Pineapple Teriyaki Shrimp
This meal is so easy and oh so good. The sweetness from the pineapple paired with the Asian flare brings this shrimp dish to life. Let's get cooking.
Equipment
Ingredients
- 1 lb. Shrimp unshelled and deveined
- 2 cups bell peppers
- 2 cups broccoli florets
- 3 cups Pineapple chunks
- 1 Red onion medium
- 1/2 cup teriyaki sauce gluten-free (or coconut aminos)
- 1 pinch black pepper
- 1/2 tsp Salt
Instructions
- Preheat oven to 400°.
- Chop the onion, peppers, pineapple, and broccoli florets into large chunks. Toss the fruit and vegetables in a large bowl with ¼ teriyaki sauce, sesame oil, salt, and pepper until everything is well coated.2 cups bell peppers, 2 cups broccoli florets, 3 cups Pineapple chunks, 1 Red onion, 1/2 cup teriyaki sauce, 1/2 tsp Salt, 1 pinch black pepper
- Place the shrimp, fruit and vegetables on a baking sheet lined with parchment paper and cooking spray.1 lb. Shrimp
- Bake at 400° for 10-12 minutes or until shrimp is orange and vegetables are tender.
- Brush the remaining 1/4 c. teriyaki sauce over chicken. Divide the fruit, vegetables, and chicken into four bowls and serve immediately.1/2 cup teriyaki sauce
Notes
Feel free to substitute or modify this recipe to meet your dietary needs or preferences.
Nutrition
Calories: 281kcal | Carbohydrates: 43g | Protein: 28g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 1825mg | Potassium: 942mg | Fiber: 6g | Sugar: 35g | Vitamin A: 2705IU | Vitamin C: 155mg | Calcium: 143mg | Iron: 2mg