Teriyaki Shrimp Pineapple Boat
A tropical twist on teriyaki shrimp served in a pineapple boat with jasmine rice. Perfect for quick family meals or special occasions.
Equipment
- Sharp knife
- Cutting board
- Large skillet or wok
- Medium saucepan
- Spoon
- Small bowl
- Measuring cups and spoons
Ingredients
For the Pineapple Boat:
- 1 large pineapple halved lengthwise, flesh scooped out and diced (reserve the shell for serving)
- For the Jasmine Rice:
- 1 cup jasmine rice rinsed
- 2 cups water
- Pinch of salt
For the Teriyaki Shrimp:
- 1 lb shrimp peeled and deveined
- 2 tbsp soy sauce or tamari for gluten-free
- 2 tbsp honey or maple syrup for vegan
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp ginger grated
- 1 tbsp cornstarch mixed with 2 tbsp water for thickening
- 1 tbsp sesame seeds for garnish
- 2 green onions sliced, for garnish
Instructions
- Prepare the Pineapple Boat: Using a sharp knife, slice the pineapple in half lengthwise. Carefully run the knife along the edges inside the pineapple, leaving about ½ inch of flesh around the sides to form a sturdy shell.
- Spoon It: Spoon out the flesh, dice into small chunks, and set aside. Keep the pineapple halves intact to use as your “boats.”
- Cook the Jasmine Rice: Combine the jasmine rice, water, and a pinch of salt in a medium saucepan. Bring it to a boil, then lower the heat, cover, and simmer for about 15 minutes, or until all the water is absorbed and the rice is tender. Fluff with a fork and set aside.
- Whip Up the Teriyaki Sauce: Grab a small bowl and whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. This sauce is your MVP—simple yet incredibly flavorful.
- Cook the Shrimp: Heat your skillet or wok over medium-high heat. Toss the shrimp in and cook for 2-3 minutes on each side until they turn that beautiful pink color of perfect doneness. Take the shrimp out and set them aside like the VIPs they are.
- Thicken the Sauce: Using the same skillet (because who loves extra dishes?), pour in your teriyaki sauce mixture. Bring it to a gentle simmer, then stir in the cornstarch slurry. Trust the process as it thickens into a glossy, sticky dream—this is what will take your shrimp to the next level.
- Combine the Good Stuff: Add the cooked shrimp back to the skillet, tossing them to soak up every glorious drop of sauce. Stir in the reserved pineapple chunks for that sweet, tropical burst.
- Build Your Pineapple Boats: Spoon a generous helping of jasmine rice into each pineapple half, top with the teriyaki shrimp-pineapple mixture, and sprinkle the works with sesame seeds and chopped green onions.
Notes
- Toasting the sesame seeds adds an extra layer of nutty flavor—totally worth the extra minute!
- Got leftovers? They’ll keep beautifully in the fridge for up to 2 days. Just reheat and relive the tropical magic.
- Feel free to customize! Add colorful bell peppers for crunch or snap peas for a veggie boost.