Sheet Pan Pineapple Hawaiian Shrimp
User Reviews
4.6
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Prep Time
7 mins
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Cook Time
8 mins
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Total Time
15 mins
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Servings
4
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Calories
482 kcal
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Cuisine
American
Sheet Pan Pineapple Hawaiian Shrimp
Description
The preparation starts by broiling diced red bell peppers and pineapple chunks tossed with olive oil, salt, and pepper until just softened. While broiling, a sauce is made by mixing soy sauce, lemon or lime juice, honey, and chili garlic sauce to taste. The shrimp is added to the sheet pan, drizzled with half the sauce, and broiled until pink and opaque, which takes only a few minutes to avoid overcooking. Cooked white rice is then combined with the remaining sauce and mixed with the shrimp, peppers, and pineapple. Fresh cilantro is sprinkled over the top before serving.
Using fresh, large shrimp ensures the best texture and flavor, while fresh pineapple provides a preferred texture compared to canned. This dish is suitable for a quick dinner and can be served immediately to enjoy the balance of sweetness, acidity, and mild heat. Leftovers can be refrigerated and kept for up to four days.
Ingredients
- 1 red bell pepper cleaned and diced into bite-sized pieces, large
- 2 cups pineapple from about 1 small pineapple, fresh
- 1 teaspoon kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- 3 tablespoons olive oil
- ¼ cup soy sauce
- ¼ cup lemon juice or lime juice
- 2 to 4 tablespoons honey
- 2 to 4 tablespoons Chili garlic sauce or to taste (use much less if you are sensitive to heat)
- 1 to 1.25 pounds Shrimp cleaned and deveined, fresh large
- 4 cups white rice use two 8.8-ounce packages precooked ready rice to save time, cooked and warmed
- 2 to 4 tablespoons cilantro for garnishing, fresh
Instructions
- Preheat broiler to high. Line a baking sheet with aluminum foil for easier cleanup if desired.
- To the baking sheet, add the red bell peppers, pineapple, evenly sprinkle with salt and pepper, evenly drizzle with olive oil, and toss with your hands to evenly coat.
- Broil for about 5 minutes, or until peppers and pineapple are just beginning to soften.
- While food is broiling, to a small bowl, add the soy sauce, lemon or lime juice, honey, chili garlic sauce, and stir to combine; set aside.
- Remove the sheet pan from the oven, add the shrimp, and stir to combine.
- Drizzle about half of the soy sauce mixture over the food on the sheet pan, return the pan to the oven, and broil for 2 to 3 minutes, or until the shrimp have just turned pink and are opaque.
- Add the rice, drizzle with the remaining half of the sauce, and stir to combine.
- Evenly garnish with cilantro and serve immediately.
Notes
- Use fresh, large shrimp (about 12-15 per pound) for best texture and flavor; smaller shrimp cook too quickly and are less flavorful.
- If using frozen shrimp, thaw fully before broiling; cooked frozen shrimp should be heated only briefly to avoid overcooking.
- Fresh pineapple is preferred for better texture and enhanced flavor, but canned pineapple chunks may be used if necessary.
- The recipe can be refrigerated and kept airtight for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 482kcal | 24% |
| Carbohydrates | 71g | 24% |
| Protein | 22g | 44% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 143mg | 48% |
| Sodium | 2455mg | 102% |
| Potassium | 391mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 1204IU | 24% |
| Vitamin C | 82mg | 91% |
| Calcium | 96mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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