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!
1large red bell peppercleaned and diced into bite-sized pieces
2cupsfresh pineapplefrom about 1 small pineapple
1teaspoonkosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
3tablespoonsolive oil
¼cupsoy sauce
¼cuplemon or lime juice
2 to 4tablespoonshoney
2 to 4tablespoonschili garlic sauceor to taste (use much less if you are sensitive to heat)
1 to 1.25poundsfresh large shrimpcleaned and deveined*
4cupscooked and warmed white riceuse two 8.8-ounce packages precooked ready rice to save time
2 to 4tablespoonsfresh cilantrofor garnishing
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
*Shrimp - I recommend fresh, large shrimp that are about 12 to 15-count per pound (U12-U15). I don't recommend smaller shrimp since they will cook too quickly and won't have as much flavor. Frozen shrimp would not be my first choice, but if using them, thaw them first, and if they've already been cooked, they don't need to actually cook more so broil them very carefully and not for very long, just enough to warm them through!
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.