Description
This Teriyaki Shrimp Pineapple Rice Stack is a delightful family-friendly meal featuring fragrant jasmine or basmati rice cooked in savory chicken broth with soy and sesame oil, topped with sweet and tangy grilled teriyaki shrimp and juicy pineapple chunks. Combining bold Asian-inspired flavors and easy grilling techniques, it’s a delicious dinner ready in just 35 minutes.
Ingredients
Scale
Rice
- 2 cups jasmine or basmati rice
- 3 cups chicken broth
- 1/4 cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon garlic powder
Shrimp Marinade
- 1 pound shrimp, peeled and deveined
- 1/4 cup teriyaki sauce
- 1 tablespoon honey
- 1/2 teaspoon grated ginger
Other
- 1 (15 oz) can pineapple chunks, drained
Instructions
- Cook the Rice: In a large pot, bring 3 cups of chicken broth to a boil. Stir in 2 cups of rice, 1/4 cup soy sauce, 1 tablespoon sesame oil, and 1/4 teaspoon garlic powder. Cover the pot, reduce heat to low, and simmer for 20 to 25 minutes until the liquid is absorbed and the rice is tender. Fluff the rice with a fork before serving.
- Marinate the Shrimp: While the rice cooks, whisk together 1/4 cup teriyaki sauce, 1 tablespoon honey, and 1/2 teaspoon grated ginger in a bowl. Add the peeled and deveined shrimp, tossing to coat evenly. Let the shrimp marinate for at least 15 minutes to absorb the flavors.
- Grill the Shrimp: Preheat a grill or grill pan to medium-high heat. Grill the marinated shrimp for 2 to 3 minutes on each side until they turn pink, become opaque, and develop slight char marks. If a grill is unavailable, you can cook the shrimp in a skillet over medium-high heat instead, ensuring they are evenly cooked.
- Assemble the Stack: On each serving plate, start with a generous base of the soy-infused rice. Layer the grilled teriyaki shrimp over the rice, and then top the stack with drained pineapple chunks for a sweet contrast.
- Serve: Serve the rice stacks immediately while warm to enjoy the best combination of flavors and textures.
Notes
- Use low-sodium soy sauce to reduce salt content.
- For a vegetarian version, substitute shrimp with grilled tofu or mushrooms and use vegetable broth instead of chicken broth.
- Make sure not to overcook the shrimp to retain their tenderness and juiciness.
- Keep an eye on the rice to avoid burning or sticking to the pot.
- Leftover rice and shrimp can be refrigerated for up to 2 days and reheated gently.
