Tropical Lemongrass Shrimp Skewers & Coconut Rice

How is it already May?! We're back from a short blogging hiatus with a whole slew of new recipes. It's springtime, and the BMK is shifting gears as summer approaches: cold-weather layers are stowed in favor of bikinis and board shorts, and wintry comfort food gives way to vibrant and healthy summer plates! It's the time of year when we realize what's been hiding under the cold-season clothes and re-commit to being sunshine ready!

We both exercise regularly and maintain a nutritious weekday diet, but we're taking on some new challenges this year (a triathlon, full-day hikes, etc...) that require a serious commitment to good eating. Eating right is a fun challenge, and clean, wholesome, unprocessed food does NOT have to be boring. Your meals can be packed with flavor and still satisfy and empower your body.

This recipe for lemongrass shrimp skewers and coconut brown rice will transport you to a Polynesian sunset dinner party in mere moments. It's so sweet, spicy, tangy, and tropical, you'll almost feel the sand under your toes!

Serves 4

* Note: We used an indoor grill pan! You do not have to use a grill!

INGREDIENTS:
Marinade:

• 2 Tbsp Coconut Oil
• 1 cup diced Pineapple
• 1 clove Garlic
• 1- 4" pc lemongrass, grated or finely sliced
• 1" knob ginger, grated
• 1/2 Jalapeno, diced
• 4 Tbsp Rice Vinegar
• 1 Tbsp Soy Sauce
• 1/2 Cup Coconut Milk

• 1 lb Shrimp, peeled and deveined
• 1/2 bell pepper, sliced into chunks
• 1/2 sweet onion in thick slices
• rest of pineapple, sliced into thick chunks
• 2 pcs lemongrass stalks, halved
• 2 green onions, halved legnthwise

Rice:

• 2 cup brown Jasmine rice
• 1 cup Light Coconut Milk
• 2 1/2 cup water
• 1/2 cup shredded, toasted coconut (unsweetened)

DIRECTIONS:

1. Heat coconut oil over medium heat in small pan. Add pineapple and cook slowly until softened. Add garlic, ginger and jalapeno and saute 1-2 minutes. 
2. Add lemongrass, rice vinegar, soy sauce and coconut milk. Use immersion blender and puree until smooth.
3. Prepare rice in rice cooker (using a mixture of coconut milk and water). Stir in coconut shreds before you start cooking. (See your rice package (or rice cooker manual) for specific liquid to rice ratio).
4. Snip a point on the end of 4 lemongrass stalks and thread through shrimp. (We poked small holes through the shrimp as a guide). 
5. Brush the shrimp skewers, bell pepper, onion, green onion and pineapple chunks with the pineapple coconut milk marinade.
6. Preheat grill to medium-high. Grill items over medium-high heat until shrimp are cooked through (pink, curled and firm), and other items have clear grill marks.
7. Serve over rice!