Ingredients Weight Measure
Pineapples, medium 6 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 1 cup
Molasses 1 cup
Shrimp, peeled and deveined 4 lbs.
Red seedless grapes 3 cups
Butter, clarified 1/3 cup
Cashew nuts, roasted 2 cups
Black beans, cooked and drained 1-1/2 cups
Crawfish meat 2 cups
TABASCO® brand Green Jalapeño Pepper Sauce 5 oz.
Cilantro, fresh, finely chopped 1/2 cup
Mozzarella cheese, shredded 5 cups


  1. Cut 6 pineapples in half, lengthwise. Carefully remove the cores using a small paring knife. Do not cut too much fruit from the pineapple, try to leave a surface no thinner than 1". In a small bowl, combine 1 cup TABASCO® Green Jalapeño Pepper Sauce and molasses. Brush mixture on the flesh of all the pineapples.
  2. Place pineapples flesh-side down on a hot grill for about 5 minutes. While the pineapples are grilling, combine the shrimp, grapes, butter, cashew nuts, black beans, crawfish meat, cilantro and 5 oz. TABASCO® Green Jalapeño Pepper Sauce together in a medium-size bowl.
  3. Fill the cavities of each of the 12 pineapple halves with the shrimp mixture. Top with generous amounts of shredded mozzarella cheese.
  4. Bake pineapples in a hot, 400°F oven for 10 minutes, or until cheese is melted to a golden brown.

Yield: 12 servings