Best 4 Sunnys Easy Shrimp And Rice Pineapple Boats Recipes

Get ready to embark on a culinary adventure with "Sunny's Easy Shrimp and Rice Pineapple Boats." This delectable dish combines the vibrant flavors of shrimp, rice, and pineapple in a unique and visually stunning presentation. The pineapple boats serve as edible vessels, filled with a medley of savory ingredients that will tantalize your taste buds. In this article, we will guide you through the simple steps to create this delightful meal. Let's dive into the deliciousness of "Sunny's Easy Shrimp and Rice Pineapple Boats"!

Here are our top 4 tried and tested recipes!

SUNNY'S PORK KEBABS AND BAKED PINEAPPLE RICE

Sunny's Pork Kebabs and Baked Pineapple Rice image

Provided by Sunny Anderson

Categories main-dish

Time 3h25m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 cup pineapple juice
1/4 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons grated fresh ginger
2 tablespoons vegetable oil
1 tablespoon gochujang (Korean chili paste)
1 clove garlic, grated on a rasp grater or finely minced
1 1/2 pounds pork tenderloin, cut into 1-inch cubes
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
Sunny's Baked Pineapple Rice, recipe follows, for serving
1 cup jasmine rice, rinsed
4 pineapple rings, cut into chunks
1/2 cup coconut milk
2 tablespoons unsalted butter
1 teaspoon kosher salt
Freshly cracked black pepper
1/4 cup toasted almond slivers
2 scallions, white and green parts, finely chopped

Steps:

In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ginger, vegetable oil, gochujang and garlic. Pour into a large resealable plastic bag and add the pork, moving the bag around to ensure the marinade coats all of the pork. Seal the bag and refrigerate for 1 1/2 hours.
After 1 1/2 hours, remove the bag with the meat from the refrigerator and let sit at room temperature for 30 minutes. If using wooden skewers, soak in water at this point.
Heat a grill or grill pan to medium-high heat.
Remove the pork from the marinade and discard the marinade. Thread 5 to 6 pork cubes on each skewer. Season the pork on all sides with a pinch of salt and a few grinds of black pepper. Grill and flip to cook on all sides until cooked through, 2 to 3 minutes on each side. Serve immediately with Sunny's Baked Pineapple Rice (or cover with aluminum foil until serving).
Preheat the oven to 350 degrees F.
Put the rice and pineapple in an 8-by-8-inch baking dish. In a medium pot on high heat, add the coconut milk, butter, salt, some black pepper and 1 cup water. Cook until the butter melts and the mixture is just below simmering. Pour over the rice and immediately cover tightly with aluminum foil. Bake until the rice is tender and the water is absorbed, 35 to 40 minutes.
Add the almonds and scallions, fluff with a fork and serve warm.

SHRIMP AND PINEAPPLE FRIED RICE

Shrimp and Pineapple Fried Rice image

Pineapple chunks give fried rice a tropical twist, while shrimp and cashews turn this simple favorite into a restaurant-quality meal everyone will love. -Lynne Van Wagenen, Salt Lake City, Utah

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

2 eggs
1 small onion, chopped
1 teaspoon canola oil
3 garlic cloves, minced
3 cups cooked instant brown rice
1 can (20 ounces) unsweetened pineapple chunks, drained
1/2 pound cooked medium shrimp, peeled and deveined
1/2 cup chopped cashews
1/2 cup frozen peas, thawed
2 green onions, sliced
3 tablespoons reduced-sodium soy sauce
1 tablespoon hoisin sauce
1 teaspoon sugar
1 teaspoon sesame oil
1/4 teaspoon pepper

Steps:

In a small bowl, whisk eggs. Heat a large nonstick skillet coated with cooking spray over medium heat. Add eggs. Cook and stir until set; remove from the skillet and keep warm., In the same skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, pineapple, shrimp, cashews, peas and green onions; heat through. Combine the soy sauce, hoisin sauce, sugar, sesame oil and pepper; stir into rice mixture. Stir in eggs.

Nutrition Facts : Calories 342 calories, Fat 10g fat (2g saturated fat), Cholesterol 128mg cholesterol, Sodium 521mg sodium, Carbohydrate 46g carbohydrate (13g sugars, Fiber 4g fiber), Protein 16g protein.

SHRIMP AND PINEAPPLE STIR-FRY

Shrimp and Pineapple Stir-Fry image

Gather your ingredients before starting because this comes together quickly. An easy to make stir-fry sauce glazes the shrimp, and pineapple and your favorite veggies will make this a family favorite. Serve over rice, we particularly enjoy jasmine rice for this.

Provided by lutzflcat

Categories Stir-Fries

Time 30m

Yield 4

Number Of Ingredients 16

Ingredients

¼ cup pineapple juice
¼ cup hoisin sauce
¼ cup low-sodium soy sauce
1 tablespoon sherry
1 tablespoon cornstarch
2 tablespoons vegetable oil
2 teaspoons sesame oil
1 pound large shrimp, peeled and deveined
2 cups pineapple chunks, fresh or canned
1 medium red bell pepper, cored and sliced vertically
1 medium onion, vertically sliced
½ cup snow peas
2 teaspoons minced garlic
¼ teaspoon crushed red pepper flakes, or more to taste
2 medium scallions, sliced diagonally
1 teaspoon sesame seeds

Steps:

Whisk pineapple juice, hoisin sauce, soy sauce, sherry, and cornstarch together in a small bowl until well combined; set aside.
Drizzle vegetable and sesame oils around the top of a wok or large skillet to coat the sides. Heat over medium-high heat for 1 minute. Pat shrimp dry with a paper towel and add to wok. Stir-fry for 1 minute on each side and transfer cooked shrimp to a clean plate.
Add pineapple, red bell pepper, onion, and snow peas to the wok, and stir-fry for 2 to 3 minutes. Stir in garlic and red pepper flakes, and cook until fragrant, about 30 seconds.
Return shrimp to the wok, and stir-fry an additional 2 minutes. Whisk stir-fry sauce a couple of times and pour over shrimp and vegetables, stirring constantly until thickened, about 1 minute.
Serve immediately, garnished with scallions and sesame seeds.

Nutrition Facts : Calories 305.8 calories, Carbohydrate 29.8 g, Cholesterol 173.1 mg, Fat 11.4 g, Fiber 3.4 g, Protein 21.6 g, SaturatedFat 1.8 g, Sodium 1013.6 mg, Sugar 17.2 g

SHRIMP AND PINEAPPLE FRIED RICE

Shrimp and Pineapple Fried Rice image

This is not a cloyingly sweet recipe and it uses fresh rather than tinned pineapple. As in most asian-style recipes, you spend more time prepping than actually cooking so, once you're set up, this comes together really quickly. We love fried rice all sorts of ways. This is a good version.

Provided by evelynathens

Categories One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs pineapple
1/2 cup red pepper, cut into julienne
3 scallions, sliced thin
2 teaspoons minced fresh jalapeno peppers
1 1/2 tablespoons soy sauce
1 1/2 teaspoons sugar
1 teaspoon anchovy paste
1/2 teaspoon turmeric
2 tablespoons vegetable oil
1 lb small shrimp, shelled and deveined
2 cloves garlic, minced
5 cups cooked steamed rice (made previous day and cold)
1/4 cup finely chopped coriander

Steps:

Peel pineapple and cut up into ½ inch pieces to measure 1 ½ cups.
Combine pineapple, bell pepper, scallions and jalapeno.
In a bowl, whisk together soy sauce, sugar, anchovy paste, turmeric and 1 tblsp water.
In wok, heat 1 tblsp oil over moderate-high heat until hot but not smoking.
Stir fry shrimp for 1 ½ minutes or until just firm and transfer to a bowl.
Heat remaining 1 tblsp oil and stir fry garlic 5 seconds, or until golden.
Add rice and stir-fry 30 seconds, or until rice is hot.
Add soy mixture and fry 1 minute.
Add pineapple mixture and shrimp.
Stir-fry 1 minute.
Stir in coriander.

Nutrition Facts : Calories 381.9, Fat 6.6, SaturatedFat 1, Cholesterol 116.3, Sodium 417.3, Carbohydrate 60, Fiber 3.2, Sugar 15.9, Protein 21

Tips:

Use a large, ripe pineapple for this recipe. This will ensure that you have enough space for the shrimp and rice, and that the pineapple is juicy and flavorful.
Cook the rice according to the package directions. You can use any type of rice you like, but jasmine rice or basmati rice are good choices.
Use a variety of vegetables in your stir-fry. This will add color, flavor, and nutrients to the dish.
Don't overcrowd the pan when stir-frying. This will prevent the vegetables from cooking evenly.
Add the shrimp to the stir-fry last. This will help prevent them from overcooking.
Serve the shrimp and rice pineapple boats immediately. This will ensure that the pineapple is still warm and juicy.

Conclusion:

Shrimp and rice pineapple boats are a delicious and easy-to-make dish that is perfect for a summer party or potluck. The pineapple adds a sweet and juicy flavor to the dish, while the shrimp and rice provide protein and carbohydrates. This dish is also very versatile, so you can easily customize it to your own taste.