- 1 lb shrimp, cleaned and deveined
- 2 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 8 oz pineapple, cut into 1″ chunks
- 2 cups cooked rice
- 2 limes, zested and juiced
- 2 tbsp parsley, finely minced
- 1 tbsp butter
- Salt and pepper to taste
For the shrimp: drizzle shrimp olive oil and season with salt, pepper, garlic powder, onion powder, paprika, and cayenne. Stir to combine. Refrigerate for at least 30 minutes (a couple of hours is better).
To cook: place the shrimp and pineapple chunks onto skewers. Grill over medium high heat until shrimp are cooked through, about 3-4 minutes per side.
For the rice: to the cooked rice, add the lime zest, lime juice, parsley, butter, and salt to taste. Stir to combine.