Stuffed pineapple is a vibrant and tropical dish that perfectly balances sweet and savory flavors, making it a delightful treat for any occasion. Whether you’re hosting a summer barbecue, looking for a unique appetizer, or craving a refreshing dessert, this recipe will impress your guests and satisfy your taste buds.
The natural sweetness of the pineapple complements a savory filling, which can be customized to suit your preferences. From traditional seafood or chicken fillings to vegetarian or vegan options, stuffed pineapple offers endless versatility.
In this blog post, I’ll walk you through a detailed and easy-to-follow recipe for stuffed pineapple, including tips for preparation, ingredient alternatives, and serving ideas. Plus, I’ll share nutritional information so you know exactly what you’re enjoying.
Get ready to bring a touch of the tropics to your kitchen with this delicious and eye-catching recipe!
Why You’ll Love This Recipe
Stuffed pineapple is more than just a pretty dish; it’s a feast for the senses. The combination of the juicy, sweet pineapple with a savory, spiced filling creates a perfectly balanced flavor profile.
It’s also incredibly versatile—you can make it with shrimp, chicken, tofu, or even a rice and vegetable mix.
This recipe is perfect for those who want a dish that’s both healthy and indulgent. Pineapple provides a boost of vitamin C and digestive enzymes, while the filling offers protein and fiber, depending on your choice of ingredients.
Plus, the presentation is stunning—imagine serving this colorful dish inside a hollowed-out pineapple for a wow-factor at your next dinner party!
It’s also a great way to get creative in the kitchen and try new flavor combinations. You can easily adapt it to be vegan, gluten-free, or keto-friendly.
And if you’re looking for more inspiration, check out my other tasty recipes like Afghan Vegetarian Pulao Recipe Easy and Delicious Guide or Vegan Recipes No Tofu: Delicious Plant-Based Meals.
Ingredients
- 1 large fresh pineapple
- 1 cup cooked rice (jasmine or basmati works well)
- 1/2 cup cooked shrimp or diced chicken (optional for non-vegetarian version)
- 1/2 cup diced bell peppers (red, yellow, or green)
- 1/4 cup diced red onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 1/4 cup cashews or chopped nuts (optional for crunch)
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon fresh lime juice
- 1 teaspoon grated ginger
- 1/2 teaspoon chili flakes (adjust to taste)
- 2 tablespoons vegetable oil or coconut oil
- Salt and pepper to taste
Equipment
- A sharp chef’s knife for cutting the pineapple and vegetables
- Spoon or melon baller for scooping out pineapple flesh
- Mixing bowl to combine filling ingredients
- Skillet or frying pan for sautéing filling
- Baking dish or tray to place the stuffed pineapple
- Cutting board
- Measuring spoons and cups
Instructions
- Prepare the pineapple: Using a sharp knife, cut the pineapple in half lengthwise, including the leafy top. Carefully scoop out the flesh with a spoon or melon baller, leaving about a 1/2-inch thick shell. Reserve the pineapple flesh in a bowl and chop it into small pieces.
- Cook the rice: If you haven’t done so already, cook 1 cup of rice according to package instructions. Fluff with a fork and set aside to cool slightly.
- Sauté the aromatics: Heat the vegetable oil in a skillet over medium heat. Add the minced garlic, grated ginger, and diced red onion. Sauté until fragrant and translucent, about 2-3 minutes.
- Add the vegetables and protein: Toss in the diced bell peppers and cook for another 3 minutes until slightly softened. Add the cooked shrimp or chicken if using, stirring well to combine and heat through.
- Mix in the pineapple and seasonings: Add the chopped pineapple flesh, soy sauce, lime juice, chili flakes, salt, and pepper. Stir everything together and cook for 2 minutes to blend the flavors.
- Combine with rice and nuts: Transfer the mixture to a large bowl. Gently fold in the cooked rice, chopped cilantro, and cashews or nuts if using. Adjust seasoning to taste.
- Stuff the pineapple shells: Spoon the filling generously into each pineapple half, pressing down gently to pack the mixture.
- Bake the stuffed pineapples: Place the stuffed pineapples in a baking dish and bake at 350°F (175°C) for 15-20 minutes until heated through and slightly golden on top.
- Serve and enjoy: Remove from the oven and let cool for a few minutes. Garnish with extra cilantro or chopped green onions if desired. Serve warm for a beautiful and delicious tropical meal.
Tips & Variations
“For a vegan twist, omit the shrimp or chicken and add sautéed mushrooms, tofu, or tempeh for protein. You can also swap rice for quinoa or cauliflower rice for a low-carb option.”
Choosing the right pineapple: Pick a ripe pineapple with a sweet aroma and a firm body. Avoid overripe pineapples as they may become too soft to hold the filling.
Make it spicy: Add finely chopped fresh chili or a dash of hot sauce to the filling for extra heat.
Sweet and savory combo: For an indulgent touch, mix in a handful of dried cranberries or raisins with the filling for bursts of sweetness.
Nut alternatives: If you’re allergic to nuts, sunflower seeds or pumpkin seeds work great for crunch.
Nutrition Facts
| Nutrient | Amount per Serving (1/2 stuffed pineapple) |
|---|---|
| Calories | 350 kcal |
| Protein | 15 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 5 g |
| Fat | 8 g |
| Vitamin C | 78% Daily Value |
| Sodium | 450 mg |
Serving Suggestions
Serve your stuffed pineapple as a centerpiece at your next gathering. It pairs beautifully with light, refreshing sides like a Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas or a chilled cucumber mint yogurt dip.
For a heartier meal, offer it alongside steamed jasmine rice or even a simple stir-fried vegetable medley. The vibrant flavors also complement dishes like Budget Bytes Recipe Thai Noodles Vegetarian and Delicious for an exotic, well-rounded plate.
If you want to turn it into a dessert, try stuffing the pineapple halves with a mixture of coconut sticky rice and mango or serve with a scoop of vegan vanilla ice cream for a tropical twist.
Conclusion
Stuffed pineapple is a wonderfully versatile dish that brings tropical sunshine to your table with every bite. The marriage of sweet pineapple with savory, spiced fillings creates a unique and delicious flavor profile that’s sure to impress.
Whether you’re cooking for family, friends, or a special occasion, this recipe is a fantastic way to showcase fresh ingredients in a fun and creative presentation.
Not only does it taste amazing, but it’s also packed with nutrients, making it a wholesome choice for any meal. Remember, you can always customize the filling to suit your diet or preferences, making it as simple or as fancy as you like.
For more inspiration on healthy, plant-based meals, be sure to explore other recipes like Vegan Potato Corn Chowder Recipe for Cozy Comfort Food and keep your kitchen vibrant and exciting!
📖 Recipe Card: Stuffed Pineapple
Description: A tropical dish featuring sweet pineapple filled with a savory mixture of shrimp and vegetables. Perfect as a refreshing appetizer or light meal.
Prep Time: PT20M
Cook Time: PT15M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 1 large pineapple
- 1/2 lb cooked shrimp, chopped
- 1/2 cup red bell pepper, diced
- 1/4 cup green onions, sliced
- 1/4 cup shredded carrots
- 2 tbsp mayonnaise
- 1 tbsp soy sauce
- 1 tsp lime juice
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 tbsp fresh cilantro, chopped
Instructions
- Cut the pineapple in half lengthwise and hollow out the flesh, leaving a 1/2 inch border.
- Chop the pineapple flesh into small pieces and set aside.
- In a bowl, combine shrimp, diced pineapple, bell pepper, green onions, carrots, mayonnaise, soy sauce, lime juice, salt, and pepper.
- Mix well until all ingredients are evenly coated.
- Spoon the mixture back into the hollowed pineapple halves.
- Garnish with fresh cilantro.
- Serve immediately or chill before serving.
Nutrition: Calories: 250 kcal | Protein: 18 g | Fat: 8 g | Carbs: 22 g
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