Pineapple Grilled Shrimp over rice. Seriously, this is like my kids’ favorite thing to eat! #givethemallthegrilledshrimpthistimeofyear
This recipe is easy, fresh and on the table in no time flat! I love grilling suppers in the summer…and fruit too 🙂 .
This recipe serves four.
2 pounds of cooked and deveined shrimp (fresh or frozen that has been thawed out)
about a ¼ cup of Extra Virgin Olive Oil (EVOO)
2 tablespoons honey
a nice pinch of red pepper flake (as much or as little as you think your family will like)
1 (6 oz) can of pineapple juice
salt and pepper
1 whole pineapple, trimmed, outside removed and then cut into big pieces (it’s hard to grill small pieces)
about 4 cups of your favorite rice, cooked and ready to eat
chopped green onions to garnish
I like to let my shrimp marinate about 20 minutes beforehand. To make your marinade, add all of these ingredients to a gallon-sized baggie and then refrigerate: shrimp, the EVOO, honey, red pepper flake, pineapple juice and a big pinch of both salt and pepper. Seal up baggie and pop in the fridge to marinate.
Next, preheat your indoor grill pan or outdoor grill to medium-high. If your grates are too large for shrimp (they’ll fall through), then use a grilling basket. Spray your grate or your grilling basket quite liberally with cooking spray so the shrimp won’t stick.
Place your shrimp on the grill (discarding the marinade) and grill up just a few minutes until they’re cooked (it doesn’t take long!). While your shrimp is grilling, add your pineapple on to grill as well. Your pineapple only needs to grill about a minute or so per side.
Once everything is grilled, chop your pineapple into bite-sized pieces and get ready to assemble. Add your cooked rice, grilled shrimp, grilled pineapple and a garnish of chopped green onions.
Dinner is done! And darn good!