Teriyaki Shrimp and Pineapple Rice Stack
A quick and flavorful dish featuring succulent shrimp, sweet pineapple, and savory rice, perfect for busy weeknights or gatherings.
Ingredients
For the Rice
- 2 cups rice Any type of rice can be used, such as jasmine or brown rice.
- 3 cups chicken broth Use low-sodium broth for a healthier option.
- 1/4 cup soy sauce
- 1 tablespoon sesame oil For added flavor.
- 1/4 teaspoon garlic powder
For the Shrimp Mixture
- 1 pound shrimp, peeled and deveined Use fresh or frozen shrimp.
- 1 cup pineapple chunks Fresh or canned pineapple works.
- Green onions for garnish Chopped.
Instructions
Cooking the Rice
- In a pot, combine rice and chicken broth; bring to a boil, then reduce heat and simmer until rice is cooked.
- Stir in soy sauce, sesame oil, and garlic powder.
Cooking the Shrimp
- In a skillet, sauté shrimp until pink and cooked through.
- Fold in pineapple chunks and heat for a few minutes.
Assembling the Stack
- Layer the rice and shrimp mixture to create a stack on a plate.
- Garnish with green onions and serve warm.
Notes
Pair with a light cucumber salad or steamed broccoli for freshness. Store leftovers in an airtight container for up to three days or freeze for up to a month. Rinse rice before cooking for fluffier grains.