Teriyaki Shrimp Pineapple Rice

This Teriyaki Shrimp Pineapple Rice Stack is a stunner on the table and comes together with surprisingly simple ingredients. Sweet pineapple mingles with grilled shrimp layered on flavorful rice for a meal that feels like a mini tropical getaway.

I came up with this as a weeknight twist after a beach vacation and it quickly turned into one of our family’s most requested dinners. The first time I made this my husband went back for seconds before even sitting down plus our youngest loved the pineapple topping so much she requested it in her lunchbox the next day

Ingredients

• Long-grain rice: Adds a fluffy base that soaks up all the flavor Choose white or jasmine for best texture
• Chicken broth: Infuses the rice with extra savory depth Use low sodium if you want more control over salt
• Soy sauce: Brings umami and balances the sweetness Opt for a naturally brewed version for rounder taste
• Toasted sesame oil: Lends a nutty aroma which makes everything pop Look for one that is deep amber in color
• Garlic powder: Gives an earthy undertone without extra chopping Use fresh if you want more punch
• Shrimp: Use peeled and deveined so prep is fast Look for firm juicy shrimp that smell sweet not fishy
• Teriyaki sauce: The signature glaze Go for a thicker variety for best cling
• Honey: Adds a glossy sheen and slight caramel note Choose local if possible
• Freshly grated ginger: Brightens and lifts the flavors Fresh is best
• Pineapple chunks: Brings the juicy sweet contrast Fresh delivers the best flavor but good quality canned works beautifully and is fuss free

Instructions

Cook the Rice:

In a large pot bring chicken broth to a steady boil Add the rice soy sauce sesame oil and garlic powder Stir to combine then reduce the heat to low Cover tightly and let simmer for twenty to twenty five minutes until the rice is tender and every bit of liquid has disappeared Fluff with a fork and keep warm

Marinate the Shrimp:

In a medium bowl combine the teriyaki sauce honey and grated ginger Add the peeled and deveined shrimp Toss until every piece is evenly coated Pop it in the refrigerator for a minimum of fifteen minutes or up to thirty for a stronger flavor

Grill the Shrimp:

Preheat a grill or grill pan over medium high Lay the marinated shrimp out in a single layer Grill for two to three minutes per side until the shrimp turn opaque and have a light char Remove and set aside

Stack the Rice and Toppings:

Spoon the warm cooked rice onto your serving platter or bowl Layer the grilled shrimp on top then crown everything with big juicy pineapple chunks Arrange for maximum eye appeal and serve right away while piping hot

Present and Enjoy:

This dish shines plated up as a dramatic stack The juicy pineapple seeps into the rice and keeps every bite lively Eat warm for best texture

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My favorite part is how the sweet teriyaki glaze mixes with the bits of juicy pineapple I will never forget the first time my niece tried this dish and actually picked out pieces of pineapple for everyone at the table to make sure no one missed the best bites

Storage Tips

If you have leftovers keep the rice shrimp and pineapple separate in airtight containers The rice and shrimp last two days refrigerated Shrimp reheats best very briefly so it stays tender

Ingredient Substitutions

You can use brown rice for more fiber though it will take longer to cook If you are out of teriyaki sauce try a mix of soy sauce a dash of brown sugar and a splash of rice vinegar Frozen shrimp works great just thaw thoroughly before marinating

Serving Suggestions

Serve this as a main course for dinner alongside steamed edamame or a quick cucumber salad Sprinkle with sliced green onions or toasted sesame seeds for extra crunch Kids love this unstacked rice bowl style for easy scooping

Cultural Context

Inspired by flavors from Japanese teriyaki and Hawaiian-inspired pineapple rice This meal brings together sweet savory and umami in a way that always reminds me of island fare and relaxed summer nights

Seasonal Adaptations

Fresh pineapple always wins when in season Grill the shrimp outdoors for the ultimate summer cookout flair Add in seasonal veggies like grilled bell peppers for more color and crunch

Success Stories

Even friends who say they do not like pineapple have asked for seconds You might be surprised how this combo can win over picky diners My old neighbor made this for a potluck and it disappeared before anything else

Freezer Meal Conversion

Cook rice and freeze flat in a zip top bag Thaw overnight in the fridge Marinate and freeze raw shrimp separately Thaw before grilling Only the pineapple should be added fresh at serving time for best texture

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This recipe is one of those effortless dishes that looks restaurant level and always feels like you are treating yourself Make sure to pile the shrimp and pineapple high for that signature stack look

Frequently Asked Questions

→ How do you keep shrimp tender and not overcooked?

Grill shrimp just 2–3 minutes per side until opaque. Overcooking makes them rubbery, so watch closely.

→ What rice works best for this dish?

Long-grain rice provides a fluffy base that absorbs the flavors of the broth, soy, and sesame oil beautifully.

→ Can I use fresh pineapple instead of canned?

Absolutely. Fresh pineapple chunks offer extra juiciness and a more vibrant, tangy-sweet flavor.

→ Should the shrimp be marinated in advance?

Marinating the shrimp at least 15 minutes ensures it is infused with teriyaki, honey, and ginger essence.

→ Is this dish served hot or cold?

Serve the stack immediately while the rice and shrimp are still warm for the best texture and flavor.