Teriyaki Shrimp And Pineapple Parcels Recipe

This easy Teriyaki Shrimp and Pineapple Parcels recipe is made with juicy shrimp, fresh pineapple, colorful bell peppers, soy sauce, and fresh ginger. The result is a savory, sweet, and tangy main course that steams everything to perfection right in the foil. It’s perfect for a quick weeknight dinner, especially in the summer for grilling, and makes 4 individual parcels.

Teriyaki Shrimp and Pineapple Parcels Ingredients

For the Teriyaki Sauce:

• 1/2 cup low-sodium soy sauce
• 2 tablespoons honey or brown sugar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)

For the Parcels:

• 1 pound large shrimp, peeled and deveined
• 2 cups fresh pineapple, cut into 1-inch chunks
• 1 red bell pepper, chopped
• 1 red onion, chopped
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste

For Garnish:

• 1 tablespoon toasted sesame seeds
• 2 green onions, thinly sliced
• Cooked white rice, for serving

How To Make Teriyaki Shrimp and Pineapple Parcels

1. Preheat the oven or grill: Preheat your oven to 400°F (200°C) or preheat your grill to medium-high heat. Cut four large sheets of heavy-duty aluminum foil, about 12×18 inches each.
2. Make the teriyaki sauce: In a small saucepan, whisk together the soy sauce, honey, sesame oil, garlic, and ginger. Bring to a simmer over medium heat. Whisk in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens slightly. Remove from heat.
3. Combine the ingredients: In a large bowl, combine the peeled shrimp, pineapple chunks, chopped bell pepper, and red onion. Drizzle with olive oil and a pinch of salt and pepper. Pour about three-quarters of the teriyaki sauce over the mixture and toss gently to coat everything evenly.
4. Assemble the parcels: Divide the shrimp mixture evenly among the four foil sheets, placing it in the center of each. Bring the long sides of the foil together and fold them over twice to seal. Then, fold and crimp the short ends to create a completely sealed packet.
5. Bake or grill: Place the parcels directly on the oven rack or on the grill grates. Bake for 12-15 minutes or grill for 10-12 minutes. The cooking time is finished when the shrimp are pink, opaque, and cooked through.
6. Serve and garnish: Carefully open the parcels, being mindful of the hot steam. Drizzle with the remaining teriyaki sauce. Garnish with toasted sesame seeds and sliced green onions, and serve immediately over a bed of fluffy white rice.

Recipe Tips

• Use Fresh Pineapple: While canned pineapple works in a pinch, fresh pineapple provides the best texture and a bright, tangy flavor that beautifully balances the sweet and savory teriyaki sauce.
• Don’t Overcook the Shrimp: Shrimp cook in just a few minutes. Keep a close eye on the time. They are done as soon as they turn pink and opaque. Overcooking will make them tough and rubbery.
• Seal Parcels Tightly: The key to this cooking method is steam. Make sure you fold and crimp the foil edges securely to trap all the steam inside. This ensures the vegetables become tender-crisp and the shrimp cooks perfectly.
• Meal Prep Shortcut: You can chop all the vegetables and pineapple ahead of time and store them in an airtight container in the fridge. You can also make the teriyaki sauce 2-3 days in advance to make dinner assembly even faster.

What To Serve Teriyaki Shrimp and Pineapple Parcels

These parcels are a delicious all-in-one meal, but they are best served over a base that can soak up the delicious teriyaki sauce. Fluffy jasmine or basmati rice is the perfect choice. For a healthier alternative, serve with quinoa or brown rice. To add more greens, a side of steamed broccoli or a crisp cucumber salad would be a wonderful addition.

How To Store Teriyaki Shrimp and Pineapple Parcels Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The shrimp texture is best when fresh, so it’s best eaten soon. Reheat gently in the microwave or in a skillet over low heat until warmed through.
• Freeze: Freezing is not recommended for this recipe. The cooked shrimp and vegetables can become watery and soft upon thawing, which changes the texture of the dish.

Teriyaki Shrimp and Pineapple Parcels Nutrition Facts

Serving size: 1 parcel

• Calories: 390 kcal
• Total Fat: 11g
• Saturated Fat: 2g
• Cholesterol: 175mg
• Sodium: 750mg
• Total Carbohydrate: 42g
• Dietary Fiber: 4g
• Sugars: 28g
• Protein: 25g

Frequently Asked Questions

• Can I use chicken instead of shrimp? Yes, this recipe works great with chicken. Use boneless, skinless chicken breast cut into 1-inch cubes. You will need to increase the cooking time to about 20-25 minutes to ensure the chicken is cooked through to an internal temperature of 165°F (74°C).
• Can I use store-bought teriyaki sauce? Absolutely! If you’re short on time, using about 3/4 cup of your favorite store-bought teriyaki sauce is a fantastic shortcut.
• What other vegetables can I add? Feel free to customize the parcels with other vegetables. Sliced zucchini, snow peas, broccoli florets, or edamame would all be delicious additions. Just be sure to cut them into similar-sized pieces for even cooking.
• How do I know when the parcels are done? The most reliable way is to carefully open one parcel (watch for steam!) and check the shrimp. They should be completely pink and no longer translucent. The vegetables should be tender but still have a slight crunch.

Try More Recipes:

• Tex-Mex Chicken-Fried Steak Recipe
• Tex-Mex Bloody Mary Recipe
• Tex Mex Butternut Squash Soup Recipe