Sweet 'n' Spicy Shrimp Stir-Fry with Pineapple, Bell Pepper & Rice

Directions

1. Rinse the rice under cold water in a strainer, then drain and transfer to a small saucepan. Add water and bring to a boil over high heat.
2. Meanwhile, wash all produce; pat dry.
3. When the liquid boils, stir, cover, and reduce heat to low. Let the rice simmer until the liquid is absorbed, about 15–18 minutes, then remove from heat and keep covered for 5 minutes.
4. Crush half the cilantro leaves and mix with the stir-fry sauce, hot sauce, and honey in a small bowl. Reserve the remaining cilantro for serving.
5. Peel and dice the pineapple; place in a medium bowl. Slice the bell peppers into thin strips and add to the pineapple.
6. Preheat a nonstick skillet over medium-high heat. Swirl in a little oil to coat the bottom.
7. Add the pineapple and bell peppers to the skillet and cook, stirring occasionally, until the peppers soften slightly, about 2–3 minutes.
8. If using frozen shrimp, thaw slightly under cold running water and pat dry; if using fresh shrimp, pat dry as well.
9. When the vegetables have started to soften, add the shrimp to the skillet and cook, stirring occasionally, until almost cooked through, 2–3 minutes.
10. Pour the sauce over the skillet and cook, stirring occasionally, until it thickens a bit and the shrimp are fully cooked, 1–2 minutes more. Remove from heat and cover to keep warm.
11. To serve, divide the rice between bowls and top with the shrimp and vegetables. Sprinkle with the remaining cilantro and serve.