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I've made this dish several times with a few changes. First of all, I've added sugar snap peas. It is best to cook them first unless you want them to have crunch. Second, I use Jasmine rice (in my rice cooker) instead of minute rice. Lastly, I use Curry Powder.... and quite a bit of it too! I add about 1 TSP of Curry powder to the oil while it's heating up. I cook the shrimp then add in the pineapple juice, pinapple chunks, coconut milk and sugar snap peas. I usually add extra Curry powder, while it simmers (don't know exactly how much... just sprinkle it over). I don't bother toasting my coconut flakes and I slice a couple of green onions. Once my rice is done, I put it on a plate and spoon the Pina Colada Shrimp & juice over the rice. Top it off with the coconut flakes, green onions and extra Curry powder. YUM!!