Fried rice takes to endless variations. In this version, bits of pineapple provide bursts of sweetness and jalapeño chili lends heat, a nice contrast to the briny shrimp. Using chilled rice is key, as the firm grains will separate easily, yielding light and fluffy fried rice. To cook enough rice for this recipe, in a large saucepan, combine 2 cups water and 1½ cups jasmine rice (or regular long-grain white rice), rinsed and drained. Bring to a simmer over medium-high, then reduce to low, cover and cook for 15 to 18 minutes. Let stand, covered, for 10 minutes, then transfer to a wide, shallow bowl. Cool to room temperature, cover and refrigerate until fully chilled.