Chop up fresh pineapple. Canned works, but is much sweeter.
I cooked the shrimp in a bit of vermouth to add another layer of flavor.
Sauté the shrimp, pineapple and crushed red pepper, to infuse the spice.
Serve as you wish, but I made beggars purses.
Deep fried beggar's purse gives you something to help balance the spice.
This is one of the many times I take liberties with the name of the dish. Pili Pili (or Piri Piri) basically just means Chili Sauce or hot sauce in Mozambique and through parts of Africa. The term is used in conjunction with any number of hot dishes, but my favorites are those where the hot is balanced by sweet fruits. Here I have simply taken crushed red pepper, shrimp, and fresh pineapple, and wrapped them in dough (beggar’s purse shape) and fried it. An tasty morsel that always gets you guest’s attention.
Click on the image to see the the step by step gallery.