Instructions

1. In a rice cooker place the 6 fl oz's of pineapple juice in with the rice, then put in about 1/2 cup or so of more water. You will need the water to go to the first line of your pinky finger. Simply place your pinky finger in until you touch the rice, then make sure the water is touching the first line of your pinky finger. Turn on rice cooker and let it cook completely. If you are doing this over your stove top do as the box directs you to, just replace a portion of the required water with 6 fl oz's of pineapple juice.
2. While the rice cooks. Cut 1/3 of the pineapple off as shown in the photo, cut around the edges of the pineapple and then into rows in the middle. With a spoon slowly spoon out the edges of the pineapple, put them aside in a bowl. Try to keep those pieces as whole as possible.
3. Now scoop out the middle of the pineapple and discard the pit. Pour all the liquid of the pineapple into a measuring cup. You will need at least 1/3 a cup of this juice for the shrimp. Dice up the pineapple bits into prefered eating sizes to go into the rice when you are cooking it.
4. In a small mixing bowl mix in the pineapple juice, garlic powder, pepper and soy sauce. Let sit to marinate.
5. Cut onion into prefered size and rinse the green beans.
6. Once the rice is finished let it sit for about 10-20 minutes.
7. Once rice has cooled down in a pan or iron skillet, toss in the onions, pineapple bites you cut up earlier and green beans, Let cook for about 4-6 minutes together.
8. Scoop out the marinating shrimp into the cooking pan or skillet. Cook for 2-4 minutes on each side of the shrimp (do not over cook!). Add the marinating juice into the pan and let it come to a simmer, Slowly add in the cooled rice and then toss until the sauce has covered all of the rice.
9. Serve inside of your pitted and hollowed pineapple.
10. Enjoy!