This easy recipe for sheet pan pineapple shrimp features sweet and tangy flavors that will take your supper to the tropics!
Well I don’t know about you guys, but I could use a vacation right about now. As in, a vacation that is anywhere except inside my house.
But we are being vigilant about staying at home, and so I figure the next best thing is to cook suppers that taste like we are on vacation, and so I bring you this tropical tasting sheet pan pineapple shrimp supper!
(Side note: I discovered this YouTube video the other day via the fabulous Pete Wells at the New York Times. It’s 6 hours of sheep grazing in a vineyard in Napa, and I’ve had it playing in the background ever since.
It’s strangely comforting to hear all the “baaaaaaa” noises throughout the day, and anything that is comforting and distracting gets an A+ in my book.)
Meanwhile, back at the sheet pan pineapple chicken supper, this is a scrumptious and healthy way to jazz up the dinner hour, so away we go!
Here’s how you make sheet pan pineapple shrimp!
You start out by getting yourself some cooked rice…if you have any leftovers that is perfect, but if not, cook some up at some point during the day so you are all ready.
Toss the cooked rice with a little vegetable oil and spread it out on a rimmed sheet pan that you have cleverly lined with foil for easy clean-up!
This easy recipe for sheet pan pineapple shrimp features sweet and tangy flavors that will take your supper to the tropics! Now tuck some peeled shrimp and pineapple chunks in and around the rice, sprinkle on some flaked coconut and pop it in the oven.
While the shrimp mixture is cooking up, mix up a simple sauce of soy sauce (use the low-sodium kind or things will be too salty), brown sugar, vinegar and pepper.
When the pan comes out of the oven, drizzle the sauce on top and scatter on some chopped scallions for a little zing.
You can divide this delectable mixture up among plates, but I’m here to tell you that I just plunked it down on the table between me and the Southern husband and we ate it Directly Off Of The Pan.
Because as my daughter keeps reminding me, Airport Rules apply now, which I gather means we can do anything we want at any time we want, as long as we Stay Inside.
So with that, sending hugs and stay healthy wishes to all of you! xoxo
PrintSheet Pan Pineapple Shrimp
This easy recipe for sheet pan pineapple shrimp features sweet and tangy flavors that will take your supper to the tropics!
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop, Oven
- Cuisine: American
Ingredients
- 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
Instructions
- 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!
Notes
Make sure you use the low sodium soy sauce or this will turn out to be too salty. I speak from experience! :)
Keywords: sheet pan pineapple shrimp
Martha in KS says
Another shrimp & coconut recipe to try (still haven’t made the pasta recipe). I’ll put pineapple on my next Instacart order – I haven’t shopped in over a month & I really miss it, though I’m spending less since I can’t make those impulse purchases. I know you like coconut shrimp too. Have I told you the sauce I make for it? Orange marmalade, honey mustard & horseradish. I also dip cajun blackened chicken bites in it. My nephew sold his house so I won’t be visiting him in NC or knocking on your door. :-) Stay safe.
Oh my gosh, that sauce sounds A-MAZING! And congrats to your nephew, although I was looking forward to you knocking on my door. :)
Theresa Murphy says
I myself am not much of a shrimp fan but the family likes it so I may try this for them. I noticed in your “commentary” for the recipe, you refer to chicken. I was actually wondering if that could be subbed in for the shrimp. Did you have chicken on the brain when writing this up or have you made it with chicken as well? Just curious how that version would be. Then I could make up a pan with chicken for me and another with shrimp for the rest of family!
Thank goodness for you and your eagle eyes! I fixed the recipe but I think chicken tenders could be a fabulous substitute for shrimp if needed! :0