2 lbs 16/20 peeled and deveined shrimp
2 C cleaned pineapple chunks
1 Tblspn fresh cilantro, chopped
2 ea green onions, chopped greens and all
½ ea jalapeno pepper, membrane removed and chopped
2 C coconut rum
1 C Kikkoman thai chile sauce
½ C brown sugar
¼ C water if needed
1 C canola oil
Kosher salt and coarse black pepper
Preheat grill to medium high
In a saute pan over medium heat reduce the rum by half. When rum is almost reduced add thai chile sauce and bring to a boil. Add brown sugar, bring to a boil and mix well. Reduce heat and let simmer, season with kosher salt and coarse black pepper to taste. If sauce is too thick, thin with a bit of water.
Brush grill grates with oil, and grill shrimp about 2-3 minutes per side. Brush with rum sauce a couple times while grilling. While shrimp is on the grill, add pineapple chunks to the grill. Grill the pineapple until it begins to caramelize and begins to brown a bit. Remove pineapple from the grill. Split pineapple in to two parts. When shrimp is done, add to a bowl with half the pineapple.
After cooling the grilled pineapple, combine with green onions, jalapeno pepper and cilantro and mix well. This works better if you can do it a day in advance allowing the flavors to marry in the cooler over night.
Place shrimp on a warmed flour tortilla, top with grilled pineapple, salsa and a shot of the rum sauce. Serve with fresh fruit for a wonderful summertime dish. Full of unique flavor and layers of flavor sure to impress. The shrimp and pineapple can also be served over white rice with the rum sauce! Enjoy!