Savory Shrimp & Pineapple (Print Version)

# Ingredients:

→ Rice Blend

01 - 3 cups chicken broth
02 - 2 cups uncooked rice
03 - 1 tablespoon sesame oil
04 - ¼ teaspoon garlic powder
05 - ¼ cup soy sauce

→ Shrimp Marinade

06 - 1 tablespoon honey
07 - ¼ cup teriyaki sauce
08 - 1 teaspoon grated ginger
09 - 1 lb shrimp, deveined and peeled

→ Extras

10 - 1 cup pineapple chunks (canned or fresh)

# Instructions:

01 - Start by boiling the chicken broth in a saucepan over medium heat. Stir in the rice along with the soy sauce, sesame oil, and garlic powder. Lower the heat, cover with a lid, and let it simmer for around 20 minutes, or until all the liquid is absorbed and the rice becomes soft.
02 - Combine honey, teriyaki sauce, and grated ginger in a mixing bowl. Toss the shrimp in the mixture until they're well-coated. Leave the shrimp at room temperature for 15 minutes to soak up the flavors while you wait.
03 - Heat up a skillet or grill pan on medium-high heat. Remove shrimp from the marinade (save any leftover marinade). Grill each side for 2–3 minutes until the shrimp are bright pink with slightly charred spots. Brush the shrimp with the reserved marinating liquid while cooking if you like extra flavor.
04 - This step’s up to you! If you’d like, heat up the extra marinade in a small pot. Bring it to a boil, then lower the heat and let it cook for 3–5 minutes until it thickens into a glaze.
05 - Take the cooked rice and fluff it gently with a fork. Place the rice on plates or in a large serving dish. Lay the grilled shrimp over the rice, then toss some pineapple chunks on top. If you cooked down the marinade earlier, drizzle that over everything for a finishing touch.
06 - Enjoy this dish while it’s still hot. Pair it up with some steamed greens or a light salad to round out your meal.

# Notes:

01 - Want a kick? Add some red pepper flakes to the shrimp marinade.
02 - Quinoa makes a great sub for rice and has more protein if that’s what you’re after.
03 - If you’ve got fresh pineapple, go for it. But canned pineapple works fine—just make sure to drain it.

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