This vibrant teriyaki shrimp and pineapple rice stack is a weeknight lifesaver when you want bold flavors without spending hours in the kitchen. Sweet pineapple meets savory shrimp and fragrant, sesame-laced rice for a meal that feels special but comes together fast. Whenever I want something that impresses guests or just delights my own cravings for a tropical twist, this recipe is my answer.

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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Shrimp is my favorite part because it soaks up the teriyaki glaze and takes on smoky flavor from the grill. My sister and I once prepped this together for a summer picnic and could hardly wait to sneak tastes between assembling the layers.

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to two days. For best flavor, reheat in a covered skillet over gentle heat to keep shrimp tender. Pineapple releases more juice overnight, so stir that back into the rice to keep things moist.

Ingredient Substitutions

Basmati rice or brown rice can stand in for white rice for a nuttier finish. Use tofu or tempeh instead of shrimp for a vegetarian spin. Make your own teriyaki sauce from low-sodium soy sauce, rice vinegar, and a spoonful of brown sugar if you need to skip store-bought.

Serving Suggestions

Pile everything onto a platter for guests to serve themselves or scoop individual stacks into mason jars for easy outdoor eating. This dish loves crisp green salads or lightly cooked green beans on the side. For extra kick, sprinkle chopped scallions and a shake of toasted sesame seeds on top.

Cultural Context

Teriyaki is a Japanese cooking style that means glazed grilling. Typically used with meat or seafood, this sweet-savory sauce made its way to home kitchens worldwide. The tropical pineapple twist is a nod to Asian-influenced Hawaiian cooking, where fruit often stars with savory dishes.

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This recipe turns an ordinary dinner into a sunny celebration in about forty minutes. The bright flavors and quick steps make it perfect for both busy weeknights and relaxed gatherings.

Frequently Asked Questions

→ Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well and adds extra juiciness and tang. Simply dice into bite-sized pieces and drain excess juice.

→ What can I substitute for rice?

Quinoa or couscous are great alternatives. They’ll soak up the teriyaki flavors and offer a different texture.

→ How do I prevent the shrimp from drying out?

Don’t overcook the shrimp—grill just until they turn opaque and slightly charred for juicy, tender results.

→ Is there a vegetarian option for this dish?

Swap the shrimp for tofu, marinated in the same teriyaki mixture, then grill or pan-sear until golden.

→ How can I make the meal spicier?

Add a pinch of red pepper flakes or sriracha to the teriyaki marinade for extra heat.

→ What sides pair well with this dish?

Serve with a simple green salad or steamed vegetables like broccoli or snap peas for a balanced plate.