Sheet-Pan Shrimp, Pineapple & Peppers with Rice

eatingwell.com

Michelle4332

2 (8.8-oz.) pkg. precooked jasmine rice

3 tablespoons canola oil

2 cups fresh pineapple chunks (about 8 oz.)

1 large red bell pepper, cut into 1-in. pieces

1 ¼ pounds raw large shrimp, peeled and deveined

3 tablespoons lower-sodium soy sauce

2 tablespoons light brown sugar

1 ½ tablespoons unseasoned rice vinegar

½ teaspoon black pepper

½ cup loosely packed fresh cilantro leaves

Directions at eatingwell.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer