Hawaiian Shrimp and Rice

Say Aloha to Hawaiian Shrimp and Rice. Dried pineapple and a pinch of coconut add just the right touch of tropical sweetness to this backpacking meal.

Serves 1


  • 1/4 Cup shrimp, dried
  • 1/8 Cup pineapple, dried
  • 1/8 Cup bell peppers, assorted colors, dried
  • 1/2 tsp coconut, dried
  • 1/2 Cup dried or instant rice
  • 1 Cup water

At Home:

Dehydrate white or brown rice by precooking and drying it using vegetable broth or use instant rice. See Dehydrating Rice.

Pack dried pineapple and coconut flakes in separate small plastic bags. Enclose with other ingredients in plastic bag.

Variation: Substitute dried ham for shrimp. Omit the coconut if using ham.

To learn more about dehydrating shrimp, peppers, and pineapple for this recipe, review the Dehydrating Meat, Dehydrating Vegetables or Dehydrating Fruit pages.

On the Trail:

Combine all ingredients with water in pot and soak for five minutes. Light stove, bring to boil, and cook for one more minute. Insulate pot and wait ten minutes.

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