Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 (12 x 18-inches each) Reynolds Wrap Everyday Heavy Duty aluminum foil | ||
| 1 (15.25 oz) can pineapple chunks in juice, drained | ||
| 1 ½ lbs. medium raw shrimp, peeled and deveined | ||
| 1 medium red bell pepper, chopped | ||
| 1 medium jalapeno pepper, seeded and finely chopped | ||
| 1 tbsp. grated fresh ginger | ||
| 1 tbsp. seafood seasoning | ||
| ½ c. butter or margarine, cut up | ||
| ¼ c. packed brown sugar | ||
| 1 ½ tbsp. lemon juice | ||
| 4 servings hot cooked rice |
Directions
- Preheat grill to medium-high or oven to 450 degrees.
- Center one-fourth of pineapple chunks on each sheet of Reynolds™ foil. Arrange shrimp in even layer over pineapple. Combine peppers, ginger and seasoning; sprinkle over shrimp. Top with butter and brown sugar. Drizzle with lemon juice.
- Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- Grill 8 to 10 minutes in a covered grill OR bake 12 to 14 minutes on a cookie sheet in oven. Serve over rice.
Nutrition facts
Servings
710 Calories per serving
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 320mg
- Sodium: 870mg
- Total Carbohydrates: 79g
- Protein: 40g
Daily Values
0%
Vitamin A 50%
0%
Vitamin C 90%
0%
Iron 35%
0%
Calcium 15%
Recipe Source:
Reynolds Wrap.