Oh my gosh, let me tell you about the ultimate meal experience: the Shrimp, Pineapple, and Coconut Hawaiian Volcano. Not only is this dish is an explosion of flavors, but as a kid, this was my most requested birthday dinner. I Love, Love, Love it! Picture this—a mountain of flavor, in one volcano shaped dish.
If you have a Lazy Susan, set up it up with small bowls for everything to be layered on top of the rice and meat to create the volcano. Green onions, jalapeños, snow or snap peas, celery, sliced almonds, coconut, Chinese noodles, and whatever you can think of that might be a good addition.
The green onions bring a light, crisp flavor that cuts through the richness, while the jalapeños add just the right amount of heat to keep things exciting. I love how these two ingredients brighten up the dish and give it that extra kick. The crispy Chinese noodles add a crunchy texture that contrasts so well with the soft rice and tender meat. Paired with almonds, celery, and sugar snap peas, you’ve got a medley of textures and flavors that make every bite scrumptious.
This is where things really start to get interesting, you add warmed crushed pineapple, cheese and coconut milk gravy. This gravy is rich, and creamy, with just a hint of coconut sweetness that ties all the flavors together, and melts the cheese. Of course, no Hawaiian Volcano would be complete without a generous sprinkle of cilantro for that burst of freshness.
It’s so good! You can keep it vegetarian and skip the meat, it’s gluten free, kids love it, and lots of options to only add the things you like. Give it a try.
Hawaiian Volcano
Description
The ultimate meal experience: the Hawaiian Volcano. Rice, shrimp, veg, coconut flakes, crushed pineapple, and coconut milk gravy, it’s truly an explosion of flavors.
Ingredients
Cooked rice
1 cup rice, rinsed
2 cups water
1/2 tsp salt
1/2 tsp butter
1 tbs lime juice
1 tbs fresh cilantro
1/2 cup of each chopped:
Green onions
Celery
Snow peas or sugar snap peas
Jalapeños
Fresh cilantro
1/2 cup of each
Almonds sliced or slivered
Shredded coconut
Crunchy Chinese noodles
1 can crushed pineapple
1 cup white cheddar – shredded
Coconut milk gravy
1 can Coconut cream
1 tbs Coconut aminos
1–2 tbs fresh squeeze lime juice
1/2 tsp ginger
1/4 tsp Cheyenne pepper
Cilantro Lime Shrimp
1 pound raw peeled de-veined shrimp
2 tablespoons olive oil
2 tablespoons lime juice (or juice from 1 lime)
1/4 cup cilantro (chopped)
1 clove garlic – minced or crushed
1 teaspoon cumin
1 teaspoon coarse sea salt
dash pepper
Instructions
- Cooked rice
In a medium sauce pan add 2 cups of water, bring to a boil.
Add 1/2 tsp salt
Add 1 cup of rinsed rice
Turn heat down and allow to simmer for 15-20 mins, depending on the type of rice (follow package directions)
*DON’T STIR RICE DURING COOKING PROCESS, ALLOW IT TO COOK WITH THE LID ON.
When finished cooking, remove lid and stir in 1/2 tbs of butter, lime juice, and if desired a few sprigs of cilantro. - Add all chopped veg and toppings to small bowls on a lazy susan or in the center of the table to be passed.
- In a small sauce pan or in a bowl in the microwave warm 1 can of crushed pineapple.
- 1 cup white cheddar cheese – Grate (or you can buy already shredded)
- Cilantro Lime Shrimp
Cilantro lime shrimp (Costco’s cilantro lime shrimp works great, but if you are cooking it yourself marinate and season the shrimp. - In a medium skillet, cook shrimp in a tbs of olive oil just until they turn pink, it happens quick,
- Coconut milk gravy
In a medium sauce pan, add coconut milk, lime juice, coconut amino (substitute for soy sauce to keep it gluten free), ginger and dried Cheyenne pepper (optional).
Notes
Best served in a pasta bowl. Start with: Rice, add shrimp, top with green onions, celery, snow peas or sugar snap peas, jalapeños, almonds sliced or slivered, shredded coconut.
Then add warm crushed pineapple, grated cheese, ladle on some coconut milk gravy.
Top with crunchy Chinese noodles, and fresh cilantro.
And now you see the volcano. Enjoy!
