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Cook rice according to package instructions. When finished cooking, remove from heat and set aside.
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Drain pineapple, reserving 2/3 cup of the juice.
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In a bowl, mix teriyaki sauce, reserved pineapple juice, honey, garlic, ginger and cornstarch. Set aside until ready to use.
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Chop peppers and onions.
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Add coconut oil to a large skillet and heat over medium-high heat. Add shrimp and cook until pink, turning once. Don't overcook.
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Remove shrimp and set aside. Add onions, pineapple, and peppers to the skillet. Sautee for 5 minutes on medium-high until onions are transparent.
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Reduce heat to medium. Pour teriyaki sauce mixture over the ingredients. Bring to a boil. Mixture will thicken as it cooks.
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Lower heat and add shrimp back into the pan. Cook just until shrimp is heated through.
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Serve over prepared rice.