Spicy rice with pineapple, chili, ginger and shrimp

Since we love spicy, I also added Tabasco in addition to chili. Also for "beauty" when serving on top, threw a few leaves of arugula. I love greenery, it pleases my eye. And yet, I am partial to lemon juice. After serving the dish completely, I added a few drops of it on top.

Ingredients

• Rice 200 g
• Canned Pineapple 1/2 can
• Shrimps300 g
• Grated ginger 4 teaspoons
• Salt to taste
• Chili pepper 1 piece
• Garlic 4 cloves
• Butter30 g

Directions

1. Cook rice.
2. At this time, we take out the pineapple from the jar. If its pieces are round, then we cut them into small ones. We do not pour out the water from the can, we still need it.
3. We clean chili from seeds, cut it. Three ginger and chop the garlic.
4. Fry shrimps. We throw butter into the pan, then all the garlic. We let him start up the aroma, then throw in the shrimp and fry until half cooked. About 2-3 minutes over medium heat.
5. Add chili, pineapple pieces and whole grated ginger to the fried shrimp. We fry for another 2 minutes.
6. Checking rice. If it has already been cooked, rinse it under water to remove excess stickiness.
7. Add the washed rice to the pan to the rest. Mix thoroughly. Add pineapple juice and cook for another five minutes in it. Salt and pepper.