No Pan No Problem Pineapple Shrimp Packets

1 1/2 cup instant brown rice uncooked (try cooked)
1 1/2 cup warm water
4 sheets aluminum foil (about 18" long)
8 slices canned pineapple plus 1/4 cup reserved pineapple juice
1 1/2 lbs raw peeled deveined shrimp
2 cups sliced peppers
1/4 cup teriyaki sauce
1/3 cup packed brown sugar
salt
pepper

I used frozen cooked shrimp. I also suggest cooking the rice first before adding the rice to the packet.

Preheat oven to 375 degrees. Combine rice and water and water in a small bowl and let stand for 5 minutes. Spray foil sheets with cooking spray and spoon equal amounts of wet rice onto each sheet. Top each mound of rice with 2 pineapple slices; then top that with shrimp and peppers.
Mix teriyaki sauce, pineapple juice, and sugar, and spoon some over shrimp and peppers. Season with salt and pepper to taste.
Seal packets: Bring both ends of each foil sheet together above the shrimp, peppers and pineapples, and make room for a double fold. (Be sure to leave a little room for the heat to circulate inside.)
Bake for 15-20 minutes (or until shrimp turns pink) and serve!

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user TRACY860.