- Shrimp - Pineapple - Rice - Pepper - Teriyaki Sauce - Cornstarch - Honey - Ginger - Coconut oil
Cook rice according to package instructions. When finished cooking, remove from heat and set aside.
Drain pineapple, reserving 2/3 cup of the juice.
In a bowl, mix teriyaki sauce, reserved pineapple juice, honey, garlic, ginger and cornstarch. Set aside until ready to use. Chop peppers and onions.
Add coconut oil to a large skillet and heat over medium-high heat. Add shrimp and cook until pink, turning once. Don't overcook.