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Pineapple Teriyaki Shrimp with Rice

This Pineapple Teriyaki Shrimp with Rice is bright, flavorful, and quick to make—perfect for a tropical-inspired weeknight dinner packed with sweet and savory goodness.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Keyword: Easy, Pineapple, Quick, Shrimp, Teriyaki
Servings: 4 servings

Ingredients

  • 1 pound shrimp peeled and deveined
  • 1 cup pineapple chunks
  • 1/2 cup teriyaki sauce
  • 2 cups cooked rice
  • 2 tablespoons olive oil divided
  • 1 medium bell pepper diced
  • 1/4 cup green onions chopped
  • 1 tablespoon sesame seeds toasted
  • to taste salt and pepper

Instructions

  • Start by rinsing the shrimp under cold water and patting them dry with paper towels. Dice the bell pepper and chop the green onions. If using canned pineapple chunks, drain them well to avoid excess liquid in the pan.
  • Heat 1 tablespoon of olive oil in your skillet or wok over medium-high heat. Once hot, add the shrimp in a single layer. Season lightly with salt and pepper. Cook for about 2 minutes per side until shrimp turn pink and opaque. Remove shrimp from the pan and set aside.
  • In the same pan, add the remaining 1 tablespoon of olive oil. Toss in the diced bell pepper and pineapple chunks. Sauté for 3-4 minutes until the bell pepper softens slightly and the pineapple caramelizes a bit, releasing its sweet juices.
  • Pour in the teriyaki sauce and stir everything together, letting it bubble for 1-2 minutes to thicken and coat the veggies and pineapple. Return the shrimp to the pan, stirring gently to combine and warm through for another minute.
  • Spoon the cooked rice onto plates or bowls, then top with the pineapple teriyaki shrimp mixture. Sprinkle with chopped green onions and toasted sesame seeds for that final touch of flavor and texture.

Equipment

  • Large Skillet or Wok
  • Cutting Board
  • Sharp Knife
  • Measuring Cups and Spoons
  • Spatula or Wooden Spoon
  • Small Bowl

Notes

  • Make sure to dry the shrimp well before cooking to get a nice sear and avoid rubbery texture.
  • Don’t overcrowd the pan when cooking shrimp to ensure they sear properly instead of steaming.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water to keep shrimp tender.