1 pound large shrimp, cleaned

1 tablespoons olive oil

1 cup pineapple juice

1 (20 ounce) can pineapple chunks, drained

2 cups white rice, uncooked

1 cup coconut milk

1/4 cup coconut, toasted

1 green onion, sliced

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

6  Servings