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- 1 lb large shrimp, peeled and deveined - 1 cup fresh pineapple, diced into bite-sized chunks - 1 bell pepper (red or green), sliced into thin strips - 1 red onion, sliced into wedges - 1/2 cup teriyaki sauce (store-bought or homemade) - 2 tablespoons extra virgin olive oil - 2 cloves garlic, finely minced - 1 teaspoon fresh ginger, grated - Sliced green onions and sesame seeds - Cooked jasmine rice, for serving Gather all these ingredients before you start cooking. The shrimp offers a sweet, tender bite. Fresh pineapple gives a bright flavor and juicy texture. Bell peppers add crunch and color. Red onions bring a mild sweetness. The marinade combines teriyaki sauce, olive oil, garlic, and ginger for a rich taste. The garnishes of green onions and sesame seeds add a nice touch. Serving this dish over jasmine rice rounds out the meal. You can easily adjust the veggies to your taste or what you have at home. Enjoy the mix of flavors and textures in this simple, yet delicious dish. - Preheat oven to 400°F (200°C). - Line the sheet pan with parchment paper. - Whisk together teriyaki sauce, olive oil, garlic, and ginger. - Season with salt and pepper to taste. - Marinate the shrimp for 15 minutes. - Chop pineapple into bite-sized pieces. - Slice the bell pepper into thin strips. - Cut the red onion into wedges. - Spread the shrimp in a single layer on the pan. - Arrange the diced pineapple, sliced bell pepper, and onion around the shrimp. - Ensure even distribution for even cooking. - Transfer the sheet pan to the oven. - Bake for 10 to 12 minutes. - Monitor closely until shrimp turn pink and opaque. - Allow cooling for a couple of minutes after baking. - Serve over jasmine rice with the remaining teriyaki sauce. - Garnish with sliced green onions and sesame seeds. - Choosing the right shrimp size: I recommend using large shrimp for this dish. They hold up well during cooking and absorb the flavor nicely. Medium shrimp can work too but may cook faster. - Tips for marinating effectively: Marinate the shrimp for at least 15 minutes. This allows the flavors to soak in. You can marinate longer, but avoid more than an hour. The acids in the marinade can change the shrimp's texture. - Additional spices for extra kick: If you like heat, add a pinch of red pepper flakes. You can also include a splash of lime juice for extra zest. - Substituting teriyaki sauce: If you want a twist, use soy sauce or hoisin sauce. Both add depth. You can mix them with honey for sweetness if desired. - Plating suggestions for a stunning display: Serve the dish in a large shallow bowl. Layer the shrimp and veggies over the rice. This creates a colorful and inviting look. - Garnishing ideas for visual appeal: Finish with sliced green onions and sesame seeds. They add crunch and a pop of color. You might also add fresh cilantro for a fragrant touch. {{image_4}} You can easily swap shrimp for chicken or tofu. If you use chicken, cut it into bite-sized pieces. For tofu, choose firm or extra-firm tofu for the best texture. - Cooking times for chicken: Bake for about 15-20 minutes, or until the chicken is cooked through. - Cooking times for tofu: Bake for about 10-12 minutes, flipping halfway through for even cooking. You can add more veggies to your sheet pan. Broccoli, snap peas, or carrots work well. They add color and crunch to the dish. - Seasonal variations: Use seasonal vegetables like zucchini in summer or butternut squash in fall. Fresh veggies make each meal special and tasty. You can create your own teriyaki sauce. Combine soy sauce, mirin, sugar, and cornstarch for a thick sauce. - Adjusting sweetness or spice levels: Add honey for more sweetness or chili flakes for heat. Tailor the sauce to match your taste. After enjoying your meal, you can store leftovers easily. Place shrimp and veggies in a sealed container. Store them in the fridge for up to three days. If you want to keep leftovers longer, freeze them. Use an airtight container or a freezer bag. In the freezer, they last for up to three months. When it’s time to reheat, you have a few options. The microwave is quick but may make the shrimp a bit rubbery. Heat for 1-2 minutes, checking often. The oven is best for texture. Preheat to 350°F (175°C). Spread leftovers on a baking sheet and heat for about 10 minutes. This keeps everything tasty. Shrimp in the fridge is safe for 1-2 days after cooking. If frozen, shrimp can last up to three months. Pineapple and veggies stay fresh for about three days in the fridge. Teriyaki sauce can last in the fridge for about a week after opening. If homemade, it’s best to use it within a week. Yes, you can prep ingredients ahead. Chop your veggies and pineapple early. Store them in the fridge. You can also marinate shrimp up to two hours before baking. This saves time on busy nights. Just keep them covered in the fridge. When ready, spread everything on the pan and bake. Most store-bought teriyaki sauces contain soy sauce, which has gluten. However, there are gluten-free options available. Look for tamari, a gluten-free soy sauce. You can also make your teriyaki sauce at home. Mix soy sauce (or tamari), honey, garlic, and ginger. This way, you can enjoy the dish worry-free. This dish pairs great with jasmine rice. The rice absorbs the teriyaki sauce well. You could also serve it with steamed broccoli or snap peas. A crisp salad adds a fresh touch, too. Try a simple cucumber salad. It balances the sweet and savory flavors nicely. Perfectly cooked shrimp turn pink and opaque. They should curl slightly but not be tight. Check the center for any gray color. If it looks white and firm, it’s ready. Cooking time is usually about 10 to 12 minutes. Don’t overcook, or they can become tough. Enjoy your meal! This blog post covered a flavorful sheet pan shrimp recipe. We explored the key ingredients like fresh shrimp, pineapple, and teriyaki marinade. You learned step-by-step instructions for perfect baking and garnishing ideas to impress. The tips and variations offered ways to customize your dish. Remember, cooking shrimp is quick; don’t overdo it. Enjoy experimenting with flavors and ingredients. Happy cooking!

Sheet Pan Teriyaki Shrimp & Pineapple

Bring a taste of the tropics to your dinner table with this Sheet Pan Teriyaki Shrimp & Pineapple Delight! This quick and easy recipe combines succulent shrimp, fresh pineapple, and colorful veggies, all baked to perfection in just 30 minutes. Perfect for busy weeknights, serve this flavorful dish over jasmine rice for a complete meal. Click through now to discover the full recipe and impress your family with these delicious flavors!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup fresh pineapple, diced into bite-sized chunks

1 bell pepper (red or green), sliced into thin strips

1 red onion, sliced into wedges

2 tablespoons extra virgin olive oil

1/2 cup teriyaki sauce (store-bought or homemade)

2 cloves garlic, finely minced

1 teaspoon fresh ginger, grated

Salt and freshly ground black pepper to taste

Cooked jasmine rice, for serving

Sliced green onions and sesame seeds, for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C). Line a large sheet pan with parchment paper to ensure an effortless cleanup.

    In a spacious mixing bowl, whisk together the teriyaki sauce, olive oil, minced garlic, grated ginger, and a pinch of salt and pepper until well blended.

      Add the peeled and deveined shrimp to the bowl, gently tossing them in the marinade until they are fully coated. Let the shrimp marinate for approximately 15 minutes to absorb the flavors.

        While the shrimp is marinating, prepare your vegetables: chop the pineapple into bite-sized pieces, slice the bell pepper into thin strips, and cut the red onion into wedges.

          On the prepared sheet pan, spread the marinated shrimp in a single layer. Arrange the diced pineapple, sliced bell pepper, and onion wedges around the shrimp, ensuring even distribution.

            Transfer the sheet pan to the preheated oven and bake for about 10 to 12 minutes, monitoring closely, until the shrimp turn pink and opaque and the vegetables become tender.

              After baking, carefully remove the sheet pan from the oven and allow it to cool for a couple of minutes to avoid burns.

                Serve the succulent shrimp and vibrant vegetables over a generous bed of jasmine rice, drizzling any remaining teriyaki sauce from the pan over the top for added flavor.

                  Finish by garnishing with freshly sliced green onions and a sprinkle of sesame seeds for an appealing crunch and a visual pop.

                    - Prep Time: 15 minutes

                      - Total Time: 30 minutes

                        - Servings: 4

                          - Presentation Tips: For an elegant touch, serve the dish in a large shallow bowl, layering the shrimp and veggies over the rice, and scatter the garnishes artfully for a vibrant display.