If needed, stir coconut milk to recombine. Bring a medium pot with rice, ¾ cup water, coconut milk, and ¼ tsp. salt to a boil over high heat.
Reduce heat to low, cover, and cook until rice is tender, 15-18 minutes.
Remove from burner and rest 5 minutes. Fluff grains with a fork and keep warm. Some coconut fat may rise near surface of rice; stir gently to reincorporate for creamy rice.
While rice cooks, bring another pot with lightly salted water to boil.
Prepare the Ingredients
Zest and halve lime. Quarter one half and juice remaining half.
Pat shrimp dry.
Poach the Shrimp
Once water is boiling, add shrimp and reduce heat to medium. Cook until shrimp reaches a minimum internal temperature of 145 degrees, 2-4 minutes.
Drain in a colander. Return to pot and stir in jerk sauce and pineapple. Bring to a boil and immediately remove from burner.
Make the Sauce
Combine mayonnaise, ½ tsp. lime zest, and 1 tsp. lime juice in a mixing bowl.
Finish the Dish
Plate dish as pictured on front of card, garnishing with sauce, crispy jalapeños (to taste), and lime wedges. Bon appétit!