Teriyaki Shrimp Pineapple Rice (Version imprimable)
Grilled shrimp, pineapple, and seasoned rice form a flavorful stacked dish for a vibrant dining experience.
# Composition:
→ Rice Base
01 -
400 g long-grain rice
02 -
720 ml chicken broth
03 -
60 ml soy sauce
04 -
15 ml toasted sesame oil
05 -
1.25 ml garlic powder
→ Shrimp Marinade
06 -
450 g shrimp, peeled and deveined
07 -
60 ml teriyaki sauce
08 -
15 ml honey
09 -
2.5 ml freshly grated ginger
→ Fruit Component
10 -
425 g pineapple chunks, drained
# Étapes de réalisation:
01 -
In a large pot, bring chicken broth to a boil. Stir in long-grain rice, soy sauce, toasted sesame oil, and garlic powder. Lower the heat, cover, and simmer for 20 to 25 minutes until the rice is tender and the liquid is fully absorbed.
02 -
In a bowl, whisk together teriyaki sauce, honey, and freshly grated ginger. Add peeled and deveined shrimp, ensuring even coating, and refrigerate to marinate for at least 15 minutes.
03 -
Preheat a grill or grill pan to medium-high. Arrange the shrimp in a single layer and grill for 2 to 3 minutes on each side, cooking until opaque and lightly charred.
04 -
Arrange the cooked rice as a base on the serving dish. Evenly layer with grilled shrimp and drained pineapple chunks to form a stacked presentation.
05 -
Present the stack while warm and enjoy at once.
# Détails supplémentaires:
01 -
For optimal flavor, use freshly grated ginger in the marinade and serve the dish immediately to maintain the balance of textures.