Sweet, sour and spicy notes produce a captivating blend of flavors here.

Melanie Barnard
Source: EatingWell Magazine, July/August 1995


Recipe Summary

1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • Bring pineapple juice to a boil in a small saucepan over medium-high heat; cook until reduced to 1/3 cup, about 8 minutes. Remove from the heat and whisk in lime zest and juice, oil, garlic, thyme, oregano, cinnamon and allspice. Let cool to room temperature.

  • Whisk together jerk sauce and 1/4 cup of the pineapple-juice marinade in a shallow dish just large enough to hold the shrimp. Add shrimp and turn to coat. Cover with plastic wrap and refrigerate for 30 minutes.

  • Toss rice and black beans in a large bowl with the remaining marinade. Season with salt and pepper and set aside.

  • Preheat grill. Remove the shrimp from the marinade. (Discard the marinade.) Thread 4 long or 8 short skewers with the shrimp, pineapple and scallions. Grill, turning once or twice, until the shrimp are cooked through, 6 to 10 minutes.

  • Arrange a bed of lettuce on a large platter. Spoon the rice-and-bean salad on top. Slide the shrimp, pineapple and scallions from the skewers onto the rice; garnish with lime slices.


Note: Prepared jerk sauce is a hot and spicy sauce used to marinade meat before grilling or roasting. It can be found in the gourmet section or with barbecue sauces in most supermarkets.

Nutrition Facts

441 calories; protein 24.9g 50% DV; carbohydrates 73.6g 24% DV; exchange other carbs 5; dietary fiber 7.4g 30% DV; sugars 20.6g; fat 5.6g 9% DV; saturated fat 0.7g 4% DV; cholesterol 142.9mg 48% DV; vitamin a iu 2421.1IU 48% DV; vitamin c 58.3mg 97% DV; folate 260.6mcg 65% DV; calcium 166.6mg 17% DV; iron 4.7mg 26% DV; magnesium 70.4mg 25% DV; potassium 766.5mg 22% DV; sodium 860.6mg 34% DV; thiamin 0.5mg 46% DV.

Reviews (1)

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Rating: 5 stars
Perfect beach vacation dinner We're on vacation so I modified the recipe. I used frozen raw shrimp that were cleaned and ready to peel. I made the marinade with jerk seasoning instead of all those spices. The pineapple was too ripe to skewer and I hate recipes that call for discarding the marinade. So when the shrimp were on the grill I cooked the pineapple chunks in the leftover marinade until it formed a glaze. Served the pineapple on top of the rice and bean salad and the lettuce. It was delicious. Pros: Quick easy and tasty Cons: Extra large shrimp were on sale; otherwise. Read More