Easy Cooking, Great Results

Cook the Jasmine rice as per package instructions, adding salt and butter as desired.

In a small bowl, combine Sriracha sauce, honey, balsamic vinegar, and  ketchup. Prep the vegerables.

Heat oil and butter on medium heat in large skillet and cook shrimp in the pan for 2-3  minutes on each side. Remove from pan.

Add in onion and pineapple. Saute for a 3 minutes, until onion is translucent. Add sauce mixture. Add back in shrimp and stir sauce and cook for another minute or until shrimp are fully cooked. Remove shrimp with a slotted spoon and keep warm.

Continue to cook sauce for another 5 minutes until it starts to thicken. Pour sauce over shrimp.

Garnish with green onion before serving Enjoy!