MAKE SHEET PAN HAWAIIAN SHRIMP IN 20 MINUTES
This incredibly easy seafood dinner uses fresh pineapple and a teriyaki-style sauce for the classic sweet-and-tangy profile of Hawaiian shrimp. The pineapple also concentrates as it bakes and helps keep the rice mixture from becoming too dry. Rather than spreading the rice to the far edges of the sheet pan, keep it closer to the center and layer the vegetables and shrimp on top. This way their juices seep right into the rice, and the teriyaki drizzle coats every bite.
Provided by Robin Bashinsky
Time 20m
Yield Serves 4 (serving size: about 5 shrimp and 1 cup rice mixture)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
- Place rice and oil in a bowl. Using your fingers, break apart rice and coat with oil. Carefully remove pan from oven; spread rice mixture in an even layer in center of pan. Bake in preheated oven for 5 minutes; stir. Top rice with pineapple and bell pepper; bake at 450°F for 5 minutes. Arrange shrimp over rice mixture; bake at 450°F until shrimp are done, about 6 minutes.
- Place soy sauce, sugar, and vinegar in a microwave-safe bowl. Microwave at high 45 seconds. Whisk until sugar dissolves. Drizzle over pan. Add black pepper; toss. Sprinkle with cilantro.
Nutrition Facts : Calories 505, Carbohydrate 68 g, Fat 14 g, Fiber 2 g, Protein 26 g, SaturatedFat 1 g, Sodium 655 mg, Sugar 13 g, UnsaturatedFat 11 g
HAWAIIAN SALMON WITH PINEAPPLE SALSA
Make and share this Hawaiian Salmon With Pineapple Salsa recipe from Food.com.
Provided by Sharon123
Categories Hawaiian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the salmon in cool water and pat it dry.
- In a bowl combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger.
- Coat both sides of fish with the mixture and refrigerate for up to an hour.
- While the fish marinates prepare the Pineapple Salsa.
- Heat the remaining oil in a medium skillet.
- Add the yellow pepper and onion and sauté until soft about 4 minutes.
- Add the crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; sauté until pineapple is warm, about 4 minutes longer.
- (Salsa can be made ahead up to 24 hours; but bring to room temperature before using.).
- Grill or broil the salmon, turning once, until fish is barely opaque in the center, and just begins to flake when tested with a fork about 2 minutes per side for 3/4-inch thick fish steaks.
- Enjoy!
HAWAIIAN-INSPIRED MAHI MAHI
Mild and delightful Hawaiian-inspired mahi mahi with a homemade citrus marinade. Perfect for a luau or theme night. Serve with sweet potatoes and Hawaiian bread.
Provided by Heather S
Categories Mahi Mahi Recipes
Time 3h40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine orange juice, lime juice, sea salt, and pepper in a bowl. Add pineapple juice from the can and whisk to combine. Refrigerate pineapple chunks until needed.
- Place mahi mahi fillets in a large glass or ceramic bowl. Add marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Cover a rimmed baking sheet with foil and spray foil with cooking spray.
- Remove fillets from the marinade and shake off excess. Discard the remaining marinade. Place fillets on the prepared baking sheet. Top with green onions and macadamia nuts.
- Bake in the preheated oven until fish is white and flakes easily with a fork, 25 to 30 minutes.
- Top fillets with reserved pineapple chunks.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 24 g, Cholesterol 104.1 mg, Fat 7.5 g, Fiber 3.2 g, Protein 28 g, SaturatedFat 1.3 g, Sodium 744.6 mg, Sugar 19.1 g
PINEAPPLE-GLAZED FISH
"My son and our friends often spend a day fishing," writes JoAnn McGuane of Spring, Texas. "This is one of my favorite ways to serve their catch."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine cornstarch and ginger; stir in pineapple juice until blended. Add honey and soy sauce. bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in lemon juice. Pour half into a small serving bowl. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, uncovered, over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork, basting occasionally with glaze. , Meanwhile, grill pineapple slices for 2-3 minutes on each side or until heated through, basting frequently with glaze. Serve fish with pineapple and reserved glaze.
Nutrition Facts : Calories 190 calories, Fat 1g fat (0 saturated fat), Cholesterol 34mg cholesterol, Sodium 415mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
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