Pineapple Boats Ahoy

Pineapple Boats Ahoy Recipe | Delicious Fruit and Shrimp Dish

Preparation time: 30 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

Pineapple Boats Ahoy is a refreshing and tropical salad served in a unique pineapple boat. This dish is perfect for a summer gathering or a special occasion, as it is not only delicious but also visually appealing.

History

The concept of serving food in a hollowed-out pineapple shell dates back to the 1950s, when it became popular in restaurants and home kitchens as a way to add a touch of elegance to dishes. Pineapple Boats Ahoy is a modern twist on this classic presentation, combining fresh shrimp, citrus fruits, and avocado for a flavorful and colorful salad.

Ingredients

Salad

4.5 cups water
1.5 lb (680 g) fresh shrimp
1 large fresh pineapple
1 medium orange
1 medium grapefruit
1 medium avocado
juice of 1 lime (2 to 3 tbsp)

Dressing

0.5 cup vegetable oil
2 tbsp dry white wine
2 tbsp lime juice
0.5 tsp salt
0.5 tsp paprika
1 tsp honey

How to prepare

Bring water to a boil.
Add shrimp and return to a boil.
Reduce heat and simmer for 3 to 5 minutes.
Drain shrimp well and rinse with cold water.
Chill the shrimp.
Peel and devein the shrimp, then set aside.
Cut the pineapple in half lengthwise.
Scoop out the pulp, leaving shells that are 0.5 to 0.25 inch thick.
Cut the pineapple pulp into bite-size pieces, discarding the core.
Set aside 1 cup of pineapple pieces and reserve the remaining pieces for other recipes.
Peel, seed, and section the orange and grapefruit.
Combine the fruit sections with 1 cup of pineapple pieces and the shrimp.
Cover and chill the mixture until ready to serve.
Before serving, peel and dice the avocado and sprinkle it with lime juice to prevent discoloration.
Combine the avocado and shrimp mixture, then spoon it into the reserved pineapple shells.
Pour the dressing over the top before serving.

Dressing

Combine all ingredients in the container of an electric blender and blend well.
Serve immediately. (Yield: 0.75 cup)

Variations

Substitute the shrimp with grilled chicken or tofu for a vegetarian option.
Add diced bell peppers or cherry tomatoes for extra crunch and color.
Drizzle the salad with a spicy chili sauce or a creamy coconut dressing for a different flavor profile.

Cooking Tips & Tricks

Make sure to chill the shrimp thoroughly before adding them to the salad to keep the dish fresh and crisp.

- Use a sharp knife to carefully cut and scoop out the pineapple pulp to create the perfect boat shape.

- Sprinkling lime juice over the avocado helps to prevent it from turning brown and adds a zesty flavor to the salad.

Serving Suggestions

Serve Pineapple Boats Ahoy as a light lunch or appetizer, accompanied by a side of mixed greens or rice. Pair it with a glass of chilled white wine or a tropical fruit smoothie for a complete meal.

Cooking Techniques

Boiling the shrimp ensures that they are cooked through and tender.

- Hollowing out the pineapple shell requires precision and patience to create a sturdy boat shape.

- Mixing the dressing in a blender helps to emulsify the ingredients and create a smooth and creamy texture.

Ingredient Substitutions

Use canned pineapple chunks if fresh pineapple is not available.

- Replace the grapefruit with mandarin oranges or tangerines for a sweeter citrus flavor.

- Swap vegetable oil with olive oil or coconut oil for a different taste.

Make Ahead Tips

Prepare the salad mixture and dressing ahead of time, but assemble the Pineapple Boats just before serving to keep them fresh and vibrant.

Presentation Ideas

Garnish the Pineapple Boats with fresh herbs, such as cilantro or mint, for a pop of color and flavor. Serve them on a bed of lettuce or arugula for an elegant presentation.

Pairing Recommendations

Pair Pineapple Boats Ahoy with a side of coconut rice or grilled vegetables for a complete meal. Serve it with a tropical fruit salad or a mango salsa for a refreshing and flavorful combination.

Storage and Reheating Instructions

Store any leftover Pineapple Boats in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the salad in a skillet over low heat or enjoy it cold as a refreshing leftover meal.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 23g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Vitamin C: 80% of daily value per serving

Vitamin A: 15% of daily value per serving

Iron: 10% of daily value per serving

Alergens

Contains shellfish (shrimp)

Summary

Pineapple Boats Ahoy is a nutritious dish that is rich in protein, vitamins, and minerals. It is a well-balanced meal that is both delicious and satisfying.

Summary

Pineapple Boats Ahoy is a delightful and nutritious salad that combines the sweetness of pineapple, the tanginess of citrus fruits, and the freshness of shrimp. This dish is perfect for a summer gathering or a special occasion, as it is not only delicious but also visually appealing. Enjoy the tropical flavors and vibrant colors of this unique salad in a fun and creative presentation.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun shining brightly as I rummaged through my old recipe box in search of something new to try. As I sifted through the cards and clippings, my eyes landed on a worn and faded piece of parchment tucked away in the corner.

Curious, I pulled it out and smoothed it on the kitchen counter. The title at the top read "Pineapple Boats Ahoy" in elegant script. Intrigued, I began to read through the ingredients and instructions, my mouth watering at the thought of the sweet and tropical flavors promised in the recipe.

As I read on, memories flooded back to me of my travels to the Caribbean many years ago. I remembered the warm breezes, the golden sands, and the delicious fruits that grew abundantly on the islands. It was there that I had first tasted pineapple in all its glory, ripe and juicy, bursting with flavor.

I remembered the kind old woman who had welcomed me into her home and taught me the art of Caribbean cooking. She had shown me how to slice a pineapple just so, how to carve out the flesh in a way that preserved its natural juices and sweetness. It was a skill I had never forgotten, and one that would serve me well in making Pineapple Boats Ahoy.

With a smile on my face, I set to work gathering the ingredients for the recipe. Fresh pineapple, of course, along with coconut milk, rum, and a medley of tropical fruits. As I chopped and sliced, my kitchen filled with the delightful scents of the islands, transporting me back to that sun-soaked paradise.

I followed the instructions carefully, mixing and blending, tasting and adjusting until the flavors were just right. And then, the pièce de résistance - hollowing out the pineapple shells to create the "boats" that would hold my sweet and creamy dessert.

As I filled each pineapple boat with the luscious mixture, I couldn't help but feel a sense of satisfaction and pride. This recipe was not just a delicious treat to be enjoyed, but a connection to my past, to the traditions and flavors that had shaped me into the cook I was today.

When the Pineapple Boats Ahoy were finally finished, I set them out on the table with a flourish, marveling at their vibrant colors and exotic aroma. I knew that my family would love them, just as I had loved them when I first tasted them so many years ago.

As we sat down to eat, the pineapple boats disappearing quickly as we savored each bite, I shared the story of how I had come to discover this recipe. My grandchildren listened with rapt attention, their eyes wide with wonder at the tales of my adventures in the Caribbean.

And as we licked our spoons and wiped our mouths clean, I knew that this recipe would become a treasured part of our family's culinary repertoire. A reminder of the power of food to connect us to our past, to transport us to faraway lands, and to bring us together in joy and celebration. And for that, I would always be grateful.