top of page

Pineapple Butter


  • 1 Pound Raw Shrimp Peeled and deveined

  • 2 Tablespoons Honey

  • 1/2 Tablespoon Garlic Minced

  • 1 cup Pineapple Chunks

  • 1/2 Cup Pineapple Juice

  • 2/3 cup flour

  • 2 tbsp paprika

  • 1/2 tsp cayenne

  • 1-2 tsp sea salt

  • 1/2 stick of butter


  1. In a large bowl whisk together the flour, salt, pepper, smoked paprika, and cayenne pepper. Add the shrimp a few at a time, coating well with the flour mixture until all shrimp is added and completely coated. Set aside. Peel and mince the garlic. Set aside in a bowl

  2. In a large pan heat 4 tbsp of butter and add half of the pineapple and garlic, sauté for 5 minutes until starting to soften, and remove from pan. Add more butter to the pan then add the shrimp in a single layer. Cook shrimp for 2-3 minutes then flip. Add the honey, pineapple, and another tbsp of pineapple juice. Cook for another 2-3 min.

  3. Remove the shrimp and pineapple. (If making the shrimp in 2-3 batches repeat the process.)

  4. Once all the shrimp is finished, add in 2 more tbsp butter to the pan and the rest of the pineapple juice, chunks, and garlic cook until the butter is foamy then scrape up the garlic bits left in the pan. Serve the shrimp with rice and a side of cabbage salad.

4 views0 comments

Recent Posts

See All

Ingredients 1 tbsp minced or pressed garlic 2-3 tbsp soy sauce 1 tbsp mirin or vinegar 1 tbsp finely chopped onions 1 tsp sugar 1/2 tbsp chopped green onoins 1 tbsp gochugaru (or less) or chili flakes

Ingredients 1/2 cup cilantro 1/4 cup olive oil 2 tbsp soy sauce 1 orange or sour orange 1/4 cup lime juice 3 garlic cloves, minced 1 jalapeno, diced 1 tbsp cumin 1/2 tsp salt 1/2 tsp pepper 2 tbsp whi

Makes 1 jar Time: 30 minutes Ingredients 3/4 cup cooking oil 1/4 cup dried red chili flakes (preferably sichuan but any works) 1/2 tsp gochugaru or sichuan chili powder 3 cloves garlic, minced 2 tbsp

bottom of page