If you’re seeking a dish that’s a showstopper in both looks and flavor, the Teriyaki Shrimp and Pineapple Rice Stack is about to become your new mealtime obsession. Plump, juicy shrimp glazed in a sticky-sweet teriyaki marinade are paired with tropical pineapple, fragrant jasmine rice, and the satisfying crunch of bell pepper, all artfully stacked for a restaurant-worthy experience at home. Whether you’re cooking for a special occasion or just want to elevate your weeknight dinners, this creation layers bold Asian-inspired flavors in every bite, and it always manages to impress guests and family alike.
Ingredients You’ll Need
The magic of the Teriyaki Shrimp and Pineapple Rice Stack is that its vibrant flavors come from straightforward, totally accessible ingredients. Each one plays a starring role, bringing a pop of color, a burst of freshness, or just the right bit of texture to the plate.
- Shrimp: Opt for large, peeled, and deveined shrimp for quick cooking and a naturally sweet, tender bite.
- Soy Sauce: This salty, savory base balances sweetness and adds depth to the marinade.
- Teriyaki Sauce: Brings signature glaze and a punch of umami, tying all the tropical elements together.
- Honey: Adds a natural sweetness, helping the shrimp to caramelize beautifully in the pan.
- Garlic: Freshly minced garlic infuses the marinade with aromatic warmth that compliments seafood.
- Fresh Ginger: Grated ginger adds zing and brightness that lifts the other flavors.
- Jasmine Rice: Delicately perfumed and fluffy, jasmine rice is the perfect foundation for stacking—try using day-old rice for the best texture.
- Fresh Pineapple: Sweet, juicy pineapple brings a vibrant tropical twist and a pop of color.
- Red Bell Pepper: Adds crunch and a gorgeous burst of red that makes each stack look irresistible.
- Green Onions: Sliced for garnish, they add freshness and mild onion flavor without overpowering the dish.
- Sesame Oil: Just a splash creates nutty depth and way more aroma in the rice base.
- Vegetable Oil: Neutral oil for sautéing ensures nothing competes with the teriyaki glaze and shrimp.
- Sesame Seeds: Toasted seeds provide a crunchy finish and a touch of earthy flavor to the stack.
- Fresh Cilantro: Bright, herby cilantro offers color and a final pop of freshness for your finished stacks.
How to Make Teriyaki Shrimp and Pineapple Rice Stack
Step 1: Marinate the Shrimp
Start by whisking together soy sauce, teriyaki sauce, honey, garlic, and ginger in a medium bowl. Add the shrimp, tossing them well to coat each piece in that glossy, aromatic marinade. This short 15-minute soak is the secret weapon of the Teriyaki Shrimp and Pineapple Rice Stack—it infuses every bite with maximum flavor while you prep the other components.
Step 2: Sauté the Shrimp
Heat vegetable oil in a large skillet over medium-high heat. Arrange the marinated shrimp in a single layer (working in batches if necessary), and sear each side for about 2–3 minutes. You’ll know they’re done when they curl and turn pink, absorbing the sticky marinade. Transfer the cooked shrimp to a plate, making sure not to overcook—no one likes rubbery shrimp!
Step 3: Prepare the Rice Layer
In another pan, warm up sesame oil on medium heat. Stir in your cooked jasmine rice, diced pineapple, and red bell pepper, letting everything cook together for 3–4 minutes. The rice will soak up the fruity juices and get a hint of caramelization, while the pineapple brings bursts of sweetness, and bell pepper adds color and crunch to the Teriyaki Shrimp and Pineapple Rice Stack foundation.
Step 4: Assemble the Stacks
To create the stack, use a small bowl or a food ring mold. Start with a layer of the pineapple rice mixture, pressing it down gently to create a sturdy base. Next, arrange the sticky shrimp on top, layering for maximum visual appeal. Carefully remove the mold or bowl to reveal your stack—this is where your dish earns its wow factor.
Step 5: Garnish and Serve
Shower your Teriyaki Shrimp and Pineapple Rice Stack with sliced green onions, toasted sesame seeds, and a flurry of fresh cilantro. For extra oomph, give it a last drizzle of teriyaki sauce before serving warm. The finished plate looks as good as it tastes, and every bite bursts with layered goodness.
How to Serve Teriyaki Shrimp and Pineapple Rice Stack
Garnishes
Don’t skip the fresh garnishes—they transform your Teriyaki Shrimp and Pineapple Rice Stack from a tasty dish into an eye-catching masterpiece! A sprinkle of green onions offers mild sharpness, sesame seeds boost the nutty depth, and cilantro brings garden-fresh brightness. If you love a little kick, you can add thin slices of red chili or even a squeeze of lime.
Side Dishes
Round out your Teriyaki Shrimp and Pineapple Rice Stack with a cool, refreshing side salad loaded with crunchy greens and maybe some snap peas or shredded carrot. Steamed edamame, lightly salted, also works beautifully for a simple starter. If you’re looking for something heartier, coconut rice or sautéed Asian greens like bok choy are stellar companions.
Creative Ways to Present
Presentation makes a big difference, and the Teriyaki Shrimp and Pineapple Rice Stack is all about those layers. You can go classic with a cylinder mold, or try shaping into squares for a modern twist. Mini-stacks served on individual plates turn this dish into the perfect dinner party appetizer. Deconstructed bowls, layered in clear glasses, are another playful way to highlight all the colorful ingredients.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Teriyaki Shrimp and Pineapple Rice Stack, store any separate components in airtight containers in the refrigerator. Rice and shrimp keep well for up to 2 days; wait to add fresh garnishes until just before serving so they stay crisp and flavorful.
Freezing
For best results, freeze the cooked shrimp and rice mixture separately in freezer-safe containers. Shrimp will hold up for about a month, while the pineapple rice base can last up to two months. Thaw overnight in the fridge before reheating and assembling your stacks all over again.
Reheating
To reheat, gently warm the shrimp and rice mixture in a skillet over low heat. A splash of water or a drizzle of extra teriyaki sauce helps keep everything moist. Avoid the microwave if possible for shrimp, as it can become chewy—stovetop is best for maintaining that lovely texture.
FAQs
Can I use frozen shrimp for the Teriyaki Shrimp and Pineapple Rice Stack?
Absolutely! Frozen shrimp work just as well. Make sure to thaw them fully and pat dry before marinating, so the flavors really soak in and you get a good sear in the pan.
Is there a substitute for jasmine rice in this recipe?
Yes, you can swap jasmine rice for basmati, brown rice, or even coconut rice for a richer, more tropical variation. Just pick a rice that holds together when molded so your stack stays sturdy and looks gorgeous!
Can I make this dish ahead of time?
You can prep the rice and marinate the shrimp a few hours in advance. For best texture and flavor, cook the shrimp and assemble the stacks just before serving. All parts keep well in the fridge, so you can meal-prep if needed.
What are some ways to make the Teriyaki Shrimp and Pineapple Rice Stack spicier?
Try adding a little sriracha or crushed red pepper to the marinade, or top each stack with thinly sliced red chili. A drizzle of spicy mayo is also delicious for those who love a little heat with their sweet and savory flavors.
Can I turn this into a rice bowl instead of a stack?
Definitely! The recipe works brilliantly as a deconstructed rice bowl—just scoop the pineapple rice into a bowl, pile on the shrimp, and scatter with your favorite toppings. Quicker, just as flavorful, and perfect for busy nights.
Final Thoughts
If you’re longing for something fun, tropical, and sure to impress, the Teriyaki Shrimp and Pineapple Rice Stack is exactly what dinner dreams are made of. Give it a try—you’ll love the dazzling flavors, the playful presentation, and the way everyone asks for seconds. Trust me, this is one recipe destined for your favorites list!
Print
Teriyaki Shrimp and Pineapple Rice Stack Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired, Fusion
- Diet: Non-Vegetarian
Description
This Teriyaki Shrimp and Pineapple Rice Stack is a flavorful Asian-inspired dish that combines succulent shrimp marinated in a sweet and savory teriyaki sauce with fragrant jasmine rice, fresh pineapple, and colorful bell peppers. The dish is assembled in a neat stack, making it visually appealing and perfect for a special dinner.
Ingredients
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Rice Stack:
- 2 cups cooked jasmine rice
- 1 cup fresh pineapple, diced
- 1/2 cup red bell pepper, diced
- 2 green onions, sliced
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds, toasted
- Fresh cilantro for garnish
Instructions
- Marinate the Shrimp: In a medium bowl, combine soy sauce, teriyaki sauce, honey, garlic, and ginger. Add the shrimp, toss to coat, and marinate for 15 minutes.
- Cook the Shrimp: Heat vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until pink and cooked through. Remove and set aside.
- Prepare the Rice Stack: In a separate pan, heat sesame oil over medium heat. Stir in the rice, pineapple, and red bell pepper, cooking for 3–4 minutes until warmed and slightly caramelized.
- Assemble the Stack: Use a small bowl or food ring mold to layer rice and pineapple mixture at the bottom, then top with shrimp. Press gently, then remove the mold.
- Garnish and Serve: Garnish with green onions, sesame seeds, and cilantro. Serve warm.
Notes
- For extra flavor, drizzle additional teriyaki sauce over the finished stack.
- You can swap jasmine rice with coconut rice for a tropical twist.
- This dish also works well deconstructed as a rice bowl.
Nutrition
- Serving Size: 1 rice stack
- Calories: 420
- Sugar: 15 g
- Sodium: 780 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 170 mg
