Description
A fun and colorful dish that combines the sweetness of pineapple with savory teriyaki shrimp, perfect for family dinners and gatherings.
Ingredients
- 400 g long-grain rice
- 720 ml chicken broth
- 60 ml soy sauce
- 15 ml toasted sesame oil
- 1.25 ml garlic powder
- 450 g shrimp, peeled and deveined
- 60 ml teriyaki sauce
- 15 ml honey
- 2.5 ml freshly grated ginger
- 425 g pineapple chunks, drained
Instructions
- In a large pot, bring the chicken broth to a boil. Stir in the rice, soy sauce, sesame oil, and garlic powder. Reduce the heat to low, cover tightly, and simmer for 20 to 25 minutes, or until the rice is tender and all liquid is absorbed.
- Combine teriyaki sauce, honey, and grated ginger in a bowl. Add shrimp, toss to coat, and marinate in the refrigerator for a minimum of 15 minutes.
- Preheat a grill or grill pan over medium-high heat. Arrange marinated shrimp in a single layer and cook for 2–3 minutes per side, until opaque and lightly charred.
- Arrange cooked rice as the base in a serving dish. Layer grilled shrimp and pineapple chunks on top to create a stacked presentation.
- Present immediately while warm and enjoy promptly.
Notes
Serve warm, optionally topped with fresh herbs like cilantro or green onions. For a vegetarian option, substitute shrimp with tofu or vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian