Teriyaki Shrimp and Pineapple Rice Stack
A delightful dish that combines succulent shrimp, fluffy rice, and sweet pineapple into a visual treat perfect for busy weeknights.
Ingredients
For the rice
- 2 cups rice Jasmine or basmati rice recommended.
- 3 cups chicken broth
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon garlic powder
For the shrimp and garnish
- 1 pound shrimp, peeled and deveined
- Pineapple (chunked, for serving) Fresh or frozen can be used; drain if canned.
- Green onions (for garnish)
Instructions
Cooking the Rice
- In a saucepan, combine rice, chicken broth, soy sauce, sesame oil, and garlic powder. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes until rice is cooked.
Cooking the Shrimp
- Meanwhile, heat a skillet over medium-high heat. Add shrimp and cook until pink and opaque, about 3-4 minutes.
Assembling the Dish
- Assemble the dish by layering the cooked rice, shrimp, and pineapple in stacks.
- Garnish with green onions and serve warm.
Notes
Serve with a side of fresh green salad or steamed vegetables. Can drizzle extra teriyaki sauce on top for added flavor. Leftovers can be stored in an airtight container in the fridge for up to three days, or frozen for up to three months.