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In a rice cooker, add the rinsed rice, coconut milk, pineapple juice, grated garlic and a pinch of salt. Cook until creamy and sticky-like. Once cooked, add a little lime juice to wake it up.
In a large pan, heat a Tbs. of extra-virgin olive oil over medium high heat. Add the shrimp in a single layer, and sear on both sides for about a minute. You want some nice browning all over. (If you need to cook in batches, that’s totally fine.) Remove the shrimp from the pan.
To the pan, add a little more oil if needed. Add the pineapple rings and cook on medium until you get browning on both sides. You might have to move the rings around to ensure even browning. This will take about five minutes.
Top the sticky coconut rice with seared pineapple rings and shrimp. Garnish with fresh cilantro leaves and squeeze fresh lime juice over each plate. Don’t forget that! It makes all the difference in the world.
Serve immediately!
Serves four.