Sheet Pan Hawaiian Shrimp and Rice Dinner
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Perfectly cooked shrimp with pineapple, bell peppers, and onions served over coconut rice on a single sheet pan. Bright Hawaiian flavors with a sweet and savory sauce coating everything.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup low-sodium tamari (or low-sodium soy sauce)
- 2 tablespoons oyster sauce
- 2 tablespoons shaoxing rice wine
- 2 tablespoons agave
- 1 to 2 tablespoons fresh pineapple juice (optional)
- 1 pound shrimp ((16-20) peeled and deveined )
- 1/2 teaspoon white pepper
- coconut spray
- 3 cups leftover cooked white or brown rice
- 2 tablespoons melted coconut oil
- 2 cups diced fresh pineapple
- 1/2 medium red onion (chopped)
- 1/2 large red bell pepper (chopped)
- sliced green onions (for serving)
- cilantro leaves (for serving)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1637mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 356mg
- Calcium
- 87mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1637MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.