Description
A flavorful stack of teriyaki-glazed shrimp, grilled pineapple, and sesame-scented rice, ready in under 45 minutes. Perfect for quick weeknight dinners or casual gatherings.
Ingredients
→ Rice Base
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400 g long-grain or jasmine rice
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720 ml chicken broth
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60 ml soy sauce
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15 ml toasted sesame oil
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1.25 ml garlic powder
→ Shrimp Marinade
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450 g shrimp, peeled and deveined
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60 ml teriyaki sauce
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15 ml honey
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2.5 ml freshly grated ginger
→ Fruit Component
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425 g pineapple chunks (canned in juice or fresh), drained well
Instructions
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Cook the Rice
Rinse rice thoroughly. Bring chicken broth to a boil in a pot, add rice, soy sauce, sesame oil, and garlic powder. Cover and simmer on low for 20–25 minutes until liquid is absorbed and rice is tender. -
Marinate the Shrimp
In a bowl, whisk together teriyaki sauce, honey, and ginger. Add shrimp and coat well. Refrigerate for at least 15 minutes. -
Grill the Shrimp
Preheat grill or grill pan over medium-high heat. Cook shrimp in a single layer for 2–3 minutes per side until opaque and lightly charred. -
Warm the Pineapple
Pat pineapple chunks dry. Grill or sear in a hot skillet for 2 minutes per side until caramelized. -
Assemble the Stack
Fluff the rice and spread into a serving dish. Top with grilled shrimp and pineapple chunks. Drizzle any remaining glaze or juices over the top.
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Serve Immediately
Best served warm with optional garnishes like scallions or sesame seeds.
Notes
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Use fresh pineapple for a brighter taste.
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For a spicy kick, add red pepper flakes to the marinade.
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Rice can be substituted with couscous or quinoa.
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Tofu or tempeh can replace shrimp for a vegetarian version.
- Prep Time: 20
- Cook Time: 25
- Category: Main Dishes
- Cuisine: Asian Fusion