What’s cookin’, superstar? Okay, first of all, hats off to you for even thinking about making this pineapple boat masterpiece. You didn’t come here to play; you came to win in the kitchen. And listen, this recipe? It’s bringing all the vacation vibes without the airfare. Sweet, tangy teriyaki sauce, fresh veggies, and a whole pineapple serving up “I woke up like this” energy. If meals could strut, this one would be wearing a crown.
Low-Carb Teriyaki Shrimp Pineapple Boat (11g Carbs)
Equipment
- Sharp knife
- Cutting board
- Large skillet or wok
- Medium saucepan
- Spoon
- Small bowl
- Grater (for ginger)
- Measuring cups and spoons
Ingredients
For the Pineapple Boat:
- 1 large pineapple halved lengthwise, flesh scooped out and diced (reserve the shell for serving)
- For the Cauliflower Rice:
- 4 cups cauliflower rice store-bought or freshly riced (or real rice if not low-carb)
- 1 tablespoon olive oil
- Pinch of salt
For the Teriyaki Shrimp:
- 1 lb shrimp peeled and deveined
- 2 tbsp soy sauce or tamari for gluten-free
- 2 tbsp sugar-free maple syrup for that sweet teriyaki magic
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp ginger freshly grated
- 1/2 tsp xanthan gum optional, for thickening
- 1 tbsp sesame seeds for garnish
- 2 green onions sliced, for garnish
Instructions
- Prep the Pineapple Boat: Using a sharp knife, carefully slice the pineapple lengthwise to create two halves. Scoop out the flesh, leaving about ½ inch of pineapple around the edges to form sturdy boats. Dice the scooped-out pineapple chunks and set them aside. You’re already winning with this tropical setup!
- Cook the Cauliflower Rice: Heat olive oil in a medium saucepan over medium heat. Add cauliflower rice and a pinch of salt. Sauté for 5-7 minutes until tender but still fluffy. Set aside and try not to snack on it before the main event.
- Whisk Up Your Teriyaki Sauce: In a small bowl, whisk together the soy sauce, sugar-free maple syrup, rice vinegar, sesame oil, garlic, and ginger. This sauce? It’s the VIP of your dish, with bold, sweet, and savory flavors that deserve an encore.
- Cook the Shrimp: Heat a large skillet or wok over medium-high heat. Toss in your shrimp and cook for 2-3 minutes on each side, until they’re pink and plump. Remove from the skillet, but don’t worry, they’ll be back.
- Thicken the Sauce: Pour your teriyaki sauce mixture into the skillet. Bring it to a simmer, then add ½ tsp xanthan gum (if using) and whisk until the sauce thickens into a glossy glaze. Add the cooked shrimp back to the skillet, letting them soak up all that teriyaki goodness. Stir in the reserved pineapple chunks for an extra pop of tropical sweetness.
- Build Your Boats: Spoon a hearty helping of cauliflower rice into each pineapple shell, top it with the teriyaki shrimp and pineapple mixture, and finish with a sprinkle of sesame seeds and sliced green onions. It’s a whole vibe, and you’re the culinary artist behind it.
Notes
- Storage Hack: Got leftovers? Store in an airtight container for up to 2 days. Reheat gently to keep everything fresh and flavorful.
- Customize It: Add diced bell peppers or snow peas for extra crunch. Pro Tip: Toast your sesame seeds lightly in a dry pan for added depth and nuttiness.
Disclaimer: The nutritional information provided with this recipe is an estimate and may vary depending on the specific ingredients, brands, or preparation methods you use. Cooking times and results may also vary based on your equipment, conditions, and individual cooking skills. Please use your own judgment and adjust as needed during preparation.
Be mindful of food allergies and sensitivities when preparing this recipe. Always double-check ingredient labels to ensure they are suitable for your specific dietary needs or those of anyone you may be serving. Neither the recipe creator nor this blog assumes responsibility for adverse reactions caused by following the recipe.
These recipes are shared for informational purposes only and should not be considered dietary, nutritional, or medical advice. For personalized advice, always consult with a qualified professional. Happy cooking!