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+ servings

Sheet Pan Shrimp & Pineapple

Prep Time 15 minutes
Cook Time 25 minutes
Servings 3


For the rice

  • 3/4 cup rice rinsed
  • 3/4 cup canned coconut milk
  • 3/4 cup water
  • 2 tsp granulated sugar
  • 1/2 tsp salt

For the shrimp and veggies

  • cooking spray
  • 3 TBSP soy sauce
  • 3 clove garlic minced
  • 1 TBSP agave maple syrup or honey
  • salt and pepper to taste
  • 16 oz shrimp peeled
  • 1 cup pineapple fresh canned, or frozen, chopped into chunks
  • 1 red bell pepper chopped into chunks
  • 1 yellow onion chopped into chunks
  • 1/4 cup cilantro chopped, for garnish, optional


  • Add the rice, coconut milk, water, sugar (if using) to a pot with a little salt. Bring to a boil, then reduce to a simmer and cover until you see little "holes" in the rice (about 12-15 minutes). Then turn off the heat, but leave the rice covered so it can steam for 15 minutes. The less you fuss with rice, the better!
  • Preheat the oven to 400 F (200 C). Grease or line a large baking pan or two smaller pans and set aside.
  • Combine the soy sauce, garlic, honey, salt, and pepper in a large bowl. Add the shrimp, pineapple, bell pepper, and onion and mix well. Spread everything in an even layer on the baking pan and bake for 12-15 minutes, until the shrimp are pink and curled up and the veggies are tender. If you want some char on your veggies, remove the shrimp from the pan and broil the veggies for 1-3 minutes, keeping a close eye on them so they don't burn! My pan wasn't big enough for everything, so I put my shrimp on a small pan by itself and all of the veggies together on a separate pan.
  • Assemble your containers. Split the rice and shrimp mix between three meal prep containers. Top with cilantro and let cool completely before storing.