Author:
Kevin Curry
No Sugar Added Pineapple Shrimp & Rice
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But there are some exceptions and pineapple shrimp with jasmine rice is a delicious option that not only satisfies your taste buds, but also caters to your health AND wallet.
Why does this dish work?
For starters, pineapple shrimp is a pretty wholesome dish – shrimp is a low-calorie, high-protein food that is rich in essential nutrients like selenium, vitamin D, and vitamin B12; pineapple adds a burst of tropical flavor while boosting the nutritional profile with vitamin C, manganese, and dietary fiber. And it has bromelain so it’s great for recovery from working out so imagine eating good, delicious food just to heal! 😅🙌🏾 Sign me up!
Depending on where you are in the country/world, pineapple shrimp can be budget-friendly without compromising on taste, especially when you’ve had variations of this dish in restaurants. Shrimp is one of the most cost-effective seafoods and jasmine rice is pretty affordable and widely available in most, if not all, grocery stores. As a timesaver and money saver, I like to use canned pineapple instead of fresh pineapple. but always do what works for you and your budget and your diet. I would only recommending purchasing the one with no-added sugar so you have better control of what you’re putting into your body. So, it’s as satisfying as it is economic!
And just in case shrimp is too expensive where you are, chicken or beef are both great, hi-protein swaps!
Lastly, I wanna point out that the recipe requires minimal ingredients AND this meal takes less than 20 minutes to prepare (including the cooking the rice from scratch).
Busy weeknights call for recipes that are quick and hassle-free.
“And let the church say…” Amen!
Shrimp cooks quickly, and jasmine rice adds fragrance and depth with a light and fluffy texture. The sweet and tanginess of pineapple bring the dish to life, making it a “dinner time” hero.
So, embrace the deliciousness of this recipe without breaking the bank OR spending hours in the kitchen – lemme know how it goes for you!
No Sugar Added Pineapple Shrimp & Rice
Ingredients
Substitution
Note
- 1 cup uncooked jasmine rice
- spray avocado oil
- 1 1/2 lb jumbo shrimp, peeled and deveined and cut into chunks
- 1 1/2 large bell pepper, chopped
- Note: I used 3 different types of bell peppers to keep it colorful BUT that may not always be budget friendly so do what works
- Sauce
- 15oz can crushed or diced pineapple, reserve all liquid
- juice from 1 orange
- 2 tablespoons ketchup
- 1 tablespoon fresh ginger (or more/less to taste)
- 2 tablespoons low sodium tamari or soy sauce (or more/less to taste)
- 1 1/2 tablespoons arrowroot + 1 tablespoon water
- Garnish
- cilantro
- sesame seeds
- lime
Steps
Step 1
Cook rice according to the instructions given and set aside.
Step 2
Pour all of the liquid from the canned pineapple into a mixing bowl or cup and reserve the pineapple flesh. Add the remaining items for the sauce to the bowl/cup. Whisk together and season to taste with tamari and ketchup. If you would like it sweeter, simply add 1 tablespoon of coconut sugar (or brown sugar or agave) until you reach your desired level. Set aside.
Step 3
Set a large skillet on medium high heat, and once hot spray with oil and add the shrimp. Add a pinch of sea salt & pepper as it cooks and sear for 2 – 3 minutes until almost all of the shrimp is cooked through.
then add the bell peppers and stir together for an additional 2 minutes. The shrimp should now be cooked through.
Step 4
Reduce the heat to medium, and if necessary, remove it from the heat to cool down a bit before adding the sauce. Then pour in the sauce, there should be a gentle simmer.
Then, pour in the arrowroot flour and stir immediately and continuously so it does not get slimy or clump together. Remove the skillet from the heat and get ready to serve.
Step 5
I like to keep the shrimp separate from the rice BUT if you are making this for a bunch of hungry kiddos (or adults) who tend to scoop out all the shrimp first, then I definitely see NO problem with adding the rice and then serving everything together.
Garnish and enjoy! If you are making this for meal prep, it should store comfortably in the fridge for 3 – 4 days, so consider freezing any food you will not eat in 36 hours so you can always eat fresh meals.
Want more Meal Prep recipes?
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No Sugar Added Pineapple Shrimp & Rice
Kevin Curry
- 1 cup uncooked jasmine rice
- spray avocado oil
- 1 1/2 lb jumbo shrimp, peeled and deveined and cut into chunks
- 1 1/2 large bell pepper, chopped
- Note: I used 3 different types of bell peppers to keep it colorful BUT that may not always be budget friendly so do what works
- Sauce
- 15oz can crushed or diced pineapple, reserve all liquid
- juice from 1 orange
- 2 tablespoons ketchup
- 1 tablespoon fresh ginger (or more/less to taste)
- 2 tablespoons low sodium tamari or soy sauce (or more/less to taste)
- 1 1/2 tablespoons arrowroot + 1 tablespoon water
- Garnish
- cilantro
- sesame seeds
- lime
-
Cook rice according to the instructions given and set aside.
-
Pour all of the liquid from the canned pineapple into a mixing bowl or cup and reserve the pineapple flesh. Add the remaining items for the sauce to the bowl/cup. Whisk together and season to taste with tamari and ketchup. If you would like it sweeter, simply add 1 tablespoon of coconut sugar (or brown sugar or agave) until you reach your desired level. Set aside.
-
Set a large skillet on medium high heat, and once hot spray with oil and add the shrimp. Add a pinch of sea salt & pepper as it cooks and sear for 2 – 3 minutes until almost all of the shrimp is cooked through.
then add the bell peppers and stir together for an additional 2 minutes. The shrimp should now be cooked through.
-
Reduce the heat to medium, and if necessary, remove it from the heat to cool down a bit before adding the sauce. Then pour in the sauce, there should be a gentle simmer.
Then, pour in the arrowroot flour and stir immediately and continuously so it does not get slimy or clump together. Remove the skillet from the heat and get ready to serve.
-
I like to keep the shrimp separate from the rice BUT if you are making this for a bunch of hungry kiddos (or adults) who tend to scoop out all the shrimp first, then I definitely see NO problem with adding the rice and then serving everything together.
Garnish and enjoy! If you are making this for meal prep, it should store comfortably in the fridge for 3 – 4 days, so consider freezing any food you will not eat in 36 hours so you can always eat fresh meals.
Nutrition per serving
Reviews
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!
Aug 08 2023
Hi Kevin! So, do we reserve the pineapple flesh for another use or does it go into the dish at some point? I don’t think I see it in the photo or directions. Let me know, this sounds delicious and would love to try it out!!
great question! I almost ALWAYS freeze leftover pulp for smoothies. especially pineapple b/c it’s so sweet.