Weeknight Pineapple Shrimp and Rice Bake

Weeknight Pineapple Shrimp and Rice Bake

Flavorful pineapple chunks and tender shrimp on a bed of fluffy rice, drizzled with a quick and easy sweet island sauce!

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Prep Time 10

Cook Time 17

Total Time 27

Servings: 4 people

Course: Dinner, Main Course, Weeknight Cooking

Cuisine: American, Island

Calories: 2119

Ingredients Method Nutrition

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

Method

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!

Nutrition

Calories: 2119kcalCarbohydrates: 495gProtein: 36gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 143mgSodium: 1429mgPotassium: 3816mgFiber: 38gSugar: 411gVitamin A: 2903IUVitamin C: 319mgCalcium: 541mgIron: 9mg

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