Ingredients

• 1 1/2 cups canned crushed pineapple or 1 1/2 cups fresh crushed pineapple, drained
• 1 jalapeno pepper, seeded and finely chopped
• 1 red bell pepper, seeded and diced
• 2 tablespoons fresh lime juice
• salt
• 1/2 cup light coconut milk
• 1 tablespoon low sodium soy sauce
• 1 tablespoon freshly grated gingerroot
• 1 tablespoon brown sugar
• 20 large shrimp, peeled and deveined
• fresh ground black pepper
• 3 cups cooked rice
• 1/2 cup cilantro, sprigs
• 4 metal skewers or 4 bamboo skewers, soaked in water

Instructions

1. For the pineapple salsa: Place the pineapple, jalapeño pepper and red pepper in a bowl and toss to combine.

2. Season to taste with lime juice and salt.

3. Refrigerate until ready to serve.

4. (This can be made in advance and stored in the refrigerator for up to 3 days).

5. For the grilled shrimp: Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl.

6. Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 1 hour or overnight.

7. Preheat the grill to medium.

8. Remove the shrimp from the coconut mixture.

9. Season with salt and pepper and place 5 shrimp on each skewer.

10. Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side.

11. To serve, spoon some Basmati Rice on each plate, remove the shrimp from the skewer and top with the salsa.

12. Garnish with cilantro and serve.