Teriyaki Shrimp Pineapple Stack (Printable Version)
Bold layers of shrimp, pineapple, and seasoned rice combine in a quick and flavorful tropical meal.
# Everything You’ll Need:
→ Rice Base
01 -
2 cups long-grain or jasmine rice
02 -
3 cups chicken broth
03 -
1/4 cup low-sodium soy sauce
04 -
1 tablespoon toasted sesame oil
05 -
1/4 teaspoon garlic powder
→ Shrimp Marinade
06 -
1 pound large shrimp, peeled and deveined
07 -
1/4 cup teriyaki sauce
08 -
1 tablespoon honey
09 -
1/2 teaspoon freshly grated ginger
→ Pineapple
10 -
1 1/2 cups pineapple chunks, drained
# Steps to Cook:
01 -
Rinse rice under cold water until clear. Bring chicken broth to boil in a large pot. Stir in rice, soy sauce, sesame oil, and garlic powder. Cover, reduce heat to low, and simmer 20–25 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered before fluffing.
02 -
Combine teriyaki sauce, honey, and ginger in a bowl. Add shrimp and toss to coat. Cover and refrigerate at least 15 minutes for flavors to meld.
03 -
Preheat grill or grill pan to medium-high. Arrange shrimp in a single layer and cook 2–3 minutes per side until opaque and slightly charred. Avoid overcooking to keep shrimp tender.
04 -
Drain and pat pineapple chunks dry. Grill or sear in a dry skillet 2 minutes per side until golden and fragrant.
05 -
Layer cooked rice on serving plates. Top with grilled shrimp and caramelized pineapple. Drizzle any leftover marinade or pan juices over the stack for extra flavor.
06 -
Serve warm to enjoy fresh flavors and textures at their peak.
# Extra Suggestions:
01 -
Use fresh pineapple for brighter flavor and better texture. For spice, add red pepper flakes or hot sauce to marinade. Rice can be replaced with quinoa or couscous. Tofu or tempeh work as shrimp alternatives.
02 -
Store leftovers in airtight container refrigerated up to 2 days. Reheat gently in covered skillet, stirring pineapple juice back in to preserve moisture and flavor.