- Slice the pineapple in half lengthwise and hollow out the center of each half.
- Cut the leftover pineapple flesh into chunks and reserve 1 cup of pineapple for later.
- Heat 1 Tbsp of the vegetable oil in a pan over medium high heat.
- Season the shrimp with salt and pepper then place them into the pan.
- Sear the shrimp on one side before flipping them over onto the other side.
- Cook until the shrimp are completely cooked through. Transfer the shrimp to a bowl and set it aside for later.
- Heat the remaining 1 Tbsp of vegetable oil in the same pan over medium-high heat.
- Add the garlic and red onion and cook until the red onion is translucent.
- Add in the red and green bell peppers and season with salt and pepper. Cook until the peppers are tender.
- Return the shrimp to the pan along with the 1 cup of pineapple chunks and spicy teriyaki sauce.
- Stir until everything is combined and remove the pan from heat.
- Portion 1 cup of rice into one side of each of the pineapple bowls.
- Fill the other side of the pineapple bowls with the shrimp and vegetable mixture.
- Garnish the bowls with the sliced green onions and black and white sesame seeds.
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