Jamaican Jerk Shrimp & Pineapple Salad
From EatingWell: July/August 1995
Sweet, sour and spicy notes produce a captivating blend of flavors here.
- 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
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1/4 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 1/2 pineapple)
- 6 thick scallions, trimmed and cut into 2-inch lengths
- 1 head Boston lettuce, washed, dried and torn
- Lime slices for garnish
- 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.
Tips & Notes
- 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.
Per serving: 477 calories; 6 g fat (1 g sat, 2 g mono); 172 mg cholesterol; 73 g carbohydrates; 32 g protein; 7 g fiber; 387 mg sodium; 645 mg potassium.
Nutrition Bonus: Vitamin C (79% daily value), Selenium (75% dv), Folate (49% dv), Vitamin A (48% dv), Iron (39% dv), Magnesium (22% dv), Potassium (18% dv), Calcium (16% dv), Zinc (15% dv).
Carbohydrate Servings: 4
Exchanges: 3 starch, 1 fruit, 1 vegetable, 3 1/2 very lean meat, 1 fat
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Ease of Preparation
- Total Time
- More than 1 hour
- July/August 1995