Teriyaki Shrimp Pineapple Rice Stack
Main Dish • Fruit, Rice, Sauce, Seafood, Shrimp
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Ingredients
- Rice Base
- 14 ounces long-grain rice
- 3 cups and 3/4 tablespoon chicken broth
- 1/4 cup soy sauce
- 1 tablespoon toasted sesame oil
- 0.08 tablespoon garlic powder
- Shrimp Marinade
- 15 3/4 ounces shrimp, peeled and deveined
- 1/4 cup teriyaki sauce
- 1 tablespoon honey
- 0.17 tablespoon freshly grated ginger
- Fruit Component
- 15 ounces pineapple chunks, drained
Directions
- In a large pot, bring the chicken broth to a boil. Stir in the rice, soy sauce, sesame oil, and garlic powder. Reduce the heat to low, cover tightly, and simmer for 20 to 25 minutes, or until the rice is tender and all liquid is absorbed.
- Combine teriyaki sauce, honey, and grated ginger in a bowl. Add shrimp, toss to coat, and marinate in the refrigerator for a minimum of 15 minutes.
- Preheat a grill or grill pan over medium-high heat. Arrange marinated shrimp in a single layer and cook for 2–3 minutes per side, until opaque and lightly charred.
- Arrange cooked rice as the base in a serving dish. Layer grilled shrimp and pineapple chunks on top to create a stacked presentation.
- Present immediately while warm and enjoy promptly.
Notes
- 7-4-25 1/2 Recipe
- No Changes
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