The first time I made this Teriyaki Shrimp and Pineapple Rice Stack, my kitchen transformed into a tropical escape. The sweet, tangy scent of pineapple caramelizing mingled with the savory, gingery aroma of teriyaki sauce, and I knew I’d stumbled onto something special. I was looking for a weeknight dinner that felt celebratory, something to break the monotony of my usual rotation. This dish, with its gorgeous layers and burst of flavor, was the answer. It’s not just a meal; it’s a little edible masterpiece that never fails to bring a smile to my face—and to everyone I serve it to.
Why You’ll Love This Recipe
You’re going to love this recipe because it delivers restaurant-quality drama with surprisingly straightforward home cooking. It satisfies that craving for something sweet, savory, and visually impressive without requiring you to be a professional chef. From the juicy, glazed shrimp to the fragrant, pineapple-infused rice, every bite is a perfect harmony. Plus, it’s incredibly adaptable to your taste and what you have on hand, making it a reliable go-to for both busy nights and when you want to impress dinner guests.
Ingredients
- 2 cups rice
- 3 cups chicken broth
- 1/4 cup soy sauce
- 1 lb large shrimp, peeled and deveined
- 1 cup fresh pineapple, cut into small chunks
- 1/3 cup teriyaki sauce (I use a store-bought glaze for convenience, but see variations!)
- 2 tbsp olive oil
- 3 green onions, thinly sliced
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- Toasted sesame seeds and extra green onion for garnish
Let’s talk about these ingredients for a second because a few choices here make a world of difference. Using chicken broth instead of water to cook the rice is non-negotiable—it builds a deep, savory base flavor into every grain. For the pineapple, please use fresh if you can. I tried canned once, and it became too mushy and sweet. Fresh pineapple holds its shape and gives a brighter, cleaner tropical note. And for the shrimp, get the largest you can find for that satisfying, juicy bite. Trust me, it’s worth the splurge.
(See the next page below to continue…)