Caribbean Shrimp and Peppers over Rice Pilaf

Peel shrimp; remove tails if desired.

Blend jerk rub with 2 tsp. oil in a medium bowl; add shrimp, toss to coat and set aside. Meanwhile, prepare rice.

Cut onion into wedges.

Mince garlic. Heat oil in a 2 quart pot over medium-high heat.

Saute onion and garlic 2 to 3 minutes.

Pour in chicken broth; stir in pineapple and jerk seasoning. Bring to a boil, then stir in rice.

Cover pot; reduce heat to low and simmer 15 minutes or until liquid is absorbed.

Set aside.

While rice cooks, seed peppers and remove stems; cut peppers into thin wedges.

Heat a large, non-stick skillet over medium-high heat.

Saute shrimp and peppers 2 to 4 minutes, until shrimp turn opaque, white, and form the letter "C". Serve shrimp and peppers over pilaf.