Sheet Pan Pineapple Shrimp Recipe
This sheet pan pineapple shrimp could easily be yours for dinner tonight!
If you’ve followed me here over the years, you know I have a serious love affair with shrimp. Packed with lean protein, these nuggets of sea gold are a wonderfully tasty addition to just about any meal. But I have to say, I’ve just slightly outdone myself with this clean eating sheet pan pineapple shrimp recipe. This was so crazy delicious!!
![Close up shot of this clean eating sheet pan pineapple shrimp recipe showing large shrimp and chunks of pineapple on a bed of riced cauliflower and topped with chopped, green garnish. Rice is an option as well.](https://www.thegraciouspantry.com/wp-content/uploads/2017/06/clean-eating-pineapple-shrimp-v-1-.jpg)
This is the last recipe in my Weekend Prep Meals seafood series. 5 quick and easy recipes to prep for the freezer in minutes (if you don’t want to cook them right away), and they cook up fast in the oven too!
![Clean Eating Sheet Pan Pineapple Shrimp Recipe in a white bowl, fresh out of the oven and ready to eat.](https://www.thegraciouspantry.com/wp-content/uploads/2017/06/clean-eating-pineapple-shrimp-h-2-.jpg)
I served mine over riced cauliflower, but brown rice works well here too. A very delicious and satisfying meal!
GIVE THESE CLEAN EATING RECIPES A TRY TOO!
![Clean Eating Sheet Pan Pineapple Shrimp Recipe shown from overhead. Presented in a white bowl and showing the entire dish of shrimp, pineapple chunks and green garnish over a bed of riced cauliflower.](https://www.thegraciouspantry.com/wp-content/uploads/2017/06/clean-eating-pineapple-shrimp-h-4-.jpg)
NEED A GOOD SHEET PAN?
This Nordic Ware Half Sheet is very similar to what I have and use. (I got mine at a local restaurant supply store.) It’s perfect for this type of recipe!
![4 Clean Eating Meal Prep Pita Pizzas You Can Prep In Minutes!](https://www.thegraciouspantry.com/wp-content/uploads/2017/05/parchment-.jpg)
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SHEET PAN PINEAPPLE SHRIMP RECIPE:
![Clean Eating Sheet Pan Pineapple Shrimp Recipe](https://www.thegraciouspantry.com/wp-content/uploads/2017/06/clean-eating-pineapple-shrimp-h-5--300x300.jpg)
Sheet Pan Pineapple Shrimp Recipe
CLICK TO WATCH THIS RECIPE IN ACTION!
Equipment
- Sheet pan
Ingredients
- 1 lb. pre-cooked, frozen, colossal shrimp
- 1 cup fresh or frozen, chopped bell peppers
- 1 tbsp. garlic powder
- ½ tsp. ground black pepper
- 20 oz. can pineapple chunks in juice (no sugar added – drain juice – do not use)
Instructions
- FOR FREEZER: Place all ingredients in a 1 gallon zipper-top, plastic bag and toss to combine. Freeze up to 4 months.
- FOR DINNER: Add 1/4 cup oil to the bag and toss well to coat. Don worry, much of it will cook off durning cooking. Place all ingredients straight from frozen onto a baking pan.
- Bake at 375 F. for approximately 30-40 minutes (varies by oven). You may have to stir a time or two during cooking so that any frozen chunks get broken up for more even cooking.
- Serve as is, or over cooked brown rice or riced cauliflower for a complete meal.
Can i use fresh pineapple?
Melissa – Yes 🙂
will it make a difference if the pineapple/peppers are room temp and the shrimp is frozen? should i adjust cook time?
Kaelen – It shouldn’t. But if it concerns you, you can cook the shrimp and stir the pineapple and peppers in a bit afterwards. Should work okay though.
Why is the cholesterol SO crazy high in this recipe???
Lin – I did find a typo. Sorry about that. It’s 185, not 285. I’m not sure where it comes from though, my calculator doesn’t tell me that information. I do know that most meats are high in cholesterol, but shrimp is usually pretty low. It could be a glitch in my calculator, which is why I always post that the data is a ballpark figure. There is no way for me to give you exact data. Maybe try entering it into another online calculator and see what you get? Sorry I can’t be more help…
has anyone tried this with fresh garlic instead of garlic powder?
Jess – You can do that! The sub would be 6 cloves. Let me know how you like it! 🙂
On the video it shows adding oil before cooking. The printed recipe doesn’t say anything about oil. Is it required? How much? Thanks.
Chris – Sorry about that! All fixed!
If I cook the frozen shrimp separately first, then add the room temperature pineapples & peppers, do I still have to bake it for 40 minutes or can I cook it all on the stove in a stainless steel or cast iron skillet?
Rhonda – If I understand the question correctly, you could either bake it just until it’s warm, or on the stove top. Either way.
What can I use instead of the pepper?
They upset my stomach ?
Thank you?
Yoided – I haven’t tried it myself, but I think purple onions would be a good substitute, if you can have them.
It looks delicious !?
Yoided – Thank you! 🙂
Looks so amazing! Quick question, if I double the recipe would you recommend also doubling the oil?
Thanks!
Kathy – I want to say yes, but that does seem like a lot of oil. I would measure out all of it and just add oil until you think it has enough. I wouldn’t overdo it. A 1/2 a cup would be a lot, but the recipe may need it. I haven’t doubled it myself, so I can’t be sure. The one thing to remember with sheet pan dinners is that you don’t end up eating all the oil anyway. A lot stays on the pan.