Name: Teriyaki Shrimp and Pineapple Rice Stack
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 lb shrimp, peeled and deveined; 1 cup cooked jasmine rice; 1 cup fresh pineapple, chopped into small chunks; 2 tablespoons olive oil; 1/4 cup teriyaki sauce; 1 tablespoon honey; 1 tablespoon soy sauce; 1 teaspoon garlic, minced; 1/2 teaspoon ginger, minced; 1 tablespoon green onions, chopped (for garnish); Salt and pepper, to taste

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If you're looking for a dish that's packed with flavor and texture, this Teriyaki Shrimp and Pineapple Rice Stack will definitely hit the spot. It’s a vibrant and tropical meal with the perfect balance of savory shrimp, sweet pineapple, and a punch of tangy teriyaki sauce. The rice stack is not just visually appealing, but also bursting with bold and delicious flavors. Whether it's for a casual dinner or a special occasion, this dish will never disappoint.

Why You’ll Love This Recipe

I love this recipe because it's incredibly easy to make yet feels so gourmet. The combination of shrimp and pineapple is always a winning flavor profile, and the teriyaki sauce brings everything together beautifully. What’s even better is that it’s a fun presentation! Stacking everything gives a visually stunning dish that can impress any guest. Plus, it's light yet satisfying, making it a perfect meal for warmer weather or whenever you're craving something fresh and flavorful.

Ingredients

1 lb shrimp, peeled and deveined
1 cup cooked jasmine rice
1 cup fresh pineapple, chopped into small chunks
2 tablespoons olive oil
¼ cup teriyaki sauce
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon garlic, minced
½ teaspoon ginger, minced
1 tablespoon green onions, chopped (for garnish)
Salt and pepper, to taste

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

Directions

Start by cooking the jasmine rice according to the package instructions. Set aside to cool slightly.
In a bowl, combine the teriyaki sauce, honey, soy sauce, garlic, and ginger. Whisk until well blended.
Heat the olive oil in a large skillet over medium heat. Once hot, add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque.
Add the pineapple chunks to the skillet and cook for an additional 1-2 minutes, allowing them to warm through and get a little caramelized.
Pour the teriyaki sauce mixture over the shrimp and pineapple, stirring gently to coat everything evenly. Let it simmer for a couple of minutes to thicken the sauce slightly.
To assemble the stack, place a ring mold or a small bowl onto a plate. Start by layering a spoonful of rice, pressing it down gently to form a compact layer. Add a layer of shrimp and pineapple on top of the rice, and then press down slightly to compact.
Carefully remove the ring mold or bowl and repeat the stacking for any remaining portions.
Garnish each stack with chopped green onions, and season with salt and pepper as needed.
Serve immediately and enjoy your Teriyaki Shrimp and Pineapple Rice Stack!

Servings and Timing

This recipe serves about 4 people and takes approximately 25 minutes to prepare and cook.

Variations

Vegetarian Version: Substitute shrimp with tofu or grilled vegetables like bell peppers and zucchini for a plant-based alternative.
Add Spice: If you like a bit of heat, add red pepper flakes or sriracha to the teriyaki sauce for a spicy kick.
Grilled Pineapple: For extra flavor, you can grill the pineapple before adding it to the dish for a smoky twist.
Rice Options: While jasmine rice is great for this dish, feel free to swap it with brown rice, quinoa, or cauliflower rice for a healthier option.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave for 1-2 minutes or heat it in a skillet over medium heat until warmed through. Keep in mind that the shrimp may lose some of its texture after being reheated, but the flavor will still be fantastic.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works perfectly fine for this recipe. Just make sure to thaw them thoroughly before cooking.

Can I make this recipe ahead of time?

While it’s best to assemble and serve the rice stack fresh, you can prepare the shrimp, pineapple, and rice in advance and store them separately. When ready to serve, simply reheat and assemble the stacks.

Can I use a different type of rice?

Definitely! While jasmine rice is ideal for its fragrance and texture, you can swap it out for brown rice, basmati rice, or even quinoa if preferred.

Is this recipe gluten-free?

Yes, this recipe can be gluten-free as long as you use a gluten-free soy sauce or tamari sauce instead of regular soy sauce.

Can I use canned pineapple instead of fresh?

Yes, canned pineapple works in a pinch. Just be sure to drain it well and, if you prefer, pat it dry with a paper towel to remove any excess moisture.

Conclusion

I absolutely love this Teriyaki Shrimp and Pineapple Rice Stack because it’s quick, delicious, and visually stunning. The combination of sweet, savory, and tangy flavors creates the perfect balance in every bite. Whether you’re serving it for a weeknight dinner or a special occasion, this dish is sure to impress. With a few simple ingredients and an easy assembly process, you’ll have a crowd-pleaser on your hands in no time!

Teriyaki Shrimp and Pineapple Rice Stack

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Author: Sue
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Asian
Diet: Gluten Free

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Description

A vibrant and tropical dish featuring shrimp, pineapple, and jasmine rice, all dressed in a tangy teriyaki sauce. The stack presentation makes it both visually stunning and delicious.

Instructions

Start by cooking the jasmine rice according to the package instructions. Set aside to cool slightly.
In a bowl, combine the teriyaki sauce, honey, soy sauce, garlic, and ginger. Whisk until well blended.
Heat the olive oil in a large skillet over medium heat. Once hot, add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque.
Add the pineapple chunks to the skillet and cook for an additional 1-2 minutes, allowing them to warm through and get a little caramelized.
Pour the teriyaki sauce mixture over the shrimp and pineapple, stirring gently to coat everything evenly. Let it simmer for a couple of minutes to thicken the sauce slightly.
To assemble the stack, place a ring mold or a small bowl onto a plate. Start by layering a spoonful of rice, pressing it down gently to form a compact layer. Add a layer of shrimp and pineapple on top of the rice, and then press down slightly to compact.
Carefully remove the ring mold or bowl and repeat the stacking for any remaining portions.
Garnish each stack with chopped green onions, and season with salt and pepper as needed.
Serve immediately and enjoy your Teriyaki Shrimp and Pineapple Rice Stack!

Notes

For a vegetarian version, substitute shrimp with tofu or grilled vegetables like bell peppers and zucchini.
For extra flavor, grill the pineapple before adding it to the dish for a smoky twist.
Ensure to use a gluten-free soy sauce or tamari sauce for a gluten-free version.