Shrimp & Pineapple Sheet Pan Dinner

15 min
4 servings
$4.05/serving

Perfectly Balance Your Plate

Serve with 1 cup rice.

Ingredients

2 bell peppers

1 small red onion

2 cups fresh or frozen pineapple chunks

3 tbsp oil

2 tbsp balsamic vinegar

1 tbspGreek Dressing Mix, or Dressing Mix of your choice

1 bag (340 g) frozen cooked peeled shrimp, defrosted

Preparation

Preheat oven to 450° F. Line Sheet Pan with Sheet Pan Liner.
Slice bell peppers into 1” strips. Cut onion in half; slice halves into thick strips.
Place bell peppers, onion, and pineapple on pan. Cook 10 min or until veggies start to soften.
Meanwhile, in a bowl, whisk together dressing mix, oil, and vinegar. Add shrimp and toss to coat.
Remove pan from oven; add shrimp and drizzle any remaining dressing over veggies. Cook 3 min or until heated through.

Nutritional Information

Per serving: Calories 250, Fat 11 g (Saturated 1.5 g, Trans 0 g), Cholesterol 165 mg, Sodium 200 mg, Carbohydrate 20 g (Fibre 3 g, Sugars 7 g), Protein 19 g.

Tips

Swap pineapple for fresh or frozen mango chunks.

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Greek Dressing Mix

Sheet Pan

Sheet Pan Liner