Flavorful pineapple chunks and tender shrimp on a bed of fluffy rice, drizzled with a quick and easy sweet island sauce. An easy and delicious family weeknight meal!
This is an awesome way to turn shrimp into a satisfying dinner. The sugars in the pineapple get more concentrated as this dinner bakes, the bell pepper gets cooked to perfect crisp-tender, and the rice soaks in the sauce.
With shrimp cooked just right, it is colorful and delicious – a quick and easy weeknight family meal.
What You’ll Need to Make This Easy Weeknight Meal
- Cooked Rice – Plain white rice or brown rice, can even use leftover takeout rice. Do not use Minute rice as it falls apart.
- Cooking Oil – We use vegetable, canola or olive oil.
- Salt & Pepper – to taste.
- Pineapple Chunks – 1 can (20 oz) can or 2 cups of fresh pineapple chunks.
- Red Bell Pepper – any color pepper may be used, cut into bite sized pieces.
- Large Shrimp – We usually use the 16-20 count or the 31-44 count, depending on what we have on hand. They need to be peeled and deveined.
- Soy Sauce – Low sodium or regular soy sauce may be used. Feel free to substitute coco aminos if you prefer. The flavor is the same, the product is allergy friendly, contains less salt and is a lot less expensive than soy sauce!
- Brown Sugar – packed. We use light brown sugar. You can also use dark brown sugar for a deeper, richer flavor.
- Seasoned Rice Vinegar – This is less acidic and milder than other vinegars and has a slightly sweet and sour flavor.
- Fresh Parsley – if desired, for garnish.
How to make Weeknight Pineapple Shrimp and Rice Bake
We love easy and delicious family meals with minimal cleanup and big flavors. This meal is packed with shrimp and pineapple, served on a bed of precooked rice with veggies, and all tied together with an island inspired sauce.
Simple but really good!
Preheat the oven to 450 degrees. Place the cooked rice into a small bowl and add the oil.
Stir well, incorporating all of the oil and breaking up clumps. Season with salt and pepper to taste.
Spread the rice into an even layer on the baking sheet. Spread the pineapple chunks and the bell pepper chunks over the rice.
Bake in the oven on the middle rack for ten minutes, stirring halfway through.
Carefully remove the hot pan from the oven. Evenly spread the shrimp out over the mixture and bake for an additional seven minutes until shrimp are cooked through (plumped up and pink, no longer translucent).
In the meantime, in a small, microwave safe bowl, whisk together the reserved pineapple juice, soy sauce, brown sugar and seasoned rice vinegar.
Microwave for 30-45 seconds to warm, stir and set aside.
Remove the baking sheet from the oven and drizzle the sauce all over the mixture. Stir to combine.
Sprinkle with fresh parsley if desired and serve immediately. Enjoy!
Other Easy Weeknight Recipes You May Enjoy
Weeknight Pasta Primavera – tender pasta and crisp, fresh veggies in a rich, creamy garlic sauce for a deliciously satisfying family dinner.
Easy Instant Pot Mongolian Beef – This is a delicious take on traditional Mongolian Beef that takes a fraction of the time and has delicious results!
Spinach and Sausage Spaghetti Pie – With Italian sausage and spinach hidden inside this is an unexpectedly good (and super easy!) weeknight creation that the entire family will love.
Weeknight Shrimp Portofino – A light pasta dish featuring shrimp and marinated artichokes, perfect weeknight fare.
Simple Weeknight Meatloaf – Simple and easy comfort food that is a throwback to childhood and a piece of cake to throw together on a weeknight. You can make it the night before and just pop it in the oven too!
Weeknight Pineapple Shrimp and Rice Bake
Ingredients
- 4 cups cooked rice
- 3 tbsp vegetable or canola oil
- salt & pepper to taste
- 20 oz can pineapple chunks drained, 1 tbsp juice reserved
- 1 large red bell pepper cut into bite sized pieces
- 1 pound large shrimp peeled and deveined
- 3 tbsp soy sauce
- 2 tbsp brown sugar packed
- 1 1/2 tbsp seasoned rice vinegar
- fresh parsley if desired
Instructions
- Preheat oven to 450 degrees.
- Put cooked rice into a small bowl and add the oil. Stir well, incorporating all of the oil and breaking up clumps. Season with salt and pepper to taste.
- Spread the rice into an even layer on the baking sheet. Spread the pineapple chunks and the bell pepper chunks over the rice.
- Bake in the oven for ten minutes, stirring halfway through.
- Carefully remove the hot pan from the oven. Evenly spread the shrimp out over the mixture and bake for an additional seven minutes until shrimp are cooked through.
- In the meantime, in a small, microwave safe bowl, whisk together the reserved pineapple juice, soy sauce, brown sugar and seasoned rice vinegar. Microwave for 30-45 seconds to warm, stir and set aside.
- Remove the baking sheet from the oven and drizzle the sauce all over the mixture. Stir to combine.
- Sprinkle with fresh parsley if desired and serve immediately. Enjoy!
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