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)