Teriyaki Shrimp Pineapple Rice Stack (Print Version)
Bright pineapple, tender shrimp, and savory rice layered together for a fresh, satisfying stack.
# Ingredients:
→ Rice Base
01 -
400 g long-grain rice
02 -
720 ml chicken broth
03 -
60 ml soy sauce
04 -
15 ml toasted sesame oil
05 -
1.25 ml garlic powder
→ Shrimp Marinade
06 -
450 g shrimp, peeled and deveined
07 -
60 ml teriyaki sauce
08 -
15 ml honey
09 -
2.5 ml freshly grated ginger
→ Fruit Component
10 -
425 g pineapple chunks, drained
# Instructions:
01 -
In a large pot, bring the chicken broth to a boil. Stir in the rice, soy sauce, sesame oil, and garlic powder. Reduce the heat to low, cover tightly, and simmer for 20 to 25 minutes, or until the rice is tender and all liquid is absorbed.
02 -
Combine teriyaki sauce, honey, and grated ginger in a bowl. Add shrimp, toss to coat, and marinate in the refrigerator for a minimum of 15 minutes.
03 -
Preheat a grill or grill pan over medium-high heat. Arrange marinated shrimp in a single layer and cook for 2–3 minutes per side, until opaque and lightly charred.
04 -
Arrange cooked rice as the base in a serving dish. Layer grilled shrimp and pineapple chunks on top to create a stacked presentation.
05 -
Present immediately while warm and enjoy promptly.
# Notes:
01 -
For a spicy profile, blend red pepper flakes into the marinade.
02 -
Rice may be replaced with cooked quinoa or couscous for variation.
03 -
Pair with a crisp salad or steamed vegetables for a balanced meal.