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:
- In a large sauté pan on medium heat, heat the 1st listed olive oil, add diced poblano pepper and sauté until tender.
- 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.
- 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.
- 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.
- Garnish with ½ tablespoon cilantro and a lime wedge.
- Optional: serve with warm baguette or brioche bun for dipping into the shrimp and pineapple sauce.
- In a large sauté pan on medium heat, heat the 1st listed olive oil, add diced poblano pepper and sauté until tender.
- 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.
- 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.
- 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.
- Garnish with ½ tablespoon cilantro and a lime wedge.
- Optional: serve with warm baguette or brioche bun for dipping into the shrimp and pineapple sauce.