Teriyaki Shrimp Pineapple Rice

This vibrant Teriyaki Shrimp Pineapple Rice Stack is my go-to when I want a tropical twist on dinner without a ton of fuss. It layers juicy shrimp, fragrant rice, and sweet pineapple for an eye-catching dish that disappears fast at the table.

I first made this on a summer night when I had pineapple to use up and shrimp thawing in the fridge. Now it is our Friday night tradition for movie nights when we want something fun and filling.

Ingredients

• Long-grain rice: Proudly builds the foundation and soaks up sauces. Choose rice with unbroken grains for a fluffy result.
• Chicken broth: Lends extra warmth and savory depth to the rice. Opt for low sodium so you have control over the seasoning.
• Soy sauce: Backs up the umami factor and gives color. I prefer naturally brewed versions for fullness.
• Toasted sesame oil: Adds nuttiness and aroma. A little goes a long way. To get a strong aroma pick oil with a golden color.
• Garlic powder: Delivers mellow background flavor. Look for garlic powder without fillers for best taste.
• Shrimp: Peeled and deveined for easy eating. Choose shrimp with a sweet smell and firm texture. Avoid any with a fishy odor.
• Teriyaki sauce: Provides sweet savory glaze. Use a brand with real ginger for a homemade taste.
• Honey: Adds tempting glossy shine and balances the saltiness. Local honey will give the best flavor.
• Freshly grated ginger: Brings peppery zip and brightness. Grate fresh for the fullest flavor.
• Pineapple chunks: Give juicy bursts of sweetness. Ripe pineapple will feel heavy and have a fruity aroma. Choose canned in juice not syrup if using pre-cut.

Instructions

Prepare the Rice:

Combine chicken broth with rice, soy sauce, sesame oil and garlic powder in a large pot. Bring to a boil then reduce heat to low and cover tightly. Simmer for 20 to 25 minutes until the rice is tender and the liquid is absorbed. Lift the lid only at the very end so all the steam stays trapped and the rice stays fluffy.

Marinate the Shrimp:

Mix teriyaki sauce, honey and grated ginger in a bowl. Toss the shrimp with this mixture, making sure every piece is coated well. Marinate in the refrigerator for at least 15 minutes so the flavors soak into the shrimp.

Grill the Shrimp:

Preheat your grill or grill pan over medium-high heat. Arrange marinated shrimp in a single layer so they cook evenly. Cook for about 2 to 3 minutes per side until they are opaque and have light grill marks. The shrimp will curl up and become slightly firm to the touch.

Build the Stack:

Scoop the cooked rice onto your serving dish as the first layer. Arrange grilled shrimp over the rice. Top generously with pineapple chunks for a burst of color and flavor. This creates a beautiful and inviting stack.

Serve:

Bring it to the table while everything is still warm so the flavors shine their brightest. Best enjoyed right away to capture the contrast of sweet pineapple and savory rice.

Save it

Pineapple is my favorite part. The burst of juicy fruit with salty sweet shrimp makes every bite feel special. It always reminds me of the grilled pineapple skewers we enjoyed at family BBQs and it brings back good memories every time.

Storage Tips

Store leftovers in an airtight container for up to two days in the refrigerator. To reheat, microwave just until warm. Add a splash of broth if the rice seems dry.

Ingredient Substitutions

Try brown rice or jasmine rice in place of long grain. If you are out of shrimp, chicken or tofu both work well. Canned pineapple can be swapped with fresh cut into tidbits. The marinade is also tasty with tamari in place of soy sauce for a gluten free twist.

Serving Suggestions

Serve on a large platter for a dinner party and garnish with chopped green onions or cilantro. I love to pair it with a crisp cucumber salad or simple edamame for a bright meal. You can also pack the components separately for a tasty lunch bowl.

Cultural Context

Teriyaki hails from Japanese cuisine and is loved for its sweet savory punch. The idea of pairing it with pineapple comes from the way tropical fruit has met Asian flavors in modern fusion cooking. This recipe is a fun celebration of that sweet and savory blending.

Save it

This dinner always makes our Friday movie night feel like a tropical escape. I hope it brings a burst of sunshine to your table too.

FAQ sur la recette

→ What protein is used in this dish?

Shrimp is the featured protein, marinated in teriyaki, honey, and ginger before grilling.

→ How is the rice prepared?

The rice simmers in chicken broth with soy sauce, sesame oil, and garlic powder for extra flavor.

→ What adds sweetness to this dish?

Pineapple chunks provide natural sweetness and balance the savory elements.

→ Can the shrimp be cooked without a grill?

Yes, shrimp can be sautéed in a skillet or cooked on a grill pan as an alternative.

→ Is this stack best served hot or cold?

It is best enjoyed warm, as freshly grilled shrimp and hot rice enhance flavor and texture.

→ Can I substitute chicken for shrimp?

Yes, bite-sized chicken pieces can be marinated and grilled as a substitution for shrimp.