Nutrition per serving may change if servings are adjusted.
1½ pounds fresh or frozen large shrimp in shells
4 ( ¼ inch thick) slices peeled and cored fresh pineapple, halved
2 cups bite-size strips red sweet pepper
2 cups sliced red onions
1 fresh jalapeño chile pepper, halved lengthwise, seeded and sliced (see Tip)
2 tablespoons olive oil
1 tablespoon Jamaican jerk seasoning
½ cup coarsely snipped fresh cilantro
1⅓ cups hot cooked brown rice
Thaw shrimp, if frozen. Preheat oven to 425°F. Line two 15x10-inch baking pans with foil.
Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. In an extra-large bowl combine shrimp and the next six ingredients (through jerk seasoning); toss gently to coat. Divide mixture between the prepared pans. Roast 15 minutes or until shrimp are opaque.
Sprinkle with cilantro and serve with brown rice and lime wedges.
Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.