Description

This vibrant Teriyaki Shrimp Pineapple Rice Stack is a delightful combination of juicy grilled shrimp marinated in a sweet and savory teriyaki glaze, served atop fragrant soy-infused jasmine or basmati rice and crowned with fresh pineapple chunks. Perfect for family meals, this recipe balances sweet, tangy, and umami flavors in an easy-to-make, visually appealing dish that delivers both nutrition and taste.

Ingredients

Scale

Rice and Seasoning

2 cups rice (Jasmine or Basmati)
3 cups chicken broth
1/4 cup soy sauce (low-sodium preferred)
1 tablespoon sesame oil
1/4 teaspoon garlic powder

Shrimp and Marinade

1 pound shrimp, peeled and deveined
1/4 cup teriyaki sauce
1 tablespoon honey
1/2 teaspoon grated ginger

Additional

1 (15 oz) can pineapple chunks, drained

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Instructions

Cook the Rice: In a large pot, bring 3 cups of chicken broth to a boil. Stir in 2 cups of rice, 1/4 cup soy sauce, 1 tablespoon sesame oil, and 1/4 teaspoon garlic powder. Cover the pot, reduce the heat to low, and let it simmer gently for 20–25 minutes or until all the liquid is absorbed. Once cooked, fluff the rice with a fork to separate the grains and enhance texture.
Marinate the Shrimp: While the rice cooks, whisk together 1/4 cup teriyaki sauce, 1 tablespoon honey, and 1/2 teaspoon grated ginger in a bowl. Add the peeled and deveined shrimp, tossing well to coat each piece evenly. Allow the shrimp to marinate for at least 15 minutes for optimal flavor absorption.
Grill or Sauté the Shrimp: Preheat a grill or grill pan over medium-high heat. Grill the marinated shrimp for 2–3 minutes on each side until they turn pink, opaque, and develop a slight char. Alternatively, heat a skillet on medium-high heat and cook the shrimp similarly for a delicious pan-seared finish.
Assemble the Rice Stack: On each serving plate, start by spooning a base layer of the soy-infused rice. Top the rice with a generous portion of the grilled teriyaki shrimp, then crown the dish with drained pineapple chunks to add a juicy, tropical sweetness.
Serve Warm: Serve the Teriyaki Shrimp Pineapple Rice Stack immediately while warm to enjoy the harmonious blend of smoky shrimp, savory rice, and sweet pineapple at their best.

Notes

For a vegetarian version, substitute shrimp with grilled tofu or tempeh and use vegetable broth instead of chicken broth.
Use low-sodium soy sauce to reduce salt intake without compromising flavor.
Ensure shrimp are fully deveined and peeled for the best texture and cleanliness.
Feel free to garnish with chopped green onions or sesame seeds for added color and crunch.
If you don’t have a grill or grill pan, sautéing shrimp in a skillet provides excellent results.