Place all the ingredients (except for the Corn Starch and the 1/4 C of water) in a small sauce pan and bring to a boil. Then reduce heat to medium and allow to simmer for 5 minutes
In a separate bowl mix the Cornstarch and the 1/4 C of water
Slowly stir the Corn Start slurry into the sauce and allow to keep simmering for another 10 minutes then lower the heat to low and keep warm until service
In the middle of a sheet of tinfoil (about 19") place the shrimp with the sliced Onions, Bell Pepper strips and Pineapple Chucks arranged along the sides. Sprinkle with some Crushed Red Pepper and the Smoked Paprika. Drizzle about 2 Tb of the Teriyaki Sauce over it and top with a further sprinkle of the Unsweetened Coconut Flake.
Fold the ends and sides of the tinfoil to form into sealed pouches and place them on a baking sheet. Cook for 25 minutes in a 350 degree oven while the rice is cooking
Stir the ingredients together in a medium sauce pan. Bring to a boil over High heat then reduce heat to medium-low and cook for 18 minutes
Remove the cover, leave on the heat and stir well. Allow to keep cooking for another 3 minutes
Plate the Rice and dump the contents of the Pouch over the Rice. Drizzle with additional Teriyaki Sauce and a little freshly cracked Black Pepper