How to make Shrimp in Pineapple

Slice the red onion into slices for crunchiness.

Heat dundee oil in a pan until hot.

Add sliced onions to the hot oil.

Chop 2-3 garlic cloves and add to the pan with onions.

Remove seeds from sweet bell pepper and cut into large chunks, then add to the pan.

Add red chili to the pan, keeping the seeds for heat or removing them if desired.

Add juicy plum tomatoes to the pan, optionally removing the seeds.

Cook the ingredients in the pan until they are soft.

Cut the pineapple in half and remove the center to use as a bowl.

Carve out more of the pineapple flesh to intensify the juice.

Add the pineapple flesh to the pan and let it cook on low heat to reduce the juice.

Season the mixture in the pan with salt and pepper.

Add coconut milk to the pan and let it reduce further.

Chop parsley (or coriander, if available) to add later.

Once the flavors are intense, add 1 kilo of shrimp that has been marinated in lemon, salt, and pepper to the pan.

Cook the shrimp until they are nicely curled and not close together, indicating they are perfectly cooked.

Transfer the shrimp mixture into the carved pineapple halves.

Top with bread crumbs, shredded coconut, and parmesan cheese.

Place the pineapple in the oven on grill mode at 220-250 degrees Celsius.

Equipment Needed

Spice Level: