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–+ servings
Servings: 4

Island Dream Grilled Shrimp + Pineapple Bowls Recipe

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Ingredients 

For the shrimp:

  • 1-1/2 lbs raw shrimp, peeled, and deveined
  • 1 cup fresh pineapple juice
  • 1/3 cup coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
  • 2 tsps apple cider vinegar
  • 1/2 cup ketchup
  • 3 Tbsps raw honey or pure maple syrup
  • 3- inch piece of fresh ginger, grated on the microplane
  • 3 cloves of fresh garlic, minced or grated on the microplane
  • 1/2 tsp chili flakes, or to taste
  • 3 tsps sesame oil
  • bamboo skewers soaked in water so they don't burn or metal skewers

For the bowls:

  • 2 large sweet red bell peppers, seeded and cut into chunks
  • 1 small pineapple, peeled and sliced, center removed
  • 1 Tbsp avocado oil, or melted unrefined coconut oil
  • 2 tsp smoked paprika
  • sea salt and black pepper, to taste
  • 2 cups cooked brown rice or cauliflower rice, to serve

Garnish:

  • fresh parsley or cilantro leaves, chopped
  • fresh lime wedges

Instructions 

  • Soak your wooden skewers in water for at least 30 minutes, so they don't burn on the grill.
  • To make your marinade; in a medium bowl add fresh pineapple juice, coconut aminos, vinegar, ketchup, honey, ginger, garlic, chili flakes, and sesame oil. Whisk well.
  • Reserve 1/2 cup of this marinade (set aside for serving, untouched by the raw shrimp) then add the rest into a large glass bowl or ziplock together with the shrimp. Seal then shake or stir to combine well. Refrigerate to marinate the shrimp for 20-30 minutes.
  • Preheat your grill pan or an outdoor grill over medium heat. Skew the marinated shrimp onto skewers as shown.
  • Grill your shrimp over medium-high heat for 2 - 3 minutes on each side.
  • Meanwhile, drizzle or spray the bell pepper and pineapple with avocado oil or coconut oil. Sprinkle the bell pepper with smoked paprika, sea salt, and pepper.
  • On the same preheated grill, grill your bell peppers & pineapple for 2 - 3 minutes on each side, or until nicely charred and heated through.
  • To assemble your bowls, divide the cooked brown rice or cauliflower rice equally into 4 serving bowls. Top with the grilled bell peppers and pineapple. Serve with your shrimp skewers as shown.
  • Garnish with fresh cilantro and lime wedges and serve with the remaining (reserved - untouched) marinade sauce.
  • Enjoy!
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