A delightful fusion of Mediterranean and island flavors, this Mediterranean Teriyaki Shrimp & Pineapple Rice Stack combines tender shrimp glazed in a sweet-savory sauce with juicy pineapple and fragrant herbed rice. It’s an elegant, colorful dish that looks gourmet but is surprisingly easy to prepare!

🧂 Ingredients

For the Rice:

  • 2 cups jasmine or basmati rice
  • 3 cups low-sodium chicken broth (or vegetable broth)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh parsley or basil
  • Salt to taste

For the Teriyaki Sauce (Mediterranean Twist):

  • ¼ cup low-sodium soy sauce
  • 2 tablespoons honey or pure maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon lemon zest
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, finely minced
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)

For the Shrimp:

  • 1 pound (450 g) large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 teaspoon smoked paprika
  • 1 tablespoon lemon juice

For the Pineapple Layer:

  • 6–8 fresh pineapple rings (or chunks arranged in a circle)
  • 1 teaspoon olive oil for searing

Garnish:

  • Toasted sesame seeds
  • Chopped parsley or mint
  • A drizzle of teriyaki sauce

👩‍🍳 Instructions

1. Cook the Rice

  1. In a medium saucepan, heat olive oil over medium heat.
  2. Add minced garlic and sauté until fragrant (about 30 seconds).
  3. Stir in the rice and toast lightly for 1 minute.
  4. Add chicken broth and a pinch of salt.
  5. Bring to a boil, then cover, reduce heat to low, and cook for 15–18 minutes (until the liquid is absorbed).
  6. Fluff with a fork and stir in fresh parsley or basil. Set aside.

2. Prepare the Teriyaki Sauce

  1. In a small saucepan, combine soy sauce, honey, balsamic vinegar, olive oil, lemon zest, ginger, and garlic.
  2. Bring to a gentle simmer over medium heat for 2–3 minutes.
  3. Stir in the cornstarch-water mixture and whisk until thickened (about 1 minute).
  4. Remove from heat and set aside.

3. Sear the Pineapple

  1. Heat a skillet or grill pan over medium-high heat.
  2. Brush pineapple slices lightly with olive oil and sear for 1–2 minutes per side, until golden grill marks appear.
  3. Remove and set aside.

4. Cook the Shrimp

  1. In the same skillet, heat olive oil over medium heat.
  2. Season shrimp with salt, pepper, smoked paprika, and lemon juice.
  3. Sauté shrimp for 2 minutes per side, until pink and slightly caramelized.
  4. Pour in half of the teriyaki sauce and toss the shrimp until well coated and glossy.

5. Assemble the Rice Stack

  1. Use a small bowl or a food ring mold for stacking.
  2. Add a layer of cooked rice at the bottom, pressing gently to compact it.
  3. Add a layer of pineapple rings or chunks on top of the rice.
  4. Finish with a generous spoonful of teriyaki shrimp on top.
  5. Carefully lift the mold away to reveal the layered stack.

6. Garnish & Serve

  • Drizzle with the remaining teriyaki sauce.
  • Sprinkle toasted sesame seeds and fresh herbs (parsley or mint).
  • Serve warm with extra lemon wedges on the side.

🍍 Chef’s Mediterranean Touches

  • Substitute the soy sauce with tamari for gluten-free or use a splash of olive brine for a briny Mediterranean kick.
  • Add a few capers or chopped sun-dried tomatoes to the shrimp for extra flavor.
  • Serve alongside a small Greek salad or roasted vegetables to balance the sweetness.

🍽️ Serving Suggestion

This dish pairs beautifully with:

  • A chilled white wine such as Sauvignon Blanc or Pinot Grigio
  • Grilled zucchini ribbons or roasted red peppers on the side
  • A sprinkle of crumbled feta for a salty contrast