![Ree Drummond's Teriyaki Shrimp Pineapple Parcels, as seen on The Pioneer Woman.](https://api.vip.foodnetwork.ca/wp-content/uploads/2019/06/WU1910_Teriyaki-Shrimp-and-Pineapple-Parcels_feat-scaled-e1642789822238.jpg?w=3840&quality=75)
Combine juicy shrimp, pineapple tidbits and chunks of bell pepper to create a delicious all-in-one Teriyaki shrimp and pineapple dish.
ingredients
directions
Cook the rice according to the package instructions; allow to cool.
Preheat the oven to 450ºF. Cut six 12-by-20-inch pieces of foil.
In a medium mixing bowl, combine the cooked rice, pineapple, peas, teriyaki sauce, peppers, garlic, ginger and a pinch of salt and pepper.
To assemble the parcels: Layer an even portion of the rice mixture in the middle of each of the foil sheets and top each with one-sixth of the shrimp. Drizzle ⅛ teaspoon sesame oil into each parcel, then seal them.
Put the parcels on a baking sheet and cook until the shrimp are pink and cooked through, about 15 minutes. Open the parcels and sprinkle over some green onions and cilantro, then top with a squeeze of lime juice.