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- 1 lb large shrimp, peeled and deveined - 1 cup fresh pineapple, diced - 1 bell pepper (red or green), sliced - 1 red onion, sliced The star of this dish is the shrimp. I love using large shrimp because they soak up the flavor well. Fresh pineapple adds a sweet twist. The bell pepper and red onion bring color and crunch. - 1/2 cup teriyaki sauce (store-bought or homemade) - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - Salt and pepper to taste Teriyaki sauce gives this dish its signature taste. Olive oil helps cook the shrimp and veggies evenly. Garlic and ginger add depth to the flavor, making every bite a delight. - Cooked jasmine rice, for serving - Sliced green onions and sesame seeds, for garnish I recommend serving this dish over jasmine rice. It soaks up the sauce well. Garnishing with green onions and sesame seeds adds a nice finish. Enjoy the crunch and fresh look they provide. 1. Preheat your oven to 400°F (200°C). This heat makes the shrimp cook fast and even. 2. In a large bowl, mix 1/2 cup teriyaki sauce, 2 tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon grated ginger, and a pinch of salt and pepper. Stir it well. 3. Add 1 pound of shrimp to the bowl. Toss until the shrimp are coated with the sauce. Let them marinate for 15 minutes. 1. While the shrimp marinates, chop 1 cup of fresh pineapple, slice a bell pepper, and cut a red onion. 2. Line a large sheet pan with parchment paper for easy cleanup. Spread the marinated shrimp evenly on the pan. 3. Place the chopped pineapple, bell pepper, and red onion around the shrimp. This way, all the flavors mix together. 4. Bake in the oven for 10-12 minutes. You know it's done when the shrimp are pink and the veggies are tender. 1. After baking, let the dish cool for a few minutes. 2. Serve the shrimp and veggies over cooked jasmine rice. Drizzle any leftover teriyaki sauce from the pan on top for extra flavor. 3. To make it look nice, garnish with sliced green onions and sprinkle sesame seeds for crunch. This makes the dish pop! To make the best teriyaki sauce, you can easily whip up a homemade version. Combine soy sauce, honey, rice vinegar, and a splash of sesame oil. This mix gives you control over the taste. If you enjoy spice, you can add some red pepper flakes or sriracha. Start slow. You can always add more heat if you want! To know when your shrimp is done, watch for the color change. They should turn pink and opaque. This usually takes about 10-12 minutes in the oven. To avoid rubbery shrimp, do not overcook them. Remove them from the oven as soon as they look ready. Timely cooking is key for that perfect bite! If you're out of bell peppers or red onion, no worries! You can use zucchini or snap peas instead. They add great color and crunch. For sauces, feel free to swap teriyaki with sweet chili or soy sauce. Each option will change the flavor but still taste amazing! {{image_2}} You can switch up the shrimp for other proteins. Chicken or tofu works great, too. Just adjust the cooking time. If you want a fresh twist, try seasonal fruits. Mango or peaches can add a sweet kick. For a gluten-free dish, use tamari sauce instead of teriyaki sauce. Check labels to ensure no hidden gluten sneaks in. If you're watching carbs, swap the jasmine rice for cauliflower rice. It’s just as tasty and lower in carbs. If you love smoky flavors, try grilling the shrimp and veggies. Just preheat your grill and cook until the shrimp turns pink. You can also use an air fryer for this dish. Set it to 400°F and cook for about 8-10 minutes. Enjoy the crispy goodness! To store leftovers, place the shrimp and vegetables in an airtight container. Make sure to let the dish cool first. This keeps the flavors fresh and prevents sogginess. You can store it in the fridge for up to three days. After that, it may lose its taste and texture. If you want to freeze this dish, it's best to do so before cooking. Place the marinated shrimp and vegetables in a freezer-safe bag. Squeeze out as much air as possible before sealing. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. For reheating, you can bake it directly from the freezer. Just add a few extra minutes to the cooking time. Check to ensure the shrimp is cooked through and the veggies are tender. Preparing ahead of time makes weeknight meals easier. You can chop the veggies and marinate the shrimp a day in advance. This way, when you’re ready to cook, it’s quick and simple. Batch cooking is also a great option. You can make several servings and store them in individual containers for easy lunches or dinners. It’s a smart way to enjoy this tasty dish throughout the week! You should marinate the shrimp for about 15 minutes. This time allows the shrimp to soak in the teriyaki sauce. If you marinate too long, the shrimp may become mushy. Use a timer to keep track and avoid this issue. Yes, you can use frozen shrimp. However, you need to thaw them first. Run cold water over the shrimp for about 5-10 minutes. After thawing, pat them dry with a paper towel before marinating. This helps the sauce stick better. I recommend serving the dish with jasmine rice. The rice absorbs the sauce well. You can also add steamed broccoli or a simple salad for extra veggies. Sliced green onions and sesame seeds make great garnishes, too. This article covers everything you need for a delicious Sheet Pan Teriyaki Shrimp & Pineapple dish. We looked at main ingredients, seasonings, and serving ideas. You also learned step-by-step cooking instructions, tips for perfect flavors, and ingredient swaps. Don’t forget options for dietary needs and how to store your leftovers. With these insights, you’re ready to cook an amazing meal that’s easy and fun. Enjoy the flavors and make it your own!

Sheet Pan Teriyaki Shrimp & Pineapple

Discover the joy of making Sheet Pan Teriyaki Shrimp and Pineapple in just 30 minutes! This easy recipe combines juicy shrimp, sweet pineapple, and colorful veggies all roasted to perfection. Perfect for a quick weeknight dinner, it's a delightful explosion of flavors that your family will love. Click through to explore the full recipe and bring this tasty dish to your table tonight!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup fresh pineapple, diced

1 bell pepper (red or green), sliced

1 red onion, sliced

2 tablespoons olive oil

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

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

Salt and pepper to taste

Cooked jasmine rice, for serving

Sliced green onions and sesame seeds, for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a large bowl, combine the teriyaki sauce, olive oil, minced garlic, grated ginger, salt, and pepper. Mix well.

      Add the shrimp to the bowl, tossing until well coated with the sauce. Allow the shrimp to marinate for about 15 minutes.

        While the shrimp marinates, chop the pineapple, bell pepper, and red onion.

          On the prepared sheet pan, spread the marinated shrimp evenly, then add the diced pineapple, sliced bell pepper, and red onion around the shrimp.

            Bake in the preheated oven for about 10-12 minutes or until the shrimp are pink and opaque and the vegetables are tender.

              Once cooked, remove from the oven and let cool for a few minutes.

                Serve the shrimp and vegetables over a bed of jasmine rice, drizzling any leftover teriyaki sauce from the pan over the top.

                  Garnish with sliced green onions and sprinkle sesame seeds for an added crunch.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4