Try this easy and tasty dish, created by Chef Ben Ford, combining crushed pineapple and shrimp with just a hint of spice to make a lighter, curry-inspired meal.

Shrimp Curry with Pineapple-Ginger Rice

1 1/4 cups long grain rice
1 2/3 cups water
1 1/2 tablespoons fresh ginger, peeled and grated
1 teaspoon kosher salt - divided use
1 (8-ounce) can DOLE Crushed Pineapple, drained
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh mint
1 large onion, quartered
1 (2-inch long) piece fresh ginger, peeled
1/2 teaspoon granulated sugar
1/4 cup vegetable oil
1 1/2 teaspoons curry powder
1 to 2 fresh serrano chiles, halved lengthwise
1 cup chicken broth
1 (14-ounce) can coconut milk
1 tablespoon fresh lime juice
1 pound medium to large shrimp, peeled and de-veined

1. Rinse rice several times in cold water, in large bowl until water is clear. Drain in colander.
2. Combine 1 2/3 cups water, rice, ginger and 1/2 teaspoon salt in large sauce pan over medium-high heat to boiling. Reduce heat, cook, covered for 15 minutes or until rice is tender. Remove from heat; let stand covered for 5 minutes. Stir in crushed pineapple, basil and mint. Keep warm.
3. Place onion and ginger in food processor container; cover and pulse until finely chopped.
4. Cook onion mixture, remaining salt and sugar in hot oil in large skillet over medium-high heat, stirring frequently until onion begins to brown, about 5 minutes. Stir in curry powder and chiles, cook, stirring frequently about 2 minutes. Stir in broth, coconut milk and lime juice, simmer for 5 to 8 minutes stirring occasionally until thickened.
5. Stir in shrimp and simmer, stirring occasionally, about 3 minutes or until shrimp turns pink.
6. Serve shrimp curry with a scoop of rice. Garnish rice with broiled or grilled pineapple slice, if desired.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories 555 Calories from Fat 323 % Daily Value * Total Fat 37g 56% Saturated Fat 21g 103% Trans Fat 0g 0% Cholesterol 221mg 74% Sodium 855mg 36% Potassium 548mg 16% Total Carbohydrate 31g 10% Dietary Fiber 3g 13% Sugars 11g Protein 30g

Recipe and photograph provided courtesy of Dole; through ARA Content.