Ingredients

1/2 cups uncooked basmati rice

3/4 cup canned black beans, rinsed and drained

2 teaspoons canola oil

1/2 cup finely chopped onion

1/2 cup unsweetened pineapple juice

1/4 cup packed brown sugar

1 tablespoon Sriracha chili sauce

3 cups cubed fresh pineapple

1 medium diced sweet red pepper

1 cup chopped fresh cilantro

1 small red onion, finely chopped

2 tablespoons lime juice

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 pounds peeled and deveined shrimp

Directions

Cook rice according to package directions. Stir in beans, then cover and keep warm. While rice cooks, heat oil in a large skillet over medium-high heat. Saute onion for 3-4 minutes until tender. Stir in pineapple juice, brown sugar and chili sauce then bring to a boil. Cook for 10-12 minutes, uncovered on high heat until liquid is reduced to 1/2 cup. 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 turns pink, 2-3 minutes. Serve with rice mixture and salsa.