Teriyaki Shrimp Pineapple Rice

I stumbled upon the idea of teriyaki shrimp with pineapple rice after trying a similar dish at a beachside eatery in Hawaii. Though I'd cooked teriyaki shrimp many times before, I'd never paired it with fruity rice. Now this combo is what I turn to whenever I want a meal that seems fancy but doesn't take forever to make. The mix of sweet and savory flavors works so well for outdoor summer eating.

After coming home from our vacation, I tried to bring those holiday feelings back by cooking this meal. When my picky teenager asked for more shrimp, I knew right away I had a winning dish on my hands!

Tasty Ingredients

• Medium-grain rice soaks up the flavors while maintaining a nice sticky texture
• Chicken broth gives the rice a richness you can't get from plain water
• Soy sauce works its magic by adding that essential savory base
• Sesame oil brings a warm, toasty smell that makes this dish stand out
• Shrimp are quick to cook and grab all the marinade flavors wonderfully
• Teriyaki sauce creates that shiny, tasty coating you'll want to lick off your fingers
• Fresh pineapple adds bursts of juicy sweetness and tropical vibes
• Ginger brings a gentle kick that cuts through the sweetness perfectly

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Simple Steps

Next-Level Rice

I start with the rice since it takes longest to cook. Using chicken broth instead of water really makes a difference in flavor. I get the broth bubbling, then add my rice with some soy sauce, sesame oil, and garlic powder. After turning the heat down, I put the lid on tight and let it cook until soft. You'll start smelling wonderful aromas halfway through the cooking time!

Easy Shrimp Soak

While the rice cooks, I mix up teriyaki sauce with honey and fresh grated ginger. You might wonder why I add honey when teriyaki is already sweet, but it helps create that amazing sticky coating when you cook the shrimp. I coat my peeled shrimp in this mix and let them sit for about 15 minutes. I don't go longer because the salt in the sauce will start cooking them.

Quick Cooking

I warm my grill pan to medium-high heat. The shrimp only need about 2 minutes on each side until they turn pink with nice grill lines. The honey makes those crispy edges that taste so good. I always watch them closely since overcooked shrimp get tough really fast.

Putting It Together

The fun part is stacking everything up. I pile the flavorful rice on a plate, then arrange my glazed shrimp on top. I scatter pineapple chunks all around for bright color and sweet juicy bites. Sometimes when I want to show off, I use a round shape to make individual portions, but family-style works just as well.

Once my neighbor dropped by while I was cooking this and couldn't leave because it smelled so good. She kept telling me it was just like restaurant food, which made me smile considering how easy it is to make. Now she bugs me for the directions whenever she's having guests over.

Different Ways

When I'm feeling lazy, I grab frozen already-cooked shrimp from the store, thaw them out and toss them in the sauce right before a quick heat-up. If you like heat, try adding a spoonful of sriracha to the marinade. Don't like pineapple? Chopped mango works great too with its sweet-tart flavor.

Complete Your Dinner

This dish works great by itself, but sometimes I add some simple steamed edamame or a quick cucumber salad with rice vinegar and sesame seeds. When I'm hosting friends, I hollow out pineapple halves to serve the food in. It looks super impressive but only takes a few extra minutes.

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Smart Cooking Tips

• Wipe your shrimp with paper towels before adding sauce so it sticks better
• Cook the dry rice in the hot pan for a minute before adding liquid for more flavor
• Throw some pineapple chunks on the grill with your shrimp for extra sweetness

My favorite thing about this meal is how it brings vacation feelings to regular weeknight dinners. There's something about mixing teriyaki, pineapple and grilled shrimp that makes an ordinary meal feel special. It's become my go-to when I want to make a random Tuesday feel like a treat without spending all evening cooking. And isn't that the best kind of home cooking?

Frequently Asked Questions

→ Can I use frozen shrimp for this dish?

Sure! Frozen shrimp works great once thawed. Quickly thaw by running cold water over them for a few minutes or let them defrost in the fridge overnight.

→ What kind of rice should I use?

Jasmine or basmati are great picks. Brown rice is another option but takes longer to cook (about 40 minutes) and needs a little extra water.

→ Can I prep this in advance?

Yes, you can. Prep the shrimp and cook the rice a day early. Keep them in separate containers in the fridge. Reheat rice in the microwave with a bit of water and warm shrimp quickly in a pan before serving.

→ Can I make this gluten-free?

Definitely! Swap in gluten-free tamari or soy sauce, and ensure your teriyaki sauce is also gluten-free. You could even make teriyaki at home with tamari, ginger, honey, and cornstarch.

→ What veggies go well with this?

Broccoli, snap peas, bell peppers, or cucumber salad all work nicely. For more variety, try edamame or bamboo shoots!

→ How else can I cook the shrimp?

No grill? No problem! Sauté them on the stovetop for a couple minutes per side or bake at 400°F (200°C) for 6-8 minutes. Just don’t overcook!