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!
My family loves seafood but living in Arizona means that we have less access to fresh seafood than they do in other parts of the country. I am envious of those places when I think about what I could do if I could get fresh seafood every day! So I do what works for me – I buy large uncooked frozen shrimp whenever they are on sale. I have a stash in the freezer!
Since my family really enjoys shrimp, I am always looking for different ways to turn them into a meal. This sheet pan meal is a perfect way to do just that. It is really flavorful because the sugars in the pineapple get more concentrated as it 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.
How to make Weeknight Pineapple Shrimp and Rice Bake
Some of my favorite meals are the ones that have the least work to them. The hardest part of this recipe is this right here – chopping up a pepper, draining a can of pineapple (or chopping up 2 cups of fresh), peeling some shrimp, and chopping up some parsley.
You also need 4 cups of precooked rice. You can use premade rice from the grocery store (any type you like), you can cook up some rice the day before in preparation, you can use leftover takeout rice, you can also make some just prior to assembling the dinner, pretty much whatever works.
The one thing I feel like I should warn against (because I tried it) is that this recipe doesn’t really work that well using minute rice. I found that it kind of fell apart and the consistency was not the greatest. So while I often say do whatever works, you may want avoid using minute rice for this particular dinner.
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 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!
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!
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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!
* The information shown is an estimate provided by an online nutrition calculator.
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