Gusto TV Tropical BBQ Seafood Soup In Pineapple Bowl Recipe

BBQ Seafood Soup In Pineapple Bowl Recipe

Bring tropical flavors to your next barbecue with this BBQ Seafood Soup in Pineapple Bowl recipe from License to Grill, hosted by Rob Rainford. Featuring tender mussels, juicy tiger prawns, and delicate bay scallops simmered in a creamy coconut milk broth with fresh lime, ginger, and chili paste, this unique seafood soup is served directly inside fresh pineapple bowls. Perfect for summer gatherings, outdoor entertaining, or an impressive seafood dinner, this grilled seafood recipe combines sweet, savory, and spicy flavors in a memorable presentation.

The Inspiration

Seafood soups are enjoyed around the world for their comforting broths, fresh ingredients, and rich flavors. In License to Grill, Rob Rainford gives this classic dish a tropical twist by using hollowed-out pineapples as natural cooking vessels and serving bowls.

This recipe combines mussels, tiger prawns, and bay scallops with coconut milk, lime, ginger, and chili paste. The pineapple adds natural sweetness, while the coconut broth creates a creamy base that complements the delicate seafood.

Cooking the soup directly on the barbecue introduces the excitement of outdoor grilling while creating an eye-catching presentation. The result is a colorful, tropical-inspired seafood dish that brings together sweet pineapple, aromatic spices, and tender shellfish.

Ingredients

2 pineapples
2 cups coconut milk (500ml)
1 teaspoon chilli paste (5ml)
1 lime, zest & juice
1 tablespoon grated ginger (15ml)
1 pound mussels
16 tiger prawns
½ pound bay scallops

Method

Cut pineapple through equator. Remove top leaves leaving most of the pineapple intact. Using an ice cream scoop, remove the flesh of the pineapple leaving 2 inches of flesh on the bottom and 2 inches of flesh around sides.
Mix coconut milk and lime and poor broth 1/3 of the way in each pineapple.
Preheat bbq to 350 degrees Fahrenheit
Place on bbq with lid down until liquid bubbles, about 4 minutes.
Add shrimp and mussels to pineapple and cook for 2 ½ minutes with lid up.
Add scallops to the pineapple and cook for another 1 ½ minute. Remove from heat.

Serving Suggestions

For a refreshing contrast, serve the pineapple seafood soup alongside a crisp cucumber and mango salad. Fresh cucumber, ripe mango, red onion, and a light lime dressing enhance the tropical flavors of the soup while adding a cool, crunchy element to the meal.

For a more substantial dinner, accompany the soup with grilled flatbread or crusty bread. The bread is perfect for soaking up the fragrant coconut broth, allowing guests to enjoy every bit of the lime, ginger, and chili flavors.

This seafood soup can also be served as the main attraction of a tropical barbecue menu. Pair it with grilled shrimp skewers, a fresh pineapple salsa, or a colorful garden salad for a balanced combination of sweet, spicy, and savory flavors.

The pineapple bowls also make the dish especially appealing for entertaining. Present each serving on an individual plate with a spoon and seafood fork, allowing guests to enjoy the soup directly from the pineapple shell.

Final Thoughts

This BBQ Seafood Soup in Pineapple Bowl recipe from License to Grill transforms a traditional seafood soup into a flavorful tropical barbecue dish. Rob Rainford combines fresh mussels, tiger prawns, and bay scallops with creamy coconut milk, lime, ginger, and chili paste to create a delicious balance of sweet, tangy, spicy, and savory flavors.

Find more recipes from License to Grill here!