Teriyaki Shrimp and Pineapple Rice Stack 🤤🍤🍍
Sweet, Savory & Beautifully Layered
This Teriyaki Shrimp and Pineapple Rice Stack is a flavor-packed dish that’s as stunning as it is delicious. Juicy shrimp glazed in sweet teriyaki, fluffy savory rice, and bright, juicy pineapple come together in a layered stack that feels restaurant-worthy but is easy enough for a weeknight dinner.
Perfect for meal prep, entertaining, or when you want something fresh, colorful, and satisfying.
📝 Ingredients
(Serves 4)
For the Rice:
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2 cups rice (jasmine or long-grain white works best)
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3 cups chicken broth
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¼ cup soy sauce
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1 tablespoon sesame oil
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¼ teaspoon garlic powder
For the Shrimp:
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1 pound shrimp, peeled and deveined
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¼ cup teriyaki sauce
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1 tablespoon honey
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½ teaspoon fresh grated ginger
For the Pineapple:
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1 (15 oz) can pineapple chunks, drained
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Optional: 1 teaspoon butter or oil for caramelizing
Optional Garnishes:
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Sliced green onions
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Sesame seeds
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Fresh cilantro
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Sriracha or spicy mayo
👩🍳 Directions
1. Cook the Rice
Rinse rice until water runs clear. In a medium saucepan, combine rice, chicken broth, soy sauce, sesame oil, and garlic powder. Bring to a boil, reduce heat to low, cover, and simmer for 15–18 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork and set aside.
2. Marinate the Shrimp
In a bowl, toss shrimp with teriyaki sauce, honey, and grated ginger. Let marinate for 10–15 minutes while the rice finishes cooking.
3. Cook the Shrimp
Heat a large skillet over medium-high heat. Add the marinated shrimp (reserve extra sauce). Cook shrimp for 2–3 minutes per side, until pink and cooked through. Pour reserved sauce into the skillet and simmer for 1–2 minutes until slightly thickened. Remove from heat.
4. Prepare the Pineapple
Optional but recommended: In a skillet, lightly sauté pineapple chunks in a little butter or oil for 2–3 minutes until lightly caramelized for extra flavor.