Jamaican Jerk Shrimp & Pineapple Salad

Jamaican Jerk Shrimp & Pineapple Salad

1 Review
From: EatingWell Magazine, July/August 1995

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 cup unsweetened pineapple juice
  • 1 teaspoon freshly grated lime zest
  • 3 tablespoons lime juice
  • 1 tablespoon canola oil
  • 2 cloves garlic, very finely chopped
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • 2 tablespoons Jamaican jerk sauce, (see Note)
  • 20 large shrimp (about 1 pound), peeled and deveined
  • 3 cups cooked white rice
  • 1 16-ounce can black beans, rinsed
  • Salt & freshly ground pepper to taste
  • 2 cups fresh pineapple chunks, (about ½ pineapple)
  • 6 thick scallions, trimmed and cut into 2-inch lengths
  • 1 head Boston lettuce, washed, dried and torn
  • Lime slices for garnish


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  1. Bring pineapple juice to a boil in a small saucepan over medium-high heat; cook until reduced to ⅓ 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.
  2. Whisk together jerk sauce and ¼ 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.
  3. Toss rice and black beans in a large bowl with the remaining marinade. Season with salt and pepper and set aside.
  4. 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.
  5. 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 information

  • Per serving: 441 calories; 6 g fat(1 g sat); 7 g fiber; 74 g carbohydrates; 25 g protein; 261 mcg folate; 143 mg cholesterol; 21 g sugars; 2,421 IU vitamin A; 58 mg vitamin C; 167 mg calcium; 5 mg iron; 861 mg sodium; 766 mg potassium
  • Nutrition Bonus: Vitamin C (97% daily value), Folate (65% dv), Vitamin A (48% dv), Iron (28% dv)
  • Carbohydrate Servings: 5
  • Exchanges: 3 starch, 1 fruit, 1 vegetable, 3½ lean meat, 1 fat

Reviews 1

August 12, 2013
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By: ctb10
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 $$$.
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