Name: Sheet Pan Shrimp & Pineapple
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Ingredients: Tamanishiki Rice, Super Premium, Short Grain; Laguna Drink, Coconut Milk; Talking Rain AQA Water, 9.5 pH; O Organics Cane Sugar, Granulated, Organic; Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS Cooking Spray, Non-Stick, Avocado Oil; Wan Ja Shan Soy Sauce; Elephant Garlic; Agave Stalk; Morton Iodized Salt & Black Pepper; JFC Shumai, Shrimp; Dole Pineapple Chunks; Hot House Red Bell Peppers; Organic Onion; Cilantro

Add the rice, coconut milk, water, sugar (if using) to a pot with a little salt. Bring to a boil, then reduce to a simmer and cover until you see little "holes" in the rice (about 12-15 minutes). Then turn off the heat, but leave the rice covered so it can steam for 15 minutes. The less you fuss with rice, the better!

Preheat the oven to 400 F (200 C). Grease or line a large baking pan or two smaller pans and set aside.

Combine the soy sauce, garlic, honey, salt, and pepper in a large bowl. Add the shrimp, pineapple, bell pepper, and onion and mix well. Spread everything in an even layer on the baking pan and bake for 12-15 minutes, until the shrimp are pink and curled up and the veggies are tender. If you want some char on your veggies, remove the shrimp from the pan and broil the veggies for 1-3 minutes, keeping a close eye on them so they don't burn! My pan wasn't big enough for everything, so I put my shrimp on a small pan by itself and all of the veggies together on a separate pan.

Assemble your containers. Split the rice and shrimp mix between three meal prep containers. Top with cilantro and let cool completely before storing.

Sheet Pan Shrimp & Pineapple

Serves 3

15 mins prep

25 mins cook

0 mins total

What you need

For the rice

For the shrimp and veggies

How to make