Combine all marinade ingredients in a resealable plastic bag.

Add one cup rice, two cups of water, and butter to a pan. Cover with lid and cook on medium heat.

Mix rice around after 20 minutes.

Rice will be fluffy and done in 35-40 minutes.

Slice pineapple in half and core out the center.

Chop the pineapple fruit from the core and combine with tomatoes, jalapeños, red onion, cilantro, juice from one lime, and olive oil.

Mix until well combined.

Preheat grill to medium heat.

Remove steaks from marinade and pat dry with a paper towel. Reserve marinade.

Season generously with Omaha Steaks Seasoning.

Grill over direct heat, flipping every two minutes to build a crust. Grill until the steak’s internal temperature is 10 degrees below your target temperature. For medium-rare doneness, remove steak at 115 degrees. The internal temperature will continue to rise to 125 degrees while resting.

Rest 5 minutes before slicing.

Add reserved marinade to pan over medium-high heat and bring to a boil BEFORE adding shrimp.

Cook for 6-8 minutes, flipping every two minutes until the internal temperature reaches 145 degrees Fahrenheit. Remove and set aside.

Add the remaining marinade to the pan and reduce by 1/2 on high heat for about 20 minutes.

Char the inside half of the pineapple on the grill over direct heat.

Add 1/2 cup fluffy white rice to each pineapple half.

Drizzle with reduced marinade and top with pineapple pico.

Garnish with sesame seeds and green onions.