How To Make Stuffed Pineapple With Shrimps?

Stuffed pineapple shrimp has a delicious savory, sweet, and spicy flavor combination. Serve it in hollowed-out pineapples for a stunning presentation! I adore fried rice; it’s one of my favorite dishes! A Malaysian eatery inspires this stuffed pineapple shrimp fried rice.

I frequently prepare this stir fry at home. If you don’t want to go through the trouble of peeling a pineapple, you could serve it in a bowl instead. For supper, I had my friends over, and they admired the taste and appearance of this meal. In this article, I will share two stuffed pineapple shrimp recipes. I hope you like it.

Nutrition Facts of Pineapple and Shrimp

The health benefits of pineapples are numerous and varied, making them a great choice for everyone. If you’re on a low-carb diet, you may be thinking about whether pineapple is permissible. Although pineapple is known for its sugariness, it may be included in any healthy diet as long as it is prepared correctly. Pineapple is high in vitamins and minerals while low in fat and salt, with the bonus of containing anti-inflammatory properties.

A single cup of pineapple chunks (165g) has 82 calories, 0.9g protein, 22g carbohydrates, and 0.2g fat. Vitamin C is abundant in pineapples.

If you adore shrimp but have been concerned about your cholesterol levels, the newest research should put your fears to rest. Researchers have debunked prior beliefs about cholesterol’s health risks from food. Since cardiologists once advised people to avoid shrimp (which is naturally high in cholesterol), times have changed. You can now enjoy shrimp’s many health advantages without hesitation, thanks to improvements in nutrition.

• Calories: 76
• Fat: 1g
• Sodium: 292mg
• Carbohydrates: 1g
• Fiber: 0g
• Sugars: 0g
• Protein: 15g

Shrimp is extremely low in carbohydrates, with just 1 gram per 3 oz serving. Shrimp does not contain any fiber because it is not a plant-based dish.

Although the dish’s nutritional value is determined by a variety of factors, including ingredients and cooking procedures, one should not be misled. For instance, breaded shrimp that has been cooked in white flour and breadcrumbs will have a more excellent carbohydrate content than uncooked shrimp.

Stuffed Pineapple Shrimp Fried Rice

Bring a little sunshine to your supper table with this easy-to-make tropical version of Shrimp and Rice. This Stuffed Pineapple Shrimp Fried Rice will make any night unique. Bring some giggles to the table with this Stuffed Pineapple Shrimp Fried Rice.

Ingredients

• ¼ pound of peeled and deveined shrimp (26-30 count)
• 1 pineapple split (half of the pineapple) and peel out save pineapple
• ½ cup fresh corn kernels 
• ¼ cup red pepper
• ½ cup onion
• 1 cup pineapple (good if diced)
• 3 cups cooked white rice with 3 cups chicken stock
• 2 tablespoons chopped cilantro
• 2 tablespoons of butter
• 2 tablespoons any cooking oil
• sea salt and black pepper to taste
• 2 tablespoons scallions sliced for garnishing
• For blackening shrimp, use 1/2 teaspoon cajun seasoning and 2 tablespoons paprika.

Instructions

• Remove the peel and slice half of it vertically. Before removing the stem, make a horizontal cut through the pineapple down to its core. After that, cut out one-eighth of the fruit from each end and discard it after cutting partway through the stalk (or root).
• Drive a knife along the edges of the pineapple, keeping in mind to avoid piercing the skin
• Remove the stalk and seeds from the pineapple. Cut out sections of pineapple using a paring knife. It will become more simple to remove all of the edible matter of the pineapple as you go.
• Detach the core from the pineapple and discard it. You’ll have more pineapple than you need for this dish; save any extra for later.
• Cook rice according to directions.
• In a large skillet, sauté corn, onion, peppers, and pineapple in butter for 5-7 minutes until the onion is soft. Set aside until ready to combine with the shrimp
• Shrimp should be peeled, deveined, pat dry, and seasoned with your favorite cajun spices to blacken. Use old bay or paprika to add color instead of red pepper if you like spicy food.
• In one teaspoon, continuously blacken the seasoned shrimp over medium-high heat until fully cooked.
• Combine the rice, pineapple, and shrimp in a large mixing bowl.
• Spoon the stuffing over all pineapples, making sure to expose the shrimp towards the top of the mixture.
• Garnish with cilantro and green onions, and serve immediately.

Nutrition Facts: 1pineapple half, 431 kcal, 60 g of carbohydrates, 34.5 g of protein, 5.5 g of fat, 0.5 g saturated fat, Cholesterol: 215 mg, Sodium: 461 mg, Fiber: 3g, Sugar: 6.5g

Stuffed Pineapple Shrimp

The pineapple boat is a beautiful addition, but it also adds to the effect, so we don’t know why you would skip it.

Ingredients

For making the sauce

• 1/2 cup pineapple juice
• 1/2 cup chicken broth
• 1/4 cup soy sauce
• 2 tablespoons Sriracha
• 2 tablespoons brown sugar
• 2 tablespoons rice wine vinegar
• 1 tablespoon minced ginger
• 2 teaspoon cornstarch

For Prepare the shrimp

• 1 lb. medium-size shrimp, peeled, deveined, and patted dry
• Kosher salt
• Freshly ground black pepper.
• 4 tsp. extra-virgin olive oil
• 1 red bell pepper, chopped
• 2 c. fresh pineapple cubes
• 2 green onions, sliced, for garnish

Instructions

1. Mix the pineapple juice, chicken stock, soy sauce, Sriracha, brown sugar, vinegar, ginger, and cornstarch in a saucepan over medium heat. Allow simmering until thickened and reduced by a third to 7 minutes.
2. Season the shrimp with salt and pepper, over medium heat, warm 3 teaspoons olive oil in a large pan.
3. Put the shrimp and cook, flipping once, until pink, 2 minutes. Transfer to a serving plate.
4. Melt the butter in a stainless steel pan. Add the bell pepper and cook for 3 minutes, until softened but not browned. Take it out from heat and drain off any fat or moisture remaining in the pan.
5. Mix all ingredients in a large mixing bowl and set aside. Toss with your hands to fully coat everything with flour, then add the chicken and toss until coated. Add the pineapple and sauce, then bring to a boil on high heat. Add those shrimps and stir until they are evenly distributed. Serve immediately garnished with green onions on top.

I hope you enjoyed these two recipes as much as I did! If you have any thoughts or feedback, please leave them in the comments below. And if you decide to give either of these recipes a try, be sure to let me know how they turn out. Thanks for reading, and happy cooking!