Description
This Teriyaki Shrimp Pineapple Rice Stack is a vibrant and flavorful family meal featuring tender jasmine or basmati rice cooked in savory chicken broth and soy sauce, topped with grilled teriyaki-marinated shrimp and sweet pineapple chunks. Ready in just 35 minutes, it brings a perfect balance of savory, sweet, and tangy flavors, perfect for a weeknight dinner or a special gathering.
Ingredients
Scale
Rice
- 2 cups jasmine or basmati rice
- 3 cups chicken broth
- 1/4 cup low-sodium soy sauce
- 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
Toppings
- 1 (15 oz) can pineapple chunks, drained
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 heat to low, and simmer for 20 to 25 minutes until the liquid is fully absorbed. Once done, fluff the rice gently with a fork to separate the grains.
- Marinate the Shrimp: In a mixing bowl, whisk together 1/4 cup teriyaki sauce, 1 tablespoon honey, and 1/2 teaspoon grated ginger. Add the peeled and deveined shrimp, tossing them well to coat all pieces in the marinade. Allow the shrimp to marinate for at least 15 minutes to absorb the flavors.
- Grill the Shrimp: Preheat your grill or grill pan to medium-high heat. Arrange the marinated shrimp on the grill, cooking each side for 2 to 3 minutes until they turn pink, become opaque, and develop a slight char. Alternatively, heat a skillet over medium-high and cook the shrimp similarly.
- Assemble the Stack: On each serving plate, place a base layer of the soy-infused rice. Top the rice with the grilled teriyaki shrimp, then add a generous spoonful of drained pineapple chunks on top for a sweet finish.
- Serve: Serve the Teriyaki Shrimp Pineapple Rice Stack immediately while warm to enjoy the best combination of flavors and textures.
Notes
- For added garnish and crunch, sprinkle toasted sesame seeds or chopped green onions before serving.
- Use low-sodium soy sauce to control salt levels, especially if watching sodium intake.
- Fresh ginger can be used instead of grated ginger for a stronger zing.
- If a grill or grill pan is unavailable, a stovetop skillet works great to cook the shrimp.
- Leftover rice and shrimp can be stored separately in airtight containers for up to 2 days.
