Thai Rice with Pineapple and Shrimp
1 medium, chopped
cooked white rice
canned water-packed pineapple
½ cup(s), or fresh, chopped
½ average, about 1/2 medium, seeded and finely chopped
frozen salad size shrimp
4 oz, or small shrimp, thawed and chopped
2 Tbsp, chopped
- Melt margarine in a large skillet.
- Add onions; cook until tender, about 2 minutes.
- Add rice; cook over medium heat for 2 minutes. Add remaining ingredients; cook until heated through and shrimp are done, about 6 minutes more. Yields about 3/4 cup per serving.