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1
Bring the chicken stock to a boil in saucepan with a tight-fitting lid.
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2
Stir in the rice, 1 teaspoon of the cumin, and 1 teaspoon of the paprika.
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3
Return to a boil, then cover and cook over very low heat until tender, about 18 minutes.
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4
Heat a large skillet over medium-high heat with 2 tablespoons of the olive oil.
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5
In a small dish, combine the remaining cumin and paprika, the cayenne, and the lime and orange zests.
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6
Season the pork with salt and pepper and toss the medallions with the spice mixture to coat them.
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7
Cook the medallions in 2 batches, cooking for 2 minutes on each side.
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8
Add another 2 tablespoons of the olive oil before adding the second batch to the pan.
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9
Keep cooked pork covered with foil to keep warm.
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10
Preheat a large nonstick skillet over medium-high heat with the remaining 2 tablespoons of olive oil.
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11
While the skillet is heating, season the shrimp with salt and pepper.
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12
Add them to the hot skillet and cook just until they are pink and cooked through, 4-5 minutes.
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13
Add the lime and orange juices, hot sauce, and chopped cilantro to the pan.
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14
Toss to combine, then remove from the heat.
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15
Fluff the rice with a fork, then stir in the pineapple and green onions.
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16
Spoon a mound of rich onto each plate and arrange 5 medallions beside the rice.
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17
Spoon the shrimp and a little sauce onto the medallions.
