Jamaican jerk shrimp and pineapple hash is an easy breakfast

I’ve been lucky to travel to so many amazing places, but one of my favorites will always be Jamaica. There are few places in the world that have the culture, pride and hospitality this country has. And if we’re going to speak food here, few places can rival the dishes you find on this Caribbean island. If you’ve been, then you know what I’m talking about — jerk seasoning!

Most people know jerk seasoning by the most popular dish — jerk chicken — but there are so many other ways you can enjoy this blend of exotic and zesty spices. One morning, while I was having trouble getting motivated and inspired, I found a jar I had from my last trip there. Instead of chicken or beef, I decided to whip up breakfast hash with this spice blend and shrimp, a total taste of the Caribbean.

Jamaican jerk shrimp, grilled pineapple and rum hash recipe

Wake up your taste buds with a jerk-spiced breakfast hash. You’ll feel like you’re on vacation in the Caribbean.

Serves 3-4

Prep time: 10-15 minutes | Inactive time: 1 hour | Cook time: 15 minutes | Total time: 1 hour 30 minutes


For the shrimp
  • 1 pound cooked, peeled shrimp
  • 1-1/2 tablespoons Jamaican jerk seasoning

For the pineapple

  • 1 ripe pineapple, peeled and sliced into 1/4-inch-thick rounds
  • 6 tablespoons butter, unsalted
  • 3 tablespoons rum
  • 1-1/2 tablespoons honey

For the hash

  • 1-2 tablespoons olive oil
  • 1/2 medium yellow onion, chopped
  • 1 garlic clove
  • 1/2 medium yellow bell pepper, seeded and chopped
  • 2-1/4 cups sweet potatoes, peeled and cubed
  • 1 cup russet potatoes, peeled and cubed
  • Salt and pepper
  • 1/2 teaspoon crushed red pepper


  1. In a bowl, mix together the shrimp and the jerk seasoning. Toss to coat. Chill for at least 1 hour to marinate.
  2. To make the pineapple, grease a standard-size grill pan with nonstick cooking spray. In a large bowl, whisk together the butter, rum and honey.
  3. Set the grill to medium-high heat. Add the pineapple slices to the grill plate, and brush with the glaze. Cook until browned and each round has grill marks, about 3 minutes per side. Be sure to properly glaze each side when you flip them. Place the rounds onto another cutting board, and cut them into bite-sized pieces.
  4. Heat another skillet over medium-high heat. Add the olive oil to the pan. Mix in the onion and garlic clove, and cook until softened and translucent, about 2 to 4 minutes on each side. Mix in the chopped pepper, and cook until softened.
  5. In a medium-size pot, bring 8 cups of water to a rapid boil. Add salt to the pot. Add in both potatoes, and cook until softened (but not mushy), about 6 to 8 minutes. Rinse, and set aside.
  6. Add the potatoes to the vegetable skillet, and toss in the shrimp and chopped pineapple. Heat on medium heat for about 4 to 6 minutes or until warmed. Toss in the crushed red pepper, salt and pepper.

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