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Ingredients You’ll Need
- 1 lb shrimp, peeled and deveined
- 1 ½ cups jasmine rice (or any long-grain rice)
- 1 can pineapple slices (or use fresh pineapple)
- ½ cup soy sauce (or tamari for gluten-free)
- ¼ cup brown sugar
- 2 tablespoons honey
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch (optional, for thickening sauce)
- Sesame seeds and sliced green onions for garnish
- Optional: Fresh cilantro or lime wedges for serving
How to Make Teriyaki Shrimp and Pineapple Rice Stack
Step 1: Cook the Rice
Start by cooking the rice according to package instructions. Once done, fluff it with a fork and set aside to cool slightly.
Step 2: Prepare the Teriyaki Sauce
In a small saucepan, combine the soy sauce, brown sugar, honey, ginger, garlic, sesame oil, and rice vinegar. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. If you prefer a thicker sauce, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water, then whisk it into the sauce. Let it cook for another 2-3 minutes until it thickens slightly, then remove from heat.
Step 3: Grill the Pineapple
If using canned pineapple slices, drain them well. For fresh pineapple, cut it into ½-inch thick rounds. Heat a grill pan over medium-high heat and lightly brush with oil. Grill the pineapple slices for about 2-3 minutes on each side until they develop grill marks and caramelize slightly. Set aside.
Step 4: Cook the Shrimp
Heat a large skillet over medium heat and add a bit of sesame oil. Season the shrimp with salt and pepper, then add them to the skillet in a single layer. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. Pour half of the prepared teriyaki sauce over the shrimp and toss to coat. Cook for an additional minute, then remove from heat.
Step 5: Assemble the Stacks
To create the rice stack, start with a small ring mold (or simply layer the ingredients if you don’t have a mold). First, press a layer of rice into the mold, followed by a grilled pineapple slice, and top with the teriyaki shrimp. Drizzle the remaining teriyaki sauce over the stack and garnish with sesame seeds and sliced green onions.
Step 6: Serve
Carefully lift the mold to reveal the beautifully stacked layers. Serve with fresh cilantro or lime wedges on the side for an extra burst of freshness.
Kitchen Equipment Needed
- Large skillet
- Grill pan (or regular skillet for pan-searing pineapple)
- Saucepan for teriyaki sauce
- Rice cooker or pot for cooking rice
- Ring mold for stacking (optional)
- Tongs for flipping shrimp and pineapple
Tips and Recipe Variations
- Fresh Pineapple vs. Canned: Fresh pineapple adds a slightly tangier flavor, but canned pineapple works perfectly if you’re short on time.
- Marinate the Shrimp: For an extra boost of flavor, marinate the shrimp in half of the teriyaki sauce for 10-15 minutes before cooking.
- Add Veggies: Want to add some more greens to your meal? Sautéed bok choy, broccoli, or snap peas make a great addition to the stack.
- Make it Vegetarian: Swap the shrimp for tofu or grilled mushrooms for a vegetarian-friendly version. Just marinate and cook them the same way.
- Garnish for Freshness: A sprinkle of fresh herbs like cilantro, a squeeze of lime juice, or a few slices of avocado can really elevate the flavors of this dish.
How to Store and Reheat Leftovers
This dish is best enjoyed fresh, but if you have leftovers, store the shrimp, rice, and pineapple separately in airtight containers in the fridge for up to 2 days. To reheat, warm the shrimp and pineapple gently in a skillet over medium heat, and microwave the rice until hot. Be careful not to overcook the shrimp when reheating, as they can become tough.
Pairing Suggestions
The sweet and savory flavors of this Teriyaki Shrimp and Pineapple Rice Stack pair well with a variety of sides and drinks. Try serving it with a light cucumber salad or a refreshing mango salsa for a burst of additional tropical flavors. For drinks, iced green tea or a cold citrusy cocktail (like a mojito or margarita) would complement the dish perfectly. If you’re looking for a wine pairing, a crisp Riesling or Sauvignon Blanc will balance the sweetness of the pineapple and teriyaki sauce.
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