Sweet pineapple and smoky barbecue sauce are an easy match, but shrimp need a little different treatment from the vegetables sharing their pan. Give the peppers, onion and pineapple a head start, then add the shrimp near the end. That simple order keeps dinner moving without asking delicate seafood to sit through a long roast.
This Pineapple BBQ Shrimp Sheet Pan is a lightly sauced dinner, with juicy pieces of pineapple, softened peppers and enough tang to keep the sweetness in check. Spoon it over rice if you want something to catch the sauce, or serve the shrimp and vegetables on their own.
The shrimp go in last
Shrimp cook much faster than a tray of raw peppers and onion. Roasting everything for the same length of time can leave you choosing between firm vegetables and rubbery shrimp. Here, the first 15 minutes belong to the produce. The shrimp only join the pan once that stage is underway.
Choose raw jumbo shrimp marked 16–20 per pound. The size gives you a little more room to check doneness than small shrimp would. Remove the tails before cooking so the finished meal can be eaten without picking through a saucy bowl.
Ingredients
The recipe serves four. Rice and cilantro are optional, and the barbecue sauce you choose will set the overall level of sweetness and heat.
- 1 1/2 pounds raw jumbo shrimp (16–20 per pound), peeled, deveined and tails removed, thawed if frozen
- 2 cups fresh pineapple, cut into 1-inch chunks
- 2 bell peppers (1 red and 1 green), seeded and cut into 1-inch pieces
- 1 small red onion, cut into 3/4-inch pieces
- 2 tablespoons olive oil, divided
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 1/2 cup prepared barbecue sauce
- 1 tablespoon apple cider vinegar
- 1 lime, cut into wedges
- 2 tablespoons chopped cilantro, optional
- 3 cups hot cooked white rice, optional, for serving
Choosing the sauce and pineapple
Use a tomato-based barbecue sauce you already enjoy. A very sweet sauce will make the whole dish sweeter; a smoky or tangy one will pull it in a different direction. The small amount of cider vinegar loosens the sauce and adds balance without turning it into a thin marinade.
Fresh pineapple holds its shape well in the oven. Cut away the tough core and make the chunks roughly the same size as the pepper pieces. If canned pineapple is more convenient, choose chunks in juice, drain them thoroughly and blot away excess liquid. Expect a softer texture rather than exactly the same result.
Drying matters for the shrimp, too. Extra thawing water dilutes the sauce and collects in the pan. Pat the shrimp with paper towels, keep them chilled until needed, and avoid letting them sit in pineapple juice while you prepare everything else.
How to make Pineapple BBQ Shrimp Sheet Pan
- Heat the oven to 425°F. Set out a large rimmed 18-by-13-inch metal sheet pan; use two pans if needed to avoid crowding. Pat the thawed shrimp thoroughly dry and keep refrigerated while the vegetables start cooking.
- Toss the pineapple, peppers and onion with 1 tablespoon olive oil, the salt and pepper. Spread in a shallow layer on the pan and roast for 15 minutes, stirring once, until the vegetables begin to soften.
- Meanwhile, mix the barbecue sauce and vinegar in a small bowl. Divide equally into two bowls before either portion touches raw shrimp. Keep one portion clean and separate for finishing. Toss the shrimp with the remaining 1 tablespoon olive oil, smoked paprika, garlic powder and the other portion of sauce.
- Remove the hot pan carefully. Stir the vegetables and arrange the shrimp among them in a single layer. Roast for 6–10 minutes more, checking at 6 minutes, until the shrimp are firm, pearly and opaque throughout. Where a thin-tip thermometer can be inserted into the thickest part, check for 145°F. Continue in short intervals if needed; size and oven performance affect timing.
- Using clean utensils, toss the fully cooked shrimp and vegetables with the reserved clean sauce and juice from half the lime. Never use leftover sauce from the raw-shrimp bowl as a finishing sauce. Serve promptly with the remaining lime wedges, cilantro and hot cooked rice if using.
A few practical questions
Can I start with frozen shrimp? Thaw them first so they cook evenly and do not release a pool of icy water into the pan. Refrigerated thawing is the simplest option. For a quicker thaw, put the shrimp in a sealed bag in cold water and cook promptly afterward. Warm water and countertop thawing are not good shortcuts.
How can I tell when the shrimp are done? Their flesh should be firm, pearly and opaque all the way through, not translucent in the center. Use a thin-tip thermometer to check for 145°F in the thickest part when the shrimp are large enough to measure accurately. Do not keep roasting just to make the sauce darker.
What if the pan looks crowded? Divide the produce and shrimp between two pans, keeping each in a shallow layer. Rotate the pans during cooking. A deep pile traps steam, slows cooking and makes the sauce watery.
Can I use cooked shrimp? Not with the raw-shrimp timing written here. Precooked shrimp need only gentle reheating and can become tough if roasted for the full second stage. Raw shrimp are the better starting point for this recipe.
Why divide the sauce? One portion coats raw seafood; the other stays clean for the finished dinner. Separate them before you start, and use clean utensils at the end. The reserved portion adds flavor without relying on sauce that has been in the raw-shrimp bowl.
Serving and leftovers
If you are serving rice, have it hot and ready when the shrimp finish. The recipe includes three cups of cooked rice, or about three-quarters of a cup per serving. Offer the remaining lime wedges at the table; a squeeze over an individual bowl makes it easy to adjust the sharpness.
Use raw, not precooked, shrimp for this timing. Thaw overnight in the refrigerator or in a sealed bag in cold water, then cook promptly; do not thaw on the counter or in warm water. Canned pineapple packed in juice can be used if very well drained and patted dry; it will be softer than fresh. Refrigerate leftovers, including rice, in shallow containers within 2 hours (1 hour above 90°F). Keep refrigerated for 3–4 days and reheat to 165°F. Wash hands, boards and utensils after raw seafood contact.
Reheat only the amount you plan to eat. A covered skillet over gentle heat or a microwave-safe dish works; check for 165°F throughout and stop once that temperature is reached. Reheated shrimp will be firmer than freshly cooked shrimp, so avoid long extra cooking.
Pineapple BBQ Shrimp Sheet Pan
Roasted pineapple, peppers and red onion with tender jumbo shrimp, a tangy barbecue glaze and fresh lime.
Ingredients
- 1 1/2 pounds raw jumbo shrimp (16–20 per pound), peeled, deveined and tails removed, thawed if frozen
- 2 cups fresh pineapple, cut into 1-inch chunks
- 2 bell peppers (1 red and 1 green), seeded and cut into 1-inch pieces
- 1 small red onion, cut into 3/4-inch pieces
- 2 tablespoons olive oil, divided
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 1/2 cup prepared barbecue sauce
- 1 tablespoon apple cider vinegar
- 1 lime, cut into wedges
- 2 tablespoons chopped cilantro, optional
- 3 cups hot cooked white rice, optional, for serving
Instructions
- Heat the oven to 425°F. Set out a large rimmed 18-by-13-inch metal sheet pan; use two pans if needed to avoid crowding. Pat the thawed shrimp thoroughly dry and keep refrigerated while the vegetables start cooking.
- Toss the pineapple, peppers and onion with 1 tablespoon olive oil, the salt and pepper. Spread in a shallow layer on the pan and roast for 15 minutes, stirring once, until the vegetables begin to soften.
- Meanwhile, mix the barbecue sauce and vinegar in a small bowl. Divide equally into two bowls before either portion touches raw shrimp. Keep one portion clean and separate for finishing. Toss the shrimp with the remaining 1 tablespoon olive oil, smoked paprika, garlic powder and the other portion of sauce.
- Remove the hot pan carefully. Stir the vegetables and arrange the shrimp among them in a single layer. Roast for 6–10 minutes more, checking at 6 minutes, until the shrimp are firm, pearly and opaque throughout. Where a thin-tip thermometer can be inserted into the thickest part, check for 145°F. Continue in short intervals if needed; size and oven performance affect timing.
- Using clean utensils, toss the fully cooked shrimp and vegetables with the reserved clean sauce and juice from half the lime. Never use leftover sauce from the raw-shrimp bowl as a finishing sauce. Serve promptly with the remaining lime wedges, cilantro and hot cooked rice if using.
Notes
Use raw, not precooked, shrimp for this timing. Thaw overnight in the refrigerator or in a sealed bag in cold water, then cook promptly; do not thaw on the counter or in warm water. Canned pineapple packed in juice can be used if very well drained and patted dry; it will be softer than fresh. Refrigerate leftovers, including rice, in shallow containers within 2 hours (1 hour above 90°F). Keep refrigerated for 3–4 days and reheat to 165°F. Wash hands, boards and utensils after raw seafood contact.
More easy dinner ideas
Enjoy the sweet-and-savory combination? Try Best Hawaiian BBQ Chicken another night. For a different seafood dinner, there is Salmon With Lemon Cream Sauce.
Save this recipe for your next seafood night, and visit our Budget Meals Facebook community for more meal ideas. If you make it, tell us which barbecue sauce you chose in the comments.
