Grilled Shrimp and Pineapple Rice Bowls

4 servings

For shrimp:

• ½ cup pineapple juice

• ¼ cup fresh lime juice

• 2 tablespoons preferred vegetable oil

• 1 teaspoon chipotle chile powder

• 1 teaspoon fine sea salt

• 1 pound large, shell-on shrimp

For rice:

• 1½ cups jasmine or basmati rice

• 1 teaspoon fine sea salt

For pico de gallo:

• 2 ripe tomatoes, diced

• ½ red onion, diced

• ½ cup chopped cilantro

• 1 jalapeño pepper, seeded and minced

• 2 tablespoons fresh lime juice

• 1 garlic clove, minced

• ¾ teaspoon fine sea salt

2 cups ¾” cubes fresh pineapple
Chopped cilantro
1 cup SantéⓇ Chipotle Almonds, roughly chopped

Directions:

1. In a large bowl combine pineapple juice, lime juice, oil, chile powder, and salt. Add shrimp and toss to coat. Cover and refrigerate 1-2 hours.

2. In a medium saucepan combine rice, salt, and 2¼ cups water. Bring to a boil over high heat, then reduce heat to low, cover, and cook until tender, 15 minutes. Let sit, covered, off the heat for 5 minutes.

3. In a medium bowl mix together tomatoes, onion, cilantro, jalapeño, lime juice, garlic, and salt.

4. 1 hour before grilling, soak 12 bamboo skewers in water to cover.

5. Prepare a hot grill fire or preheat the broiler. Thread shrimp and pineapple onto skewers and grill or broil, turning once, until shrimp are cooked through, about 3 minutes.

6. To serve, divide rice between bowls and top with grilled shrimp and pineapple, pico de gallo, cilantro, and almonds.