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1
For the marinade: Mix marinade ingredients (first 7 ingredients)in a small bowl.
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2
Place shrimp in a plastic Ziplock bag and pour in the marinade.
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3
Seal bag and place in fridge for 1 hour.
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4
While shrimp is marinating make the peanut sauce and get rice cooking.
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5
After 1 hour of marinating, drain shrimp and discard marinade.
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6
Thread the shrimp and pineapple alternately onto skewers.
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7
Grill on an oiled grill (we use a grill spray) over medium heat for about 7 to 8 minutes or until done, turning once.
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8
Take about 1/4 cup of the peanut sauce to baste shrimp while grilling.
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9
If presentation is not a concern, you can thread the shrimp on the skewers before marinating and place them in a shallow dish and pour marinade over them.
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10
Then cover and put in fridge.
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11
When ready to grill just thread pineapple chunks onto separate skewers and grill.
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12
This is a little less messy!
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13
For the peanut sauce: Place peanuts in food processor and pulse until finely ground.
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14
Place peanuts in a small sauce pan and combine with the next 8 ingredients (soy sauce thru water).
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15
Bring to a boil and reduce heat to low and simmer for 5 minutes, whisking occasionally.
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16
Sauce will thicken as it sits, you can thin it with a little water or chicken broth if you like a thinner consistency.
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17
For rice: In a medium saucepan heat the oil over medium heat.
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18
Add the onion and cook for about 3 minutes until translucent.
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19
Add the garlic and saute for about 1 minute.
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20
Add the rice, coconut milk, chicken broth, coconut, ginger, sugar, and salt.
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21
Stir to combine and bring the rice to a boil, stirring occasionally.
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22
Cover and reduce heat to low, let simmer about 15-20 minutes until most of the liquid has been absorbed.
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23
Turn off the burner and let rice sit for about 5-10 minutes.
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24
Fluff rice with a fork before serving.
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25
Serve rice, topped with shrimp, pineapple and sauce.
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26
Garnish with chopped peanuts and toasted coconut.
