Ingredients
1-1/2 cups uncooked basmati rice3/4 cup canned black beans, rinsed and drained2 teaspoons canola oil1/2 cup finely chopped onion1-1/2 cups unsweetened pineapple juice1/4 cup packed brown sugar1 tablespoon Sriracha chili sauce 3 cups cubed fresh pineapple1 medium sweet red pepper, diced1 cup chopped fresh cilantro 1 small red onion, finely chopped2 tablespoons lime juice1/4 teaspoon salt1/4 teaspoon pepper1-1/2 pounds peeled and deveined shrimp (31-40 per pound)
Preparation
Cook rice according to package directions. Stir in beans; cover and keep warm.
While rice cooks, heat oil in a large skillet over medium-high heat. Saute onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce; bring to a boil. Cook, uncovered, on high until liquid is reduced to 1/2 cup, 10-12 minutes.
For salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt and pepper.
Once sauce has reduced, stir in shrimp and return just to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 2-3 minutes. Serve with rice mixture and salsa.
