Our shrimp with pineapple salsa combines all the best flavors of summer and cooks up in less than 30 minutes—no grill required.

Ingredients

• 1-1/2 cups uncooked basmati rice
• 3/4 cup canned black beans, rinsed and drained
• 2 teaspoons canola oil
• 1/2 cup finely chopped onion
• 1-1/2 cups unsweetened pineapple juice
• 1/4 cup packed brown sugar
• 1 tablespoon sriracha chili sauce
• 3 cups cubed fresh pineapple
• 1 medium sweet red pepper, diced
• 1 cup chopped fresh cilantro
• 1 small red onion, finely chopped
• 2 tablespoons lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 pounds peeled and deveined shrimp (31-40 per pound)

Directions

1. Cook rice according to package directions. Stir in beans; cover and keep warm.
2. While rice cooks, heat oil in a large skillet over medium-high heat. Saute onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce; bring to a boil. Cook, uncovered, on high until liquid is reduced to 1/2 cup, 10-12 minutes.
3. For salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt and pepper.
4. Once sauce has reduced, stir in shrimp and return just to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 2-3 minutes. Serve with rice mixture and salsa.