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:
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.
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.
In a medium bowl mix together tomatoes, onion, cilantro, jalapeño, lime juice, garlic, and salt.
1 hour before grilling, soak 12 bamboo skewers in water to cover.
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.
To serve, divide rice between bowls and top with grilled shrimp and pineapple, pico de gallo, cilantro, and almonds.