RICE: Cook minute rice as per package instructions, add pinch of salt and cut pineapple.

SHRIMP: Heat 1 1/2 tablespoons of Gettysburg Olive Oil's Butter Olive Oil on a sauté pan over medium-high heat. When the oil is hot, add shrimp and Gettysburg Olive Oil Coconut White Balsamic to allow the balsamic to cook into the shrimp. The shrimp is already cooked! Only heat the shrimp for 3-5 minutes. 

Refrigerate leftovers in an airtight container for 3 to 4 days.