Ingredients
Scale
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 cup pineapple chunks
- 1 lb shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons lime juice
- Zest of 1 lime
- 2 tablespoons gluten-free soy sauce or tamari
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- Fresh cilantro, for garnish
- Salt and pepper to taste
Instructions
- Rinse the jasmine rice and cook it in coconut milk with water until tender and fluffy.
- Heat olive oil in a skillet over medium heat; sauté garlic and ginger until fragrant, then add shrimp and cook until pink. Stir in bell pepper and pineapple and cook 2–3 minutes.
- Stir in lime juice, lime zest, soy sauce, and honey; cook 1–2 minutes until flavors meld.
- Fluff the coconut rice, plate, and garnish with cilantro and lime wedges.
Notes
- For a dairy-free version, use coconut milk labeled dairy-free.
- Use quick-cooking jasmine rice to save time.
- You can swap shrimp for chicken or tofu for a vegetarian option.
- Leftover rice stores well in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Method: Stovetop
- Cuisine: Island, Polynesian-inspired
- Diet: Gluten free, Dairy free
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal
- Sugar: 14 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 170 mg
