Pineapple Salsa with Coconut Rice and Grilled Shrimp
Creamy Coconut Rice topped with Garlic Infused Grilled Shrimp and fresh Pineapple Salsa!
Ingredients
Pineapple Salsa
- 2 cups chopped fresh pineapple **You can used canned
- 1 medium red onion chopped
- 2 medium tomatoes chopped
- 1 cup peppers chopped ** I use all four colors (frozen if I don't have fresh on hand)
- 1/4 cup cilantro chopped
- 2 Tablespoon lime juice
- 1 tsp ground cumin
- 1/2 tsp salt
Coconut Rice
- 2 cups jasmine rice
- 1 1/2 cups Coconut Water
- 1 cup Coconut Milk canned
- 1/2 tsp salt
Grilled Shrimp
- 1 lb large shrimp
- 1/4 cup olive oil
- 4 cloves garlic minced
- 1 Tablespoon lime juice
- 1/2 tsp salt
- 1/4 tsp ground pepper
Instructions
For the Pineapple Salsa
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Combine the pineapple, tomatoes, peppers, and onion in a large bowl. Add lime juice, salt, and cumin. Stir until all is coated well. Sprinkle with cilantro. Chill until ready to serve.
For Coconut Rice
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Combine rice, coconut water, coconut milk, and salt in a large saucepan. Bring to a boil. Lower heat and cover. Allow to simmer until liquid has been absorbed. (About 20 minutes). Fluff with a fork and serve.
For Grilled Shrimp
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Whisk together olive oil, lime juice, and minced garlic in a small bowl. Place shrimp evenly on a baking sheet. Pour the olive oil mixture over the shrimp. Toss the shrimp with fingers, coating well. Thread shrimp on to wooden skewers that have soaked in water, or use metal ones. Heat the grill to medium-high heat. Place skewers on grill and let cook for 2-3 minutes or until shrimp is pink.
To Serve
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Place a serving of the Coconut Rice in a bowl or dinner bowl. Remove shrimp from the skewer and place them on top of the rice. Spoon about a 1/2 cup or more of the pineapple salsa over the other half of the rice. Sprinkle with more cilantro. Serve with lime wedges.