Description
A vibrant and flavorful Teriyaki Shrimp and Pineapple Rice Stack combining tender marinated shrimp with sweet pineapple and jasmine rice, layered beautifully and garnished with fresh herbs and toasted sesame seeds. Perfect for a quick and impressive Asian-inspired main course.
Ingredients
Scale
Shrimp Marinade
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Rice and Vegetables
- 2 cups cooked jasmine rice
- 1 cup fresh pineapple, diced
- 1/2 cup red bell pepper, diced
- 2 green onions, sliced
Oils and Garnishes
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon toasted sesame seeds
- Fresh cilantro for garnish
Instructions
- Marinate the Shrimp: In a medium bowl, combine the soy sauce, teriyaki sauce, honey, minced garlic, and grated ginger. Add the shrimp, toss to coat thoroughly, and let marinate for 15 minutes to absorb the flavors.
- Cook the Shrimp: Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated shrimp and cook for 2–3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
- Prepare the Rice Mixture: In a separate pan, heat sesame oil over medium heat. Stir in the cooked jasmine rice, diced pineapple, and red bell pepper. Cook for approximately 3–4 minutes until the mixture is warmed through and the pineapple is slightly caramelized, enhancing its sweetness.
- Assemble the Rice Stacks: Using a small bowl or food ring mold, layer the rice and pineapple mixture at the bottom. Place the cooked shrimp on top of the rice layer. Press down gently to form a compact stack, then carefully remove the mold.
- Garnish and Serve: Sprinkle the stacks with sliced green onions, toasted sesame seeds, and fresh cilantro. Serve warm, optionally drizzling additional teriyaki sauce over the top for extra flavor.
Notes
- For extra flavor, drizzle additional teriyaki sauce over the finished stack.
- You can swap jasmine rice with coconut rice for a tropical twist.
- This dish also works well deconstructed as a rice bowl.
