Skip to content
Dole Logo
Hit enter to search or ESC to close

Pineapple burrito bowl with avocado crème and shrimp

A Ananas Burrito Bowl 640x3002

1hr 5 minutes

Total Time






  • 4 large wholegrain tortillas (approx. 20 cm in diameter)
  • 2 avocados
  • 3 tbsp soy cream for cooking
  • A pinch of salt
  • A pinch of pepper
  • ⅔ pineapples
  • 5–6 tbsp oil
  • 2 cloves of garlic
  • 700 g shrimp
  • 400 g cherry tomatoes
  • ½ a bunch of chopped coriander
  • 1 chilli
  • 1 tbsp honey


  1. To shape the tortillas into bowls, place the tortillas one after the other into a small aluminium bowl, fold the edges upwards in the bowl and roast in a preheated oven at 200 (top/bottom heating) for approx. 8 minutes. Allow to cool and set aside.
  2. Halve and destone the avocados and finely puree the flesh along with 2 tbsp of lemon juice. Stir in the soy cream and season with salt and pepper.
  3. Cut off the pineapple skin, halve the pineapple and remove the core. Cut the pineapple halves into slices. Roast the pineapple slices on both sides on a griddle pan that has been brushed with oil.
  4. Peel and chop the garlic. Peel the shrimps and fry them with the garlic and 2 tbsp of oil for 3 minutes on each side. Season with 2 tbsp of lemon juice, salt and pepper. Wash the tomatoes and halve them.
  5. For the dressing, wash the coriander and chop it. Deseed and chop the chilli and mix with the honey, 3 tbsp of oil, 4 tbsp of lemon juice and chopped coriander.
  6. Fill the tortilla bowls with tomatoes, grilled pineapple, shrimp and avocado crème, and drizzle with the dressing.


  • Lunch
  • Vegan
  • Dinner

Related recipes

View all recipes