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This teriyaki shrimp and pineapple rice stack transforms humble ingredients into a restaurant-worthy dish that brings Hawaiian vacation vibes straight to your dinner table. The combination of sweet pineapple, savory teriyaki-glazed shrimp, and fragrant jasmine rice creates an impressive tower of flavors that will transport you to the islands with every bite.
I first created this dish after returning from Hawaii, desperately trying to hold onto that vacation feeling. Now it's become our Friday night tradition when we need a little escape from the ordinary without leaving home.
Ingredients
- Jasmine rice: forms the foundation with its subtle floral aroma and perfect sticky texture that helps the stack hold its shape
- Fresh pineapple: brings natural sweetness and tropical flavor but canned works in a pinch when you need a quick fix
- Large shrimp: cook quickly and absorb the teriyaki flavors beautifully make sure to pat them dry before cooking for the best sear
- Homemade teriyaki sauce: with the perfect balance of soy sauce brown sugar and sesame oil creates depth that bottled versions simply cannot match
- Sesame oil: provides that authentic nutty finish that elevates the entire dish just a teaspoon makes all the difference
- Avocado: adds creamy richness and a color contrast that makes the dish visually stunning choose one that yields slightly to pressure
Step-by-Step Instructions
- Prepare the Rice Base:
- Start by rinsing your jasmine rice until the water runs clear about 3 to 4 rinses. This removes excess starch and prevents gummy rice. Combine with water butter and salt in a medium pot bring to a boil then reduce to a simmer and cover for 15 minutes. Remove from heat and let steam covered for another 10 minutes without peeking. This resting period is crucial for perfectly textured rice.
- Create the Teriyaki Sauce:
- Combine all sauce ingredients except the cornstarch slurry in a small saucepan over medium heat. Whisk together and bring to a gentle simmer for about 5 minutes allowing the flavors to meld. The sauce should reduce slightly and the sugar fully dissolve creating a fragrant base. Add the cornstarch slurry and whisk continuously for 2 minutes until the sauce thickens enough to coat the back of a spoon. It should be glossy and smooth not lumpy.
- Cook the Shrimp:
- Heat vegetable oil in a large skillet over mediumhigh heat until shimmering. Season shrimp with salt and pepper then place them in a single layer in the hot pan. Cook for 2 minutes per side until they turn pink and develop a slight char. Pour two thirds of the teriyaki sauce over the shrimp and toss to coat evenly letting the sauce bubble and glaze the shrimp for about 1 minute. Remove from heat immediately to prevent overcooking.
- Assemble the Pineapple Rice:
- Fluff the cooked rice with a fork then gently fold in diced pineapple red bell pepper green onions cilantro lime juice and soy sauce. The rice should still be warm to help the flavors meld but not hot enough to wilt the fresh ingredients. Each element should be visible creating a confetti of color throughout the rice.
- Build Your Stack:
- Place a ring mold on a serving plate and pack the pineapple rice firmly into the bottom about two thirds full. Layer avocado slices next pressing gently then top with several teriyaki glazed shrimp. Carefully remove the mold by lifting straight up while gently holding the top layer. Drizzle with remaining teriyaki sauce and garnish with sesame seeds green onions and a pineapple chunk.
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This dish always reminds me of my first night in Maui when I tasted a similar stack at a beachside restaurant. The chef told me the secret was in the teriyaki sauce a family recipe passed down three generations. While my version might not have that history yet I like to think I'm starting a tradition my own family will continue.
Make Ahead Options
Prepare the teriyaki sauce up to a week in advance and store it in an airtight container in the refrigerator. The flavors actually develop and improve over time similar to how a good marinade works. Just warm it gently before using to restore its perfect consistency.
Serving Suggestions
For a complete luau experience serve these stacks alongside a simple cucumber salad dressed with rice vinegar and sesame seeds. The cool crunch provides a perfect contrast to the warm savory stack. If you're hosting a dinner party consider making mini versions using smaller molds for an elegant appetizer that guests can enjoy in two bites.
Dietary Adaptations
This recipe transitions beautifully to a plantbased version by substituting the shrimp with king oyster mushrooms sliced into coins and marinated in the same teriyaki sauce. Their meaty texture and ability to absorb flavors make them an excellent alternative. For a gluten-free option simply swap the soy sauce for tamari and double-check that your mirin is gluten-free as some varieties contain wheat.
Common Queries
- → What kind of shrimp works best?
Large, peeled, and deveined shrimp (about 21-25 count) hold up well, keeping their juicy texture and bold flavor.
- → Can I substitute fresh pineapple?
Yes! Canned pineapple works if you drain it well, but fresh yields the brightest flavor in the rice stack.
- → What's the secret to a thick teriyaki glaze?
Whisk cornstarch with cold water and add it at the end, stirring until the sauce coats the back of a spoon.
- → Is a ring mold necessary for stacking?
No, but it helps. You can use a cleaned can with both ends removed or shape the layers freestyle for a rustic look.
- → How can I add extra heat?
Sprinkle red pepper flakes on the shrimp or drizzle sriracha over the finished stack for a spicy kick.
- → What other rice types work?
Long-grain white rice or sushi rice can be substituted—just adjust water levels to keep the texture sticky enough for stacking.