Description
1 lb large shrimp, peeled and deveined
1 small pineapple, peeled, cored, and cut into chunks
2 tbsp olive oil
3 tbsp honey
4 garlic cloves, minced
1 tbsp soy sauce
1/2 tsp ground ginger
1/2 tsp crushed red pepper flakes (optional)
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
1 cup cooked rice or quinoa (for serving)
Directions:
Preheat your oven to 400°F (200°C).
In a large bowl, toss the pineapple chunks with 1 tablespoon olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for 15
minutes, stirring halfway through, until golden and caramelized.
While the pineapple roasts, heat the remaining tablespoon of olive oil in a large pan over medium-high heat. Add the shrimp, season with salt and pepper, and
cook for 2-3 minutes per side until pink and opaque.
Add the garlic, honey, soy sauce, ground ginger, and red pepper flakes to the pan with the shrimp. Stir to coat the shrimp and cook for another 1-2 minutes,
allowing the sauce to thicken slightly.
Remove the shrimp from the heat and assemble the bowls: add a base of rice or quinoa, top with roasted pineapple and honey garlic shrimp.
Garnish with fresh cilantro and serve immediately. Enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 300 per bowl Servings: 4 servings
