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This bold Teriyaki Shrimp Pineapple Stack brings together juicy grilled shrimp, caramelized pineapple, and perfectly seasoned rice for a tropical meal you can get on the table fast. Its tangy sweet flavors and impressive layers make it a family favorite for busy nights or relaxed weekends when I’m craving something bright and out of the ordinary.
The first time I made this I could not believe how well the teriyaki and pineapple flavors balanced with the smoky shrimp. My family asks for it every time we spot fresh pineapple at the market.
Ingredients
- Long grain or jasmine rice: brings essential fluffiness and holds the flavors. Look for glossy grains and avoid broken bits to ensure the best texture
- Chicken broth: replaces water for richer taste. Choose low sodium and taste for salt before serving
- Low sodium soy sauce: provides umami notes without overpowering saltiness. Check labels for naturally brewed varieties
- Toasted sesame oil: deepens the nutty background. Darker oils mean bolder flavor
- Garlic powder: keeps the prep easy while boosting the savory base
- Large shrimp: absorb the marinade well and cook up juicy. Ask for peeled and deveined to save time
- Teriyaki sauce: gives sweet tangy backbone to the dish. Look for thickeners like mirin for more body
- Honey: heightens the sweetness and helps caramelize the shrimp
- Freshly grated ginger: adds bite and warmth. Pick thick juicy knobs that feel firm
- Pineapple chunks: give the stack that signature tropical burst. Fresh offers best texture but canned works in a pinch just dry well before use
Step-by-Step Instructions
- Rinse and Cook Rice:
- Rinse the rice under cold water until the water runs nearly clear. In a large pot bring chicken broth to a boil. Add rice soy sauce sesame oil and garlic powder. Stir once cover and reduce to low. Let simmer gently about 20 to 25 minutes until fully tender and the broth is absorbed. Remove from heat and keep covered for 5 minutes before fluffing with a fork. This allows the rice to steam and finish absorbing flavors
- Marinate the Shrimp:
- Mix teriyaki sauce honey and freshly grated ginger thoroughly in a medium bowl. Add the prepared shrimp making sure each piece is coated evenly. Cover and refrigerate for at least 15 minutes so the shrimp soak up the marinade deeply but not so long they turn mushy
- Grill the Shrimp:
- Preheat your grill or grill pan to medium high. Lay out shrimp in a single layer avoiding overlap. Grill each side for about 2 to 3 minutes until they turn opaque and have slight charring. Turn only once for best grill marks. Shrimp cook quickly so keep an eye out to avoid tough textures
- Caramelize the Pineapple:
- Pat pineapple chunks dry to avoid spattering. Grill on the hot grate or sear in a dry skillet for about 2 minutes per side until they take on a golden brown tint and release their aroma. The high heat locks in sweetness and adds a little smoky edge
- Build the Stack:
- Start with a generous bed of the cooked rice on each serving plate. Top with the grilled shrimp in an even layer. Add the caramelized pineapple on top using the color and shape to give height and visual appeal. Drizzle any juice or leftover marinade over the stack to finish
- Serve:
- Enjoy the stack warm for the best combination of flavors and textures
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You Must Know
- High in lean protein and packed with vitamin C
- Freezes best with just the rice and pineapple skip freezing shrimp for texture
The pineapple not only brings sunshine to the plate it reminds me of my first family trip to Hawaii where every meal seemed to start with a pile of golden fruit. Now whenever I serve this stack the scent and sweetness instantly take me back to that sunny table with my kids grinning across from me.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to two days. If you want to keep your rice fluffy reheat in a covered skillet on low and add any pineapple juice you have to maintain softness. I love to store the rice and toppings separately so nothing turns soggy.
Ingredient Substitutions
If you do not have jasmine rice any long grain white rice or even basmati works beautifully for this recipe. Short on shrimp Try cubes of firm tofu or tempeh marinated in the same teriyaki mix. For a fresh sweet bite choose peak season pineapple and if using canned dry it off well before grilling to prevent sticking.
Serving Suggestions
This stack is a showstopper as a main but smaller stacks or bowls make a lively starter for a summer party. I like to add a scatter of chopped cilantro or green onions for color. Serve with a crisp cucumber salad or a scoop of coconut slaw for a complete tropical spread.
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Cultural Context
Hawaii inspired flavors run through this dish with the sweet pineapple and savory rice echoing beloved plate lunches. Teriyaki as a sauce came from Japanese immigrants who melded soy ginger and sugar with local influences. Layered meals like this celebrate the hybrid cuisine born on the islands where barbecue grilled meats and ripe fruits are always close by.
Recipe FAQs
- → How can I prevent the shrimp from overcooking?
Sear shrimp over medium-high heat for just 2–3 minutes per side until opaque. Remove from the heat immediately to keep them juicy and tender.
- → Is it necessary to grill the pineapple?
Grilling enhances pineapple’s sweetness and adds a subtle smokey flavor, but you may simply sear it in a dry skillet if a grill isn’t available.
- → Can I use another protein instead of shrimp?
Yes—try tofu, tempeh, or even chicken breast, cut into bites and marinated the same way for a different twist.
- → What can I substitute for jasmine rice?
Jasmine rice offers fragrance, but you can use long-grain rice, quinoa, or couscous for a similar base that complements the dish.
- → How do I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet, adding a splash of pineapple juice to preserve moisture.
- → How can I add more spice?
Stir red pepper flakes or a dash of hot sauce into the marinade for a gently spicy kick.