Pineapple shrimp rice in a pineapple bowl
Growing up on a tropical island, I was blessed to have tropical fruits in abundance. I’ve always enjoyed a plethora of fruits like watermelon, coconut, papaya, mango, and pineapple. These fruits aren’t unique to Dominica. However, they have thrived there and are in large supply on the island. Pineapple is one of my favorites.
I remember the aroma of pineapples filling the air as my sisters and I waited patiently for them to ripen. My mom, the designated pineapple peeler, would take that role very seriously. She’d peel it with grace and care. Making sure that she removed all the “eyes” so our mouths would not be itchy.
I’ve morphed into my mother and have since taken on the pineapple peeler’s role in my family. My kids enjoy the fruit’s sweetness, and I love that it can easily replace a cookie or chocolate bar.
On a recent trip to the Big Island of Hawaii, my daughter and I enjoyed pineapple rice served in a pineapple bowl. Although this concept isn’t new, I was still very intrigued by the idea of eating out of a bowl made out of the skin of a pineapple. The dish included rice, pineapple chunks, seasonings, and topped with a spicy sauce. It left a lasting impression in my mind as the experience was epic.
How to make a pineapple bowl
So yesterday, I tried to try to recreate the meal. I started by purchasing four pineapples at $3.00 each at my local tropical fruit market, Felipe’s, where I buy most of my fruits. I then washed the pineapple, used a large knife, and placing the pineapple on its side horizontally, cut through it till I cut through the crown.
Then using a smaller knife, I cut through the inside of the pineapple around the parameters. Using that same knife, I then cut out chunks of the pineapple, removing all of it and transferring the pieces to a bowl to use them in the dish.
Here’s the complete recipe.
Pineapple shrimp in a pineapple bowl
- 1 lb jasmine rice
- 2 tbsp butter
- ½ cup olive oil
- salt at your discretion
- 2 lbs shrimp 16-20 peeled and deveined
- 1½ cups cashew
- 1 cup chopped sweet peppers
- ½ cup onions
- ½ cup green onions
- ¼ garlic minced
- 2 tbsp chilli pepper flakes
- generous portion of mango jalapeno sauce
- Boil rice with some olive oil and all the butter
- Let cooked rice rest for at least 30 minutes
- Add some oil to hot skillet or frying pan
- Add shrimps to hot oil
- Add salt
- Saute for a few minutes
- Add other seasonings and cashew and stir
- Add rice and keep on stirring.
- Add the rice to the pineapple bowl and topped the dish with a heavy dose of the sauce. You're welcome to use your favorite.