Shrimp and Pineapple Stir-Fry with Coconut Rice

The bright, tropical flavors of this dish make it seem like you fussed, but the prep work can be speeded up by buying peeled shrimp and pineapple. Cooking the rice in coconut milk adds just the right amount of sweetness.

• 1-1/3 cups jasmine rice
• 3/4 cup canned unsweetened coconut milk
• Kosher salt
• 1/3 cup golden rum
• 1/3 cup fresh lime juice (from 3 medium limes); more to taste
• 2 tsp. cornstarch
• Freshly ground black pepper
• 1-1/4 lb. jumbo shrimp (21 to 25 per lb.), preferably wild, peeled and deveined
• 2 Tbs. vegetable oil
• 4-1/3-inch-thick rounds peeled, cored pineapple, each cut into 8 wedges
• 1/3 cup coarsely chopped fresh mint

In a microwave-safe 8- to 10-cup bowl, combine the rice, coconut milk, and 3/4 tsp. salt with 2 cups water. Microwave on high power, uncovered, for 15 minutes. Let stand in the closed microwave until all the water is absorbed, at least 5 and up to 15 minutes.

Meanwhile, in a small bowl, whisk the rum, lime juice, cornstarch, 1/4 tsp. salt, and 1/4 tsp. pepper until the cornstarch dissolves.

Pat the shrimp dry and season with 1/4 tsp. salt and 1/4 tsp. pepper.

Heat the oil in a wok or a 12-inch nonstick skillet over medium-high heat until shimmering hot, 1 to 2 minutes. Add the shrimp and stir-fry until partially cooked, about 2 minutes. Add the pineapple and continue to stir-fry until heated through, about 1 minute. Whisk the sauce, add it to the skillet, and stir until the shrimp are just opaque in the center and coated with the thickened sauce, about 1 minute. Stir in the mint and remove the wok from the heat.

Fluff the rice with a fork, spoon it onto 4 dinner plates, top with the stir-fry, and serve.