Name: Spicy Pineapple Shrimp Foil Packs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired / Tropical
Ingredients: 2 tbsp olive oil; 2 tbsp low-sodium soy sauce; 1 tbsp honey or maple syrup; 1 tbsp sriracha or your favorite chili sauce (adjust to taste); 1 tbsp lime juice; 2 garlic cloves, minced; 1 tsp fresh ginger, grated; 1 lb large shrimp (peeled and deveined, tail on or off); 1½ cups fresh pineapple chunks; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; ½ red onion, thinly sliced; 2 green onions, chopped; Salt and black pepper to taste; 1 tbsp chopped fresh cilantro (optional); Lime wedges, for serving; Steamed jasmine rice, coconut rice, or cauliflower rice; Extra sriracha or sweet chili sauce on the side

Description

Turn up the heat and bring tropical vibes to your table with these Spicy Pineapple Shrimp Foil Packs! Succulent shrimp are tossed in a zesty, slightly sweet marinade with fresh pineapple, bell peppers, and a hint of spice, then wrapped in foil and baked or grilled to perfection. It’s the ultimate fuss-free meal—bright, bold, and bursting with flavor.

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Ingredients

Scale

For the Marinade:

2 tbsp olive oil
2 tbsp low-sodium soy sauce
1 tbsp honey or maple syrup
1 tbsp sriracha or your favorite chili sauce (adjust to taste)
1 tbsp lime juice
2 garlic cloves, minced
1 tsp fresh ginger, grated

For the Foil Packs:

1 lb large shrimp (peeled and deveined, tail on or off)
1½ cups fresh pineapple chunks
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
½ red onion, thinly sliced
2 green onions, chopped
Salt and black pepper to taste
1 tbsp chopped fresh cilantro (optional)
Lime wedges, for serving

For Serving:

Steamed jasmine rice, coconut rice, or cauliflower rice
Extra sriracha or sweet chili sauce on the side

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Instructions

Step 1: Make the Marinade
In a mixing bowl, whisk together olive oil, soy sauce, honey, sriracha, lime juice, garlic, and ginger.
Add shrimp to the bowl and toss to coat. Let marinate for 10–15 minutes while you prep the veggies.

Step 2: Prepare the Foil Packs
Tear 4 large sheets of aluminum foil (about 12×16 inches).
Evenly divide the bell peppers, red onion, pineapple chunks, and marinated shrimp among the foil sheets.
Season with a pinch of salt and black pepper.
Drizzle with remaining marinade from the bowl.
Fold the foil over the shrimp and veggies to create tightly sealed packets.

Step 3: Cook the Foil Packs
Oven Method: Preheat oven to 425°F (220°C). Place foil packs on a baking sheet and bake for 15–18 minutes.
Grill Method: Preheat grill to medium heat. Place foil packs on the grill and cook for 12–15 minutes with the lid closed.

Step 4: Serve & Garnish
Carefully open foil packs—watch out for hot steam.
Sprinkle with chopped green onions and cilantro (if using).
Serve with lime wedges over a bed of jasmine rice or your choice of grain.

Notes

Use Large Shrimp – They hold up better to high heat without overcooking.
Cut Veggies Thin – Ensures everything cooks at the same rate.
Seal the Foil – This keeps steam in and prevents drying out.
Double the Marinade – Use extra for drizzling before serving if you love saucy shrimp.
Adjust Heat Level – Use less sriracha for mild heat or add red pepper flakes for extra fire.

Prep Time: 15 minutes
Cook Time: 15 minutes
Cuisine: Asian-Inspired / Tropical