- 40 Minutes
- Serves 2
- 2/3 lb. Pacific White Shrimp, peeled and deveined
- 1 Pineapple, split and hollowed out (save 1 cup of diced flesh)
- 1/2 cup Fresh Corn, fresh or frozen
- 1/4 cup Red Bell Pepper, diced
- 1/2 cup Onion, diced
- 3 cups Long Grain Rice
- 2 tbsp Fresh Cilantro Leaf, finely chopped for garnish
- 2 tbsp Butter
- 2 tbsp Cooking oil
- 2 tbsp Scallions, sliced for garnish
- 3 tbsp Cajun Seasoning
- Salt, to taste
- Black 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 shrimp dry 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.
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