Shrimp Teriyaki and Pineapple recipe is an easy dinner to prep, cook and cleanup. Cooked rice is combined with frozen peas, pineapple, ginger, garlic drizzled with teriyaki sauce and sesame oil and then baked for 15 minutes. Removed from the packet, it’s garnished with fresh cilantro and lime juice.
Today’s recipe is all about simplicity. Simple to make. Simple cleanup. Incredible flavor! The combination of teriyaki shrimp and rice with veggies, pineapple, ginger and garlic makes a quick dinner that is also memorable.
I watched Ree Drummond make this recipe on her Food Network show and realized that I had every single ingredient available. Yay! I try to keep a bag of frozen shrimp on hand, for quick meals. For convenience, it’s ideal to buy shrimp raw and veins removed. A quick thaw in water takes just a few minutes and dinner is ready to go!
The only things I changed with the recipe was to use regular long-grain rice, rather than Quick Rice). Once the rice is cooked, spread it on a tray to cool faster. I usually have green onion on hand, but this time I didn’t. So, I used sliced red onion that I added to the packet so it would cook. To the rice combine freshly grated ginger (I keep some in my freezer), garlic, teriyaki sauce, bell peppers, frozen peas and pineapple. Drizzle some sesame oil, sealed the packets and put them in a 450F oven for about 15 minutes.
I carefully opened the packet (steam does come out), and the aroma made my stomach growl.
What an easy recipe! Perfectly cooked shrimp in 15 minutes– with rice, veggies and pineapple!
All that was left to do was to garnish the shrimp and rice dish with green onions (that I was out of, but will use next time) and fresh cilantro. I added a drizzle of lime and it was dinner time!
TASTING NOTES: There was so much flavor in these packets! The garlic and ginger was the perfect amount, and I love the combination of pineapple with shrimp. The red onion was a great substitute and I think I’d leave it in on a permanent basis. You could easily substitute brown rice for white rice (though the rice cooking time might be longer). I also think this recipe would work very well with scallops or even bite-size boneless chicken. (Though, with chicken, I’d be careful to cut the pieces small so it cooks, but not too much that it’s dry.) I like that I could make these packets ahead of time, and then pop them into the oven closer to dinner time, or one day later. My husband says he’s not a big fan of shrimp. I would never have guessed by the way he ate this! I can guarantee that I’ll make this recipe more than just this once. Loved it!
Teriyaki Shrimp and Pineapple Packets
Ingredients
- 2 cups long-grain white rice Quick Rice is an okay alternative
- 1 8-ounce can pineapple tidbits drained
- 1 cup frozen peas
- 3/4 cup teriyaki sauce
- 2 red bell peppers cut into strips
- 2 cloves garlic grated
- 1 1/2- inch piece ginger grated
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds large shrimp 16/20 count peeled, deveined, rinsed and patted dry
- 1/2 small red onion sliced thin (optional)
- Toasted sesame oil to drizzle
- 3 green onions finely chopped
- 1/4 cup fresh cilantro chopped
- 1 lime
Instructions
- Cook the rice to according to the package instructions; allow to cool. If NOT using Minute Rice, allow time to spread the rice onto a baking sheet and refrigerate until no longer steaming hot.
- Preheat the oven to 450 degrees F. Cut six 12-by-20-inch pieces of foil. (Parchment paper works well.)
- In a medium mixing bowl, combine the cooked rice, pineapple, peas, teriyaki sauce, peppers, garlic, ginger, sliced red onion (if using) and a pinch of salt and pepper.
To assemble the parcels:
- Layer an even portion of the rice mixture in the middle of each of the foil sheets and top each with one-sixth of the shrimp. Drizzle 1/8 teaspoon sesame oil into each parcel, then seal them.
- Put the parcels on a baking sheet and cook until the shrimp are pink and cooked through, about 15 minutes. Open the parcels and sprinkle over some green onions and cilantro, then top with a squeeze of lime juice.
Notes
Looks great, Debby! I can’t wait to make this at home!
Thanks, Matt! I hope you enjoy it and thanks for stopping by.