Sort ingredients
akariarts
QR Code
Listen
Pdf
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 ½" border. Discard hard core. Chop pineapple flesh into ½" 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 ¼ 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.