grilled rice and pineapple salad

Grilled Shrimp and Pineapple Rice Salad

  • Author:
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Main Dish Salad
  • Method: Grill Pan/Grill
  • Cuisine: American


a light and delicious main dish rice salad



For the marinade:

  • 2 TBS fresh squeezed orange juice
  • 1 tsp orange zest
  • 1 TBS sherry or white wine
  • 1 tsp soy sauce
  • 1 tsp salt

For the Rice Salad

  • 1 lb wild caught shrimp
  • 3 cups cooked jasmine rice
  • 8 oz pineapple, in slices about 1/4” thick
  • 1/4 cup dried cranberries
  • 1/4 cup pumpkin seeds, toasted

For the vinaigrette:

  • 1 TBS extra virgin olive oil
  • 2 TBS fresh squeezed orange juice
  • 1 TBS rice vinegar
  • 1/2 tsp salt or more to taste
  • 1/4 tsp fresh ground pepper


Make the marinade:

  • Mix all of the marinade ingredients together in a medium bowl.
  • Peel and devein the shrimp
  • Add the shrimp to the marinade and let sit, turning after every 10 minutes, for 20 minutes
  • Remove from marinade and pat dry

Make the Rice Salad:

  • Grill the pineapple for about 2 minutes on each side until grill marks appear and it just starts to get soft. Remove to a plate and set aside.
  • Follow by grilling the shrimp for about 2 – 3 minutes on each side until the shrimp are cooked through. Remove to a plate and set aside.
  • Toast the pumpkin seeds until the start to pop and turn golden brown. Set aside
  • Chop all but 4 shrimp into small pieces.
  • Do the same with the pineapple, reserving one piece to be cut into strips for garnish.
  • Add the chopped shrimp and pineapple to the bowl.
  • Reserve about half of the pumpkin seeds for garnish and place the other half in the bowl.
  • Gently mix all of the ingredients together.

Make the Vinaigrette

  • Mix all of the vinaigrette ingredients together and stir until emulsified. Taste and adjust seasoning if necessary.

Finish the Rice Salad:

  • Drizzle the vinaigrette over the rice salad and gently mix. Let sit for about 5 minutes.
  • To plate: place about a quarter of the contents of the bowl on a plate, top with a shrimp and slice of pineapple and sprinkle with a quarter of the remaining toasted pumpkin seeds.


Keep the shells from the shrimp in the freezer for use later in a seafood stock.

Prep time includes the marinating time

Keywords: grilled shrimp, rice salad, main dish salad, pineapple

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