Ingredients:
12 ounces cooked shrimp
12 ounces crushed pineapple in juice
3/4 cup sweetened flaked coconut
2 teaspoons vegetable oil
1 large bananas
2 cups quick-cooking rice
Directions:
Drain juice form pineapple can into bowl with shrimp in it and set aside.
Prepare rice as directed on box and add 1/4 cup of coconut to water while cooking.
Cut banana in half long ways but do not seperate. Then slice banana across in 1/2 inch thick pieces.
Add vegetable oil, banana slices and crushed pineapple to frying pan. Toss fruit to coat it and cook on low heat. Mix constantly until banana begins to break up.
Transfer shrimp and pineapple juice into clean frying pan and add 1/2 cup coconut. Begin to cook on medium to high heat for 5 minutes.
Add banana and pineapple mixture to shrimp and cook until juice is nearly evaporated.
Serve over rice.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.