Ingredients

• 1 cup unsweetened pineapple juice
• 1 teaspoon freshly grated lime zest
• 3 tablespoon lime juice
• 1 tablespoon canola oil
• 2 cloves garlic, very finely chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 2 tablespoon Jamaican jerk sauce, (see Note)
• 20 large shrimp (about 1 pound), peeled and deveined
• 3 cups cooked white rice
• 1 16-ounce can black beans, rinsed
• Salt & freshly ground pepper to taste
• 2 cups fresh pineapple chunks, (about 1/2 pineapple)
• 6 thick scallions, trimmed and cut into 2-inch lengths
• 1 head Boston lettuce, washed, dried and torn
• Lime slices for garnish

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Cooking Directions

Step 1

Bring pineapple juice to a boil in a small saucepan over medium-high heat; cook until reduced to 1/3 cup, about 8 minutes. Remove from the heat and whisk in lime zest and juice, oil, garlic, thyme, oregano, cinnamon and allspice. Let cool to room temperature.

Step 2

Whisk together jerk sauce and 1/4 cup of the pineapple-juice marinade in a shallow dish just large enough to hold the shrimp. Add shrimp and turn to coat. Cover with plastic wrap and refrigerate for 30 minutes.

Step 3

Toss rice and black beans in a large bowl with the remaining marinade. Season with salt and pepper and set aside.

Step 4

Preheat grill. Remove the shrimp from the marinade. (Discard the marinade.) Thread 4 long or 8 short skewers with the shrimp, pineapple and scallions. Grill, turning once or twice, until the shrimp are cooked through, 6 to 10 minutes.

Step 5

Arrange a bed of lettuce on a large platter. Spoon the rice-and-bean salad on top. Slide the shrimp, pineapple and scallions from the skewers onto the rice; garnish with lime slices.