Teriyaki Shrimp Pineapple Rice Stack

Why I Love This Recipe

• The shrimp cooks fast and stays juicy and flavorful with the simple marinade.

• The pineapple adds a naturally sweet contrast to the savory teriyaki.

• It makes for a stunning presentation in a stacked format.

• I can prepare the rice and marinade ahead of time.

• It’s naturally dairy-free and easy to adapt for different dietary needs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rice Base

• 400 g long-grain rice

• 720 ml chicken broth

• 60 ml soy sauce

• 15 ml toasted sesame oil

• 1.25 ml garlic powder

Shrimp Marinade

• 450 g shrimp, peeled and deveined

• 60 ml teriyaki sauce

• 15 ml honey

• 2.5 ml freshly grated ginger

Fruit Component

• 425 g pineapple chunks, drained

Directions

1. I start by bringing the chicken broth to a boil in a large pot. Once it’s bubbling, I stir in the rice, soy sauce, toasted sesame oil, and garlic powder. I reduce the heat to low, cover it, and let it simmer for 20–25 minutes, until all the liquid is absorbed and the rice is tender.

2. While the rice cooks, I prepare the shrimp marinade by mixing together teriyaki sauce, honey, and fresh ginger in a bowl. I toss in the shrimp, making sure they’re well coated, and let them marinate in the fridge for at least 15 minutes.

3. When I’m ready to cook the shrimp, I heat a grill pan over medium-high heat. I arrange the shrimp in a single layer and grill for 2–3 minutes per side until they turn opaque and get a nice char.

4. To assemble, I layer a generous portion of rice onto each plate, top it with grilled shrimp, and finish with a scoop of pineapple chunks. I like to stack everything neatly for that picture-perfect finish.

5. I serve the dish immediately while everything is warm and fresh.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

• I swap quinoa or couscous for rice when I want something a little lighter.

• To turn up the heat, I add red pepper flakes or a splash of sriracha to the shrimp marinade.

• For extra crunch, I toss in chopped cashews or toasted sesame seeds on top before serving.

• If I want a vegetarian version, I replace the shrimp with grilled tofu or mushrooms.

Storage/Reheating

• I store leftovers in an airtight container in the fridge for up to 2 days.

• To reheat, I microwave the rice and shrimp gently or warm them in a skillet with a splash of water or broth.

• I keep the pineapple separate when storing to prevent the rice from getting soggy.

FAQs

Can I use frozen shrimp?

Yes, I often use frozen shrimp. I just make sure they’re fully thawed and patted dry before marinating and grilling.

Can I make this ahead of time?

I like to cook the rice and marinate the shrimp a few hours ahead. Just grill the shrimp right before serving for the best texture.

What kind of rice works best?

I prefer long-grain white rice, but jasmine or even brown rice also work well if I adjust the cooking time slightly.

Is this recipe gluten-free?

To make it gluten-free, I just use gluten-free soy sauce or tamari in place of regular soy sauce.

How can I make the dish spicier?

I stir in red pepper flakes or add fresh chili slices to the marinade if I want a bit more heat.

Conclusion

This Teriyaki Shrimp Pineapple Rice Stack is one of those meals that tastes as vibrant as it looks. Between the juicy shrimp, fluffy rice, and bright pops of pineapple, every bite is layered with flavor and texture. Whether I’m making it for guests or just craving something fresh and satisfying, this recipe always delivers a burst of savory-sweet goodness in a beautiful presentation.

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