2 cups cooked white rice (preferably cold or day-old for better texture)
1/2 cup fresh pineapple, diced
1 tbsp soy sauce
1 tbsp olive oil
1/2 tsp sesame oil (optional, for extra flavor)
Salt and pepper, to taste
For the Assembly:
4-6 small to medium-sized rings or molds (for stacking the ingredients)
Fresh cilantro or parsley for garnish (optional)
Instructions:
1. Marinate the Shrimp:
In a bowl, mix the teriyaki sauce, honey (if using), minced garlic, and grated ginger.
Add the shrimp to the marinade and let them sit for about 15-20 minutes, allowing the flavors to meld together.
2. Prepare the Rice:
Heat a pan over medium heat and add olive oil. Once heated, add the diced pineapple and cook for about 2-3 minutes, letting it soften slightly.
Add the cooked rice to the pan, then drizzle with soy sauce and sesame oil. Stir everything together, allowing the rice to warm up and the pineapple to infuse its sweetness into the rice.
Season with salt and pepper to taste. Remove from heat and set aside.
3. Cook the Shrimp:
Heat a grill pan or skillet over medium-high heat and add a little olive oil.
Add the marinated shrimp to the pan, cooking them for about 2-3 minutes per side or until they turn pink and opaque.
If desired, sprinkle sesame seeds on top while the shrimp are cooking for extra texture and flavor.
4. Assemble the Stack:
Use the rings or molds to stack the rice first, pressing it down lightly to form a solid base.
Top the rice with a layer of shrimp, stacking them neatly in a circular shape.
Gently remove the ring or mold to reveal your beautiful stack.
Garnish with chopped green onions and fresh cilantro or parsley for a pop of color.
5. Serve:
Serve the Teriyaki Shrimp and Pineapple Rice Stack warm, either as an appetizer, lunch, or dinner.
