Start by getting your rice cooking, when finished set to low heat or turn off and cover until ready to serve.

Make sure all ingredients are chopped as needed and ready to go.

In a small bowl add soy sauce, water, honey and ginger. Stir until evenly combined and set aside until ready to use.

If you haven't yet, remove tails from your shrimp and season with salt and pepper.

Add one tbsp of olive oil to a medium/large skillet over medium heat. Add garlic and cook 30 seconds to a minute until fragrant. Add shrimp to skillet and cook a couple minutes each side until pink. Remove from pan and set aside on a plate. Wipe pan clean, if desired.

IF you are making the caramelized onion and pineapple topping, we'll make that next. If not skip ahead to step 7.​ In the same pan you used for shrimp, turn to low/medium heat and add butter and 1 tsp of olive oil to pan. When butter is melted add in diced onion and cook about 15 minutes, stirring fairly constantly. They key here is low and slow, if we turn the heat up or try to rush this step the onions will crisp. We want them to soften and allow the natural sugar and caramel color to come out. After 15 minutes add in pineapple and cook another 5-10 minutes until pineapple is softened to desired texture. Pour mixture into a bowl and set aside, no need to wipe pan clean. Let any leftover juices or oil go right into the sauce!

Turn pan up to medium/high and pour in teriyaki sauce. Bring to a simmer and stir constantly until sauce starts to thicken. Depending on heat of your stove this could take up to a few minutes. As soon as its thickening, reduce heat to low and add shrimp back into sauce pan and stir to coat.

Plate by adding desired amount of white rice to your plate, topping with teriyaki shrimp and then if desired layer on cilantro and pineapple/onion sauce.

ENJOY!