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.
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
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.
Nutrition
- Serving Size: 1 stack
- Calories: 350
- Sugar: 16g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
