| 4 cups water |
| 2 cups coconut milk |
| 3 cups uncooked long grain white rice |
| 1-inch piece fresh ginger |
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| Bring water and coconut milk to boil. Stir in rice and ginger. Cover. Reduce heat to low and simmer 20 minutes until liquid is absorbed. Transfer to bowl. Remove ginger. |
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| 1 cup pineapple tidbits |
| 1 cup shredded coconut, toasted |
| 3 tablespoons cilantro, fresh, minced |
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| Add to rice; stir to combine. |
| |
| 2 tablespoons olive oil |
| 1 cup red bell pepper, minced |
| 1 cup red onion, minced |
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| Heat olive oil in saute pan. Add vegetables and saute until softened. Add to rice. |
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| 1 cup cashews, toasted, chopped |
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| Add to rice; stir to combine. |
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| 60 each grilled shrimp, 16 to 20 count |
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| Place grilled shrimp on bed of coconut rice. Garnish with fresh cilantro. |
