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Teriyaki Shrimp and Pineapple Rice Stack

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A vibrant and flavorful dish featuring grilled shrimp and sweet pineapple layered with fluffy jasmine rice and drizzled with teriyaki sauce.

Ingredients

Scale
  • 1/2 cup low sodium soy sauce
  • 1/4 cup water
  • 3 tablespoons brown sugar
  • 1 tablespoon honey
  • 2 tablespoons mirin
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch + 2 tablespoons cold water
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 cups jasmine rice
  • 2 1/2 cups water
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1 cup fresh pineapple, diced small
  • 3 green onions, thinly sliced
  • 1/4 cup cilantro, chopped
  • 1/2 red bell pepper, diced small
  • Juice of 1 lime
  • 1 tablespoon soy sauce
  • 1 ripe avocado, sliced
  • Extra pineapple chunks
  • Sesame seeds
  • Extra sliced green onions
  • Sriracha or chili sauce (optional)
  • Lime wedges
  • Ring molds or clean empty cans with both ends removed

Instructions

  1. Start by rinsing the jasmine rice thoroughly under cold water until the water runs clear. Combine the rinsed rice with 2 1/2 cups water and 1/2 teaspoon salt in a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-18 minutes.
  2. In a medium bowl, whisk together the soy sauce, water, brown sugar, honey, mirin, minced garlic, grated ginger, and sesame oil. For a thicker sauce, mix the cornstarch with 2 tablespoons of cold water in a separate small bowl, then add it to the mixture and stir well.
  3. In a large skillet, heat the vegetable oil over medium-high heat. Season the shrimp with salt and pepper and add the red pepper flakes if using. Sauté the shrimp for about 2-3 minutes on each side until they turn pink and opaque. Add in your teriyaki sauce and cook for an additional 2-3 minutes, allowing it to thicken slightly.
  4. Once the rice is done, remove it from heat and stir in the butter, diced pineapple, sliced green onions, chopped cilantro, diced red bell pepper, and lime juice. Gently mix to incorporate all the flavors.
  5. Grab your ring molds or clean cans. Pack a generous amount of the pineapple rice mixture into each mold to create the base. Layer the sautéed shrimp on top, spooning additional sauce over them. Carefully lift the mold to reveal your stunning rice stack.
  6. Finish off each stack by garnishing with sliced avocado, extra pineapple chunks, sesame seeds, and more green onions. Add a drizzle of Sriracha or chili sauce if you want a kick!
  7. Serve with lime wedges on the side for that perfect citrusy zing.

Notes

For best flavor, use fresh ripe pineapple. Store leftovers in an airtight container for up to 2 days, reheat gently with a splash of water.

Nutrition

Find it online: https://delishrecipezbylucy.com/teriyaki-shrimp-pineapple-rice-stack/

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