Teriyaki Shrimp and Pineapple Rice Stack Recipe

Introduction

This Teriyaki Shrimp and Pineapple Rice Stack is a vibrant and flavorful dish that combines succulent shrimp, sweet pineapple, and fragrant jasmine rice layered beautifully. It’s perfect for impressing guests or enjoying a special meal at home with minimal fuss.

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

Instructions

1. Step 1: Cook the jasmine rice according to the package instructions, then set aside to cool slightly.
2. Step 2: In a bowl, whisk together teriyaki sauce, honey, soy sauce, garlic, and ginger until well combined.
3. Step 3: Heat olive oil in a large skillet over medium heat. Add shrimp and cook 2-3 minutes per side until pink and opaque.
4. Step 4: Add pineapple chunks to the skillet and cook for an additional 1-2 minutes until warmed through and slightly caramelized.
5. Step 5: Pour the teriyaki sauce mixture over shrimp and pineapple, gently stirring to coat. Let it simmer for a couple of minutes to thicken.
6. Step 6: To assemble, place a ring mold or small bowl on a plate. Layer a spoonful of rice inside, pressing gently to compact it.
7. Step 7: Add a layer of shrimp and pineapple on top of the rice, pressing down slightly to hold the stack together.
8. Step 8: Carefully remove the ring mold or bowl and repeat with remaining portions.
9. Step 9: Garnish each stack with chopped green onions and season with salt and pepper as desired. Serve immediately.

Tips & Variations

• For a vegetarian version, substitute shrimp with tofu or grilled vegetables like bell peppers and zucchini.
• Grill the pineapple before cooking for a smoky depth of flavor.
• Use gluten-free soy sauce or tamari for a gluten-free option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through. For best texture, reheat shrimp and pineapple separately from rice.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just thaw them completely before cooking to ensure even cooking and best texture.

What can I substitute for jasmine rice?

You may use basmati rice or even brown rice if you prefer a heartier grain. Just adjust cooking times accordingly.

Teriyaki Shrimp and Pineapple Rice Stack Recipe

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★★★★★

4.8 from 103 reviews

This Teriyaki Shrimp and Pineapple Rice Stack is a vibrant, flavorful dish that artfully combines succulent shrimp, sweet caramelized pineapple, and aromatic jasmine rice with a tangy teriyaki glaze. Perfect as an impressive appetizer or a light main course, this recipe layers marinated and skillet-cooked shrimp with juicy pineapple chunks atop fluffy jasmine rice, garnished with fresh green onions for a delightful presentation and burst of flavor.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Shrimp and Marinade

• 1 lb shrimp, peeled and deveined
• ¼ cup teriyaki sauce
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 teaspoon garlic, minced
• ½ teaspoon ginger, minced
• Salt and pepper, to taste

Rice and Pineapple

• 1 cup cooked jasmine rice
• 1 cup fresh pineapple, chopped into small chunks

Cooking

• 2 tablespoons olive oil
• 1 tablespoon green onions, chopped (for garnish)

Instructions

1. Cook the Jasmine Rice: Prepare the jasmine rice according to the package instructions. Once cooked, set it aside to cool slightly, which will help with layering later.
2. Prepare the Teriyaki Sauce Mixture: In a bowl, whisk together teriyaki sauce, honey, soy sauce, minced garlic, and ginger until the mixture is well blended and smooth.
3. Cook the Shrimp: Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque, indicating they are perfectly cooked.
4. Add and Cook Pineapple: Incorporate the pineapple chunks into the skillet with the shrimp. Sauté for 1-2 minutes to warm the pineapple and allow it to caramelize slightly, enhancing its sweetness.
5. Glaze with Teriyaki Sauce: Pour the prepared teriyaki sauce mixture over the shrimp and pineapple. Gently stir to coat everything evenly, then simmer for a couple of minutes to let the sauce thicken and infuse the ingredients with flavor.
6. Assemble the Rice Stack: Place a ring mold or small bowl onto a serving plate. Spoon a layer of rice into the mold, pressing down gently to form a compact base. Next, add a layer of the shrimp and pineapple mixture, pressing lightly to create a stable stack.
7. Remove Mold and Repeat: Carefully lift off the ring mold or bowl to reveal the stack. Repeat with remaining ingredients to make additional stacks.
8. Garnish and Serve: Sprinkle chopped green onions over the stacks and season with additional salt and pepper as desired. Serve immediately to enjoy the fresh flavors and appealing presentation.

Notes

• For a vegetarian version, substitute shrimp with tofu or grilled vegetables such as bell peppers and zucchini.
• Grilling the pineapple before adding it to the skillet can add a smoky depth of flavor to the dish.
• To make this recipe gluten-free, use a gluten-free soy sauce or tamari sauce instead of regular soy sauce.

Keywords: Teriyaki Shrimp, Pineapple Rice Stack, Asian-inspired dish, quick dinner, seafood recipe, teriyaki sauce, pineapple, jasmine rice