Hawaiian Glazed Shrimp with Spicy Pineapple Mango Salsa

Hawaiian Glazed Shrimp with Spicy Pineapple Mango Salsa

Hawaiian Glazed Shrimp with Spicy Pineapple Mango Salsa is a great recipe for grilling. Our Hawaiian Pineapple Rub, with the brown & maple sugars, pineapple and other spices compliment the shrimp and adds a nice light char on the grill. The Spicy Pineapple Mango Salsa spooned over the shrimp completes the dish. All the flavors go together so well. The shrimp and salsa make a great light lunch or dinner.

For a more complete dinner, we will add a side of rice seasoned with our Chive Pepper. It compliments the sweetness of the shrimp, by adding a savory flavor to the dish.

For our Spicy Pineapple Mango Salsa Recipe, click HERE.

Serves 4

Shrimp Ingredients:
Vegetable Oil (for the grill)
1 ½ Pounds Jumbo Shrimp (about 24-30), peeled and deveined
3 Tablespoons Sheffield’s Hawaiian Pineapple Rub
2 to 3 Tablespoons Butter, Melted
8 long bamboo skewers soaked in water for an hour (you can use flat metal skewers if you prefer)
Cooked Rice for Serving
Spicy Pineapple Mango Salsa

Spicy Pineapple Mango Salsa
Makes about 4 Cups

Spicy Pineapple Mango Salsa is a fruit salsa served with grilled fish, chicken, pork and most other Southwest and Mexican dishes. Either serve on the side, or spoon over your entree. The flavors go so well together. It is also excellent with your barbecue dishes, like chicken or ribs. The sweetness of the pineapple and mango, pairs well with the tanginess of the BBQ sauces.

It makes a great fruity pico de gallo and served with chips. Use as a salsa for your tacos, especially fish tacos or tacos as pastor. Once you’ve made it once, you’ll find other ways to use it as a topping or side dish.

Pineapple Mango Salsa Ingredients:
2 Cups Fresh Pineapple, Cut into ½” Chunks
1 Cup Mango, Cut into ½” Chunks
1 Jalapeno Pepper, Diced Fine (Remove seeds if you don’t want it too spicy)
½ Red Bell Pepper, Diced into ¼” Pieces
¼ Cup Red Onion, Diced into ¼” Pieces
¼ Cup Fresh Cilantro Leaves, Rough Chopped (Remove Stems)
2 Tablespoons Fresh Lime Juice
1 Teaspoon Kosher Flake Salt
2 Teaspoons Sugar, optional if mango isn’t sweet

Salsa Directions:
In a large mixing bowl, add the pineapple, mango, diced jalapeno, chopped cilantro, and red onion. Gently toss to combine. Add the salt, optional sugar and lime juice. Gently toss again to combine. Cover and refrigerate for 30 to 60 minutes before serving. Store leftover salsa in a covered container in your refrigerator for 3 to 4 days.

Shrimp Directions:
Prepare your grill on medium-high heat. You can also use a griddle plate on the grill to hold the skewers if you prefer. Once hot, lightly oil the grill with the vegetable oil.

Thread the shrimp onto the bamboo skewers with one skewer through the head and one through the tail. If you use the flat metal skewers, thread through the middle of the shrimp.

Place the skewers of a large tray. Brush the melted butter on one side of the shrimp and sprinkle half of the Hawaiian Pineapple Rub on them. Turn the skewers over and repeat with rest of the melted butter and sprinkle with the remaining Hawaiian Pineapple Rub.

Grill the shrimp about 2 to 3 minutes until opaque. Turn over and grill another 2 to 3 minutes until opaque throughout. Don’t overcook them and watch so they don’t burn. Remove from the grill and serve a portion of the rice and with some of the Spicy Pineapple Mango Salsa spooned over the shrimp.