Shrimp Pineapple Boats

Until starting my own food blog, I didn’t realize how many great food blogs were out there.  I have recently started following several other blogs, and I am loving all the great ideas!  This recipe is a modification from a recipe I found on the blog Health Without Sacrifice.  It was delicious and made for a fun dinner on this weird spring snow day!


Shrimp Pineapple Boat


1 1/2 cups cooked barley

1 pineapple

1 tablespoon olive oil

1 pound shrimp, peeled

2 garlic cloves, minced

1 red onion, chopped

1 red pepper, chopped

1 green pepper, chopped

1/2 cup frozen organic corn

3 tablespoons coconut aminos

1/4 teaspoon crushed red pepper flakes


  • Preheat oven to 300 degrees.
  • Cook barley according to package instructions while preparing the rest of the meal.
  • Make pineapple boats by spooning out, and saving, pineapple.  I found it easiest to cut a checkerboard pattern into the pineapple and then spoon out the squares.  You will need 1 cup of the pineapple for this recipe; the rest you can save for dessert or eat while cooking.
  • Heat olive oil in skillet and add onion, peppers, garlic, shrimp, and red pepper flakes.  Cook on medium-high for about 5 minutes.
  • Add corn, 1 cup of pineapple (from what you scooped out, cut into bite-sized pieces), and coconut aminos.  Cook another 3-5 minutes until shrimp is pink and veggies are done.
  • Stir in barley.
  • Spoon into pineapple boats and bake at 300 degrees for 5 minutes.


There will be extra of the shrimp/barley/veggie mixture.  Store in the fridge for leftovers!  There will also be extra pineapple that you can enjoy for dessert!

The original recipe from Health Without Sacrifice can be found at: Thanks for the inspiration!


Shrimp Pineapple Boats


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