Ingredients
โ Rice Base
400 g long-grain rice
720 ml chicken broth
60 ml soy sauce
15 ml toasted sesame oil
1.25 ml garlic powder
โ Shrimp Marinade
450 g shrimp, peeled and deveined
60 ml teriyaki sauce
15 ml honey
2.5 ml freshly grated ginger
โ Fruit Component
425 g pineapple chunks, drained
Instructions
In a large pot, bring the chicken broth to a boil. Stir in the rice, soy sauce, sesame oil, and garlic powder. Reduce the heat to low, cover tightly, and simmer for 20 to 25 minutes, or until the rice is tender and all liquid is absorbed.
Combine teriyaki sauce, honey, and grated ginger in a bowl. Add shrimp, toss to coat, and marinate in the refrigerator for a minimum of 15 minutes.
Preheat a grill or grill pan over medium-high heat. Arrange marinated shrimp in a single layer and cook for 2โ3 minutes per side, until opaque and lightly charred.
Arrange cooked rice as the base in a serving dish. Layer grilled shrimp and pineapple chunks on top to create a stacked presentation.
Present immediately while warm and enjoy promptly.
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