Teriyaki Shrimp and Pineapple Rice Stack

What Is This Deliciousness?

So I had this crazy idea after a trip to Hawaii last year – what if I combined juicy teriyaki shrimp with sweet pineapple and sticky rice, and then stacked it all together like those fancy restaurant towers? The result is this ridiculous Teriyaki Shrimp and Pineapple Rice Stack that looks super impressive but is actually pretty easy to pull off. It’s sweet, savory, a little tangy, and honestly, I’ve made it three times in the last month because I’m kinda obsessed.

Why You’ll Love This Recipe

Let me tell you why this dish is about to become your new dinner flex:

• It looks like restaurant-quality food but doesn’t require a culinary degree.
• The combo of sweet pineapple with savory teriyaki and rice is basically heaven.
• You can prep most components ahead of time (perfect for dinner parties).
• It’s customizable depending on what’s in your fridge.
• The presentation makes people think you’re some kind of kitchen wizard.
• It’s actually pretty healthy but doesn’t taste “healthy” (you know what I mean).
• Makes amazing leftovers – if there are any!

The Good Stuff You’ll Need

For the Teriyaki Sauce:

• 1/2 cup soy sauce (low sodium works best so you don’t die of thirst later)
• 1/4 cup water
• 3 tablespoons brown sugar (dark or light, whatever’s in your pantry)
• 1 tablespoon honey (local if you’ve got it)
• 2 tablespoons mirin (rice wine – find it in the Asian section, or use dry sherry in a pinch)
• 2 cloves garlic, minced (or more, I don’t judge)
• 1 tablespoon fresh ginger, grated (the pre-grated stuff in a tube works fine too)
• 1 teaspoon sesame oil (this makes a HUGE difference in flavor, don’t skip it)
• 1 tablespoon cornstarch + 2 tablespoons cold water (for thickening)

For the Shrimp:

• 1 pound large shrimp (21-25 count), peeled and deveined (tails on looks prettier but is annoying to eat, your call)
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Optional: 1/2 teaspoon red pepper flakes if you like some heat

For the Pineapple Rice:

• 2 cups jasmine rice (rinse it first!)
• 2 1/2 cups water
• 1 tablespoon butter (because butter makes everything better)
• 1/2 teaspoon salt
• 1 cup fresh pineapple, diced small (canned works in a pinch, but drain it well)
• 3 green onions, thinly sliced
• 1/4 cup cilantro, chopped (skip if you’re in the “cilantro tastes like soap” club)
• 1/2 red bell pepper, diced small
• Juice of 1 lime
• 1 tablespoon soy sauce

For Assembly and Garnish:

• 1 ripe avocado, sliced
• Extra pineapple chunks
• Sesame seeds (black and white look cool together)
• Extra sliced green onions
• Sriracha or chili sauce (optional)
• Lime wedges
• Ring molds or clean empty cans with both ends removed (about 3-4 inches in diameter)

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Let’s Do This

Make the Teriyaki Sauce (10 minutes):

1. Throw all sauce ingredients EXCEPT the cornstarch slurry into a small saucepan.
2. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves completely.
3. In a small bowl, mix the cornstarch with cold water until smooth, then whisk this into your simmering sauce.
4. Continue cooking for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. It should be thick but still pourable – think maple syrup consistency.
5. Remove from heat and let cool slightly. Set aside about 1/3 of the sauce for drizzling later.

Cook the Perfect Rice (20 minutes):

1. Rinse your rice under cold water until the water runs clear. This gets rid of excess starch and prevents gummy rice.
2. Combine rice, water, butter, and salt in a medium saucepan. Bring to a boil, then reduce heat to the lowest setting, cover, and simmer for 15 minutes.
3. Remove from heat but KEEP THE LID ON. Let it steam for another 5 minutes. Don’t peek! Seriously, keep that lid on!
4. Fluff with a fork and let cool slightly before mixing in the other ingredients.

Prep the Shrimp (10 minutes):

1. Pat the shrimp dry with paper towels. Season with salt and pepper (and red pepper flakes if using).
2. Heat oil in a large skillet over medium-high heat until it’s shimmering hot.
3. Add the shrimp in a single layer (work in batches if needed – crowding is bad!) and cook for 1-2 minutes per side until they’re just turning pink.
4. Pour in 2/3 of your teriyaki sauce, toss to coat, and cook for another minute until the shrimp are cooked through and gloriously glazed. Remove from heat.

Finish the Pineapple Rice (5 minutes):

1. In a large bowl, gently fold the diced pineapple, green onions, cilantro, bell pepper, lime juice, and soy sauce into your cooked rice. Try not to mash the rice – we’re not making rice pudding here.
2. Taste and adjust seasonings. Maybe add a little more lime juice or soy sauce if needed.

The Fun Part: Stack It Up! (5 minutes per stack):

1. Place your ring mold on a plate. If you don’t have ring molds, cut both ends off a clean can and use that.
2. Press about 3/4 cup of the pineapple rice into the bottom of the mold, packing it down gently.
3. Layer some avocado slices on top of the rice.
4. Add a generous portion of your teriyaki glazed shrimp.
5. Carefully remove the mold by slowly lifting straight up (a gentle twist sometimes helps).
6. Drizzle the reserved teriyaki sauce artfully around and over the stack.
7. Sprinkle with sesame seeds, extra green onions, and arrange some pineapple chunks around the plate.
8. Add a lime wedge on the side and maybe a little zigzag of sriracha if you’re feeling fancy.

Serving Suggestions

• These stacks make a gorgeous main dish with a simple side salad dressed with rice vinegar and sesame oil.
• For a complete meal, serve with steamed edamame or quick stir-fried bok choy.
• If you’re doing a dinner party, make a few larger stacks for the center of the table and let people serve themselves.
• These are beautiful on a dark plate where the colors really pop.
• A cold Japanese beer or a slightly sweet Riesling pairs beautifully with this.

Switch It Up

• Mango Madness: Swap the pineapple for diced mango in both the rice and garnish.
• Coconut Twist: Cook the rice in coconut milk instead of water and add toasted coconut flakes on top.
• Spicy Version: Add a tablespoon of chili garlic sauce to the teriyaki and use spicy microgreens as garnish.
• Veggie Powerhouse: Add edamame, corn, or diced cucumber to the rice for extra crunch and nutrition.
• Salmon Switch: Replace shrimp with seared teriyaki salmon bits for a different protein option.
• Party Portions: Make mini stacks using small cookie cutters for perfect appetizer portions.

Kitchen Hacks and Tips

• No ring molds? Use a cleaned out tuna can with both ends removed, or wrap a piece of parchment paper around the inside of a large cookie cutter for easy release.
• If making ahead, keep all components separate and assemble just before serving.
• The teriyaki sauce will keep in the fridge for up to two weeks and is amazing on pretty much everything.
• For perfect rice, leave it alone while cooking! No stirring, no peeking.
• If your stacks fall apart (hey, it happens), just call it “Deconstructed Teriyaki Shrimp Bowl” and no one will know it wasn’t intentional.

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Questions People Actually Ask

Q: Can I make this with brown rice instead?
A: Absolutely! Brown rice takes longer to cook (about 35-40 minutes), but the nutty flavor is amazing with the teriyaki. Just add an extra 1/2 cup of water when cooking.

Q: I don’t have mirin. What now?
A: Use dry sherry or sweet white wine with a pinch of sugar, or in a real pinch, just use 1 tablespoon rice vinegar mixed with 1 teaspoon sugar.

Q: How do I know when the shrimp are perfectly cooked?
A: They should form a “C” shape, not an “O” shape. Overcooked shrimp curl into tight circles and get rubbery. They’re done when they’re just opaque all the way through.

Q: Can I use frozen pineapple?
A: You can, but defrost and drain it really well first. Fresh definitely has better texture for this dish.

Q: How far in advance can I make the components?
A: The teriyaki sauce can be made 2 weeks ahead, the rice 1 day ahead (reheat slightly before assembling), and the shrimp should be cooked within a few hours of serving. Don’t cut the avocado until right before assembly or it’ll turn brown.

Q: My family will revolt if I serve them anything “stacked.” Can I just mix it all together?
A: Totally! This makes an amazing teriyaki shrimp and pineapple rice bowl. Just put the rice on the bottom, top with shrimp, avocado, and drizzle with the sauce. Same great taste, zero architectural stress.

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