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Spin the interactive 3D globe or filter by dietary preference (Omnivore, Pescatarian, Vegetarian, Vegan), allergens, or continent to land on one of 195+ sovereign countries and explore 3 authentic weeknight dinner recipes ready to cook tonight.

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Yes. Use Snap Fridge to take a photo of your refrigerator or pantry ingredients, and WanderSkillet matches your on-hand proteins, produce, and spices to authentic international skillet dinners.

Montego Bay Jerk Shrimp & Pineapple Coconut Skillet – Authentic Jamaica Recipe

Smoky, sweet-heat jerk shrimp seared with caramelized pineapple and fresh lime.

Country of Origin: 🇯🇲 Jamaica (Caribbean, Americas)
Dietary Profile: pescatarian
Prep Time: 15 min
Cook Time: 20 min
Difficulty: Easy
Signature Staples: Jumbo shrimp, Charred pineapple chunks, Sweet bell peppers, Jamaican jerk paste (allspice, Thyme

Ingredients for Montego Bay Jerk Shrimp & Pineapple Coconut Skillet (4 Servings)

1.25 lbs (or 2.5 cups) jumbo shrimp, prepped into bite-sized pieces
1.5 cups charred pineapple chunks, washed and trimmed
1 cup sweet bell peppers
1 medium onion and 3 cloves garlic, finely minced with Jamaican jerk paste (allspice
1.5 tbsp traditional Jamaica seasoning (thyme, scallion, nutmeg, chili), lime juice)
2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs

Step-by-Step Cooking Instructions

Heat oil in a wide heavy skillet over medium-high heat until shimmering.
Sauté onion, garlic, and Jamaican jerk paste (allspice for 2–3 minutes until softened and fragrant.
Add jumbo shrimp and charred pineapple chunks along with thyme, scallion, nutmeg, chili), lime juice, searing for 8–10 minutes while tossing occasionally.
Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
Garnish with sweet bell peppers and serve straight from the skillet.

More Authentic Jamaica Recipes

Jamaican Jerk Tofu & Coconut Rice and Peas – Crispy pan-roasted tofu coated in authentic Jamaican jerk glaze featuring pimento berries, scotch bonnet, thyme, and scallions, served with coconut kidney bean rice.
Jamaican Brown Stew Chicken with Butter Beans & Thyme – Kingston Sunday dinner staple: deeply caramelized chicken simmered with allspice, ginger, and butter beans.
Ackee & Saltfish Style Skillet (or Ackee/Chickpea & Flaked Cod) – Jamaica’s beloved national dish: buttery ackee sautéed with flaky fish, sweet peppers, and thyme.
Rastafarian Ital Stew Peas with Coconut & Spinners – Rich, creamy 100% plant-based Jamaican Ital red bean stew simmered in pimento-scented coconut milk.
Port Royal Escovitch Snapper with Pickled Pepper & Carrot Medley – Crispy seasoned snapper crowned with a vibrant, sizzling vinegar-and-allspice pickled vegetable escovitch.
Blue Mountain Curry Goat (or Beef) with Roasted Potatoes – Bold, golden Jamaican curry slow-braised with crushed pimento berries, ginger, and fresh thyme.
Jamaican Callaloo & Salt-Free Coconut Braise with Bammy/Plantain – Steamed island greens sautéed with tomatoes, scallions, and thyme alongside sweet plantains.
Kingston Ox-Style Braised Mushroom & Butter Bean Ragout – Plant-based tribute to Jamaica’s rich brown-gravy butter bean braise with allspice and thyme.