These Puerto Rican-Inspired Shrimp & Pineapple Rice Bowls layer fluffy yellow rice, garlicky adobo shrimp, caramelized fresh pineapple, creamy avocado, and tangy pickled onions into one bright, colorful plate. It is bold, fresh, a little sweet, a little acidic, and exactly the kind of lunch I wanted to make while soaking up the flavors of San Juan.
I made these Puerto Rican-Inspired Shrimp & Pineapple Rice Bowls while I was staying in San Juan, Puerto Rico, in a hotel with a kitchen. After eating my way around the city, I kept noticing how much flavor was packed into everything, bold seasoning, aromatics, acid, spice, and ingredients that really stood on their own.
Having a kitchen while I was there made me want to try my hand at making something inspired by what I had been eating around Puerto Rico. I picked up local ingredients, including sofrito, and built a lunch around yellow rice, adobo-seasoned shrimp, fresh pineapple, and all those bright, punchy flavors I had been craving.
There is something especially fun about cooking a dish inspired by a place while you are still there. You are tasting the food, seeing the ingredients, and then immediately taking that inspiration back into the kitchen. This is not meant to be a traditional Puerto Rican dish, but rather my take on the flavors I was experiencing throughout the trip.
⏱️ Total: 30 minutes · 🍽️ Yield: 2 servings · 📊 Level: Easy
Why You’ll Love Puerto Rican-Inspired Shrimp & Pineapple Rice Bowls
- Bold without being complicated. Sofrito, sazón, adobo, garlic, and lime build a ton of flavor without requiring a long ingredient list.
- Every bite has contrast. You get tender shrimp, fluffy rice, sweet caramelized pineapple, creamy avocado, and sharp pickled onion all on the same plate.
- It feels like a complete meal. The rice and avocado make it satisfying, while the shrimp and fresh toppings keep everything light and bright.
- The pineapple actually belongs here. Charring fresh pineapple concentrates its sweetness and gives it caramelized edges that work beautifully against the savory shrimp.
Ingredients
- Red onion: Slice it very thinly so it softens quickly in the pickling liquid while still keeping a little bite.
- Distilled white vinegar: Gives the onions a clean, sharp acidity that balances the richer elements of the bowl.
- Water: Softens the vinegar just enough for a quick pickle.
- Kosher salt: Used throughout the recipe to season and balance the other flavors.
- Sugar: Just enough to round out the acidity of the pickled onions without making them noticeably sweet.
- Long-grain white rice: Cooks up fluffy and tender while keeping the grains relatively separate.
- Olive oil: Used to build flavor in the rice and help coat the shrimp evenly with seasoning.
- Sofrito: An aromatic cooking base typically made with peppers, onion, garlic, herbs, and other seasonings. I used a store-bought version I picked up locally in Puerto Rico.
- Garlic: Adds another savory layer to both the rice and shrimp.
- Sazón: Gives the rice its golden color and bold, seasoned flavor.
- Dried oregano: Adds a subtle herbal note that ties the rice and shrimp together.
- Chicken broth: Adds more flavor than water while keeping the rice tender.
- Large shrimp: Peel and devein them before cooking so they can be seasoned directly and cook quickly.
- Adobo seasoning: Gives the shrimp its main savory, spiced flavor.
- Lime zest: Adds fresh citrus flavor to the shrimp without adding too much liquid during the marinade.
- Butter: Adds richness to the shrimp and helps the pineapple caramelize beautifully in the skillet.
- Fresh lime juice: Brightens the shrimp at the very end of cooking.
- Fresh pineapple: Fresh works best here because it holds its shape and develops caramelized, lightly charred edges.
- Avocado: Adds creaminess and balances the sharper, more seasoned elements of the dish.
- Fresh parsley: Adds freshness and a pop of green at the end.
- Lime wedges: Serve on the side for an extra fresh, acidic finish.
How to Make Puerto Rican-Inspired Shrimp & Pineapple Rice Bowls
- Quick-pickle the onions. Add the thinly sliced red onion to a small bowl with the vinegar, water, salt, and sugar. Toss well and make sure most of the onion is submerged. Let it sit while you prepare everything else.
- Build the yellow rice. Rinse the rice until the water runs mostly clear, then drain well. Heat the olive oil in a small saucepan over medium heat, add the sofrito, and cook for 2 to 3 minutes until fragrant and some of its excess moisture has cooked away. Add the garlic, sazón, and oregano, then stir in the rice until every grain is coated.
- Cook the rice until fluffy and tender. Pour in the chicken broth, season lightly with salt, and bring to a boil. Cover, reduce the heat to low, and cook until the liquid has been absorbed and the rice is tender. Remove from the heat and let it sit covered for a few minutes before fluffing with a fork.
- Season the shrimp. While the rice cooks, pat the shrimp very dry. Toss with the olive oil, garlic, adobo, oregano, and lime zest. Let them sit for about 10 minutes while you finish the other prep.
- Sear the shrimp quickly. Heat a large skillet over medium-high heat and arrange the shrimp in a single layer. Cook for 1 to 2 minutes per side, just until golden and opaque through the center. During the final 30 seconds, add the butter and lime juice and toss until the shrimp are glossy and coated. Transfer them to a plate immediately.
- Char the pineapple in the same pan. Return the skillet to medium-high heat, add the butter, pineapple, and a pinch of salt. Let the pineapple sit against the hot pan for stretches without moving it so the edges can caramelize. Toss occasionally and cook until golden and lightly charred.
- Build the bowls. Drain the pickled onions and thinly slice the avocado. Pack the yellow rice into a small cup or ramekin, press it gently, then invert it onto each plate to create the rice dome. Arrange the shrimp, pineapple, avocado, and pickled onions around it, then finish with parsley and a lime wedge.
Tips and Tricks
- Do not over-marinate the shrimp. Because there is garlic and eventually lime involved, about 10 minutes is plenty. The shrimp should taste seasoned without starting to change texture.
- Let the pineapple actually sit in the pan. If you constantly stir it, it will soften without getting those caramelized edges.
- Go easy on extra salt at first. Sofrito, sazón, adobo, and chicken broth can all contain salt, so taste as you build the dish.
- Use the same skillet for the shrimp and pineapple. The little seasoned bits left behind from the shrimp add even more flavor to the pineapple.
Substitutions
You can use vegetable broth in place of chicken broth if that is what you have on hand.
If you cannot find sofrito locally, a good refrigerated or jarred Puerto Rican-style sofrito works well here. I would not leave it out entirely because it contributes a major layer of flavor to the rice.
Mango can work in place of pineapple for a different tropical element, although it should be added fresh rather than charred because it is much softer.
Leftovers
Store the rice, shrimp, pineapple, and pickled onions separately when possible. The shrimp and rice will keep well in the refrigerator for about 2 days.
Reheat the rice gently with a splash of water, and warm the shrimp very briefly so they do not become tough. I prefer adding the avocado fresh rather than storing it once sliced.
The pineapple is also delicious cold or at room temperature the next day.
FAQ
No. This is a Puerto Rican-inspired dish I created while staying in San Juan, based on the ingredients, seasonings, and bold flavors I was experiencing throughout the trip.
Sofrito is an aromatic cooking base used extensively in Puerto Rican cuisine and other Caribbean and Latin cuisines. Recipes vary, but it generally includes ingredients like peppers, onion, garlic, herbs, and other aromatics.
You can, but I strongly prefer fresh pineapple for this recipe. It holds its shape better and develops much better caramelization in the skillet.
Yes. The yellow rice can be made ahead and reheated with a small splash of broth or water. Fluff it well before serving so the grains loosen back up.
Puerto Rican-Inspired Shrimp & Pineapple Rice Bowls
Ingredients
Pickled Red Onions
- ¼ red onion, very thinly sliced
- ¼ cup distilled white vinegar
- ¼ cup water
- ½ teaspoon kosher salt
- ½ teaspoon sugar
Puerto Rican-Style Yellow Rice
- ¾ cup long-grain white rice
- 1 tablespoon olive oil
- 1 tablespoon sofrito
- 1 garlic clove, minced
- ½ packet sazón
- ¼ teaspoon dried oregano
- 1 cup chicken broth
- Kosher salt, to taste
Garlic-Lime Adobo Shrimp
- ¾ pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 garlic clove, finely grated
- 1 teaspoon adobo seasoning
- ¼ teaspoon dried oregano
- Zest of ½ lime
- 1 tablespoon butter
- Juice of ½ lime
Charred Pineapple
- 1 to 1½ cups fresh pineapple, cut into bite-size pieces
- 1 tablespoon butter
- Pinch of kosher salt
For Serving
- 1 avocado
- Fresh parsley, roughly chopped
- Lime wedges
Instructions
- Add the red onion to a small bowl with the vinegar, water, salt, and sugar. Toss well and set aside to pickle.
- Rinse the rice under cold water until the water runs mostly clear, then drain well.
- Heat the olive oil in a small saucepan over medium heat. Add the sofrito and cook for 2 to 3 minutes until fragrant.
- Add the garlic and cook for about 30 seconds. Stir in the sazón and oregano, then add the rice and toss until evenly coated.
- Add the chicken broth and season lightly with salt. Bring to a boil, cover, reduce the heat to low, and cook for about 15 to 18 minutes, until the liquid is absorbed and the rice is fluffy and tender. Remove from the heat and let sit covered for 5 minutes before fluffing.
- While the rice cooks, pat the shrimp dry and toss with the olive oil, garlic, adobo, oregano, and lime zest. Let sit for about 10 minutes.
- Heat a large skillet over medium-high heat. Cook the shrimp in a single layer for 1 to 2 minutes per side, until golden and just cooked through.
- During the final 30 seconds, add the butter and lime juice and toss to coat. Transfer the shrimp to a plate.
- Return the skillet to medium-high heat. Add the butter, pineapple, and a pinch of salt. Cook for 4 to 5 minutes, letting the pineapple sit undisturbed for stretches so it caramelizes around the edges.
- Drain the pickled onions and slice the avocado.
- Pack the rice into a small cup or ramekin, gently press it down, then invert it onto each plate.
- Arrange the shrimp, pineapple, avocado, and pickled onions around the rice. Finish with chopped parsley and lime wedges.
