Spiced Rum and Pineapple Sheet Pan Shrimp
Sweet and spicy shrimp roasted on a sheet pan with pineapple chunks and bell peppers, finished with a rum glaze for tropical flair. This caribbean-inspired seafood ready in about 20 minutes pairs large shrimp, peeled and deveined, pineapple chunks, medium red bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup pineapple chunks
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1/4 cup light spiced rum
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, whisk together 1/4 cup light spiced rum, 2 tbsp honey, 1 tbsp soy sauce, 1 tsp ground cumin, and 1/2 tsp smoked paprika until smooth.
- Step 2: Add 1 lb large shrimp, 1 cup pineapple chunks, 1 sliced red bell pepper, and 1 sliced green bell pepper to the bowl. Toss with 2 tbsp olive oil, 3/4 tsp salt, and 1/2 tsp black pepper until everything is evenly coated.
- Step 3: Spread the shrimp and vegetable mixture evenly onto a rimmed sheet pan in a single layer.
- Step 4: Roast in the preheated oven for 8-10 minutes until shrimp are opaque and slightly caramelized at the edges, and pineapple is tender.
- Step 5: Remove from oven, baste with any pan juices, and serve immediately over steamed rice or greens.
Frequently asked questions
How long does Spiced Rum and Pineapple Sheet Pan Shrimp take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Rum and Pineapple Sheet Pan Shrimp?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pineapple chunks from drying out.
Can I substitute ingredients in Spiced Rum and Pineapple Sheet Pan Shrimp?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Rum and Pineapple Sheet Pan Shrimp for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Rum and Pineapple Sheet Pan Shrimp?
Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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