This Summer Shrimp, Pineapple & Avocado Panzanella is loaded with bold, tropical flavors. It features grilled shrimp, pineapple, avocado and croutons coated in a fresh and zesty basil dressing. Perfect for picnics and alfresco dining, this Shrimp, Pineapple & Avocado Panzanella is a delicious and satisfying summer meal.  

Classic Italian panzanella is a delicious mix of day old bread, tomatoes, cucumber, basil, and vinaigrette. Our recipe has everything you love about the traditional version with sunny, tropical flavors added in. We started with an easy shortcut, swapping out the bread cubes for Mrs. Cubbison’s Croutons, made from freshly-baked breads that are perfectly toasted and lightly seasoned.  

Get The Tools

This recipe calls for fresh pineapple, and it’s anything but intimidating to core and cube it with the GoodCook Pineapple Corer. This handy little kitchen gadget quickly and easily cores and slices fresh pineapples, and the knob and shaft separate with the press of a button for easy cleaning.

We piled red onions, cherry tomatoes, Persian cucumber, grilled shrimp and pineapple in a big GoodCook Mixing Bowl and coated it all with a sweet and tangy herb-infused dressing. With the help of a GoodCook Produce Chopper, prep went along smoothly. It features a non-slip knob for safe and easy chopping, and the blade cartridge unscrews for quick and easy cleanup.  

The last step involves dicing the avocado, and the GoodCook Avocado Slicer is perfect for the job. This all-in-one tool splits, pits and slices avocados with ease. With a heaping of Mrs. Cubbison’s Croutons mixed in and diced avocado on top, this panzanella salad is a summer must! Are you ready to get this panzanella salad on your picnic table?   

Make & Share

Happy Panzanella Making! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us #goodcookcom

2 reviews

Summer Shrimp Pineapple & Avocado Panzanella

Serves 4     adjust servings


  • 1/2 cup avocado or olive oil
  • 1 limes or lemons, juice and zest
  • 2 tablespoons honey
  • 1 1/4 teaspoon sea salt
  • Several grinds of fresh pepper, about 1/2 teaspoon
  • 1/2 pineapple, cored and cut into 1 inch chunks
  • 2 cups persian or petite cucumbers, halved cut in 1/2” slices
  • 2 cups cherry tomatoes, halved
  • 2 cups cherry tomatoes, halved
  • 1.5 pounds grilled shrimp
  • 1 package Mrs. Cubbison’s Seasoned croutons
  • 1 bunch mint, leaves torn
  • 1 bunch basil, leaves torn
  • 1-2 avocados, chunked


Using a blender, buzz oil, lemon or lime zest and juice, honey, sea salt, pepper and a handful of basil leaves to make the dressing. Pour into large serving bowl.

Add pineapple, cucumbers, cherry tomatoes, red onion, and grilled shrimp to the bowl. Stir to combine and allow to rest for 5-10 minutes to bring the flavors together.

Just before serving add croutons, basil, and mint and toss to incorporate. Taste for salt and adjust as needed. Top with avocado chunks and serve. 

Posted in Salads, Side Dishes, Recipes, Lunch, Dinner by Goodcook staff |