Ingredients
20ozpineapple chunks,1 can, drained
2cupsrice,ready to serve, or cold cooked
2large red bell peppers,cut into 1½-inch pieces
1large green pepper,cut into 1½-inch pieces
3cupssugar snap peas
1½cupsteriyaki sauce,divided
1garlic clove,minced
2tspfresh ginger,grated
1lbshrimp,peeled, deveined
2tbspolive oil
green onions,for garnish
sesame seeds,for garnish
Preparation
Preheat the grill to medium-high heat (425 degrees F).
Prepare four sheets of 12×18-inch heavy-duty foil, then spray with cooking spray.
In a large bowl, combine the pineapple, red and green peppers, sugar snap peas, garlic, ginger, and 1 cup of teriyaki sauce. Toss to coat evenly.
On each foil sheet, evenly divide the rice, vegetable mixture, and shrimp.
Drizzle with olive oil, season with salt and pepper, then finally drizzle with the remaining ½ cup teriyaki sauce.
Seal each foil packet well, then place on hot grill shrimp side down.
Cook for 5 minutes, flip over, then cook the rice side down for an additional 4 minutes.
Remove from grill, then allow to rest for 2 to 3 minutes. Carefully fold back the foil, then garnish with green onions and sesame seeds.
Drizzle with additional teriyaki sauce, serve, and enjoy!
