Sheet Pan Thai Shrimp ‘N’ Pineapple

Sheet Pan Thai Shrimp 'N' Pineapple 1

Sheet Pan Thai Shrimp ‘N’ Pineapple

The Fresh Express® Thai ‘N’ Cashews Chopped Kit combined with shrimp, pineapple and red pepper makes a quick and delicious weeknight meal.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Thai
Servings 4


  • 2 (11.7-ounce) packages Fresh Express® Thai ‘N’ Cashews Chopped Kits®
  • 1/2 cup pineapple juice, divided
  • 2 tablespoons lemon juice
  • 1 pound large shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups chopped fresh pineapple
  • 1 red bell pepper, cored, seeded, chopped
  • 3 tablespoons sweet chili sauce


  • Combine 1/3 cup pineapple juice and lemon juice in a bowl. Add the shrimp and toss to coat; marinate the shrimp for 30 minutes. Drain and discard marinade.
  • Heat oven to 450°F. Line a sheet pan with foil.
  • Transfer shrimp to lined sheet pan; season with salt and pepper. Add the pineapple and bell pepper; arrange in a single layer. Bake for 10 to 12 minutes or until shrimp turn pink.
  • Combine the remaining pineapple juice and sweet chili sauce in a bowl; drizzle over shrimp, pineapple and pepper.
  • Place the greens from the Fresh Express® Thai ‘N’ Cashews Chopped Kits® into a large bowl; toss with salad dressings, reserving two tablespoons. Add the toppings; toss to combine.
  • Divide salad evenly among four plates or shallow bowls. Top with shrimp, pineapple, and pepper; drizzle with reserved dressing.
Made with
Thai ‘N’ Cashews Chopped Salad Kit

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