Jerk Shrimp Pineapple Bowls

Ingredients:

1-1/2 lb. shrimp, peeled, deveined

3 Tbsp. mild jerk seasoning, divided

1 medium ripe pineapple

1/4 cup apricot or pineapple preserves

1 Tbsp. apple cider vinegar

1 Tbsp. brown sugar

1 Tbsp. canola oil

6 mini sweet peppers, cut into 1/2" pieces

1 whole Scotch bonnet pepper

Kosher salt

3 cloves garlic, finely chopped

2 scallions, green and white parts separated, sliced

2 Tbsp. fresh thyme leaves

Steamed white rice, for serving

Detailed Steps:

If using wooden skewers, soak in water 30 minutes. Prepare a grill for medium-high heat; heat 5 minutes (or heat a grill pan over medium-high heat). Pat shrimp dry. In a medium bowl, toss shrimp and 2 tablespoons jerk seasoning.

Cut pineapple in half lengthwise. Cut pineapple flesh from each half, leaving a 1/2" border. Discard hard core. Chop pineapple flesh into 1/2" pieces.

In a small bowl, combine preserves, vinegar, brown sugar, and remaining 1 tablespoon jerk seasoning.

Thread shrimp onto skewers. Grill, turning once, until pink and opaque, about 3 minutes per side. Transfer to a plate.

In a large skillet over medium-high heat, heat oil. Add sweet peppers and Scotch bonnet pepper; season with 1/4 teaspoon salt. Cook, stirring, until softened, about 3 minutes. Add garlic, white scallion parts, and thyme; cook, stirring, until fragrant, about 1 minute more. Add 1 cup chopped pineapple and preserves mixture; cook, stirring occasionally, until glaze is slightly thickened, about 3 minutes. Remove shrimp from skewers, add to skillet, and toss to coat.

Load pineapple halves with rice. Top with shrimp mixture and green scallion parts.

Prep Time: 10 mins.

Total Time: 45 mins.