Pineapple Jerk Shrimp

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We’re taking a trip down to a beachside seafood shack on the coast of Jamaica to enjoy this spicy and soulful Pineapple Jerk Shrimp.

Begin by preparing the jerk sauce by whisking together soy sauce, ketchup, honey, lime juice and spices with a sprinkle of salt and pepper, adding a small amount of water to expand the sauce, if needed. 

Rub half of the sauce into the shrimp and reserve the other half to pour over the veggies at the end. Sear the shrimp in a hot pan for a few minutes and finish up by sautéing the veggies with juicy pineapple and the rest of the jerk sauce.

Serve with a scoop of fresh rice and top with cilantro and crunchy scallions and let this dish transport you to the warm tropical breezes and golden sunsets over the Caribbean Sea!

Pineapple Jerk Shrimp

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Caribbean
Servings: 2 servings
Calories: 519kcal


  • 18 oz shrimp
  • ½ c yellow onion
  • ½ c red bell pepper
  • ½ c pineapple chunks
  • 2 tbsp cilantro
  • 2 tbsp soy sauce
  • 2 tbsp ketchup
  • 1 tbsp honey
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 lime
  • 1/3 c jasmine rice
  • 2 tbsp scallions
  • 1 ½ tbsp olive oil


  • Rinse and pat the shrimp dry, prep and chop the vegetables and pineapple into a fine dice, and cook the rice by bringing the rice, a 2:1 ratio of water and a pinch of salt to a boil. Turn down to low and cook for 15 minutes.
  • Make the jerk sauce in 2 separate medium sized bowls (divide ingredients evenly), by whisking together the soy sauce, ketchup, honey, lime juice and spices with a sprinkle of salt and pepper, adding a small amount of water to expand the sauce, if needed. Toss the shrimp into one bowl with a drizzle of olive oil and stir to combine.
  • Begin by sautéing the shrimp in a hot pan for 4 minutes, until the shrimp are light pink and seared. Set aside and keep warm.
  • Now sauté the onion and red bell pepper with a sprinkle of salt and pepper and a drizzle of olive oil 3 minutes. Next, add in the pineapple and cook for 1 minute, to release the juices, then pour the remaining sauce over the pineapple and vegetables and cook for 1 more minute to warm before folding in the cilantro and taking off the heat.
  • When you’re ready to eat, serve in bowls with a base of the rice and top with the vegetables, pineapple, jerk shrimp, and fresh scallions.


Nutrition Facts Per Serving
  • Calories – 519 Calories
  • Protein – 40 grams
  • Carbohydrates – 57 grams
  • Fat – 13 grams
  • Nutrition Note – this meal was specifically designed and developed to promote a healthy weight with balanced macronutrients (31% protein, 45% carbs and 24% fat)

See this recipe in action – check out our reel below!

Written by John Chelsey, Nutriology Founder

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