Teriyaki Shrimp and Pineapple Rice Stack (Print version)

Teriyaki-glazed shrimp layered over savory sesame rice and juicy pineapple, a beautiful 30-minute stack dinner with bold Hawaiian-inspired flavor.

# Ingredients:

For the sesame rice

01 - 1 1/2 cups (300 g) jasmine rice, rinsed
02 - 2 1/4 cups (540 ml) low-sodium chicken broth
03 - 1 tablespoon soy sauce
04 - 1 teaspoon sesame oil
05 - 1/4 teaspoon garlic powder

For the teriyaki shrimp

06 - 1 lb (450 g) large shrimp (21/25 count), peeled and deveined
07 - 1/3 cup (80 ml) teriyaki sauce
08 - 1 tablespoon honey
09 - 1 teaspoon fresh ginger, grated
10 - 1 clove garlic, minced
11 - 1 tablespoon neutral oil (vegetable or avocado)
12 - Salt and black pepper to taste

For assembly and garnish

13 - 1 cup (165 g) fresh pineapple, diced small
14 - 2 green onions, thinly sliced
15 - 1 teaspoon sesame seeds
16 - Optional: sriracha drizzle or sliced avocado

# Instructions:

01 - Combine jasmine rice, chicken broth, soy sauce, sesame oil, and garlic powder in a medium saucepan. Bring to a boil over medium-high heat. Cover tightly and reduce heat to low. Cook for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
02 - Whisk teriyaki sauce, honey, ginger, and garlic together in a medium bowl. Add shrimp and toss to coat. Marinate for 10 to 15 minutes at room temperature. Do not exceed 30 minutes or the texture will soften.
03 - Shake excess marinade off the shrimp back into the bowl and reserve it. Pat shrimp lightly dry. Heat oil in a large skillet over medium-high heat until shimmering. Sear shrimp 1 to 2 minutes per side until pink and just opaque. Transfer to a plate.
04 - Pour the reserved marinade into the hot skillet. Bring to a simmer and cook for about 60 seconds, stirring, until slightly thickened and glossy. Return shrimp to the pan and toss to coat. Remove from heat.
05 - Pack about 3/4 cup of warm rice firmly into a small bowl or ring mold (rinsed with water first for easy release). Place a plate on top, flip, and tap the bottom firmly to unmold. Repeat for each serving.
06 - Spoon diced pineapple on top of each rice stack. Arrange 4 to 5 glazed shrimp on the pineapple. Sprinkle green onions and sesame seeds over the top. Drizzle with extra teriyaki sauce or sriracha if desired. Serve immediately while the rice is warm.

# Good to know:

01 - Build and serve the stacks while the rice is still warm for the cleanest unmold.
02 - A damp mold helps the rice release without sticking.

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