Teriyaki Shrimp & Pineapple Rice Stack

I've been making teriyaki shrimp for years, but never thought to stack it with pineapple rice until I saw something similar at a beach restaurant in Hawaii. This combo has quickly become my go-to when I want something that feels fancy but doesn'-t require hours in the kitchen. The sweet-savory balance is absolutely perfect for summer dinners on the patio.

I first made this for my family after returning from vacation, trying to recreate those vacation vibes at home. My teenager, who normally picks around shrimp, actually asked for seconds—that's when I knew this recipe was a keeper!

What You'll Need

• Medium-grain rice absorbs all those savory flavors while staying slightly sticky
• Chicken broth adds depth to the rice that water just can't provide
• Soy sauce infuses the rice with that unmistakable umami foundation
• Sesame oil brings its distinctive nutty aroma that makes this dish special
• Shrimp cook in minutes and take on marinade flavors beautifully
• Teriyaki sauce creates that glossy, finger-licking coating on the shrimp
• Fresh pineapple chunks add juicy sweetness and tropical flair
• Ginger provides that subtle zing that balances the sweetness

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How I Make It

Flavor-Packed Rice

First, I get the rice going since it takes the longest. Using chicken broth instead of water is a game-changer here—it infuses every grain with savory goodness. I bring the broth to a boil, then stir in the rice, soy sauce, sesame oil, and garlic powder. After reducing the heat to low, I cover it tightly and let it simmer until tender. The kitchen starts smelling amazing about halfway through cooking!

Quick Shrimp Marinade

While the rice does its thing, I whip up the marinade by mixing teriyaki sauce, honey, and freshly grated ginger. The honey might seem unnecessary since teriyaki sauce is already sweet, but it creates that perfect sticky glaze when cooked. I toss the peeled shrimp in this mixture and let them soak up the flavors for about 15 minutes—any longer and the salt in the sauce starts cooking the shrimp.

Grilling Magic

I heat up my grill pan (or sometimes the outdoor grill if it's already fired up) to medium-high heat. The shrimp need just about 2 minutes per side until they turn pink and get those beautiful grill marks. The honey in the marinade caramelizes slightly, creating irresistible crispy edges. Be careful not to overcook them—rubbery shrimp is the worst!

Building the Stack

Assembly is where this dish gets its wow factor. I mound the fragrant rice in a serving dish, then arrange the glazed shrimp on top. The pineapple chunks get scattered throughout, adding bright pops of color and juicy sweetness. Sometimes I use a round mold to create individual stacks if I'm feeling fancy, but a family-style presentation works just as well.

My neighbor stopped by once when I was making this and the smell alone convinced her to stay for dinner. She kept saying how "restaurant quality" it was, which made me laugh considering how simple it is to throw together. Now she asks for the recipe every time she has company coming over.

Switch It Up

When I want to make this even easier, I use frozen pre-cooked shrimp—just thaw them and toss in the marinade right before a quick sear. For a spicier version, I add a teaspoon of sriracha to the marinade. And if pineapple isn't your thing, mango chunks make an excellent substitute with their similar sweet-tangy profile.

Make It a Meal

This dish stands perfectly on its own, but I sometimes add a simple side of steamed edamame or a cucumber salad dressed with rice vinegar and sesame seeds. For a fun presentation at parties, I serve the stacks in hollowed-out pineapple halves—it looks impressive but takes just minutes of extra prep.

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Little Tricks I've Learned

• Pat the shrimp dry before marinating so the sauce sticks better
• Toast the rice in a dry pan for a minute before adding the broth for deeper flavor
• Grill a few pineapple chunks alongside the shrimp for a caramelized touch

What I love most about this dish is how it brings a taste of island life to an ordinary weeknight. There's something about the combination of teriyaki, pineapple, and grilled shrimp that instantly makes dinner feel like a mini vacation. It's become my secret weapon for turning a regular Tuesday into something special without spending hours in the kitchen—and isn't that what great home cooking is all about?

Frequently Asked Questions

→ Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well! Just thaw them completely before marinating. The quickest way to thaw shrimp is to place them in a colander and run cold water over them for 5-7 minutes, or thaw in the refrigerator overnight.

→ What type of rice works best for this dish?

Medium or long-grain white rice such as jasmine or basmati works great. Brown rice is a healthier alternative but will require longer cooking time (about 35-40 minutes) and possibly a bit more liquid.

→ Can I make this dish ahead of time?

You can prepare the components separately up to a day ahead. Store the cooked rice and shrimp in separate containers in the refrigerator. Reheat the rice with a splash of water in the microwave, and quickly warm the shrimp in a skillet before assembling.

→ Is there a way to make this recipe gluten-free?

Yes! Use gluten-free soy sauce or tamari, and check that your teriyaki sauce is gluten-free (or make your own with gluten-free soy sauce, honey, ginger, and a little cornstarch to thicken).

→ What vegetables would pair well with this dish?

Steamed broccoli, snap peas, bell peppers, or a simple cucumber salad all complement this dish nicely. You could also add edamame, sliced water chestnuts, or bamboo shoots for additional Asian-inspired flavors.

→ Can I cook the shrimp in a different way if I don't have a grill or grill pan?

Absolutely! You can sauté the shrimp in a regular skillet over medium-high heat for 2-3 minutes per side, or even bake them on a sheet pan at 400°F (200°C) for about 6-8 minutes total. Just be careful not to overcook them, as shrimp can become rubbery.