Pineapple Teriyaki Shrimp Rice

This Pineapple Teriyaki Shrimp with Jasmine Rice brings a perfect balance of sweet and savory with a tropical twist. It is a quick and satisfying meal that combines tender shrimp glazed in a sticky teriyaki sauce with fluffy, fragrant rice studded with toasted coconut flakes. Whether you want an easy weeknight dinner or a dish with a bit of flair for guests, this recipe hits the spot every time.

I discovered this recipe when craving something fresh but easy and now it’s become a go-to anytime I want something quick yet impressive. The family loves the sweet tang from pineapple paired with the savory shrimp in teriyaki sauce.

Ingredients

• Rice: 2 cups jasmine rice, aromatic and fluffy rinse it before cooking to remove excess starch; 3 cups chicken broth, enriches rice with savory depth compared to water; 1/4 cup soy sauce, adds umami and saltiness to the rice for extra flavor; 1 tablespoon sesame oil, gives a nutty fragrance that complements the shrimp and pineapple; 1/4 teaspoon garlic powder, subtle savory background note; 1/4 cup toasted coconut flakes, adds crunchy texture and enhances the tropical vibe look for unsweetened for balance
• Shrimp: 1 pound peeled and deveined shrimp, fresh or thawed frozen medium size cooks evenly and stays tender; 1/4 cup teriyaki sauce, choose one you like with a good balance of sweet and salty; 1 tablespoon honey, natural sweetness that thickens the sauce; 1/2 teaspoon grated fresh ginger, adds warmth and brightness
• Pineapple: 1 (15 oz) can pineapple chunks, drained, sweet and juicy, canned works well here for convenience

Step-by-Step Instructions

Cook the Rice:

Place jasmine rice, chicken broth, soy sauce, sesame oil, and garlic powder in a medium pot. Bring it to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 to 18 minutes or until the rice is tender and liquid is absorbed. Remove from heat, fluff with a fork gently, and stir in toasted coconut flakes to infuse texture and aroma.

Cook the Shrimp:

Heat a little oil in a skillet over medium heat. In a small bowl, mix teriyaki sauce, honey, and freshly grated ginger. Add peeled shrimp to the skillet and cook for 3 to 4 minutes until the shrimp turn pink and opaque. Pour the teriyaki mixture over the shrimp, tossing to coat evenly. Cook for another 1 to 2 minutes to let the sauce thicken and cling to the shrimp.

Prepare the Pineapple:

Add the drained pineapple chunks directly to the skillet with shrimp. Toss gently and cook for 1 to 2 minutes to warm through and marry the flavors.

Serve:

Scoop the coconut rice onto plates, top generously with the teriyaki shrimp and pineapple mixture. Sprinkle extra toasted coconut flakes on top if you like for added crunch and presentation. Enjoy while warm.

Save

The toasted coconut flakes are my favorite part. They bring unexpected crunch and a nutty aroma that complements both the rice and shrimp. One family dinner stands out when my kids were sneaking extra coconut flakes straight from the bowl before we even sat down, which made me realize how this small addition made the dish irresistible.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, gently warm the shrimp and pineapple in a skillet over low heat to avoid rubbery shrimp. Reheat rice separately in the microwave or on the stovetop with a splash of water to restore moisture.

Ingredient Substitutions

Use brown jasmine rice or basmati for a nuttier or different texture, adjusting cooking time accordingly. Swap chicken broth for vegetable broth for a vegetarian-friendly option in the rice. Fresh pineapple chunks can replace canned for extra brightness but drain well before adding to the skillet.

Serving Suggestions

Serve with a side of steamed greens like bok choy or snap peas for a fresh contrast. Garnish with thinly sliced green onions or fresh cilantro to brighten the dish. A wedge of lime on the side can add zesty enhancement that lifts the tropical flavors even more.

Cultural Context

Teriyaki sauce originates from Japan where it means to glaze or broil, typically giving meat or fish a shiny, sweet coating. This recipe combines Japanese-inspired teriyaki with tropical pineapple and coconut for a fusion feel that’s common in Hawaiian and Pacific Rim cuisine, blending sweet, savory, and nutty in one plate.

Pro Tips

Toast the coconut flakes in a dry pan over medium heat until golden and fragrant before adding to rice for the best texture and flavor. Do not overcook the shrimp; they cook quickly and become rubbery if left too long. Always fluff the rice with a fork before mixing in coconut flakes to keep the grains separate and light.

Recipe FAQs

→ What cooking liquid enhances the rice flavor?

Chicken broth is used instead of water to cook the jasmine rice, infusing it with richer savory notes.

→ How is the shrimp prepared for best texture?

Shrimp is cooked quickly in a skillet with a honey, teriyaki, and ginger glaze to keep it tender and flavorful.

→ What purpose do toasted coconut flakes serve in the dish?

They add a gentle crunch and a subtle nutty aroma to the fluffy rice, enhancing texture and depth.

→ Can fresh pineapple be used instead of canned?

Yes, fresh pineapple chunks can replace canned ones to provide a fresher, juicier sweetness.

→ How does the ginger affect the overall flavor?

Grated ginger adds a warm, slightly spicy note that balances the sweetness of honey and pineapple.

→ Is it necessary to drain the pineapple before adding it?

Draining prevents excess moisture from diluting the sauce and keeps the dish from becoming soggy.