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!Print
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)
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.
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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