How To Make Pineapple Shrimp Teriyaki
This flavorful shrimp teriyaki is cooked with juicy pineapple chunks and tossed in a savory teriyaki sauce. Serve up a hearty batch in just 20 minutes!
Serves:
Ingredients
- 20ozpineapple chunks,1 can, drained
- 2cupsrice,ready to serve, or cold cooked
- 2large red bell peppers,cut into 1½-inch pieces
- 1large green pepper,cut into 1½-inch pieces
- 3cupssugar snap peas
- 1½cupsteriyaki sauce,divided
- 1garlic clove,minced
- 2tspfresh ginger,grated
- 1lbshrimp,peeled, deveined
- 2tbspolive oil
- green onions,for garnish
- sesame seeds,for garnish
Instructions
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Preheat the grill to medium-high heat (425 degrees F).
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Prepare four sheets of 12×18-inch heavy-duty foil, then spray with cooking spray.
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In a large bowl, combine the pineapple, red and green peppers, sugar snap peas, garlic, ginger, and 1 cup of teriyaki sauce. Toss to coat evenly.
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On each foil sheet, evenly divide the rice, vegetable mixture, and shrimp.
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Drizzle with olive oil, season with salt and pepper, then finally drizzle with the remaining ½ cup teriyaki sauce.
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Seal each foil packet well, then place on hot grill shrimp side down.
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Cook for 5 minutes, flip over, then cook the rice side down for an additional 4 minutes.
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Remove from grill, then allow to rest for 2 to 3 minutes. Carefully fold back the foil, then garnish with green onions and sesame seeds.
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Drizzle with additional teriyaki sauce, serve, and enjoy!
Nutrition
- Calories: 724.58kcal
- Fat: 9.13g
- Saturated Fat: 1.47g
- Trans Fat: 0.02g
- Monounsaturated Fat: 5.35g
- Polyunsaturated Fat: 1.40g
- Carbohydrates: 126.61g
- Fiber: 6.46g
- Sugar: 36.58g
- Protein: 32.34g
- Cholesterol: 142.88mg
- Sodium: 4791.71mg
- Calcium: 158.47mg
- Potassium: 1008.49mg
- Iron: 5.34mg
- Vitamin A: 241.30µg
- Vitamin C: 249.82mg
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