15-Minute Hawaiian Sheet Pan 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!
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Quick Hawaiian Pineapple Shrimp
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.
It’s a perfect weeknight dinner recipe because it’s ready in no time and being that everything is made on one sheet pan, clean up is a total breeze.
Any extra you have makes great lunch leftovers for the next day!
Hawaiian Shrimp Ingredients
This Hawaiian garlic pineapple shrimp recipe couldn’t be easier to whip up! Here’s what you’ll need to make this sheet pan shrimp dinner:
- Red bell pepper
- Fresh pineapple
- Kosher salt and pepper
- Olive oil
- Soy sauce
- Honey
- Lime or lemon juice
- Chili garlic sauce
- Shrimp
- Cooked white rice
- Fresh cilantro
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
Flavor Tips
I used nearly 1/4 cup chili garlic sauce and it definitely adds some heat to the recipe. If you’re not a fan of spicier food, definitely dial this quantity back.
If you’re on the wimpier end of the heat spectrum, I would say start with 1 teaspoon. You can always add more.
The pineapple and fresh cilantro both counterbalance the heat and everything just pairs so well together. Plus, you are flavoring 2 cups of cooked white rice, which can otherwise be very bland. The chili garlic sauce gives the oomph this recipe is calling out for.
How to Make Hawaiian Pineapple Shrimp
The sheet pan rice and pineapple with shrimp is so easy to prepare! Here’s an overview of the Hawaiian shrimp recipe:
- Broil a diced bell pepper with fresh pineapple chunks for 5 minutes.
- Add the shrimp and a soy-based sauce sauce to the pan and broil for another 3 minutes.
- Add cooked rice, garnish with cilantro, and get ready to dig into a taste of the tropics!
Recipe FAQs
I used one pound of fresh, raw shrimp that I cleaned and deveined. They were U15 shrimp, or 15-count, meaning about 15 shrimp per pound. I recommend 12-15 count shrimp for this recipe.
I don’t recommend using anything smaller than 18-count shrimp because they will cook so fast under the broiler and you easily run the risk of overcooking them. Not to mention, I don’t find small(er) shrimp have as much flavor as their larger counterparts. Use shrimp you can literally sink your teeth into.
You can use frozen shrimp too. Most frozen shrimp have already been cooked, so you’d really just be broiling them to warm them through, not actually cook them more because you don’t want them to turn tough and rubbery! Just a minute is likely all that’s needed.
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.
You can use any kind of cooked rice you like. I used two packets of pre-cooked white ready rice to save time, but brown rice or another rice blend works too.
Tips for Making Hawaiian Pineapple Shrimp
If you’re not accustomed to cooking with your broiler, make sure you keep a close eye on your food at all times. Things can go from underdone to burnt in literally one minute!
Shrimp cook very quickly under the broiler, in just 2 to 3 minutes, which is a blessing when it comes to making a time-saving meal.
Just use caution to be sure not to overcook them because you don’t want to let them get rubbery and tough.
Storage and Reheating Instructions
Fridge: Recipe will keep airtight in the fridge for up to 4 days.
Freezer: I don’t recommend freezing any leftovers. The cooked pineapple and shrimp don’t freeze well!
To reheat: You can reheat individual portions in the microwave or in a lightly oiled skillet over medium-low heat. Use caution when reheating shrimp dishes because shrimp can become rubbery and dry if overcooked.
What to Serve with Pineapple Hawaiian Shrimp
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Sheet Pan Pineapple Hawaiian Shrimp
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 1.25 pounds fresh large shrimp, cleaned and deveined*
- 4 cups cooked and warmed white rice, use two 8.8-ounce packages precooked ready rice to save time
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Originally posted October 16, 2019 and reposted February 16, 2024 with updated text.
Looks good but but how can one serving be 1 gram
It’s 1 serving. Not 1 gram. The recipe overall makes about 4 servings. Of course, if you’re serving this to people with huge appetites, maybe you will yield 3 servings, or a group of light eaters, maybe you will serve 5. Nutrition stats are provided as a courtesy approximation.
Loved this! It’s ready so quickly too (which is a blessing when a hungry husband lets me know he’s on his way home and is ready to eat the second he walks in the door)! I used a scant 1/4 cup of chili garlic sauce…it definitely packs a little punch but the honey and pineapple helps tame it.
Loved this! It’s ready so quickly too (which is a blessing when a hungry husband lets me know he’s on his way home and is ready to eat the second he walks in the door)! I used a scant 1/4 cup of chili garlic sauce…it definitely packs a little punch but the honey and pineapple helps tame it.
Thanks for the 5 star review and I am glad that Jon loved it and that it was fast to prepare! I agree, a little of that sauce goes a long way but as you said, so good with the pineapple!
So easy and everyone loved it!! I used brown rice and it came out great. Only used 2 tsp of the chili sauce because not everyone likes spicy and just put more on the table for those that wanted more spice. Can’t wait to make it again!
So easy and everyone loved it!! I used brown rice and it came out great. Only used 2 tsp of the chili sauce because not everyone likes spicy and just put more on the table for those that wanted more spice. Can’t wait to make it again!
Thanks for the 5 star review, Betty, and I am glad everyone loved it! Agreed, 2 tsp of chili sauce is plenty if not everyone you’re cooking for likes things spicy. I actually made this in PV with local shrimp and pineapple and took the pictures from my terrace :)
great idea, sheet panning shrimp, why didn’t I think of that? thank you!
This is very really unique helpful information.I learn so much from you as well! Thank you so much for sharing your helpful information. Keep it up.
This sounds so interesting, and looks really tasty too! Can’t wait to give it a try xx
Your scampi recipe has given me a shrimp craving–can’t wait to try this one!
That’s great! Totally different but both so good!
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