Teriyaki Shrimp and Pineapple Rice Stack
The **Teriyaki Shrimp and Pineapple Rice Stack** is a delightful dish that perfectly blends savory, sweet, and tangy flavors. With marinated shrimp, sweet pineapple chunks, and soy-infused rice, this vibrant meal is ideal for anyone looking for a quick, satisfying dinner that doesn’t skimp on flavor. Not only is it a fantastic choice for busy weeknights, but it also impresses guests with its tropical flair and restaurant-quality taste. Let’s dive into how you can create this beautiful and flavorful dish at home.
Yield: 4
Materials
For the rice:
- - **2 cups rice** – Jasmine or basmati rice work best for this recipe due to their fragrance and ability to absorb flavors.
- - **3 cups chicken broth** – Adds depth and richness to the rice making it more flavorful than using water alone.
- - **1/4 cup soy sauce** – Use low-sodium if you’re watching your salt intake.
- - **1 tablespoon sesame oil** – Adds a nutty aromatic quality to the rice.
- - **1/4 teaspoon garlic powder** – For a subtle hint of garlic flavor.
For the shrimp:
- - **1 pound shrimp peeled and deveined** – Fresh or frozen shrimp work; just be sure to fully thaw frozen shrimp before cooking.
- - **1/4 cup teriyaki sauce** – You can use store-bought or make your own teriyaki sauce.
- - **1 tablespoon honey** – Adds a touch of sweetness to balance the savory flavors.
- - **1/2 teaspoon grated ginger** – Fresh ginger enhances the flavor of the marinade with a spicy earthy note.
For the pineapple:
- - **1 15 oz can pineapple chunks, drained** – You can substitute fresh pineapple if you prefer a more vibrant, natural sweetness.
Instructions
1.Cook the Rice
- Start by preparing the rice, as this will take the longest to cook. In a large pot, bring **3 cups of chicken broth** to a boil. Once boiling, stir in **2 cups of rice**, **1/4 cup soy sauce**, **1 tablespoon sesame oil**, and **1/4 teaspoon garlic powder**. Stir well to combine all the flavors.
- Once everything is mixed, cover the pot, reduce the heat to low, and simmer for 20-25 minutes, or until the rice has absorbed all the liquid and is fully cooked. Fluff the rice with a fork before serving.
2. Marinate the Shrimp
- While the rice is cooking, it’s time to marinate the shrimp. In a medium-sized bowl, combine **1/4 cup teriyaki sauce**, **1 tablespoon honey**, and **1/2 teaspoon grated ginger**. Whisk together until smooth. Add the **1 pound of shrimp** to the marinade and stir to coat them evenly. Let the shrimp sit for at least **15 minutes**, allowing them to absorb the flavors.
3. Grill the Shrimp
- After the shrimp have marinated, preheat your grill or grill pan to medium-high heat. Grill the shrimp for about **2-3 minutes per side**, or until they are fully cooked through and slightly charred. The shrimp should turn pink and opaque when done.
- If you don’t have a grill, you can also cook the shrimp in a skillet over medium-high heat until they’re cooked through.
4. Assemble the Stack
- Now comes the fun part—assembling the **Teriyaki Shrimp and Pineapple Rice Stack**. Start by layering the **soy-infused rice** on the bottom of each serving dish. Next, add the **grilled teriyaki shrimp** on top of the rice. Finally, add the **drained pineapple chunks** as a sweet and refreshing finishing touch.
5. Serve
- Serve the dish immediately while it’s still warm and fresh. The combination of flavors—savory rice, juicy pineapple, and sweet teriyaki shrimp—will be a hit!