Teriyaki Shrimp and Pineapple Rice Stack
A delightful dish combining succulent teriyaki-glazed shrimp with fresh pineapple and fluffy rice, perfect for weeknight dinners or gatherings.
Ingredients
For the Teriyaki Shrimp
- 1 lb large shrimp, peeled and deveined
- 1/4 cup teriyaki sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/2 tsp red pepper flakes optional for a bit of heat
For the Pineapple Rice
- 2 cups cooked white or jasmine rice (preferably day-old)
- 1 cup fresh pineapple, diced
- 1 tbsp sesame oil
- 2 green onions, chopped
- 1/4 cup red bell pepper, diced
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1/2 tsp garlic powder
- Salt and pepper to taste
For Garnish
- Fresh cilantro, chopped
- Sesame seeds
- Lime wedges
Instructions
Preparation
- In a medium bowl, combine the teriyaki sauce, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes (if using). Add the shrimp and toss to coat evenly. Allow the shrimp to marinate for at least 15 minutes.
Cooking the Shrimp
- Heat a large skillet over medium-high heat. Add the marinated shrimp, cooking for 2-3 minutes per side, until they turn pink and are cooked through. Remove them from the skillet and set aside.
Preparing the Pineapple Rice
- In the same skillet, add sesame oil over medium heat. Toss in the chopped green onions, red bell pepper, and diced pineapple. Sauté for 2-3 minutes until the vegetables soften.
- Add the cooked rice, gently breaking it up and combining it with the vegetables. Stir in soy sauce, rice vinegar, garlic powder, and season with salt and pepper. Sauté for another 2-3 minutes.
Assembly
- Using a ring mold or small bowl, layer the pineapple rice at the bottom followed by the cooked shrimp. Press gently to shape the stack.
- Repeat for desired servings.
Garnishing and Serving
- Garnish with fresh cilantro, sesame seeds, and squeeze lime juice over the top. Serve immediately.
Notes
Add crushed cashews for crunch or adjust spiciness by increasing red pepper flakes. Substitute seasonal vegetables like zucchini or snap peas for variety. Store leftovers in an airtight container in the fridge for up to 2 days.