This is one of those recipes that looks complicated, but the hardest part is making the rice. Seriously.
You need to make rice. I prefer plain white with this, but go with your favorite.
Next step was to defrost some frozen shrimp. You could use fresh, but I always have the pre-cooked frozen jumbo ones in the freezer so this is easy. I just sit them in a bowl of warm water for a bit while the rice is cooking.
Next. I put a small amount of coconut oil in the wok and add in my freeze-dried garlic. The coconut oil and garlic make a great combo.
Once the garlic has started to brown, I empty in a can of crushed pineapple in juice.
Simmer until the pineapple is hot, then add the shrimp.
You could use the tiny shrimp or leave these whole, but I like to break them into bite-sized pieces before throwing them in. It makes eating them easier.
Simmer a few more minutes. Since the shrimp are already cooked, this is just about heating them and letting them absorb the flavor.
Since I had it, this time I added a bit of toasted coconut on top!
The whole thing takes only as long as the rice. The shrimp pineapple mix takes about ten minutes tops.
So much deliciousness.
