Sheet-Pan Shrimp, Pineapple & Peppers with Rice

4 servings


20 minutes

total time


2 (8.8-oz.) pkg. precooked jasmine rice

3 tablespoons canola oil

2 cups fresh pineapple chunks (about 8 oz.)

1 large red bell pepper, cut into 1-in. pieces

1 ¼ pounds raw large shrimp, peeled and deveined

3 tablespoons lower-sodium soy sauce

2 tablespoons light brown sugar

1 ½ tablespoons unseasoned rice vinegar

½ teaspoon black pepper

½ cup loosely packed fresh cilantro leaves


Preheat oven to 450°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).

Place rice and oil in a bowl. Using your fingers, break apart rice and coat with oil. Carefully remove pan from oven; spread rice mixture in an even layer in center of pan. Bake in preheated oven for 5 minutes; stir. Top rice with pineapple and bell pepper; bake at 450°F for 5 minutes. Arrange shrimp over rice mixture; bake at 450°F until shrimp are done, about 6 minutes.

Place soy sauce, sugar and vinegar in a microwave-safe bowl. Microwave at high 45 seconds. Whisk until sugar dissolves. Drizzle over pan. Add black pepper; toss. Sprinkle with cilantro.


Serving Size



505 kcal

Total Fat

14 g

Saturated Fat

1 g

Unsaturated Fat

0 g

Trans Fat





655 mg

Total Carbohydrate

68 g

Dietary Fiber


Total Sugars

13 g


26 g

4 servings


20 minutes

total time
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