1 Cook the rice for 10 minutes and keep warm.
2 Melt the butter in the CRISTEL sauté pan on medium heat and brown the diced pineapple.
3 Remove pineapple and brown shrimp for 2 minutes on each side.
4 Add coconut milk, curry powder and pineapple cubes, simmer for 2 minutes.
5 Finish by adding chopped cilantro and serve with rice.