Pineapple Shrimp

Pineapple Shrimp
Prepared by The Culinary Team @ Griffin Hospital Dining Services.

You can throw this great dish together quickly. The only time-consuming step is peeling the shrimp. If you prefer and need to cut time, use tuna steak or chicken breast cut into chunks instead.

Serves 4
40 frozen medium shrimp
1/4 cup frozen 100% pineapple juice concentrate, thawed
1 tablespoon natural honey
1 tablespoon Dijon mustard
Pinch of salt
Freshly ground black pepper to taste
2 teaspoons extra-virgin olive oil
1 cup fresh or canned unsweetened pineapple, diced
Buy the bookThe Flavor Full Diet This recipe is featured on page 210


  1. Quickly thaw the shrimp by rinsing in cold water. Peel, pat dry, and set aside.
  2. In a medium bowl, stir together the juice concentrate, honey, mustard, salt, and pepper. Add the shrimp and stir to coat.
  3. Drizzle the oil in a cast-iron grill pan and place over high heat. When the pan is very hot, add the shrimp one by one and grill for 2 to 3 minutes on each side (do not overcook). Serve with the pineapple.

Per serving
152 calories, 4 g fat (<1 g sat fat), 12 g protein, 18 g carbohydrate, 1 g fiber, 91 mg cholesterol, 284 mg sodium