This recipe for grilled shrimp and pineapple rice bowls requires a little extra time for marinating, but once you taste it, you’ll agree that it’s totally worth it. It makes a wonderful side dish to grilled ahi tacos, but the juicy shrimp and pineapple sprinkled with our crunchy/spicy Chipotle Almonds makes it a satisfying entree for four. Fragrant basmati or jasmine rice with fresh herbs and sweet pineapple makes this rice bowl recipe a keeper. If you don’t want to cube a whole fresh pineapple, feel free to use cubed pineapple from the produce case, but you’ll definitely tastes better with fresh pineapple instead of canned. Best of all, this rice bowl recipe can be easily switched to Thai flavors — just add a teaspoon of fish sauce and a pinch of sugar to the pico de gallo and you’re all set. 

Prep time: 30 minutes
Cook time: 30 minutes
Total time: 2 hours (includes marinating time)

Servings/Yield: 4 Servings

Ingredients:

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 Nuts 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.