My first attempt at this was for a last-minute dinner with friends and I could not believe how quickly the whole stack came together while still tasting restaurant worthy. Now it is my go-to for sunny weekends or whenever I need to brighten up a rainy day.
Ingredients
- Rice: white rice or a fragrant jasmine rice works best as it absorbs flavors without getting mushy
- Chicken broth: good quality broth makes the base deeply savory and gives rice complexity
- Soy sauce: choose low-sodium if you want to control saltiness it brings umami depth
- Sesame oil: use toasted sesame oil for a nutty aroma and authentic Asian flavor
- Garlic powder: a quick way to infuse mellow garlic notes throughout the rice
- Shrimp: buy large peeled and deveined shrimp for ease and juicy texture
- Teriyaki sauce: pick one with a short ingredient list or make your own for the brightest taste
- Honey: a touch of sweetness balances the savory glaze and brings out the pineapple
- Ginger: fresh is ideal for zing but jarred ginger works when you are in a hurry
- Pineapple: use canned chunks packed in juice not syrup for best results or dice a ripe fresh pineapple for extra zing
Instructions
- Prepare the Rice:
- Rinse your rice under cold water until the water runs clear to remove surface starch. Bring chicken broth to a boil in a large heavy pot, then add rice, soy sauce, sesame oil, and garlic powder. Stir only once, cover with a tight lid, reduce to low, and simmer undisturbed for about twenty to twenty-five minutes until tender and fluffy. All liquid should be absorbed.
- Marinate the Shrimp:
- While the rice cooks, whisk together teriyaki sauce, honey, and ginger in a medium bowl. Toss in the peeled and deveined shrimp and make sure each piece is evenly coated. Cover and let the shrimp sit in the fridge for at least fifteen minutes—five more if you have the time for extra flavor.
- Grill or Sear the Shrimp:
- Heat an outdoor grill or grill pan until very hot. Arrange the marinated shrimp in a single layer and cook each side for about two minutes until shrimp turn pink and get a slight char from caramelized glaze. Be careful not to overcook.
- Warm the Pineapple:
- Drain pineapple chunks thoroughly. Pat dry with paper towels. Place on the grill or a dry skillet for two minutes per side and let them caramelize just a bit. Their natural sugars get golden and extra fragrant.
- Assemble the Stack:
- Gently fluff your cooked rice with a fork and spoon a thick layer into a large serving dish. Arrange grilled shrimp over the rice, then scatter grilled pineapple on top or tuck them around for bursts of sweetness. Drizzle any juices left in your grill pan over the whole stack.
- Serve Immediately:
- This dish is best enjoyed right away when the shrimp are juicy and the pineapple is still warm.
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