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I make this meal in this order: Start by cooking the rice, start the grill, chop the pineapple, spice the shrimp, grill the pineapple and shrimp, stir in coconut and almonds to rice, serve.
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For the shrimp: mix all ingredients together into a bowl and stir shrimp to coat evenly.
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Cover with plastic wrap and refrigerate until ready to grill.
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To cook, place shrimp onto a preheated hot grill.
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(If you have smaller shrimp, it might be easier to skewer them and grill them that way.)
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Cook shrimp about 2 minutes per side or until they turn pink and opaque.
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Remove from grill.
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For the pineapple: Cut pineapple into large chunks.
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(You can also skewer the pineapple to make turning them easier.)
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Grill to your liking.
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(I like mine to have a few grill marks at least!)
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Remove from the grill.
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For the rice: Melt butter in a medium-sized pot over medium-high heat.
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Stir in the rice, bay leaf, salt and pepper until every grain is coated in butter.
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Stir and cook about 1 minute.
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Pour in chicken broth and sugar.
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Stir and cover.
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Bring to boil and then reduce to simmer until liquid has been completely absorbed.
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Remove from heat and stir in coconut and almonds.
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Serve warm.
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To assemble, place rice on your plate and top with shrimp, pineapple and chopped cilantro.
