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Teriyaki Shrimp and Pineapple Parcels

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