15-Minute Hawaiian Sheet Pan Shrimp — Juicy pineapple, tender shrimp, and rice with a touch of heat and tons of tropical FLAVOR!! Made on ONE sheet pan, ready so FAST, and perfect for busy weeknights!!
Quick Shrimp Sheet Pan Dinner Recipe
This sheet pan Hawaiian shrimp recipe is so easy, ready in 15 minutes, gluten-free, and there is a wonderful array of flavors and textures. I was eating it straight off the sheet pan because it was just that tasty.
It’s a perfect weeknight dinner recipe because it’s ready in no time and being that everything is made on one sheet pan, clean up is a total breeze.
Any extra you have makes great lunch leftovers for the next day!
Hawaiian Shrimp Ingredients
This pineapple shrimp recipe couldn’t be easier to whip up! Here’s what you’ll need to make this sheet pan shrimp dinner:
- Red bell pepper
- Fresh pineapple
- Kosher salt and pepper
- Olive oil
- Soy sauce
- Lime or lemon juice
- Chili garlic sauce
- Cooked white rice
- Fresh cilantro
I used nearly 1/4 cup chili garlic sauce and it definitely adds some heat to the recipe. If you’re not a fan of spicier food, definitely dial this quantity back.
If you’re on the wimpier end of the heat spectrum, I would say start with 1 teaspoon. You can always add more.
The pineapple and fresh cilantro both counterbalance the heat and everything just pairs so well together. Plus, you are flavoring 2 cups of cooked white rice, which can otherwise be very bland. The chili garlic sauce gives the oomph this recipe is calling out for.
How to Make Hawaiian Pineapple Shrimp
The sheet pan rice and pineapple with shrimp is so easy to prepare! Here’s an overview of the Hawaiian shrimp recipe:
- Broil a diced bell pepper with fresh pineapple chunks for 5 minutes.
- Add the shrimp and a soy-based sauce sauce. Broil for another 3 minutes.
- Add cooked rice, garnish with cilantro, and get ready to dig into a taste of the tropics!
What Type of Shrimp Should I Use?
I used one pound of fresh, raw shrimp that I cleaned and deveined. They were U15 shrimp, or 15-count, meaning about 15 shrimp per pound. I recommend 12-15 count shrimp for this recipe.
I don’t recommend using anything smaller than 18-count shrimp because they will cook so fast under the broiler and you easily run the risk of overcooking them.
Not to mention, I don’t find small(er) shrimp have as much flavor as their larger counterparts. Use shrimp you can literally sink your teeth into.
Can I Use Canned Pineapple?
I have only tried this recipe with fresh pineapple and I recommend it over canned for texture reasons as well as for the enhanced flavor it delivers.
However, if all you have is canned chunks, they may work in a pinch.
Tips for Making Hawaiian Pineapple Shrimp
If you’re not accustomed to cooking with your broiler, make sure you keep a close eye on your food at all times. Things can go from underdone to burnt in literally one minute.
Shrimp cook very quickly under the broiler, in just 2 to 3 minutes, which is a blessing when it comes to making a time-saving meal.
Just use caution to be sure not to overcook them because you don’t want to let them get rubbery and tough.
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- 1 large red bell pepper, cleaned and diced into bite-sized pieces
- 2 cups fresh pineapple (from about 1 small pineapple)
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 3 tablespoons olive oil
- 1/4 cup soy sauce
- 1/4 cup lemon 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 large shrimp, cleaned and deveined
- 4 cups cooked and warmed white rice (use two 8.8-ounce packages precooked ready rice to save time)
- 2 to 4 tablespoons fresh cilantro, for garnishing
- 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.
- I have only tried this recipe with fresh pineapple and I recommend it over canned for texture reasons as well as for the enhanced flavor it delivers. However, if all you have is canned chunks, they may work in a pinch.
- Recipe will keep airtight in the fridge for up to 4 days.
Amount Per Serving: Calories: 605Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 299mgSodium: 3032mgCarbohydrates: 82gFiber: 3gSugar: 28gProtein: 39g
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