Ingredients
For the Shrimp & Pineapple:
* 1 1/2 lb large shrimp, peeled and deveined
* 2 cups fresh pineapple chunks
* 1 red bell pepper, diced
* 1 yellow bell pepper, diced
* 1 small red onion, sliced
* 2 tbsp olive oil
* 1 tsp smoked paprika
* 1/2 tsp garlic powder
* 1/2 tsp kosher salt
* 1/4 tsp black pepper
### For the Rice:
* 1 cup jasmine rice
* 2 cups chicken broth
* 1 tbsp butter
* 1 tbsp chopped fresh parsley
### For the Honey Garlic Sauce:
* 1/4 cup honey
* 3 tbsp low-sodium soy sauce
* 4 cloves garlic, minced
* 1 tbsp fresh lemon juice
* 1 tbsp melted butter
* 1 tsp grated fresh ginger
* 1 tsp cornstarch
* 1 tbsp water
### For Garnish (optional):
* Chopped fresh parsley
* Lemon wedges
* Sliced green onions
Instructions
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the shrimp, pineapple, bell peppers, onion, olive oil, smoked paprika, garlic powder, salt, and black pepper.
3. Whisk together the honey, soy sauce, garlic, lemon juice, melted butter, ginger, cornstarch, and water until smooth.
4. Pour the sauce over the shrimp mixture and toss until evenly coated.
5. Divide the mixture among four large sheets of heavy-duty foil and fold tightly to seal each packet.
6. Bake for 15–18 minutes, until the shrimp are pink and fully cooked.
7. Meanwhile, bring the chicken broth to a boil, stir in the jasmine rice, reduce the heat, cover, and cook for 15 minutes.
8. Fluff the cooked rice with butter and parsley.
9. Carefully open the foil packets and spoon the shrimp and pineapple mixture over the rice.
10. Garnish with parsley, green onions, and lemon wedges, then serve immediately.