This summer dinner is healthy and refreshing!

Serves 4

• 6.5 oz. (185g) uncooked Jasmine rice

• 1 tsp. coconut oil

• 1½ lbs.(680g) jumbo shrimp, peeled

• salt & black pepper

• 1 red bell pepper, chopped (or use a mix of colors)

  For the sauce:

• 14 oz. (400g) can pineapple, reserve all liquid

• juice from 1 orange

• 2 tbsp. tomato ketchup

• 1 tbsp. fresh ginger

• 2 tbsp. tamari sauce

• 1½ tbsp. cornstarch + 1 tbsp. water, mixed

  To garnish:

• 4 tbsp. cilantro, chopped

• 1 tbsp. sesame seedsPlace the sauce ingredients into a jar or bowl, stir to combine and set aside.

Cook the rice according to instructions on the packaging.

Transfer all of the liquid from the canned pineapple into a mixing bowl, place the pineapple aside. Add the remaining ingredients for the sauce into the pineapple juice and mix well.

Heat the coconut oil in a large skillet or wok over medium-high heat, and add the shrimp. Season with salt & pepper and cook for 2-3 minutes. Add the bell pepper and cook for a further 2 minutes.

Reduce the heat to medium and pour in the sauce, then add in the cornstarch mixture and stir immediately.

Stir in the cooked rice and serve with a garnish of cilantro and sesame seeds.

• Calories: 382

• Fat: 3g

• Carbs: 51g

• Protein: 39g

• Fiber: 2g