This easy recipe for sheet pan pineapple shrimp features sweet and tangy flavors that will take your supper to the tropics!
- 2 cups rice, cooked
- 2 tablespoons vegetable oil
- 2 cups pineapple, cut into cubes
- 1 pound shrimp, peeled and deveined
- ¼ cup sweetened flaked coconut
- ¼ cup low sodium soy sauce (see note)
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- ½ teaspoon pepper
- 2 scallions, chopped
- Preheat oven to 450 and line a rimmed baking pan with nonstick foil or parchment paper.
- Toss the cooked rice with the oil and spread it out on the baking pan.
- Tuck the cubes of pineapple and the shrimp in and around the rice, sprinkle with coconut and put the baking sheet in the oven. Bake until the shrimp are pink and cooked through, about 8 minutes.
- While the pan is in the oven, make the sauce by combining soy sauce, brown sugar, vinegar and pepper in a small pot. Bring it to a simmer, giving it a stir now and then.
- When the pan is out of the oven drizzle the sauce over the top. Put any extra in a small pitcher so folks can add extra if they like.
- Divide the sheet pan contents between plates, sprinkle with parsley and serve!
Make sure you use the low sodium soy sauce or this will turn out to be too salty. I speak from experience! :)