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Teriyaki shrimp served over pineapple rice stack

Teriyaki Shrimp Pineapple Rice Stack

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A delightful combination of succulent shrimp glazed in teriyaki sauce, juicy pineapple, and fragrant rice, perfect for weeknight dinners.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Rice
  • 400 g long-grain rice Use any type of long-grain rice as desired.
  • 720 ml chicken broth For enhanced flavor.
  • 60 ml soy sauce
  • 15 ml toasted sesame oil
  • 1.25 ml garlic powder
For the Shrimp
  • 450 g shrimp, peeled and deveined Can substitute with chicken or tofu.
  • 60 ml teriyaki sauce
  • 15 ml honey
  • 2.5 ml freshly grated ginger
For Assembly
  • 425 g pineapple chunks, drained Fresh or canned can be used.

Method
 

Preparation
  1. In a large pot, bring the chicken broth to a boil.
  2. Stir in the long-grain rice, soy sauce, sesame oil, and garlic powder.
  3. Lower the heat, cover tightly, and simmer for 20 to 25 minutes until the rice is tender and liquid is absorbed.
  4. While the rice cooks, combine teriyaki sauce, honey, and grated ginger in a bowl. Add the shrimp, tossing to coat. Marinate in the refrigerator for at least 15 minutes.
Cooking
  1. Preheat your grill or grill pan over medium-high heat.
  2. Grill the marinated shrimp in a single layer for 2–3 minutes per side until they are opaque and lightly charred.
Assembly
  1. To serve, layer the cooked rice as the base in a serving dish and stack grilled shrimp and pineapple chunks atop for a visually stunning presentation.
  2. Serve immediately while warm, and enjoy your culinary masterpiece!

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 10gSaturated Fat: 1.5gSodium: 800mgFiber: 2gSugar: 6g

Notes

Presentation is key; consider garnishing with fresh herbs like cilantro or scallions. The dish pairs well with steamed vegetables, spring rolls, or a cucumber salad.
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