Introduction
Shrimp & Pineapple Foil Packets are weeknight-friendly tropical parcels where sweet fruit and tender shrimp steam together in their own juices. The recipe is low‑fat, protein‑rich, and on the table in about 15 minutes, with virtually no cleanup—just open, garnish, and serve.
Origin and Cultural Significance
Foil‑packet cooking is a modern grill and campfire take on the classic French technique en papillote—sealing ingredients so they gently steam in their aromatics. Pairing pineapple with seafood echoes coastal, Pacific‑influenced cooking, celebrating bright, sunny flavors that thrive in summer grilling culture.
Unique Ingredients and Flavors
Pineapple brings natural sweetness and acidity that tenderize and perfume the shrimp. A quick marinade of lime, soy (or coconut aminos), honey, garlic, and ginger builds a balanced sweet‑salty‑tangy profile, while red bell pepper, snap peas, and scallions add crunch and color. A pinch of red pepper flakes provides optional heat without overpowering the delicate seafood.
Cooking Techniques
Heavy‑duty foil is key: it seals in steam and prevents tears. Cut produce to similar sizes for even cooking, toss everything in the quick marinade, then divide among four packets. Grill over medium‑high heat (about 425°F) for 9–10 minutes, or bake at 425°F on a sheet pan. Open carefully away from your face; the shrimp should read 120–125°F and form gentle C‑shapes. Finish with cilantro and lime to brighten just before serving.
Shrimp & Pineapple Foil Packets | Tropical Light BBQ Meal
Description
A breezy weeknight grill saver: juicy shrimp, bright pineapple, and quick‑mix marinade sealed in foil so the steam does the work. Fire up the grill, drop the packets, and dinner glows like a sunset—fast, clean, and delightfully tropical.
Ingredients for Shrimp & Pineapple Foil Packets
Packet Ingredients
Quick Marinade
Optional For Serving
Instructions
Preparing the Ingredients
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Make the quick marinade
Whisk olive oil, soy (or coconut aminos), honey, lime juice and zest, garlic, ginger, red pepper flakes, salt, and black pepper in a medium bowl until glossy.
Mix in a measuring cup with a spout for easy pouring and minimal dishes. -
Toss the filling
In a large bowl, combine shrimp, pineapple, bell pepper strips, snap peas, and scallions. Pour the marinade over and toss to coat evenly.
If you need to hold the mix for a few minutes, refrigerate—shrimp is delicate and shouldn’t sit out.
Assembling the Foil Packets
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Prep the foil
Cut the sheets of heavy‑duty aluminum foil, each about 12×16 inches. Lightly mist or brush the center with oil.
Heavy‑duty foil resists tearing; double‑layer standard foil if that’s what you have.c -
Fill and seal
Divide the shrimp mixture evenly among the sheets (about 1 1/2 cups each). Fold long sides to meet and crimp tightly, then fold and crimp the short ends to form fully sealed packets.
Seal well to trap steam—leaks mean dry shrimp and lost juices.
Grilling the Packets
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Preheat and place
Preheat grill to medium‑high (about 425°F). Arrange packets seam‑side up over direct heat.
If using an oven instead, bake at 425°F on a sheet pan. -
Steam to tender
Grill for 9–10 minutes until shrimp are pink and opaque and pineapple is hot and juicy. Remove carefully with tongs.
Open one packet to check doneness—internal temp of shrimp should reach 120–125°F and the C‑shape should be just formed (not tightly curled).
Serving & Finishing
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Open and garnish
Let packets sit 30 seconds, then open away from your face to release steam. Spoon over rice if using and finish with cilantro and a squeeze of lime.
For extra shine, drizzle a teaspoon of the hot packet juices over the rice or cauliflower rice.
Note
- Use paper‑towel‑dry shrimp for best texture; excess moisture dilutes flavor.
- Cut pineapple and peppers to similar sizes so everything cooks at the same pace.
- For camping, assemble packets in advance and keep chilled up to 6 hours.
- Canned pineapple works—drain thoroughly and pat dry to avoid watery packets.
- Avoid overcooking: pull at first sign of opaque pink; shrimp finish fast off heat.
- Spice it up with a few jalapeño rings or a dash of hot sauce in the marinade.
- Swap soy for coconut aminos to keep it gluten‑free with a mellow sweetness.
- Double the marinade if you like extra sauce for serving over rice.
