As much as I love Fall, there is still a part of me that craves one last little bit of summer… this meal is such a beautiful summer-fall transition, with the bright flavors of pineapple and shrimp, in a warming, simple one-pan dinner the whole family will love!Don’t forget the pineapple and ginger-rich Hawaiian style BBQ sauce– you can use a store bought variety, but I particularly love the simple, whisk and simmer version you can make at home (scroll down for the simple recipe!). It keeps well in the fridge for a couple of weeks- serve it over wings or add it to the slow cooker with some pork or jackfruit for a pulled pork variation!
Sheet Pan Pineapple Shrimp with Hawaiian BBQ Sauce
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Total Time: 17 minute
- Yield: 4 servings 1x
Ingredients
Shrimp
1 lb peeled and deveined shrimp (defrosted if frozen)
1/2 tsp garlic powder
1/4 tsp chili powder
1/4 tsp coriander
1/4 tsp sea salt
2 cups fresh pineapple, chopped
3 cups broccoli, chopped
Hawaiian Style BBQ Sauce
1/4 cup pineapple juice
1/4 cup all-natural ketchup
1/4 cup apple cider vinegar
3 tbsp brown sugar
2 tbsp coconut aminos
4 cloves garlic, minced
1–2 tsp fresh ginger, minced
1/2 tsp sea salt
pinch red pepper flakes (optional)
Instructions
Main Dish
1. Preheat oven to 375. Toss shrimp with all spices and arrange on pan with pineapple and broccoli.
2. Bake 20-25 minutes until broccoli is crispy and shrimp is cooked through.
3. Serve over rice (I love cooking rice with 1/2 coconut milk, 1/2 water) with Hawaiian BBQ sauce to drizzle.
Sauce
1. Whisk all ingredients. Pour in a small saucepan and let simmer 20- 30 minutes until reduced by 1/3-1/2.
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