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.
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.
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.
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.
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.
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.
In a large bowl, combine shrimp, pineapple, bell pepper strips, snap peas, and scallions. Pour the marinade over and toss to coat evenly.
Cut the sheets of heavy‑duty aluminum foil, each about 12×16 inches. Lightly mist or brush the center with oil.
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.
Preheat grill to medium‑high (about 425°F). Arrange packets seam‑side up over direct heat.
Grill for 9–10 minutes until shrimp are pink and opaque and pineapple is hot and juicy. Remove carefully with tongs.
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.
This is weeknight wizardry: bright, clean flavors captured in a shiny envelope. The steam does the heavy lifting, you take the bow. It’s tropical ease—no mess, no stress, just sunshine on a plate.
Carb base: Spoon over brown rice, jasmine rice, or garlicky cauliflower rice to soak up the citrusy juices.
Vegetable swaps: Try zucchini half‑moons, thin asparagus, or broccoli florets (small pieces) in place of snap peas.
Saucy finish: Whisk 1 tsp sesame oil into the marinade for a toasty note, or finish with a drizzle of sweet chili sauce.
Different proteins: Firm white fish (cod, halibut) cooks in 10–12 minutes; thin chicken cutlets need 18–20 minutes—start with small pieces and check often.
Assemble the packets up to 6 hours in advance and refrigerate. If stacking, separate with parchment to protect seals. Grill straight from the fridge, adding about 1 extra minute if very cold.
Follow your appetite’s compass—tuck in mango, riff with tamari, or go herb‑happy with mint and basil. The foil is your canvas; the grill writes the chorus.