Description
This Teriyaki Shrimp and Pineapple Rice Stack is a flavorful Asian-inspired dish that combines succulent shrimp marinated in a sweet and savory teriyaki sauce with fragrant jasmine rice, fresh pineapple, and colorful bell peppers. The dish is assembled in a neat stack, making it visually appealing and perfect for a special dinner.
Ingredients
Scale
For the Shrimp:
- 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
For the Rice Stack:
- 2 cups cooked jasmine rice
- 1 cup fresh pineapple, diced
- 1/2 cup red bell pepper, diced
- 2 green onions, sliced
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds, toasted
- Fresh cilantro for garnish
Instructions
- Marinate the Shrimp: In a medium bowl, combine soy sauce, teriyaki sauce, honey, garlic, and ginger. Add the shrimp, toss to coat, and marinate for 15 minutes.
- Cook the Shrimp: Heat vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until pink and cooked through. Remove and set aside.
- Prepare the Rice Stack: In a separate pan, heat sesame oil over medium heat. Stir in the rice, pineapple, and red bell pepper, cooking for 3–4 minutes until warmed and slightly caramelized.
- Assemble the Stack: Use a small bowl or food ring mold to layer rice and pineapple mixture at the bottom, then top with shrimp. Press gently, then remove the mold.
- Garnish and Serve: Garnish with green onions, sesame seeds, and cilantro. Serve warm.
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired, Fusion
Nutrition
- Serving Size: 1 rice stack
- Calories: 420
- Sugar: 15 g
- Sodium: 780 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 170 mg
