A tropical-inspired dish that layers teriyaki-glazed shrimp over sweet pineapple-infused rice—elegant yet easy, with vibrant flavors and a stunning presentation.
Author:Emma
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:2–3 servings (4 as an appetizer)
Category:Main Course
Method:Stovetop
Cuisine:Asian Fusion
Diet:Low Lactose
Ingredients
1 lb large shrimp, peeled and deveined
2 tablespoons soy sauce or tamari
1 tablespoon honey or brown sugar
2 cloves garlic, minced
1 teaspoon fresh ginger, minced or 1/2 teaspoon ground
1 teaspoon sesame oil
1 teaspoon rice vinegar or lime juice
2 cups cooked white or jasmine rice
1 cup pineapple chunks (fresh or canned, drained)
1 tablespoon olive oil or vegetable oil (for cooking)
Chopped green onions (for garnish)
Sesame seeds (for garnish)
Instructions
In a bowl, whisk together soy sauce, honey, garlic, ginger, vinegar or lime juice, and sesame oil to make the teriyaki glaze.
Heat oil in a skillet over medium-high heat. Sear shrimp for 1 minute per side until starting to turn pink.
Pour teriyaki glaze into the skillet and cook shrimp for another 2–3 minutes, stirring until fully cooked and glazed. Set aside, reserving pan juices.
Gently fold pineapple chunks into warm cooked rice.
To plate, press pineapple rice into a food ring or ramekin on each plate. Top with 3–4 shrimp, then carefully lift the mold.
Drizzle extra glaze over the shrimp or around the plate. Garnish with green onions and sesame seeds. Serve immediately.
Notes
Use large shrimp (16–20 count/lb) for best results and presentation.
To make coconut rice, cook rice in coconut milk before adding pineapple.
Add sautéed bell peppers or snap peas for more texture and color.
Prep glaze and shrimp ahead; reheat just before assembling.
Lightly oil food rings for clean removal, or mold rice by hand with a spoon.