Prep Time: 20 minutes

Number of Servings: 3-4

Ingredients:

• 1 Maui Gold® pineapple

• 1 cup small cooked shrimp

• ½ carrot, grated

• 1 red bell pepper, chopped

• ½ yellow onion, chopped

• 1 green onion, finely chopped

• 1–2 hot jalapeño peppers, chopped

• 2 tablespoons oil (for stir-frying)

• 1 teaspoon minced garlic

• 1 teaspoon minced ginger

• 2 cups cold cooked rice

• 1–2 tablespoons light soy sauce

• Sugar, to taste

• 1 teaspoon curry powder

Instructions:

• Cut the shrimp in half if desired. Cut the Maui Gold Pineapple into wedges.

• Wash and grate the carrot. Wash the bell pepper. Remove the seeds and cut into bit-sized chunks. Peel and chop the onion. Wash and finely chop the green onion. Chop the Jalapeno Peppers.

• Heat wok or frying pan over medium to medium-high heat. Add the oil, and rotate the pan so that it coats the bottom and sides.

• When the oil is hot, add the garlic, ginger and chopped Japlapenos. Stir-fry for 1 minute, then add the red bell peppers and the grated carrot. Add the pineapple and the shrimp. Stir-fry briefly.

• Add the rice and cook for about 2 minutes, continually stirring and tossing until it becomes shiny. Stir in the soy sauce.

• Stir in the curry powder and sugar. Taste and adjust the seasoning if desired. Stir in the green onion or use a garnish. Serve hot.

• Garnish suggestions: raisins, toasted coconut, crushed peanuts, and/or fresh mint sprig or cilantro.