Ingredients

• 18 ounces of coconut water or 10 ounces of Malibu rum combined with 8 ounces of water
• 1 cup uncooked white rice
• 1 pound small or medium sized shrimp shell on tails
• 1/2 large yellow onion, chopped
• 1 (8 ounce) can of pineapple chunks or tidbits
• 1/4 teaspoon powdered ginger 1/8 teaspoon crushed red pepper
• 1/8 teaspoon black pepper

Directions

In a three quart sauce pan or Dutch oven, drain the juice from the can of pineapple then combine the rice and coconut water, (or Malibu rum and water mix); bring to a boil. Meanwhile, chop the onion and add to the cooking rice; be sure to stir often. Add the ginger, crushed red pepper, and black pepper to the rice. A few minutes before the rice is done add the shrimp and pineapple.

Time: 15 – 20 minutes

Servings: 4

Cost per serving is less than $5. (Cost factored with coconut water; not Malibu rum.)