Teriyaki Shrimp and Pineapple Rice Stack
This Teriyaki Shrimp and Pineapple Rice Stack combines savory marinated shrimp, fragrant rice, and juicy pineapple in a beautiful, layered presentation. A perfect balance of sweet and savory, this easy recipe is great for a weeknight dinner or a special occasion!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Gluten Free
Ingredients
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
Instructions
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Prepare the Rice:
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In a saucepan, combine rice, chicken broth, soy sauce, sesame oil, and garlic powder. Stir well.
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Bring to a boil over medium-high heat, reduce heat, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.
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Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.
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Marinate the Shrimp:
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Combine shrimp, teriyaki sauce, honey, and ginger in a bowl. Mix well.
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Let marinate in the refrigerator for 15-20 minutes.
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Cook the Shrimp:
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Heat a small amount of oil in a skillet over medium heat. Cook marinated shrimp for 2-3 minutes per side until pink and opaque. Remove from heat.
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Assemble the Rice Stack:
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Using a ring mold or similar, layer the rice at the bottom, pressing it lightly.
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Add a layer of shrimp, followed by pineapple chunks.
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Continue layering until all ingredients are stacked, pressing gently as you go.
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Serve:
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Carefully remove the mold and garnish with fresh herbs (e.g., cilantro, green onions).
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Serve immediately.
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Notes
Grilled Shrimp: For a smoky flavor, grill the shrimp instead of pan-searing.
Vegetarian Version: Swap shrimp with marinated tofu or tempeh.
Extra Veggies: Add sautéed vegetables like bell peppers or snap peas to the stack.
