Teriyaki Beef And Pineapple Rice Stack
Teriyaki Beef and Pineapple Rice Stack layers juicy grilled beef and sweet pineapple over fragrant sesame rice—quick, flavorful, and perfect for busy weeknight dinners.
Ingredients
Rice Base
- 2 cups long‑grain white rice
- 720 ml chicken broth
- 60 ml low‑sodium soy sauce
- 15 ml toasted sesame oil
- ¼ tsp garlic powder
Beef Layer
- 450 g boneless sirloin steak thinly sliced
- 60 ml teriyaki sauce
- 60 ml honey
- ½ tsp freshly grated ginger
Fruit Topping
- 1 cup pineapple chunks drained
Instructions
- Boil 720 ml chicken broth. Stir in 2 cups rice, 60 ml soy sauce, 15 ml sesame oil, and ¼ tsp garlic powder.
- Cover, reduce heat, and simmer 20–25 minutes until tender. Fluff and keep warm.
- Whisk 60 ml teriyaki sauce, 60 ml honey, and ½ tsp ginger. Add sliced steak, toss to coat, and marinate 15 minutes.
- Heat grill pan over medium-high. Grill steak slices 2–3 minutes per side until cooked through and slightly charred.
- Spoon rice onto plates or into molds. Top with grilled beef and 1 cup pineapple chunks.
- Serve hot for best flavor and texture.