Diva Tasting: Jerk Chicken…

Jerk Chicken Sheet Pan


2 Pounds Large Shrimp In Shells

1 (20 Ounce) Can Pineapple Slices Packed In 100% Juice, Drained, And Cut Into 2-Inch Pieces

2 Red Bell Peppers, Cut Into Chunks

1 Large Red Onion, Sliced

1 Jalapeno Pepper – Halved Lengthwise, Seeded, And Sliced

3 Tablespoons Olive Oil

1 Tablespoon Jamaican Jerk Seasoning

½ Cup Chopped Fresh Cilantro

2 Cups Hot Cooked Brown Rice

1 Lime, Cut Into Wedges


Step 1 Preheat the oven to 425 degrees F (220 degrees C). Line two 10×15-inch baking pans with foil.

Step 2 Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry.

Step 3 Gently toss shrimp together with pineapple, bell peppers, red onion, jalapeno, oil, and jerk seasoning in a large bowl. Divide mixture between the prepared pans.

Step 4 Roast in the preheated oven until shrimp are opaque, about 15 minutes.

Step 5 Sprinkle with cilantro and serve with brown rice and lime wedges. Serves 4


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