Marinate shrimp overnight in lemon or pepper marinade.

Mince the garlic and chop the green onion.

Heat olive oil in a large skillet over medium-high heat.

Add shrimp and minced garlic to the skillet.

Stir and cook for 4 minutes, or until shrimp turns pink.

Drain pineapple chunks, reserving the juice.

Add pineapple chunks and pineapple juice to the skillet.

Bring to a boil.

Stir in instant rice and coconut milk.

Cover the skillet and remove from heat.

Let stand for 5 minutes to allow rice to absorb the liquids.

Fluff the rice with a fork.

Top with toasted coconut and chopped green onion.

If all liquids are not absorbed, cook an additional 2-5 minutes on low heat, uncovered.