Teriyaki Shrimp Pineapple Stack

This sweet and savory shrimp stack combines juicy teriyaki-glazed shrimp layered over flavorful rice and sweet pineapple chunks. The dish perfectly balances protein, carbs, and tropical flavors for a satisfying meal that brings a taste of Asian fusion cuisine to your dining table with minimal effort.

I first created this recipe during a summer when I was craving something with tropical flavors but needed a substantial meal. My family was so impressed by how the flavors complemented each other that it quickly became our go-to dish when entertaining guests who appreciate Asian-inspired cuisine.

Ingredients

• For the Rice

• 2 cups rice: provides the perfect base for absorbing the savory flavors
• 3 cups chicken broth: adds richness that plain water cannot deliver
• ¼ cup soy sauce: infuses the rice with umami flavor throughout
• 1 tablespoon sesame oil: brings a nutty aroma that elevates the entire dish
• ¼ teaspoon garlic powder: adds depth without overpowering the delicate shrimp

• For the Shrimp

• 1 lb shrimp: peeled and deveined for quicker cooking and easier eating
• ¼ cup teriyaki sauce: creates a gorgeous glaze and adds sweet savory notes
• 1 tablespoon honey: enhances the caramelization when grilling
• 1 teaspoon grated ginger: provides a warm spicy undertone

• Additional Ingredients

• 1 cup pineapple chunks: fresh provides the best flavor but canned works well too

Step-by-Step Instructions

Preparing the Flavor-Infused Rice:

Cook the rice in chicken broth rather than water for maximum flavor. Bring the broth to a full rolling boil before adding the rice, soy sauce, sesame oil, and garlic powder. Give it just one good stir to distribute ingredients, then cover immediately and reduce heat to the lowest setting. Let it simmer undisturbed for 20-25 minutes until all liquid is absorbed and rice is tender. This patience results in perfectly cooked, flavorful rice that will form the foundation of your dish.

Marinating the Shrimp:

While the rice cooks, prepare your marinade by thoroughly combining teriyaki sauce, honey, and freshly grated ginger in a bowl until smooth. Add your cleaned shrimp to this mixture, making sure each piece is completely coated. Allow them to marinate for exactly 15 minutes at room temperature. This timing is crucial as the acid in the teriyaki can start to cook the shrimp if left too long, affecting their final texture.

Grilling to Perfection:

Heat your grill pan or skillet until it's very hot before adding any shrimp. Remove each piece from the marinade, letting excess drip off, and place them on the hot surface without overcrowding. Cook for exactly 2-3 minutes per side until they turn a beautiful pink with slight char marks. Watch carefully as shrimp cook quickly and can become rubbery if overdone. Brush with the reserved marinade while cooking for extra flavor and a beautiful glaze.

Creating the Finishing Sauce:

For an elevated finish, pour the remaining marinade into a small saucepan and bring to a gentle boil. Reduce the heat immediately and simmer for 3-5 minutes, stirring occasionally, until it reaches a slightly thickened consistency that will beautifully coat the back of a spoon. This reduction intensifies the flavors and creates a professional-looking glaze for your finished dish.

Assembling Your Stack:

Fluff the cooked rice gently with a fork to separate the grains before assembling. Layer the rice as the foundation on your serving dish or individual plates, creating an even base. Arrange the grilled shrimp artistically on top of the rice, then strategically place pineapple chunks throughout for bursts of sweetness. Finish by drizzling your reduced sauce over everything in a zigzag pattern for both flavor and visual appeal.

Final Presentation:

Serve immediately while everything is still hot. The contrast between the warm components and the cool, juicy pineapple creates a delightful temperature variation in each bite. For a complete meal, consider adding a simple side of steamed vegetables or a light salad with a complementary Asian-inspired dressing.

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I absolutely adore the combination of pineapple with the teriyaki shrimp in this recipe. The first time I served this at a family gathering, my brother who typically avoids seafood ended up having seconds. The way the sweet pineapple cuts through the savory soy-infused rice creates a perfect harmony that appeals to almost everyone.

Storage and Meal Prep

This shrimp stack works surprisingly well as a meal prep option if you store the components separately. The cooked rice can be refrigerated for up to 4 days in an airtight container. The grilled shrimp should be consumed within 2 days for best quality. I recommend storing the pineapple separately to prevent it from making other ingredients soggy. When ready to eat, reheat the rice and shrimp separately in the microwave, then assemble with fresh pineapple for the best texture and flavor combination.

Substitutions and Variations

This recipe is wonderfully adaptable to different dietary needs and preferences. For a lower-carb option, cauliflower rice makes an excellent substitute for traditional rice. Simply reduce the cooking time accordingly. If serving to someone with shellfish allergies, chunks of chicken breast or even firm tofu work beautifully with the same marinade. For a vegetarian version, try using thick slices of grilled eggplant or portobello mushrooms marinated in the teriyaki sauce. The dish can also be made gluten-free by using tamari instead of soy sauce and ensuring your teriyaki sauce is gluten-free certified.

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Serving Suggestions

This shrimp stack pairs beautifully with additional side dishes to create a more elaborate meal. Try serving it with a cucumber salad dressed with rice vinegar and a touch of sugar for a refreshing contrast. Steamed or stir-fried bok choy provides a nutritious green element that complements the flavors well. For a beautiful presentation, serve the stack in a ring mold that you can carefully remove at the table for a dramatic reveal. Garnish with thinly sliced green onions, sesame seeds, or even a few edible flowers for special occasions.

Frequently Asked Questions About the Recipe

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp works well! Just make sure to thaw them completely and pat dry before marinating to ensure they properly absorb the teriyaki flavors and develop good char marks when cooking.

→ What can I substitute for teriyaki sauce?

If you don't have teriyaki sauce, you can make a quick substitute by mixing 3 tablespoons soy sauce, 1 tablespoon brown sugar, 1 teaspoon minced garlic, and 1 teaspoon rice vinegar. Adjust sweetness to taste.

→ How do I know when the shrimp are properly cooked?

Perfectly cooked shrimp turn from gray/translucent to opaque pink and form a slight 'C' shape. They typically need just 2-3 minutes per side. Avoid overcooking as they can become tough and rubbery.

→ Can I make this dish ahead of time?

While best served fresh, you can prepare components separately. Cook the rice and refrigerate for up to 2 days. Marinate the shrimp for up to 8 hours in the refrigerator. When ready to serve, cook the shrimp and warm the rice before assembling.

→ Is there a vegetarian alternative to this dish?

Absolutely! Replace the shrimp with firm tofu cubes or portobello mushrooms. Marinate them in the same teriyaki mixture and grill until caramelized. Use vegetable broth instead of chicken broth for the rice.

→ What vegetables pair well with this shrimp stack?

Steamed broccoli, sugar snap peas, or bok choy complement this dish beautifully. For added color and nutrition, consider adding sliced red bell peppers, edamame, or avocado to the stack.