Sheet Pan Hawaiian Shrimp

Keep  the rice close to the center and layer the vegetables and shrimp on top.  This way their juices seep into the rice adding flavor and moisture.

• Ready In: 35 mins
• Serves: 4
• Yields: 4 5 shrimp & 1 c mixture

Ingredients

• 16  ounces cooked rice
• 2  cups fresh pineapple
• 1  large red bell pepper
• 1 1⁄4 lbs large shrimp
• 3  tablespoons soy sauce
• 2  tablespoons brown sugar
• 1 1⁄2 tablespoons rice vinegar
• 1⁄2 teaspoon pepper
• 1⁄2 cup cilantro

Directions

1. Preheat oven to 450°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
2. Place rice and wine in a bowl. 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.
3. 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.