We're on vacation, so I modified the recipe. I used frozen raw shrimp that were cleaned and ready to peel. I made the marinade with jerk seasoning instead of all those spices. The pineapple was too ripe to skewer, and I hate recipes that call for discarding the marinade. So when the shrimp were on the grill, I cooked the pineapple chunks in the leftover marinade until it formed a glaze. Served the pineapple on top of the rice and bean salad and the lettuce. It was delicious.
Jamaican Jerk Shrimp & Pineapple Salad
From EatingWell: July/August 1995
Sweet, sour and spicy notes produce a captivating blend of flavors here.