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For this dish, you need: - 1 pound large shrimp, peeled and deveined - 1 cup fresh pineapple, diced - 1 red bell pepper, chopped - 1 green bell pepper, chopped - 1 medium red onion, sliced These fresh ingredients bring bright flavors and textures. Shrimp cooks quickly and pairs well with sweet pineapple. The bell peppers add crunch and color, while the onion gives depth. The key flavors come from: - 1/4 cup teriyaki sauce - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon ground ginger - 1/4 teaspoon crushed red pepper flakes (optional) - Salt and pepper, to taste Teriyaki sauce adds a sweet and savory taste. Olive oil helps the shrimp and veggies cook well. Garlic and ginger provide aromatic notes. Use crushed red pepper for heat if you like spice. You can serve this dish with: - Cooked jasmine rice or quinoa - Chopped green onions and sesame seeds for garnishing The rice or quinoa acts as a base and absorbs the flavors. Green onions and sesame seeds add a nice crunch and visual appeal. This dish looks great and tastes even better! - Preheat your oven to 400°F (200°C). This step is key. A hot oven helps cook the shrimp and veggies evenly. - In a large bowl, combine the shrimp, diced pineapple, red bell pepper, green bell pepper, and red onion. Mix them well so every piece gets flavor. - Drizzle the olive oil and teriyaki sauce over the mixture. Add garlic powder, ground ginger, crushed red pepper flakes, salt, and pepper. Toss everything together until the shrimp and veggies are fully coated. - Next, spread the mixture on a large sheet pan. Make sure it is in a single layer. This helps everything cook well without steaming. - Bake in the preheated oven for about 12-15 minutes. The shrimp should turn pink and be cooked through. The veggies need to be tender but still bright. - Let the dish cool for a minute after baking. This helps avoid burns and makes it easier to eat. - Serve the shrimp and veggie mixture over a bed of cooked jasmine rice or quinoa in bowls. - Garnish with chopped green onions and sesame seeds. This adds a fresh crunch and makes your dish look nice. - Ensuring even cooking: Spread the shrimp and veggies in a single layer. This helps them cook evenly. Make sure not to overcrowd the pan. If you need, use two pans. Turn the pan halfway through cooking for best results. - Choosing the right pan: Use a large, rimmed sheet pan. This gives you space to spread out the ingredients. A darker pan will brown your shrimp and veggies better than a light one. - Alternatives for shrimp: You can use chicken or firm tofu if you want. Both options work well with the teriyaki flavor. Just make sure to adjust the cooking time. - Vegetables you can swap: Feel free to use broccoli, zucchini, or carrots. These veggies add color and flavor. Just cut them into uniform sizes for even cooking. - Additions for a spicy kick: If you like heat, add jalapeños or more crushed red pepper flakes. You can also drizzle sriracha over the finished bowls for extra spice. - Sweet and savory adjustments: For a sweeter touch, add a bit of honey or brown sugar to the teriyaki sauce. You can also mix in some soy sauce for a deeper flavor. Adjust to your taste! {{image_2}} Do you want to try different flavors? You can swap teriyaki sauce for soy sauce or sweet chili sauce. Both add a fun twist. If you want a sweeter taste, use honey or maple syrup mixed with soy sauce. Want to change the protein? You can use chicken or tofu instead of shrimp. If you pick chicken, cut it into small pieces. For tofu, press it to remove excess water and cube it. Both options work well with the same spices and sauce. If you need a gluten-free dish, choose a gluten-free teriyaki sauce. Many brands offer this option. You can also serve your dish over brown rice or cauliflower rice for a healthy twist. Going vegan? Use tofu or tempeh as your protein. Both soak up flavors and add great texture. You can keep the veggies and sauce the same for a delightful meal. Want to change how you serve this dish? Try using lettuce wraps instead of bowls. Just scoop the shrimp and veggies into large lettuce leaves and roll them up. This makes for a fun, hands-on meal. You can also customize your bowl! Add your favorite toppings, like avocado, shredded carrots, or even pickled ginger. Each bowl can be unique and reflect your taste. Enjoy experimenting! To keep your Sheet-Pan Teriyaki Shrimp Pineapple Bowls fresh, store any leftovers in the fridge. Place them in an airtight container. They can last for up to three days. For longer storage, freezing is a great option. Use a freezer-safe container or zip-top bag. Remove as much air as possible before sealing. This helps prevent freezer burn. You can freeze them for up to three months. When reheating, aim for the best texture. I suggest using an oven or stovetop. For the oven, preheat to 350°F (175°C). Spread the shrimp and veggies on a baking sheet. Heat for about 10 minutes. If you prefer the stovetop, use a non-stick pan over medium heat. Add a splash of water for moisture. Cook for about 5 minutes until warm. Avoid overcooking, as shrimp can become tough. To make this dish ahead of time, prep the ingredients in advance. Chop the veggies and store them in the fridge. You can also marinate the shrimp with the teriyaki sauce the night before. For meal prep containers, layer cooked jasmine rice or quinoa on the bottom. Add the shrimp and vegetable mix on top. This keeps everything fresh and ready to go. You can make enough for the week! You can use several seafood options if you want to swap shrimp. Try scallops or firm fish like salmon. Both will work well with the teriyaki sauce and veggies. If you prefer a vegetarian option, consider using tofu or tempeh. Both options absorb flavors nicely. You could also use chickpeas for a protein-packed dish. Just make sure to adjust cooking times for these alternatives. Yes, you can make this dish ahead of time. It’s great for meal prep. Cook the shrimp and veggies, then let them cool. Store them in airtight containers in the fridge for up to three days. To reheat, simply put it in the oven or microwave. Make sure to check the shrimp closely. You want to heat it until warm, but not overcook it. This keeps the shrimp tender. Perfectly cooked shrimp should be pink and opaque. It should curl into a C shape, which shows it is done. If it curls into an O shape, it might be overcooked. Common mistakes include cooking shrimp for too long. Keep an eye on the time. Even a minute too long can make shrimp rubbery. Enjoy your cooking! This guide covered delicious shrimp and pineapple recipes. You learned about key ingredients, cooking steps, and tips for great flavor. Now, you can customize these meals with substitutions or serving variations. Don’t forget to store leftovers properly and reheat them for the best taste. Cooking can be fun and easy. Try these ideas in your kitchen, and enjoy all the tasty possibilities!

Sheet-Pan Teriyaki Shrimp Pineapple Bowls

Dive into this delicious Sheet-Pan Teriyaki Shrimp Pineapple Bowls recipe that combines succulent shrimp, vibrant veggies, and sweet pineapple for a quick, flavorful meal! Perfect for busy nights, this dish can be on your table in just 25 minutes. Drizzled with savory teriyaki sauce and served over fluffy jasmine rice, it's sure to impress. Click to explore the full recipe and bring this tropical delight to your kitchen!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup fresh pineapple, diced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 medium red onion, sliced

1/4 cup teriyaki sauce

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon ground ginger

1/4 teaspoon crushed red pepper flakes (optional)

Salt and pepper, to taste

Cooked jasmine rice or quinoa, for serving

Chopped green onions and sesame seeds, for garnishing

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the shrimp, diced pineapple, red bell pepper, green bell pepper, and red onion.

      Drizzle the olive oil and teriyaki sauce over the mixture. Add garlic powder, ground ginger, crushed red pepper flakes, salt, and pepper. Toss everything until the ingredients are thoroughly coated in the sauce.

        Spread the shrimp and vegetable mixture onto a large sheet pan in a single layer for even cooking.

          Bake in the preheated oven for about 12-15 minutes, or until the shrimp are pink and cooked through, and the veggies are tender.

            Remove from the oven and let it cool for a minute.

              Serve the shrimp and veggie mixture over a bed of cooked jasmine rice or quinoa in bowls.

                Garnish with chopped green onions and sesame seeds for added crunch and flavor.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4