Pina Colada Shrimp and Rice

Ingredients

• 1 cup coconut milk 
• 0.3 cup baker's angel flake coconut toasted
• 1  green onion sliced
• 2 cups rice white instant uncooked
• 1 Tbsp olive oil 
• 20 oz pineapple chunks drained canned
• 1 cup pineapple juice 
• 1 lb shrimp cleaned

Equipment

• frying pan

Directions

1. Cook and stir shrimp in hot oil in large skillet on medium-high heat 4 min. until almost cooked through.
2. Add pineapple juice and pineapple chunks; bring to boil.
3. Stir in rice and coconut milk; cover.
4. Remove from heat.
5. Let stand 5 min. (If all liquid has not been absorbed, cook on low heat additional 2 min. or until liquid is absorbed.) Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.