Pineapple Teriyaki Shrimp Rice (Printable Version)
Juicy teriyaki shrimp and pineapple on coconut-infused jasmine rice for a sweet-savory meal.
# Everything You’ll Need:
→ Rice
01 -
2 cups jasmine rice
02 -
3 cups chicken broth
03 -
1/4 cup soy sauce
04 -
1 tablespoon sesame oil
05 -
1/4 teaspoon garlic powder
06 -
1/4 cup toasted coconut flakes
→ Shrimp
07 -
1 pound peeled and deveined shrimp
08 -
1/4 cup teriyaki sauce
09 -
1 tablespoon honey
10 -
1/2 teaspoon grated fresh ginger
→ Pineapple
11 -
1 can (15 oz) pineapple chunks, drained
# Steps to Cook:
01 -
In a medium saucepan, combine jasmine rice, chicken broth, soy sauce, sesame oil, and garlic powder. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook until the rice is tender and liquid is absorbed, about 15 to 18 minutes. Fluff with a fork and stir in toasted coconut flakes.
02 -
Heat 1 tablespoon of neutral oil in a skillet over medium heat. In a bowl, whisk teriyaki sauce, honey, and grated ginger. Add shrimp to the skillet and cook until pink and opaque, about 3 to 4 minutes. Pour the sauce mixture over the shrimp and cook for an additional 1 to 2 minutes, stirring until the sauce thickens and coats the shrimp.
03 -
Add drained pineapple chunks to the skillet with shrimp and toss for 1 to 2 minutes until warmed through.
04 -
Serve the jasmine rice topped with the teriyaki shrimp and pineapple mixture. Optionally, sprinkle additional toasted coconut flakes before serving.
# Extra Suggestions:
01 -
To enhance texture, use freshly toasted coconut flakes and ensure shrimp are not overcooked to maintain juiciness.