SERVES 4 • 45 MIN

1½ lb. shrimp, peeled, deveined
3 tbsp. mild jerk seasoning, divided
1 medium ripe pineapple
¼ c. apricot or pineapple preserves
1 tbsp. apple cider vinegar
1 tbsp. brown sugar
1 tbsp. canola oil
6 mini sweet peppers, cut into ½” pieces
1 whole Scotch bonnet pepper
Kosher salt
3 cloves garlic, finely chopped
2 scallions, green and white parts separated, sliced
2 tbsp. fresh thyme leaves

Steamed white rice, for serving

1. If using wooden skewers, soak in water 30 minutes. Prepare a grill for medium-high heat; heat 5 minutes (or heat a grill pan over medium-high heat). Pat shrimp dry. In a medium bowl, toss shrimp and 2 tbsp. jerk seasoning.
2. Cut pineapple in half lengthwise. Cut pineapple flesh from each half, leaving a ½” border. Discard hard core. Chop pineapple flesh into ½” pieces.
3. In a small bowl, combine preserves, vinegar, brown sugar, and remaining 1 tbsp. jerk seasoning.
4. Thread shrimp onto skewers. Grill, turning once, until pink and opaque, about 3 minutes per side. Transfer to a plate.
5. In a large skillet over medium-high heat, heat oil. Add sweet peppers and Scotch bonnet pepper; season with ¼ tsp. salt. Cook, stirring, until softened, about 3 minutes. Add garlic, white scallion parts, and thyme; cook, stirring, until fragrant, about 1 minute more. Add preserves mixture and 1 c. chopped pineapple; cook, stirring occasionally, until glaze is slightly thickened, about 3 minutes. Remove shrimp from skewers, add to skillet, and toss to coat.
6. Load pineapple halves with rice. Top with shrimp mixture and green scallion parts.