Shrimp with pineapple in teriyaki sauce in foil

Ingredients:

• 2 cups quick-cooking rice
• 1 can (220 g) canned pineapple chunks, drained
• 1 cup frozen green peas
• 3/4 cup teriyaki sauce
• 2 red bell peppers, cut into strips
• 2 cloves garlic, grated
• 4 cm of ginger root, grated
• Coarse salt and freshly ground black pepper
• 700 g large shrimp (16/20), peeled and deveined
• Dark sesame oil, drizzle
• 3 green onions, finely chopped
• 1/4 cup chopped fresh cilantro
• 1 lime

Preparation:

1. Cook rice according to package directions; let cool.
2. Preheat oven to 230°C. Cut six pieces of foil measuring 30x50 cm.
3. In a medium bowl, combine cooked rice, pineapple, peas, teriyaki sauce, pepper, garlic, ginger and a pinch of salt and black pepper.

4. Assemble the packages:

   
   Spread the rice mixture in an even layer in the center of each sheet of foil and top with a sixth of the shrimp. Drizzle each portion with 1/8 teaspoon of sesame oil, then seal the packages.
   
5. Place the wraps on a baking sheet and bake until the shrimp are pink and cooked through, about 15 minutes. Unwrap the foil and sprinkle with green onions and cilantro, then drizzle with lime juice.