Best Pineapple Shrimp Packets Recipes

PINEAPPLE SHRIMP PACKETS

Pineapple Shrimp Packets image

Your family and friends will be delighted when you serve these individual grilled shrimp packets. The foil makes cleanup a breeze. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

6 canned pineapple slices
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1/3 cup chopped sweet red pepper
1/3 cup packed brown sugar
1 tablespoon seafood seasoning
3 tablespoons butter, cubed

Steps:

For each packet, place a pineapple slice on a double thickness of heavy-duty foil (about 12 in. square). Top with shrimp and red pepper. Combine the brown sugar and seafood seasoning; sprinkle over shrimp. Dot with butter. Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until shrimp turn pink. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 214 calories, Fat 7g fat (4g saturated fat), Cholesterol 183mg cholesterol, Sodium 593mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 1g fiber), Protein 18g protein.

PINEAPPLE TERIYAKI SHRIMP FOIL PACKETS

Pineapple Teriyaki Shrimp Foil Packets image

When the temperature rises, easy meal prep and even easier clean up is my kind of meal! Teriyaki Shrimp Foil Packets taste light and fresh! Tender crisp veggies, succulent shrimp all served on a bed of rice for a complete meal ready in minutes, truly a dream come true!

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

1 20 oz can pineapple chunks, drained
(or cold cooked)
2 large red bell peppers (cut into 1 1/2 inch pieces)
1 large green pepper (cut into 1 1/2 inch pieces)
3 cups sugar snap peas
1 1/2 cups teriyaki sauce (divided)
1 clove garlic, minced
2 teaspoons fresh ginger, grated
1 lb shrimp (peeled and deveined)
2 tablespoons olive oil
green onions and sesame seeds (for garnish)

Steps:

Preheat grill to medium high heat (425 degrees F). Prepare 4 sheets (12 x 18 inch) of heavy-duty foil and spray with cooking spray.In a large bowl, combine the pineapple, red and green peppers, sugar snap peas, garlic, ginger and 1 cup teriyaki sauce. Toss to coat evenly.On each foil sheet divide evenly (in order) rice, vegetable mixture and shrimp.Drizzle with olive oil, season with salt and pepper and finally drizzle with the remaining 1/2 cup teriyaki sauce.Seal each foil packet well and place on hot grill shrimp side down.Cook 5 minutes, flip over and cook rice side down for an additional 4 minutes.Remove from grill and allow to rest for 2-3 minutes before serving. Carefully fold back foil and garnish with green onions and sesame seeds.Drizzle with additional teriyaki sauce if desired.