Sheet Pan Hawaiian Shrimp

Juicy pineapple, tender shrimp, and rice with a touch of heat and tons of tropical flavor!! Made on one sheet pan, ready so fast, and perfect for busy weeknights! This sheet pan Hawaiian shrimp recipe is so easy, ready in 15 minutes, and there is a wonderful array of flavors and textures. I was eating it straight off the sheet pan because it was just that tasty.

Ingredients:
1 large red bell pepper, cleaned and diced into bite-sized pieces
2 cups fresh pineapple, from about 1 small pineapple
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
3 tablespoons olive oil
¼ cup soy sauce
¼ cup lemon or lime juice
2 to 4 tablespoons honey
2 to 4 tablespoons chili garlic sauce, or to taste (use much less if you are sensitive to heat)
1 to 1¼ pounds fresh large shrimp, cleaned and deveined*
4 cups cooked and warmed white rice
2 to 4 tablespoons fresh cilantro, for garnishing

Instructions:
Preheat broiler to high. Line a baking sheet with aluminum foil for easier cleanup if desired.
To the baking sheet, add the red bell peppers, pineapple, evenly sprinkle with salt and pepper, evenly drizzle with olive oil, and toss with your hands to evenly coat.
Broil for about 5 minutes, or until peppers and pineapple are just beginning to soften.
While food is broiling, to a small bowl, add the soy sauce, lemon or lime juice, honey, chili garlic sauce, and stir to combine; set aside.
Remove the sheet pan from the oven, add the shrimp, and stir to combine.
Drizzle about half of the soy sauce mixture over the food on the sheet pan, return the pan to the oven, and broil for 2 to 3 minutes, or until the shrimp have just turned pink and are opaque.
Add the rice, drizzle with the remaining half of the sauce, and stir to combine.
Evenly garnish with cilantro and serve immediately.

Notes:
– Shrimp: I recommend fresh, large shrimp that are about 12 to 15-count per pound (U12-U15). I don’t recommend smaller shrimp since they will cook too quickly and won’t have as much flavor. Frozen shrimp would not be my first choice, but if using them, thaw them first, and if they’ve already been cooked, they don’t need to actually cook more so broil them very carefully and not for very long, just enough to warm them through!
– I have only tried this recipe with fresh pineapple and I recommend it over canned for texture reasons as well as for the enhanced flavor it delivers. However, if all you have is canned chunks, they may work in a pinch.
– Recipe will keep airtight in the fridge for up to 4 days.

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