Hawaiian Shrimp Salad-Stuffed Pineapple

Mónica Mateos
This Hawaiian shrimp salad-stuffed pineapple is filled with hearty tropical flavors that will immediately take you to your happy place! Prepared with a bit of tomato, celery, and pink shrimp, this stuffed pineapple features a delectable combination of ingredients that is impossible to resist! Let’s get this savory recipe done in a snap!
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Ingredients
4
Portions
  • 1 cup mayonnaise, for the dressing
  • 1/4 cups ketchup
  • 4 tablespoons pickles, finely chopped, for the dressing
  • 4 tablespoons red onion, finely chopped, for the dressing
  • 1 tablespoon lime juice, for the dressing
  • 2 tablespoons hot sauce, for the dressing
  • salt and pepper
  • 1 pineapple
  • 2 1/2 cups pink shrimp
  • 1/4 cups radish, finely chopped
  • 1/4 cups tomato, finely chopped
  • 1/4 cups celery, cut into half-moons
  • 1 cup pineapple, finely chopped
  • 1 avocado, cut into cubes
  • 2 tablespoons green onion stalks, for garnish
  • 1/4 cups orange bell pepper
  • fresh cilantro, for serving
  • saltine crackers, for serving
Preparation
15 mins
0 mins
Easy
  • For the dressing: In a bowl, combine mayonnaise, ketchup, pickles, red onion, lime juice, and hot sauce. Season with salt and pepper. Set aside.
  • Cut pineapple in half lengthwise. Using a spoon or a knife, remove pineapple pulp. Cut pineapple pulp into small-sized cubes and set aside.
  • For the Hawaiian shrimp salad: In a bowl, combine shrimp, pineapple pulp, radish, tomato, celery, green onion stalks, orange bell pepper, cilantro, and dressing. Season with salt and pepper.
  • Stuff pineapple with Hawaiian shrimp salad and garnish with fanned avocado and fresh cilantro. Serve Hawaiian shrimp salad-stuffed pineapple with saltine crackers.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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