What’s For Dinner: Pineapple Rice & Shrimp

I’ll be honest, this is not an everyday meal, but it is one we love! It’s the perfect combination of sweet and spicy. 

I generally half the recipe if I’m making it for David and myself, since the girls won’t eat it, but if we are having company, I follow the recipe below.

What you need:

• 2 cups of long grain rice
• 13.5oz can of coconut milk
• 2 garlic cloves, minced
• 2 teaspoons of sea salt
• 1 teaspoon all spice
• 1/2 teaspoon cayenne pepper
• 1 tablespoon butter
• 1 1/2 cups chopped bell peppers (I use red, yellow, and orange!)
• 1/2 cup diced red opion
• 15 oz can of pineapple tidbits (drain, but keep the juice!!)
• 4.5 oz can of chopped green chilies
• 1/4 cup diced jalapeños
• chopped cilantro, to garnish
• Shrimp (I used a box of frozen breaded shrimp, and cooked according to the package)

What you do:

1. Mix: rice, coconut milk, garlic cloves, salt, all spice, cayenne pepper, and the pineapple juice to a medium pot. Fill the coconut milk can with water, and add that. Stir well and bring to a boil over medium heat. Stir and re-cover, over low heat. Allow the rice to cook until all the liquid is absorbed (about 15 minutes).
2. While the rice milk mix is cooking, add the butter to a large pan. Sauté the peppers and onions until slightly soft (about 3 minutes). Remove from heat, add the pineapple tidbits, green chilies, and jalapeños and mix.
3.  While all that is going on, cook your shrimp. I went the easy route and baked frozen shrimp according to package instructions.
4. When the rice is ready, pour it over the pineapple and pepper mix, and stir well.
5. Serve on a plate, and add the shrimp. Garnish with cilantro, and add pepper to taste.
6. Enjoy!!

The full recipe would be enough for David and me to eat, and have a full meal of leftovers, but if you’re serving 4-5 people, it would be the perfect amount.  If you make this, I’d love to hear how you enjoyed it!