Hawaiian Pineapple Rice

INGREDIENTS

• Rice (soaked, washed, strained) 1 1/2 cups 
• Frozen, cooked, deveined, tail-removed shrimps (as many as you like)
• Chopped pineapple chunks, as many as you like
• Natural, unsweetened pineapple juice, 1 cup
• Fine chopped red and green bell peppers, 1 cup 
• Fine chopped green onions, 3
• Fine chopped onion, 1 small
• Frozen peas, 1 cup
• Red chili pepper flakes, 1 tbsp
• Soy sauce, 1/4 cup
• Sriracha sauce / hot sauce
• Tomato puree, 1 cup
• Salt
• Black pepper powder (coarse), 1 tbsp
• 1/2 cup canola / vegetable oil

Boil 1 1/2 cups of long grain rice with 2-3 slices of pickled jalapenos (more if you like) and 1 teaspoon salt. Once rice are soft, strain and set aside.

In a large skillet add 1 cup of sliced red and green bell peppers (mixed), 1 small sliced onion, 1 cup of frozen sweet peas, 1 teaspoon red chili flakes, and 1/2 cup oil. Mix well, and set to cook to dry moisture. 

As liquid begins to dry, add 1 teaspoon salt and 1 tsp garlic powder, and continue cooking. 

Once veggies have softened, add 2 tablespoons soy sauce and 1 cup tomato puree and continue cooking until puree caramelizes and oil separates. 

Add shrimps, generous Sriracha (hot sauce), and cook well for about a minute until shrimps are tender.

Add 1/4 cup pineapple juice and cook well to a gravy.

Add salt as per your taste at this point. Do not overdo and let the sweetness of the pineapple juice stay.

Add the boiled rice and mix super well! Continue to stir fry the rice with the shrimps and veggies.

Add pineapple chunks, as many as you like and generous black pepper, and continue to stir fry.

As the rice dry up, add a sprinkle of pineapple juice and fry well.