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Grilled Teriyaki Shrimp and Pineapple

Grilled Teriyaki Shrimp and Pineapple: A Summer Delight

A vibrant blend of grilled shrimp and sweet pineapple in a teriyaki sauce makes this Grilled Teriyaki Shrimp and Pineapple a summer must-try.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 3 cups White Rice Substitute with brown rice or quinoa for a healthier option.
For the Main Ingredients
  • 1 large Pineapple Fresh pineapple preferred; canned can be used in a pinch.
  • 1 lb Shrimp Quick to cook; substitute with thin strips of steak for variation.
  • 3 cloves Minced Garlic Use garlic powder as a substitute.
For the Teriyaki Sauce
  • 1/2 cup Soy Sauce Tamari can be used for a gluten-free version.
  • 1/4 cup Brown Sugar Maple syrup can be a natural sweetener substitution.
  • 2 tbsp Honey
  • 1 tbsp Cornstarch Arrowroot powder is a suitable alternative.
For the Garnish
  • 2 tbsp Green Onions Chop finely to sprinkle over the dish.
  • 1 tbsp Sesame Seeds Toast for extra aroma before garnishing.

Equipment

  • Grill
  • Saucepan
  • Skewers

Method
 

Step‑by‑Step Instructions for Grilled Teriyaki Shrimp and Pineapple
  1. Cook the Rice: Begin by cooking 3 cups of white rice according to package instructions, usually boiling in water for about 15-20 minutes.
  2. Prepare the Pineapple: Carefully cut a fresh pineapple in half lengthwise, scoop out the center, and dice the flesh into chunks for skewering.
  3. Skewer the Shrimp and Pineapple: Thread shrimp onto skewers, alternating with chunks of pineapple. Aim for about 4-5 shrimp and pineapple pieces per skewer.
  4. Make the Teriyaki Sauce: In a saucepan over medium heat, combine minced garlic, soy sauce, brown sugar, honey, and cornstarch, stirring until thickened.
  5. Preheat the Grill: Preheat your grill to medium-high heat, around 400°F. Lightly brush the skewers with teriyaki sauce.
  6. Grill the Skewers: Grill skewers for about 4 minutes per side until shrimp is pink and pineapple has grill marks, taking a total of about 8 minutes.
  7. Assemble the Bowl: Scoop rice into the pineapple boat, then remove shrimp and pineapple from skewers and arrange on top of the rice.
  8. Garnish and Serve: Sprinkle with green onions and sesame seeds, drizzle reserved teriyaki sauce on top, and serve.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 900mgPotassium: 450mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 80mgCalcium: 50mgIron: 1.5mg

Notes

Store leftover grilled shrimp and pineapple in an airtight container for up to 3 days. Fresh pineapple provides better sweetness and texture than canned.

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