Spicy Shrimp and Pineapple


Shrimp and pineapple are a well suited pair. From grilled skewers to salsas and stir fry’s these two have had a long friendly relationship. So last week when I had to take something to a barbecue I came up with this shrimp and pineapple side dish.

I always have a bag of shrimp in the freezer

I just happened to purchase the most delicious pineapple and had some leftovers. Perfect, I thought. However, one thing you need to know about pineapple is that it contains an enzyme called bromelain which can break down proteins.

So when I say that the shrimp should be mixed in at the last moment, before serving, I’m not kidding.

If you mix it in even 3 hours before eating it the pineapple will change the texture of the shrimp leaving it mushy and very unappealing. Also, the lime juice will do the same, so better to leave the shrimp for the last minute. So mix it in just before serving and it will be perfect. This is a tasty and unexpected side to bring with you to your next summer potluck.


Spicy Shrimp and Pineapple

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1 cup diced pineapple

½ cup thinly sliced, red onion

½ jalapeno, thinly sliced

¼ cup chopped cilantro

3 tablespoons lime juice

3 tablespoons olive oil

454g (1lb) large, cooked shrimp, cut in half

Salt and Pepper  


1. Add the pineapple, red onion, jalapeno, cilantro, lime juice and olive oil to a bowl and stir to combine.  Season with salt and pepper. Cover and refrigerate until ready to serve.

2. Just before serving, mix in the cooked shrimp.

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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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