Pineapple Pepper Shrimp

Number of Servings: 
4
Ingredients: 
One 8-ounce can unsweetened pineapple chunks
2 tablespoons honey
1 tablespoon lite soy sauce
1 tablespoon bottled or fresh minced ginger, or 1/4 teaspoon ground ginger
2 teaspoons cornstarch
1 pound large shrimp (16-20 count), shelled and deveined
1 small red bell pepper, cut into 1/2-inch pieces
Instructions: 

Preheat the oven to 400°F. Cut four 12-inch square pieces of aluminum foil and set aside.Drain the pineapple and reserve the juice in a large bowl. Whisk in the honey, soy sauce, ginger, and cornstarch. Add the pineapple chunks, shrimp, and bell pepper and toss to combine. Divide the mixture evenly and place in the center of each of the foil squares. Fold the foil and seal the edges with narrow folds. Place the packets on a baking sheet and bake until the shrimp is cooked through and the peppers are tender, about 10 minutes. Open the packets (be careful of the steam!), and serve immediately.
Source:

Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Cofounders, Meal Makeover Moms.com

Nutrition Information: 
160 calories; 13g fat (1g saturated; 0.3g omega-3); 350mg sodium; 18g carbohydrates; 1g fiber; 19g protein; 15% vitamin A; 50% vitamin C; 15% iron
Your rating: None Average: 4.3 (3 votes)
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