Ingredients
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2 (8.8-oz.) pkg. precooked jasmine rice
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3 tablespoons neutral oil, such as canola or avocado
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2 cups fresh pineapple chunks (about 8 oz.)
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1 large red bell pepper, cut into 1-in. pieces
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1 ¼ pounds raw large shrimp, peeled and deveined
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3 tablespoons lower-sodium soy sauce
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2 tablespoons light brown sugar
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1 ½ tablespoons unseasoned rice vinegar
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½ teaspoon black pepper
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½ cup loosely packed fresh cilantro leaves
Directions
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Preheat oven to 450°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
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Place rice and oil in a bowl. Using your fingers, break apart rice and coat with oil. Carefully remove pan from oven; spread rice mixture in an even layer in center of pan. Bake in preheated oven for 5 minutes; stir. Top rice with pineapple and bell pepper; bake at 450°F for 5 minutes. Arrange shrimp over rice mixture; bake at 450°F until shrimp are done, about 6 minutes.
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Place soy sauce, sugar and vinegar in a microwave-safe bowl. Microwave at high 45 seconds. Whisk until sugar dissolves. Drizzle over pan. Add black pepper; toss. Sprinkle with cilantro.
