Pineapple Boat Shrimp Stir Fry

Thank you to Melissa’s Produce for the pineapple that inspired this recipe.

15 Minutes
15 Minutes


  • pineapple 
  • 1 lb (0.5 kg) shelled, deveined shrimp 
  • bell pepper, sliced into thin strips 
  • 2 tablespoons (30 ml) canola oil 
  • 1/4 cups (60 ml) teriyaki sauce 
  • 2 tablespoons (30 ml) Big Green Egg Vidalia Onion® Sriracha Barbecue Sauce 
  • 1 tablespoon (15 ml) lime juice 
  • 1 cup (240 ml) cooked white rice 
  • scallions, chopped 
  •  Salt to taste 


Carbon Steel Wok

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EGGspander convEGGtor Basket

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Pizza & Baking Stones - Half Moon

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Step 1

Set your EGG for half direct and half indirect with the EGGspander convEGGtor Basket and a half convEGGtor stone at 350°F/176°C.

Step 2

Cut the pineapple in half lengthwise. Remove and reserve the interior fruit leaving 1/2 inch (1 cm) to 3/4 inch (2 cm) of flesh along the edges. Cut the remaining fruit into chunks and set aside.

Step 3

Before the cook make sure all the ingredients are near the EGG. Close the draft door and leave the lid open to the EGG while cooking with the wok.

Step 4

Add the canola oil into the wok. Once the wok is very hot, carefully add bell peppers cook for about 2 minutes. Season the shrimp with salt and then add to the wok. Cook another 2 minutes. When the shrimp are almost cooked, add the teriyaki sauce, Vidalia Onion Sriracha Barbecue sauce, 1 cup (240 ml) of the reserved pineapple chunks and lime juice. Cook for another 2 minutes or until the shrimp are fully cooked.

Step 5

Remove from the wok from the EGG. Serve the stir fry with the rice in the cored pineapple. Garnish with chopped scallions and enjoy!

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