Directions

Make the Pineapple Boats

1. Using a 6-3/4" Petite Carver, cut the pineapple in half lengthwise, leaving the crown intact.
2. Slice the flesh around the perimeter of the pineapple boat, angling the knife toward the middle. Be careful not to cut through the rind.
3. Slice the fruit lengthwise and crosswise into chunks.
4. Scoop out the pieces.

Make the Shrimp:

1. In a medium saucepan over medium heat, combine the pineapple juice, 3/4 cup chicken broth, soy sauce, Sriracha, brown sugar, orange juice and ginger. Stir until mixed together. Combine the cornstarch with additional chicken broth and stir until cornstarch is dissolved and add to the pineapple juice mixture. Stir and let simmer until the sauce is thickened, about 6-8 minutes.
2. Season the shrimp with salt and pepper. In a large skillet over medium heat, add 3 teaspoons of olive oil and heat. Add the shrimp and cook, flipping once, until pink, approximately 2 minutes in total. Make sure to not overcook the shrimp as it will turn tough. Transfer the shrimp to a plate and set aside.
3. In the same skillet, add the remaining teaspoon of olive oil. Add the red and green bell peppers and cook for approximately 2-4 minutes, until just tender. Add the pineapple cubes and the reserved sauce. Turn the heat up to medium-high and once the mixture is at a full simmer, add the cooked shrimp and stir to combine and bring everything to the same temperature.
4. Scoop into the pineapple boats, sprinkle with green onions and serve immediately. Can be served over rice or quinoa.