Cook and stir shrimp in hot oil in large skillet on medium-high heat for
4 minutes until almost cooked through.
Add pineapple juice and pineapple chunks; bring to boil. Stir in rice and
coconut milk; cover. Remove from heat. Let stand for 5 minutes. (If all liquid
has not been absorbed, cook on low heat additional 2 minutes or until liquid
Fluff with fork.
Spoon onto serving platter; sprinkle with coconut and green onion.