Tahitian Coconut Vanilla Shrimp and Pineapple
This island dish features shrimp cooked in coconut milk, heavy cream and vanilla bean, mixed with pineapple and spinach until coated.

Ingredients
1 tablespoon Coconut Oil
1 pound Shrimp, cleaned, peeled, deveined
1 cup Onion, small diced
½ cup Aged Rum
1 cup Coconut Milk
1 cup Heavy Cream
1 Vanilla Bean, scraped
1 cup DOLE Chef-Ready Cuts Pineapple Cubes, thawed
Salt, to taste
White Pepper, to taste
3 cups Prepared White Rice
2 cups Prepared Sauteed Spinach
Directions
- Heat the coconut oil in a large skillet over medium high heat, then sauté the shrimp until just cooked, about 4 minutes. Remove shrimp from the pan and set aside.
- In the same skillet, add the onion and allow to cook until transparent.
- Deglaze the pan with the rum and allow the alcohol to boil off, about 3 minutes.
- Add the coconut milk, heavy cream, vanilla bean, and vanilla bean seeds, and simmer until the sauce has reduced by 1/2.
- Add the pineapple, salt, white pepper, and shrimp and saute for about 1 minute, ensuring everything is coated and the shrimp are cooked through.
- Serve alongside white rice and sauteed spinach.