of the reserved hot pepper pineapple mixture, toss, heat and then serve over ¾ cup of rice and vegetable mixture.
  5. Garnish with ½ tablespoon cilantro and a lime wedge.
  6. Optional: serve with warm baguette or brioche bun for dipping into the shrimp and pineapple sauce.

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