Sheet Pan Hawaiian Shrimp

By sandy_h

Cooking Light March 2018

Ingredients

• 2 2 pkg 2 (8.8-oz) pkg precooked jasmine rice
• 3 3 3 Tbsp canola oil
• 2 2 8 cups fresh pineapple chunks (about 8 oz)
• 1 1 1-in large red bell pepper, cut into 1-in pieces
• 1 1/4 1 1/4 1/4 lb raw large shrimp, peeled and deveined
• 3 3 3 Tbsp lower-sodium soy sauce
• 2 2 2 Tbsp light brown sugar
• 1 1/2 1 1/2 1/2 Tbsp unseasoned rice vinegar
• 1/2 1/2 1/2 tsp black pepper
• 1/2 1/2 1/2 cup loosely packed fresh cilantro leaves

Preparation

Step 1

Preheat oven to 450. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).

Place rice and oil in a bowl. Using your fingers, break apart rice and coat with oil. Carefully remove pan from oven; spread rice mixture in an even layer in center of pan. Bake in preheated oven for 5 minutes; stir. Top rice with pineapple and bell pepper; bake at 450 for 5 minutes. Arrange shrimp over rice mixture; bake at 450 until shrimp are done, about 6 minutes.

Place soy sauce, sugar, and vinegar in a microwave-safe bowl. Microwave at high 45 seconds. Whisk until sugar dissolves. Drizzle over pan. Add black pepper; toss. Sprinkle with cilantro.