Pineapple Shrimp Rice Bake
Infuse your dinner table with tropical flair using this Pineapple Shrimp Rice Bake, a vibrant and easy-to-make one-dish meal that's bursting with flavor. Tender shrimp, sweet pineapple chunks, and colorful red bell peppers are layered over partially cooked, fragrant rice, all simmered in a savory blend of soy sauce, garlic, ginger, and broth. Baked to perfection, the dish is finished with a sprinkle of fresh green onions and optional cilantro for a fresh pop of color and zest. With minimal prep and a quick bake time, this family-friendly recipe offers a perfect balance of sweet and savory, making it an irresistible choice for busy weeknights or casual entertaining. Serve it straight from the oven for a warm, comforting meal that’s as visually stunning as it is delicious. Keywords: pineapple shrimp bake, tropical rice dish, easy one-pan dinner, shrimp and rice recipe.
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Recipe Information
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 1 cup white rice, uncooked
- 1 cup pineapple chunks, canned or fresh
- 1 medium red bell pepper, diced
- 3 stalks green onion, sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, freshly grated
- 2 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons cilantro, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set aside.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Add the uncooked rice and stir for 1-2 minutes to lightly toast it.
Pour the chicken or vegetable broth into the saucepan with the rice. Bring to a boil, then reduce the heat and simmer for about 5 minutes. The rice will absorb some of the liquid but will not cook fully. Set aside.
In a large skillet, heat the remaining tablespoon of olive oil and the sesame oil over medium-high heat. Add the diced red bell pepper and sauté for 2-3 minutes, until slightly softened.
Add the shrimp to the skillet, along with the soy sauce, salt, and pepper. Cook for 2-3 minutes, stirring occasionally, until the shrimp just begin to turn pink. They do not need to cook through completely, as they will finish in the oven.
In the prepared baking dish, spread the partially cooked rice mixture evenly on the bottom. Top with an even layer of pineapple chunks, cooked shrimp, and sautéed red bell peppers.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25-30 minutes, until the rice is tender and fully cooked.
Remove the dish from the oven and carefully remove the foil. Sprinkle the sliced green onions and optional chopped cilantro over the dish as a garnish.
Serve the Pineapple Shrimp Rice Bake immediately while hot. Enjoy!
Nutrition Facts
Calories |
1797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 5515 mg | 240% | |
| Total Carbohydrate | 211.2 g | 77% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 30.7 g | ||
| Protein | 134.5 g | 269% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 362 mg | 28% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2343 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
