Teriyaki Shrimp Pineapple Rice Stack
A delightful dish featuring shrimp, pineapple, and rice, perfect for quick dinners or special occasions, packed with proteins and tropical flavors.
Ingredients
For the rice
- 400 g long-grain rice
- 720 ml chicken broth
- 60 ml soy sauce
- 15 ml toasted sesame oil
- 1.25 ml garlic powder
For the shrimp
- 450 g shrimp, peeled and deveined
- 60 ml teriyaki sauce
- 15 ml honey
- 2.5 ml freshly grated ginger
For the assembly
- 425 g pineapple chunks, drained Fresh pineapple is preferred but canned can be used.
Instructions
Preparation of Rice
- In a large pot, bring the chicken broth to a boil. Stir in the rice, soy sauce, sesame oil, and garlic powder.
- Reduce the heat to low, cover tightly, and simmer for 20 to 25 minutes, or until the rice is tender and all liquid is absorbed.
Preparing the Shrimp
- Combine teriyaki sauce, honey, and grated ginger in a bowl. Add the shrimp, toss to coat, and marinate in the refrigerator for a minimum of 15 minutes.
Grilling the Shrimp
- Preheat a grill or grill pan over medium-high heat.
- Arrange the marinated shrimp in a single layer and cook for 2–3 minutes per side, until opaque and lightly charred.
Assembling the Dish
- Arrange the cooked rice as the base in a serving dish.
- Layer the grilled shrimp and pineapple chunks on top to create a stacked presentation.
- Present immediately while warm and enjoy promptly.
Notes
For extra flavor, soak the rice in water for 30 minutes before cooking. Adjust the sweetness by adding more or less honey. If you have leftovers, store in an airtight container in the refrigerator for up to 2 days.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 2gSugar: 15g
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