Spicy Summer Shrimp & Pineapple Chili

"When the summer sun shines bright, we crave dishes that bring warmth to our hearts and a smile to our faces. Introducing "Spicy Summer Shrimp & Pineapple Chili," a culinary symphony where land meets sea in a sweet and spicy embrace. Imagine the succulence of fresh shrimp dancing with the tangy sweetness of pineapple, while rich coconut milk and vibrant spices weave a tapestry of flavors that evoke memories of sun-kissed days and balmy evenings. This chili isn't just a meal, it's a heartfelt experience that brings together loved ones around the table, creating lasting memories with every comforting spoonful."

Prep Time

15 min

Cook Time

25 min

Paired With

Merlot

Main Protein

Vegetarian/Vegan

Ingredients

IngredientQuantity
Shrimp 1 lb, 1 cup, 1, 1, 2, 2 cups, 1 cup, 1 can, 2 tbsp, 1 tbsp, 1 tsp, 1 tsp, 1/2 tsp, To taste, Garnish, 1, Garnish
Pineapple diced
Red bell pepper diced
Small yellow onion diced
Garlic cloves minced
Tomatoes crushed
Coconut milk
Black beans drained and rinsed
Olive oil
Chili powder
Ground cumin
Smoked Paprika
Cayenne pepper
Salt and pepper
Fresh cilantro
Sliced avocados
Red onion diced

Directions

Prepare the Base:

Heat olive oil in a large pot over medium heat. Add the diced onion, red bell pepper, and minced garlic. Cook until softened.

Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and pepper.

Add the Liquids:

Add the crushed tomatoes, coconut milk, and black beans to the pot. Stir well to combine.

Bring the mixture to a simmer and cook for about 10 minutes.

Add the Pineapple and Shrimp:

Add the diced pineapple to the pot and let it simmer for a few minutes.

Add the shrimp to the pot and cook until pink, about 3-5 minutes.

Finish the Chili:

Adjust the seasoning as needed. Remove the pot from heat and let the chili sit for a few minutes to allow the flavors to meld.

Serve:

Ladle the chili into bowls and top with fresh cilantro, lime wedges, sliced avocado, and diced red onion.

Serving Suggestion:

For a creative touch, serve the chili in hollowed-out pineapple halves. The sweet and spicy profile of this dish pairs beautifully with Black Box Merlot’s berry and plum flavors. The wine’s medium tannins will balance the shrimp’s richness and complement the chili’s vibrant flavors.