Teriyaki Shrimp Pineapple Rice Stack

Looking for a fast dinner with bold flavors and a tropical twist? This Teriyaki Shrimp Pineapple Rice Stack is a perfect balance of sweet and savory. Tender shrimp glazed in teriyaki sauce, golden pineapple chunks, and aromatic rice come together in layers for a satisfying meal that feels restaurant-worthy but is easy enough for a weeknight.

Whether you’re cooking for guests or just want to enjoy something refreshing and flavorful, this dish is a quick go-to with flexible ingredients and vibrant presentation.

Why This Recipe Works

• Layers sweet, savory, and tangy flavors in one dish
• Ready in under 45 minutes
• Uses common pantry ingredients
• Customizable with grains, proteins, or spice level
• Perfect for summer meals or any time you need a flavor boost

Ingredients

For the Rice Base

• 400 g long-grain or jasmine rice
• 720 ml chicken broth
• 60 ml soy sauce (low-sodium recommended)
• 15 ml toasted sesame oil
• 1.25 ml garlic powder

For the Shrimp Marinade

• 450 g large shrimp, peeled and deveined
• 60 ml teriyaki sauce
• 15 ml honey
• 2.5 ml freshly grated ginger

For the Pineapple

• 425 g pineapple chunks (canned in juice or fresh, drained well)

Instructions

1. Cook the Rice

Rinse the rice under cold water until the water runs clear. In a large pot, bring chicken broth to a boil. Stir in rice, soy sauce, sesame oil, and garlic powder. Cover tightly, reduce heat to low, and simmer for 20 to 25 minutes. Once all the liquid is absorbed and the rice is tender, remove from heat and let it sit covered for a few minutes before fluffing.

2. Marinate the Shrimp

In a bowl, combine teriyaki sauce, honey, and fresh ginger. Add the shrimp and mix until well coated. Cover and refrigerate for at least 15 minutes to allow the flavors to absorb.

3. Grill the Shrimp

Preheat a grill or grill pan over medium-high heat. Place shrimp in a single layer and cook for 2 to 3 minutes per side, or until opaque and slightly charred from the glaze. Avoid overcooking to keep shrimp tender.

4. Caramelize the Pineapple

Drain the pineapple chunks thoroughly and pat dry. Grill or sear them in a dry skillet for 2 minutes per side until slightly golden and fragrant.

5. Assemble the Stack

Spoon the rice onto a serving platter or individual plates as the base. Top with grilled shrimp and scatter caramelized pineapple over the top. Drizzle any leftover marinade or juices from the pan over the entire stack for added flavor.

6. Serve Immediately

Serve while warm to enjoy the fresh flavors and textures. This dish is best eaten right after assembling.

Recipe Notes

• Use fresh pineapple for extra brightness and texture
• For a spicier version, mix red pepper flakes or a splash of hot sauce into the marinade
• Substitute rice with quinoa or couscous for a different texture or dietary need
• The rice can be made in advance and reheated before stacking
• Tofu or tempeh can be used in place of shrimp for a vegetarian alternative

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a covered skillet to maintain moisture and keep the shrimp tender. If pineapple releases extra juice overnight, stir it back into the rice before reheating to preserve flavor.

Serving Suggestions

Serve with a crisp green salad, grilled vegetables, or lightly steamed greens like snap peas or broccoli. This stack also works well when served in mason jars or bowls for easy transport and outdoor dining.

Nutritional Information (Per Serving)

• Calories: 425
• Total Fat: 6 g
• Carbohydrates: 67 g
• Protein: 25 g

Note: These values are approximate and intended for general informational purposes.

Tools You’ll Need

• Large pot with lid
• Mixing bowl
• Grill or grill pan
• Tongs
• Serving platter or individual plates

Frequently Asked Questions

Can I use fresh pineapple instead of canned?
Yes, fresh pineapple brings extra juiciness and natural sweetness. Dice and grill it just like canned.

What can I use instead of rice?
Try couscous, quinoa, or cauliflower rice as lower-carb or grain-free alternatives.

How do I keep shrimp from overcooking?
Shrimp cook quickly. Grill until they turn opaque and slightly firm. Avoid leaving them on the heat for too long to prevent a rubbery texture.

Is there a vegetarian option?
Yes, substitute shrimp with tofu or tempeh. Marinate and grill as directed for a flavorful plant-based variation.

Can I make the rice ahead of time?
Yes. Cook the rice earlier in the day and reheat before assembling the dish.

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