Loading Video...

Teriyaki Shrimp and Pineapple Parcels

  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 6 servings
Save Recipe


2 cups quick-cooking rice

One 8-ounce can pineapple tidbits, drained 

1 cup frozen peas 

3/4 cup teriyaki sauce 

2 red bell peppers, cut into strips 

2 cloves garlic, grated 

1 1/2-inch piece ginger, grated 

Kosher salt and freshly ground black pepper 

1 1/2 pounds large shrimp (16/20 count) peeled, deveined, rinsed and patted dry 

Toasted sesame oil, to drizzle 

3 green onions, finely chopped 

1/4 cup fresh cilantro, chopped 

1 lime 


  1. Cook the rice to according to the package instructions; allow to cool.
  2. Preheat the oven to 450 degrees F. Cut six 12-by-20-inch pieces of foil.
  3. In a medium mixing bowl, combine the cooked rice, pineapple, peas, teriyaki sauce, peppers, garlic, ginger and a pinch of salt and pepper.
  4. To assemble the parcels: Layer an even portion of the rice mixture in the middle of each of the foil sheets and top each with one-sixth of the shrimp. Drizzle 1/8 teaspoon sesame oil into each parcel, then seal them.
  5. Put the parcels on a baking sheet and cook until the shrimp are pink and cooked through, about 15 minutes. Open the parcels and sprinkle over some green onions and cilantro, then top with a squeeze of lime juice.

Spanish Grilled Shrimp

Seafood Gumbo

Gulf Shrimp Jambalaya

Tamarind Glazed Duck Breast with Thai Red Curry Tamale Green Papaya and Corn Salsa

Curried Shrimp Biryani

Black Squid Ink Risotto with Grilled Prawns, Lobster and Green Onion Vinaigrette

Shrimp Etoufee

Tempura Shrimp Maki Roll with Sambal Aioli and Wasabi Tobbiko