Shrimp Saté with Pineapple Salsa

Following along with all my dog-eared pages from my newly acquired quick meal cookbook, this was up next. Also, I'm beginning to develop an obsession with fresh pineapple. Is that a problem?

Shrimp Saté with Pineapple Salsa

from Cooking Light Eat Smart Guide

Salsa:
3/4 cup finely chopped pineapple
1/4 cup finely chopped red onion
1 tbsp minced seeded jalapeño pepper
1 tbsp chopped fresh cilantro
1 tbsp cider vinegar (I used apple vinegar)
1 tsp honey (I substituted this with a dash of Splenda)

Saté:
2 tbsp chopped fresh mint
2 tbsp fresh lime juice
1/4 tsp salt
1/4 tsp chili powder
24 ( about 1 1/2 lbs) large shrimp, peeled and deveined
cooking spray
4 cilantro sprigs (for garnish)

Cooking:
1. Prepare grill. (Indoor grill pan once again, today it's rainy)

2. To prepare salsa, combine first 6 ingredients in a medium bowl.

3. To prepare saté, combine mint, juice, salt and chili powder in a large bowl; add shrimp, tossing gently to coat. Thread 3 shrimp onto each of 8 skewers. Place shrimp on grill rack coated with cooking spray (I skipped the skewers and grilled them individually); grill 1 1/2 minutes on each side or until shrimp turn pink. Serve with salsa. Garnish with cilantro sprigs, if desired.

Yield: 4 servings (2 skewers/6 shrimp and 1/4 cup salsa)

Side dish...
Almond Rice Pilaf

Ingredients:
3/4 cup chopped onion
1/2 cup slivered almonds
1/2 cup slivered almonds
1 tablespoon butter or margarine
2 cups chicken broth
2 cups uncooked instant rice [I used regular long grain white rice]

Cooking:
1. In a saucepan, saute onion and almonds in butter until the onion is tender and the almonds are lightly browned.

2. Add broth; bring to a boil. Stir in rice and cover. Remove from the heat. Let stand for 5-8 minutes or until the liquid is absorbed.