Teriyaki Shrimp Pineapple Stack (Print Format)
Bold shrimp, grilled pineapple, and savory rice deliver fresh tropical flavor in every satisfying stack.
# Ingredients:
→ 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:
01 -
Rinse rice under cold water until clear. Bring chicken broth to a boil in a large pot. Stir in rice, soy sauce, sesame oil, and garlic powder. Cover, reduce heat to low, and simmer for 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 for at least 15 minutes to allow the flavors to meld.
03 -
Preheat grill or grill pan to medium-high. Arrange shrimp in a single layer and cook for 2–3 minutes per side until opaque and slightly charred. Avoid overcooking to keep the shrimp tender.
04 -
Drain and pat pineapple chunks dry. Grill or sear in a dry skillet for 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.
# Tips:
01 -
Use fresh pineapple for brighter flavor and better texture. Add red pepper flakes or hot sauce to the marinade for spice. Substitute rice with quinoa or couscous. Tofu or tempeh can replace shrimp.
02 -
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet, stirring pineapple juice back in to preserve moisture and flavor.