canned, drained, coarsely chopped
pineapple, canned, crushed
sweet red bell peppers
unsweetened, toasted*, grated
scallions, spring or green onions
*To toast coconut, spread grated coconut on an ungreased baking sheet and toast at 300℉ (150℃) for 1 minute.
Combine rice, mandarin oranges, pineapple, red pepper, almonds, coconut, green onions, chutney and ginger in large skillet over medium -high heat.
Stir and cook until ingredients are blended and thoroughly heated.
Serve with grilled or broiled shrimp.