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shrimp pineapple bowl

Shrimp, Pineapple & Rice Bowl (Chicken Charlie's Copy)

Course Main Course
Cuisine American, Mexican
Keyword chicken charlies, shrimp and pineapple, shrimp bowl
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6
Calories 304 kcal


  • 1.5 lbs shrimp, peeled & deveined (31-40 size)
  • 1 small pineapple, cored and cubed OR 1 can pineapple slices cubed
  • 2 tbsp olive oil, divided
  • 1 medium red onion, sliced (about 6 oz)
  • 1/4 cup fresh lime juice (approx 2 limes)
  • pinch sugar
  • pinch salt
  • 1 tbsp sriracha
  • salt and pepper (to taste)


  • 3/4 cup quinoa, dry


  • avocado sliced
  • lime wedges


  1. make quinoa according to package instructions

    cook quinoa according to pkg instructions
  2. toss sliced onion, lime juice, sugar and salt in a small tupperware container. cover, shake and set aside

    pickle the onions
  3. place rack on the highest position in the oven and turn broiler on. in a medium mixing bowl, toss pineapple with 1 tbsp olive oil.

    toss pineapple and olive oil
  4. spread pineapple in a single layer on half of a large baking sheet and broil for approximately 8 minutes. (make sure to watch as things tend to burn quickly in the broiler)

    broil pineapple for 8 minutes
  5. toss shrimp, sriracha and 1 tbsp olive oil in a mixing bowl until shrimp are evenly coated.

    toss shrimp with sirarcha and olive oil
  6. remove baking sheet from broiler and flip pineapple. add shrimp to other half of baking sheet and broil for 2 minutes. after 2 minutes flip shrimp (don't touch pineapple) and broil for another 1-2. (if your shrimp are springy to the touch they are done!)

    cooked shrimp pineapple
  7. transfer shrimp and pineapple to a large bowl and season with salt and pepper (to taste) and the liquid from onion tupperware.

    in a small bowl combine shrimp pineapple and liquid from onions
  8. serve shrimp/pineapple over quinoa and top with onions and avocado! Enjoy!

    shrimp pineapple bowl final

Recipe Notes

with avocado & quinoa

  • 304 C
  • 10F
  • 33C
  • 19P

WITHOUT avocado & quinoa

  • 184 C
  • 5.7F
  • 16C
  • 15P