Rum-Spiked Pineapple Salsa with Grilled Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet and tangy pineapple salsa enhanced with dark rum pairs beautifully with smoky grilled shrimp for a tropical seafood delight. This caribbean-inspired seafood ready in about 30 minutes blends peeled and deveined large shrimp, dark rum, finely diced pineapple chunks into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Caribbean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, toss 1 lb peeled and deveined shrimp with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Let marinate for 15 minutes.
  2. Step 2: While shrimp marinates, combine 1 cup finely diced pineapple chunks, 1/2 cup finely diced red bell pepper, 1/4 cup finely diced red onion, 1 minced small jalapeño, 1/4 cup chopped fresh cilantro, 2 tbsp freshly squeezed lime juice, and 2 tbsp dark rum in a bowl. Mix gently and chill until ready to serve.
  3. Step 3: Preheat grill or grill pan to medium-high heat. Thread shrimp onto skewers and brush with remaining 1 tbsp olive oil.
  4. Step 4: Grill shrimp for 2-3 minutes per side until opaque and slightly charred.
  5. Step 5: Serve grilled shrimp over a bed of pineapple rum salsa, spooning extra salsa over the top for vibrant flavor contrast.

Frequently asked questions

How long does Rum-Spiked Pineapple Salsa with Grilled Shrimp take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Rum-Spiked Pineapple Salsa with Grilled Shrimp?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Rum-Spiked Pineapple Salsa with Grilled Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rum-Spiked Pineapple Salsa with Grilled Shrimp for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Rum-Spiked Pineapple Salsa with Grilled Shrimp?

Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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