Restaurant-worthy dinner at home? Say less.
Looking for an easy dinner that feels special without hours in the kitchen?
These pineapple jerk shrimp bowls offer vibrant flavor with Margaritaville Foods Jamaican Jerk Shrimp, brown rice, pineapple, edamame, and tomatoes.
The dish blends brown rice, edamame, and juicy cherry tomatoes for a flavorful, easy meal.
And because presentation is half the fun, I took these rice bowls up a notch by serving them right inside a fresh pineapple! It looks fancy enough for a restaurant but is actually super simple to recreate at home.
The best part is that pineapple jerk shrimp bowls work for the whole family. It comes together quickly, requires minimal prep, and you can easily adjust the toppings based on what everyone likes.
What You Need
- 1 package Margaritaville Foods Jamaican Jerk Shrimp
- 2 cups cooked brown rice
- 1 cup chopped fresh pineapple
- ½ cup edamame
- ½ cup cherry tomatoes, halved
- How to Make Jamaican Jerk Shrimp Rice Bowls
What to do
- Prepare the shrimp.
Cook the Margaritaville Foods Jamaican Jerk Shrimp according to the package directions. - Prepare your rice.
Add warm cooked brown rice to a bowl. You can use freshly prepared rice or make it ahead of time for an even quicker dinner. - Add your toppings.
Top the rice with the Jamaican jerk shrimp, chopped pineapple, edamame, and halved cherry tomatoes. - Serve.
Toss everything together and serve warm. That’s it! A simple dinner that looks and tastes like you put in way more effort than you actually did.
How to Carve a Pineapple Bowl
Want to turn this easy dinner into a total showstopper? Serve your rice bowl inside a pineapple!
Quick tip: Choose a pineapple that is relatively large, sturdy, and sits flat. This will make it much easier to fill and serve.
Cut the pineapple in half lengthwise. Keep the leafy crown attached for that restaurant-worthy presentation. Score around the inside. Using a sharp knife, carefully cut around the perimeter of the pineapple flesh, leaving a small border so you don’t cut through the skin.
Cut the center into sections. Make a few lengthwise and crosswise cuts through the pineapple flesh to create easy-to-remove pieces. Keep the knife steady and avoid tearing the flesh. Work slowly to maintain even chunks and to minimize waste. This prepares the shell for a neat, edible bowl.
Scoop it out. Use a spoon to carefully remove the pineapple chunks, working your way around the bowl. Save the fresh pineapple for your recipe! Drain any excess juice. Give the pineapple shell a quick wipe or let it drain for a few minutes before adding your rice. Fill and serve. Add your warm brown rice, Jamaican jerk shrimp, pineapple, edamame, and tomatoes directly into the pineapple bowl.
My Quick Pineapple-Carving Tips
- Use a sharp knife. This makes scoring the pineapple much easier and gives you more control.
- Don’t cut all the way through the skin. Think of the pineapple shell as your serving bowl, you want it sturdy enough to hold everything.
- Leave a little pineapple around the edges. Besides making the bowl stronger, it gives you those delicious little bites of pineapple mixed throughout your meal.
- Save the extra pineapple! If you have more than you need for the recipe, toss it into smoothies, fruit salad, salsa, or enjoy it straight from the fridge.