Best 6 Roasted Seafood Stuffed Pineapple Recipes

ROASTED SEAFOOD-STUFFED PINEAPPLE

Steps:

• Cut pineapple in half lengthwise. Using a small paring knife, make a cut about 1/2-inch from the pineapple skin, all the way around the pineapple. Remove core and discard. Using a large spoon, remove the pineapple flesh from its skin, making sure to leave about 1/2-inch of flesh all around each pineapple half. Set pineapple shells aside and coarsely chop pineapple flesh.
• Melt butter in a medium skillet over medium heat. Add onion and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add chopped pineapple, bay leaves, sugar, chile powder, and 1/4 teaspoon pimiento arabe. Cook, stirring often, about 15 minutes. Season with salt and set aside to cool. This can be made up to a day in advance; refrigerate until needed and discard bay leaves before using.
• Position rack in center of the oven and preheat to 400 degrees. Line a baking sheet with parchment paper and set aside.
• Place adobo sauce in a medium saucepan and bring to a simmer over medium heat, adding water if sauce seems too thick. Place fish and shrimp in a large bowl; season with 1 teaspoon salt and remaining 1/4 teaspoon pimienta arabe and toss to combine.
• Brush the inside of each pineapple shell with adobo sauce. Divide seafood mixture evenly between each pineapple shell; sprinkle with cilantro. Spread pineapple mixture over seafood, and pour over any remaining adobo sauce. Wrap crowns of pineapple with foil and transfer pineapples to prepared baking sheets. Bake for 20 minutes.
• Tuck 4 clams into the stuffing of each pineapple; sprinkle cheese over each. Return pineapples to oven and continue baking until clams have opened, filling is bubbling, and cheese is lightly browned, about 20 minutes. Let stand several minutes before serving.

PINEAPPLE SEAFOOD BOWLS

Steps:

• Set up the grill for direct cooking over medium heat and oil the grates.
• Skewer the shrimp, scallops, and cod on separate skewers and grill until just cooked through, about 3 to 5 minutes. Set aside.
• Cut the pineapples in half. Scoop the flesh from each pineapple to create a bowl, leaving the bottom portion in each pineapple bowl to hold the coconut milk mixture. Reserve the removed pineapple flesh. Wrap bottoms of the pineapple bowl with a double layer of heavy-duty foil.
• Cut the reserved pineapple into bite-size pieces, discarding the hard core. In a medium bowl, combine pineapple, coconut milk, cilantro, and Thai seasoning. Fill each pineapple bowl halfway full of coconut milk mixture.
• Place pineapple bowls on the grill and close the lid. Cook for 15 to 20 minutes or until the coconut milk mixture begins to simmer.
• Remove the pineapple bowls from the grill and carefully remove the aluminum foil. Evenly divide the grilled shrimp, scallops, and cod between the pineapple soup bowls. Garnish with fresh cilantro and serve hot.

ROASTED SEAFOOD

Steps:

• Preheat the oven to 425 degrees F. Cut the potatoes, without peeling, into thick slices and each slice into quarters. Put them into a large roasting pan with the whole garlic cloves.
• Quarter the onions, peel them (I find it easier to do it this way around), then halve each quarter horizontally. Quarter the lemon and cut each quarter into 1/2-inch pieces. Add the onion and lemon to the pan with the potatoes and garlic.
• Drizzle with 2 tablespoons of the oil and roast for 1 hour.
• Meanwhile, soak the clams in a bowl of water - if any are smashed or don't close after they've soaked, throw them away. Slice the squid into rings.
• After 1 hour, take the pan out of the oven and put it over low heat on the stove top so that the pan doesn't cool while you add the seafood.
• Arrange the drained closed clams, baby squid rings, and whole raw shrimp over the potatoes, garlic, lemon pieces, and onions.
• Splash the seafood with the remaining 2 tablespoons of oil and the vermouth, then season with salt and pepper, to taste.
• Put the roasting pan back in the oven for 15 minutes, by which time the clams should have opened and the shrimp have turned pink. Discard any clams that have not opened.
• Scatter with parsley and serve straight from the pan: it couldn't look more beautiful.
• Make Ahead Note: Potatoes can be prepared 1 day ahead. Submerge in a bowl of water and store in the refrigerator. Drain and pat dry before using. Onions and lemons can be cut 1 day ahead and stored in bowls tightly covered with plastic wrap in the refrigerator.

ROASTED SHRIMP AND PINEAPPLE WITH PEANUT SAUCE

Steps:

• In a food processor or blender, combine peanut butter, coconut milk, 3 tablespoons hot water, lime juice, sugar, soy sauce, ginger, garlic, sriracha and a pinch of salt. Purée until smooth. Add more lime juice and or salt to taste. Scrape into a bowl.
• Heat oven to 500 degrees. In a small bowl, whisk together peanut oil, remaining 1/4 teaspoon salt and red-pepper flakes. Thread shrimp on skewers; brush all over with half the peanut oil mixture. Thread pineapple on separate skewers; brush with remaining oil mixture. Arrange shrimp and pineapple skewers on a large rimmed baking sheet.
• Roast skewers, turning them halfway through, until shrimp is opaque, about 5 minutes, and pineapple is lightly caramelized, about 10 minutes. (Use an oven mitt to remove shrimp skewers as they finish cooking but leave the pineapple in for longer). Sprinkle skewers with herbs and serve hot, with peanut sauce for dipping.

SMOKED BBQ-STUFFED PINEAPPLE

Steps:

• Preheat a smoker to 250 degrees F (120 degrees C). Place cherry wood chips into the smoker to add sweetness.
• Wash pineapple well but make sure to keep the leaves intact. Cut pineapple in half lengthwise, cutting through the middle of the leaf stalk. Cut out a V-shape down the middle of each half to remove the dense core. Hollow out each pineapple half by making cross and side cuts, but leave some meat on the skin. If pineapple gets completely hollowed out, the skin gets very flexible so leaving a little meat will keep it sturdier.
• Chop pineapple meat into 1/2-inch pieces. Pour out any remaining pineapple juice from the husks and reserve for a different use.
• Combine pineapple chunks, pulled chicken, barbeque sauce, and bacon bits in a large bowl; mix to combine. Fill pineapple halves with the mixture and top with glazed walnuts and cranberries.
• Place pineapple halves into the smoker and smoke until outsides look darker and leaves start to shrivel, about 1 1/2 hours.
• Remove pineapple halves from the smoker very carefully as they will be very soft and flexible.

ROASTED PINEAPPLE

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with a nonstick baking mat or parchment paper.
• Slice pineapple crosswise into 1/4-inch slices, and place in a single layer on the baking sheet. Squeeze lime juice over pineapple slices. Combine the sugar, salt, and chili powder in a shallow dish. Coat each pineapple slice on both sides with sugar mixture and return to the baking sheet. Transfer pineapple slices to oven, and roast until very soft and beginning to brown, about 15 minutes.
• Serve warm or at room temperature.