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Sheet Pan Shrimp with Pineapple

Sheet Pan Shrimp with Pineapple

This amazingly easy sheet pan shrimp dinner will become a family favorite! 
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 465kcal


  • 16 oz precooked jasmine rice
  • 3 tablespoons canola oil
  • 2 cups fresh pineapple cut into chunks
  • 1 red bell pepper cut into 1 inch pieces
  • 1 1/4 pounds shrimp peeled and deveined
  • 3 tablespoons soy sauce lower sodium if possible
  • 2 tablespoons light brown sugar
  • 1 1/2 tablespoons rice vinegar unseasoned
  • 1/2 teaspoon black pepper
  • 1/2 cup fresh cilantro leaves lightly packed


  • Preheat oven to 450 with a rimmed baking sheet in the oven. 
  • Place rice in a bowl, add the oil and break up the clumps with your fingers.  Coating the rice evenly. 

Remove pan from oven and spread the rice in an even layer in the center of the pan. Bake for 5 minutes.

  • Remove the pan, stir and top with pineapple and red bell pepper.  Bake for 5 minutes. 
  • Remove the pan and top with the shrimp.  Bake for about 6 minutes. 
  • While shrimp is baking, place the soy sauce, sugar and vinegar in a microwave safe bowl.  Microwave for 45 seconds.  Stir with a whisk to dissolve the sugar.
  • Drizzle sauce over the pan.  Sprinkle with black pepper.  Toss.  
  • Serve, sprinkled with the fresh cilantro.


You can make this even healthier by using brown rice. 


Calories: 465kcal | Carbohydrates: 51g | Protein: 34g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 357mg | Sodium: 1861mg | Potassium: 344mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1115IU | Vitamin C: 83.7mg | Calcium: 235mg | Iron: 3.9mg