Teriyaki Shrimp Pineapple Rice

I stumbled upon the idea of combining teriyaki shrimp with pineapple rice after seeing a similar dish at a beachside spot in Hawaii. Before that, I'd made teriyaki shrimp tons of times but never thought to pair it this way. Now it's my favorite quick meal that looks fancy without keeping me busy in the kitchen forever. The mix of sweet and savory flavors works so well for eating outdoors when the weather's warm.

After coming home from our trip, I tried to bring those vacation feelings to our dinner table with this dish. My picky teen, who usually picks out shrimp, actually wanted more! That's when I knew I had a winner on my hands.

Tasty Ingredients

• The sticky texture of medium-grain rice soaks up all the tasty flavors perfectly
• Using chicken broth makes the rice way more flavorful than plain water would
• A splash of soy sauce gives the rice that deep savory base
• The rich nuttiness from sesame oil can't be replaced by anything else
• Shrimp only need a few minutes to cook and they grab all the marinade flavors
• The teriyaki sauce creates that shiny, delicious coating you'll lick off your fingers
• Bits of fresh pineapple add juicy sweetness and a tropical touch
• A bit of ginger cuts through the sweetness with its spicy kick

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My Cooking Method

Flavor-Packed Rice

The rice comes first since it takes longest to cook. I always use chicken broth instead of water - it makes such a difference! I start by getting the broth bubbling, then add the rice, soy sauce, sesame oil, and garlic powder. Then I turn the heat down low, put the lid on tight, and let it cook until soft. Halfway through, you'll start catching amazing smells from the pot!

Quick Shrimp Marinade

While the rice cooks, I mix up teriyaki sauce with honey and some freshly grated ginger. You might wonder why add honey when teriyaki is already sweet - it's because honey creates that awesome sticky coating when it cooks. The cleaned shrimp go into this mixture for about 15 minutes. I don't leave them longer because the salt in the sauce will start cooking them.

Grilling Magic

I get my grill pan nice and hot or sometimes use the outdoor grill if it's already going. The shrimp only need about 2 minutes on each side until they turn pink with nice grill marks. The honey in the marinade gets a bit caramelized, giving you those tasty crispy bits. Just watch them closely - nobody wants tough, overcooked shrimp!

Building the Stack

Now comes the fun part that makes everyone say wow. I pile the tasty rice on a plate, then arrange the glazed shrimp on top. Next, I scatter pineapple chunks throughout for bright color and sweet juicy bites. Sometimes when I want to show off, I use a round mold to make individual stacks, but just piling everything together works great for family meals.

One time my neighbor dropped by while I was cooking this and the smell alone convinced her to join us for dinner. She couldn't stop talking about how it tasted just like restaurant food, which made me laugh since it's so easy to make. Now she bugs me for the recipe whenever she's having friends over.

Mix It Up

For an even quicker version, I grab frozen already-cooked shrimp from the store, thaw them and give them a fast toss in the marinade before a quick sear. When I want some heat, I stir a teaspoon of sriracha into the sauce. Don't like pineapple? Chunks of mango work great too - they've got that same sweet-tangy thing going on.

Complete Your Dinner

This dish works great by itself, but sometimes I'll add some plain steamed edamame or a simple cucumber salad with rice vinegar and sesame seeds. When friends come over, I love serving everything in hollowed-out pineapple halves - it takes just a few extra minutes but looks super impressive.

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Smart Cooking Shortcuts

• Dry your shrimp with paper towels before adding sauce so it clings better
• Toss the dry rice in the hot pan for a minute before adding liquid for extra flavor
• Throw some pineapple pieces on the grill with your shrimp for awesome caramelized flavor

My favorite thing about this meal is how it brings vacation vibes to a regular old weeknight. Something about this mix of teriyaki, pineapple and grilled shrimp just makes dinner feel special. It's become my go-to when I want to make a random Tuesday night feel like a little celebration without spending forever cooking - and isn't that the whole point of good home cooking?

Frequently Asked Questions

→ Can I use frozen shrimp for this dish?

Totally! Just make sure to fully thaw them first. You can defrost shrimp by rinsing them in cold water for 5-7 minutes or letting them sit in the fridge overnight.

→ What’s the best rice to use here?

Jasmine or basmati rice is ideal. If you prefer healthier options, brown rice works too but takes longer to cook—plan for about 35-40 minutes and a little more water.

→ Can this be prepped ahead?

Sure can! Store the cooked rice and shrimp separately in the fridge for up to a day. When ready to eat, microwave the rice with some water, and quickly reheat the shrimp in a pan.

→ How do I make this gluten-free?

Just swap regular soy sauce for gluten-free soy sauce or tamari. Make sure your teriyaki sauce is gluten-free as well, or make one at home with cornstarch, ginger, honey, and gluten-free soy sauce.

→ What veggies pair nicely with this?

Try steamed broccoli, snap peas, or bell peppers. Cucumber salad, edamame, bamboo shoots, or water chestnuts work great too if you want that extra crunch.

→ If I don’t have a grill, how else can I cook the shrimp?

No problem! Pan-fry them in a skillet on medium-high for a few minutes on each side. Alternatively, bake the shrimp in the oven at 400°F (200°C) for 6-8 minutes. Just don’t let them overcook—they’ll get rubbery.