Bright, bold, and full of tropical flair, the Teriyaki Shrimp and Pineapple Rice Stack is one of those dishes that feels like a vacation on a plate. Sweet pineapple mingles with juicy, browned shrimp in a rich, savory teriyaki glaze, all stacked over a cushion of fluffy jasmine rice. Each layer brings its own punch of flavor, texture, and color. It’s impressive enough for dinner guests, yet so speedy and simple you’ll want to make it on a weeknight just for yourself. If you’re ready for an unforgettable medley of sweet and savory in every bite, this Teriyaki Shrimp and Pineapple Rice Stack is your new go-to recipe!

Ingredients You’ll Need

Teriyaki Shrimp and Pineapple Rice Stack Recipe - Recipe Image

Ingredients You’ll Need

What I love about this recipe is that every ingredient matters—nothing extra, everything essential. Each addition brings a special texture, splash of color, or burst of flavor that makes the Teriyaki Shrimp and Pineapple Rice Stack completely irresistible. Let’s break it down:

Shrimp (1 lb large, peeled and deveined): These cook quickly and soak up that sticky teriyaki for ultimate flavor.
Jasmine or Basmati Rice (2 cups, cooked): Their gentle aroma acts as the perfect base that soaks up juices and holds the stack together.
Pineapple Chunks (1 cup, fresh or canned, drained): Adds juicy sweetness and exotic flair—grilled pineapple will take things up a notch!
Teriyaki Sauce (1/4 cup): The backbone of the glaze—rich, umami-packed, and glossy.
Soy Sauce (1 tbsp): Rounds out the teriyaki flavor for a deep, salty kick.
Honey or Brown Sugar (1 tbsp): Just a touch balances all the savory notes with a hint of caramel sweetness.
Sesame Oil (1 tsp): Toasty and aromatic, a little goes a long way in the marinade.
Garlic (2 cloves, minced): Provides backbone and depth to the shrimp’s flavor.
Fresh Ginger (1/2 tsp, grated): Brings warmth and gentle heat, perfect with seafood.
Green Onion (1, thinly sliced): Adds color, crunch, and a mild bite on top.
Cilantro (1 tbsp, chopped, optional): Brightens up each bite with herbal freshness.
Sesame Seeds and Lime Wedges (for garnish): Finish the stack with crunch, color, and a burst of zesty acidity.

How to Make Teriyaki Shrimp and Pineapple Rice Stack

Step 1: Marinate the Shrimp

Start by whisking together the teriyaki sauce, soy sauce, honey or brown sugar, sesame oil, minced garlic, and grated fresh ginger in a medium bowl. Toss the shrimp into this savory-sweet bath, making sure every piece is coated. Let them soak up this marinade magic for 10 to 15 minutes—just enough time for the flavors to mingle without making dinner drag out.

Step 2: Warm the Pineapple Rice

While the shrimp marinates, take a moment to bring your cooked rice to just-warm (the microwave works in a pinch). Fold in those juicy pineapple chunks gently—no smashing the grains! This is where the party starts: every bite of rice will have pockets of sweet, sunshiny flavor thanks to the pineapple.

Step 3: Sauté the Shrimp

Heat a large skillet over medium-high and add a tiny drizzle of oil if your pan needs it. Lay in the shrimp (reserve the extra marinade for simmering sauce, if you like) and cook for 2–3 minutes per side. You want plump, pink, slightly caramelized shrimp that practically shout “eat me!” from the pan.

Step 4: Assemble the Teriyaki Shrimp and Pineapple Rice Stack

Now comes the fun part! Take a small bowl or a food ring mold and press a layer of pineapple rice into the bottom. Pack it just enough so it holds together. Arrange a layer of those beautiful cooked shrimp on top of the rice. Carefully lift off the mold or invert your bowl onto a plate, then gently lift it away to reveal your stunning Teriyaki Shrimp and Pineapple Rice Stack.

Step 5: Garnish and Serve

Sprinkle sliced green onion, cilantro, and sesame seeds pretty liberally over your stacks. Add a wedge or two of lime for guests to squeeze over just before digging in. Serve immediately for maximum impact—the aroma alone will have everyone racing to the table!

How to Serve Teriyaki Shrimp and Pineapple Rice Stack

Garnishes

Don’t hold back on those finishing touches. A shower of sesame seeds gives crunch and that signature look; green onion and cilantro add balancing freshness. For a flavor boost, a squeeze of lime right before eating brightens the whole stack, balancing the sticky teriyaki and sweet pineapple.

Side Dishes

Since the Teriyaki Shrimp and Pineapple Rice Stack brings together protein, carbs, and fruit, it’s already a well-rounded meal. Still, it shines next to crisp stir-fried veggies like snap peas or bok choy, or a tangy Asian-style slaw. If you want to round things out further, try miso soup or a chilled cucumber salad for a refreshing contrast.

Creative Ways to Present

Use a ring mold for restaurant-level plating, or simply scoop everything into a bowl for a more casual, deconstructed vibe (just as tasty, and even faster for busy nights). You can also make mini stacks as appetizers or serve the rice and shrimp on skewers with the pineapple for a fun party version. Play with the format, but keep the classic Teriyaki Shrimp and Pineapple Rice Stack flavors center stage.

Make Ahead and Storage

Storing Leftovers

Place any leftover Teriyaki Shrimp and Pineapple Rice Stack components in separate airtight containers in the fridge. The shrimp will keep their flavor and texture for up to two days, while the rice stays tasty for about the same length of time. Keeping everything separate helps prevent soggy rice or over-marinated shrimp.

Freezing

If you’d like to freeze for another meal, keep the shrimp and pineapple rice in individual portions. Pack them in freezer- and microwave-safe containers. The shrimp can last a month in the freezer, while the rice does well for up to two months. For best results, avoid freezing the garnishes—just add them fresh during serving.

Reheating

To reheat, warm the rice and shrimp gently in the microwave (in short bursts) or on the stovetop with a sprinkle of water to keep the rice soft. Shrimp cooks fast, so don’t overdo it—just until heated through, which helps maintain its tender texture. Finish with fresh garnishes for that just-made appeal.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them thoroughly and pat dry so the marinade sticks. Frozen shrimp are often just as fresh as “fresh,” and they make whipping up this Teriyaki Shrimp and Pineapple Rice Stack even more convenient.

What if I don’t have jasmine or basmati rice?

No problem at all! Any long-grain rice will work; even brown rice or cauliflower rice (for a low-carb twist) are delicious. The most important part is having fluffy grains that stand up to the sauces and stacking.

Can I grill the shrimp and pineapple instead?

Yes, grilling adds smoky depth that’s absolutely fantastic. Thread the shrimp and pineapple onto skewers, grill over medium-high heat, then proceed with stacking—this variation of Teriyaki Shrimp and Pineapple Rice Stack is bursting with extra charred flavor.

How can I make this gluten-free?

Easy fix! Use a gluten-free soy sauce or tamari, and check the teriyaki sauce label for any hidden gluten. Every other ingredient in the Teriyaki Shrimp and Pineapple Rice Stack should be naturally gluten-free.

Can I make this recipe ahead of time for a party?

Definitely! You can prep the shrimp and rice up to a day in advance and keep them chilled. When ready, quickly sauté or warm the shrimp, reheat the rice, and stack just before serving so everything stays fresh, vibrant, and photo-ready.

Final Thoughts

If you’re craving a quick, colorful meal with wow factor, you owe it to yourself to try this Teriyaki Shrimp and Pineapple Rice Stack. Every bite brings you the perfect fusion of sweet, savory, and tropical, making plain old dinner feel extra special. Grab your shrimp, fire up the stove, and get ready for rave reviews around the table!

Teriyaki Shrimp and Pineapple Rice Stack Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 28 reviews

Author: admin
Total Time: 16 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a delightful fusion of flavors with this Teriyaki Shrimp and Pineapple Rice Stack recipe. Succulent shrimp marinated in a savory-sweet teriyaki sauce, served atop fragrant jasmine or basmati rice mixed with juicy pineapple. A visually appealing dish that’s bursting with tropical goodness!

Ingredients

Scale

Shrimp:

1 lb large shrimp, peeled and deveined
1/4 cup teriyaki sauce
1 tbsp soy sauce
1 tbsp honey or brown sugar
1 tsp sesame oil
2 garlic cloves, minced
1/2 tsp grated fresh ginger

Rice:

2 cups cooked jasmine or basmati rice
1 cup pineapple chunks (fresh or canned, drained)
1 green onion, thinly sliced
1 tbsp chopped cilantro (optional)
Sesame seeds and lime wedges for garnish

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Instructions

Marinate Shrimp: Whisk teriyaki sauce, soy sauce, honey, sesame oil, garlic, and ginger. Toss shrimp in the marinade; let sit for 10–15 minutes.
Prepare Rice: Warm cooked rice, mix in pineapple chunks.
Cook Shrimp: Sear marinated shrimp in a skillet for 2–3 minutes per side until cooked.
Assemble Stack: Layer rice and shrimp in a mold; garnish with green onion, cilantro, sesame seeds, and lime juice. Serve.