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2 (8.8-oz.) pkg. precooked jasmine rice
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3 tablespoons neutral oil, such as canola or avocado
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2 cups fresh pineapple chunks (about 8 oz.)
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1 large red bell pepper, cut into 1-in. pieces
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1 ¼ pounds raw large shrimp, peeled and deveined
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3 tablespoons lower-sodium soy sauce
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2 tablespoons light brown sugar
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1 ½ tablespoons unseasoned rice vinegar
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½ teaspoon black pepper
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½ cup loosely packed fresh cilantro leaves
Sheet Pan Shrimp Pineapple & Peppers with Rice
This incredibly easy seafood dinner uses fresh pineapple and a teriyaki-style sauce a sweet-and-tangy flavor profile. The pineapple also concentrates as it bakes and helps keep the rice mixture from becoming too dry. Rather than spreading the rice to the far edges of the sheet pan, keep it closer to the center and layer the vegetables and shrimp on top. This way their juices seep right into the rice, and the teriyaki drizzle coats every bite.
Nutrition Information
265
Calories
37g
Carbohydrates
23g
Protein
614mg
Potassium
3g
Fiber
5g
Sugar
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