I wanted to find a way to use pineapple salsa in a recipe. I came up with this super simple, delicious and quick dish! —Erin Schillo, Northfield, Ohio
Featured In: 30 Quick Dinners Ready in 30 Minutes or Less
VERIFIED BY Taste of Home Test Kitchen
- 1-1/2 cups uncooked basmati rice
- 3/4 cup canned black beans, rinsed and drained
- 2 teaspoons canola oil
- 1/2 cup finely chopped onion
- 1-1/2 cups unsweetened pineapple juice
- 1/4 cup packed brown sugar
- 1 tablespoon Sriracha Asian hot chili sauce
- 3 cups cubed fresh pineapple
- 1 medium sweet red pepper, diced
- 1 cup chopped fresh cilantro
- 1 small red onion, finely chopped
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 pounds peeled and deveined shrimp (31-40 per pound)
- Cook rice according to package directions. Stir in beans; cover and keep warm.
- While rice cooks, heat oil in a large skillet over medium-high heat. Saute onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce; bring to a boil. Cook, uncovered, on high until liquid is reduced to 1/2 cup, 10-12 minutes.
- For salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt and pepper.
- Once sauce has reduced, stir in shrimp and return just to a boil. Reduce heat; simmer, uncovered, until shrimp turns pink, 2-3 minutes. Serve with rice mixture and salsa. Yield: 8 servings.
Originally published as Spicy Sweet Shrimp with Pineapple Salsa in Simple & Delicious April/May 2017