Equipment Needed
- Medium saucepan with lid
- Large skillet or wok
- Small mixing bowl
- Grater (for ginger)
- Sharp knife and cutting board
- Measuring cups and spoons
- A small bowl or round mold for stacking (a measuring cup works perfectly!)
Step-by-Step Instructions
First, let’s build our flavor foundation. I combine the rice, chicken broth, and that quarter cup of soy sauce right in the saucepan. Bring it to a boil, then immediately reduce the heat to low, cover it tightly, and let it simmer for about 18-20 minutes. Don’t peek! This is when I prep everything else. The smell as it cooks is incredible—the soy sauce melds with the broth, creating this ultra-savory base. Once the rice is done, I fluff it with a fork and gently fold in about half of the fresh pineapple chunks. The residual heat slightly softens the pineapple, and its juices get absorbed into the rice.
While the rice is cooking, I pat the shrimp completely dry with paper towels. This is a secret for a good sear! In my large skillet, I heat a tablespoon of olive oil over medium-high heat. When it shimmers, I add the shrimp in a single layer. I season them simply with a pinch of black pepper (the sauces add plenty of salt) and sear them for just about 90 seconds per side until they’re pink and opaque. I remove them to a plate immediately—they will finish cooking in the sauce later, and overcooked shrimp are a tragedy I’ve learned to avoid.
In the same skillet, I add another splash of oil and sauté the garlic and ginger for just 30 seconds until fragrant. Then, I pour in the teriyaki sauce and let it bubble for a minute. This is where the magic happens—the sauce reduces and thickens slightly. I add the shrimp back in, along with any accumulated juices from the plate, and toss everything until each shrimp is beautifully glazed and coated. It takes just another minute or two. I turn off the heat and stir in most of the green onions, saving some for garnish.
Now for the fun, assembly-line part! I lightly grease my small bowl or measuring cup. I pack in a layer of the pineapple rice, then a layer of the glazed shrimp and extra pineapple chunks, then another layer of rice, pressing gently to create a neat stack. I carefully invert it onto a plate—it should hold its shape beautifully. I spoon any extra teriyaki glaze from the skillet over the top and finish it with a flourish of sesame seeds and the remaining green onions. The moment of the reveal is always so satisfying.
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