Sheet Pan Shrimp with Pineapple and Garlic Lime Glaze

Sheet Pan Pineapple Shrimp is a quick, flavor-packed weeknight dinner that comes together in about 15 minutes. This Hawaiian-inspired sheet pan recipe roasts fresh pineapple, bell peppers, and shrimp under the broiler and finishes with a simple teriyaki-style sauce using pantry staples. Serve over steamed rice—instant rice works well for busy evenings—and enjoy bright, tropical flavors with minimal cleanup.

Sweet pineapple, tender shrimp, and charred bell peppers make this an easy sheet pan meal full of contrasting textures and bright flavor. It’s a great option when you want something fast, healthy, and slightly tropical.

If you enjoy seafood sheet pan dinners, try a similar recipe titled “Sheet Pan Asian Salmon” for another quick and tasty option.

Ingredients You’ll Need

• 1 lb raw shrimp (16–20 count), cleaned and deveined; tails optional
• 2 red bell peppers, diced (red peppers are sweeter, but yellow or orange work too)
• 2 cups fresh pineapple, diced (see note on canned pineapple below)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• Cooked rice, for serving (white, brown, or instant)

Teriyaki-style sauce:

• ¼ cup low-sodium soy sauce
• 3 tablespoons fresh lime juice
• 3 tablespoons honey
• 1 tablespoon chili garlic sauce (adjust for desired heat)

How to Make Easy Pineapple Shrimp

1. Cook the rice. Start rice first if it’s not instant so it’s ready when the shrimp finish. Instant rice can be prepared while the broiler is on.
2. Preheat the broiler and mix the sauce. Preheat your broiler to high. Whisk together soy sauce, lime juice, honey, and chili garlic sauce in a small bowl.
3. Broil the peppers and pineapple. Toss diced peppers and pineapple with olive oil, salt, and pepper on a foil-lined sheet pan. Spread in a single layer and broil until pieces start to soften and char, about 4–6 minutes depending on your broiler.
4. Add shrimp and sauce, then broil again. Remove the pan, add the shrimp, and drizzle about half the sauce over everything. Gently toss to coat and return to the broiler for 2–3 minutes, until the shrimp are just pink and opaque. Keep a close eye—broilers work fast.
5. Serve. Plate the shrimp, pineapple, and peppers over cooked rice. Drizzle remaining sauce over the top and enjoy immediately.

What type of shrimp should be used?

For best results use raw, deveined shrimp about 16–20 count per pound or larger. Larger shrimp hold up better under the broiler and are easier to avoid overcooking. Smaller shrimp cook faster and can become tough if left under high heat even briefly.

Can I use canned pineapple instead of fresh?

Fresh pineapple is recommended for texture and brightness. Canned pineapple will work in a pinch, but it tends to be softer and less firm after broiling. If using canned, drain well and pat dry to reduce extra juice on the sheet pan.

Storage and Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat gently in the oven at 300°F (150°C) until warmed through, or use short bursts in the microwave. Reheating in the oven helps maintain texture better than the microwave.

Recipe Notes and Tips

• Watch the broiler closely. Food can go from charred to burnt quickly, so stay nearby while broiling.
• Shrimp cook very fast. They are done as soon as they turn pink and opaque. Remove from heat promptly to avoid rubbery shrimp.
• Adjust the heat. Reduce or omit the chili garlic sauce for a milder sauce, or increase it if you prefer more spice.
• Make it a one-pan meal. Add sliced onions, snap peas, or pineapple wedges for variety and extra vegetables.

My debut cookbook, “A Little Something Sweet,” is available now and features single-serve recipes and desserts. It’s a great resource if you enjoy quick, small-batch cooking.

Recipe

Sheet Pan Pineapple Shrimp

Yield: 3–4 servings | Total time: 15 minutes

Ingredients

• 1 lb raw 16–20 count shrimp, cleaned and deveined
• 2 red bell peppers, diced
• 2 cups diced fresh pineapple
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Cooked rice, for serving
• Sauce: ¼ cup low-sodium soy sauce, 3 tablespoons lime juice, 3 tablespoons honey, 1 tablespoon chili garlic sauce (adjust to taste)

Instructions

1. Preheat the broiler to high and line a sheet pan with foil.
2. Whisk the soy sauce, lime juice, honey, and chili garlic sauce in a small bowl.
3. Toss diced peppers and pineapple with olive oil, salt, and pepper. Spread on the prepared sheet pan.
4. Broil peppers and pineapple for 4–6 minutes until they begin to soften and char.
5. Add shrimp to the pan and drizzle half the sauce over everything. Toss gently to coat.
6. Broil 2–3 minutes more, until shrimp are pink and opaque. Remove promptly to avoid overcooking.
7. Serve over rice and drizzle with remaining sauce.

Nutrition (approx.)

• Serving size: about one-third of the sheet pan
• Calories: 470
• Sugar: 35.4 g
• Sodium: 700 mg (approx.)
• Fat: 10.5 g
• Carbohydrates: 90.7 g
• Fiber: 6.5 g
• Protein: 12.7 g