Bring jasmine rice, shredded coconut, water, coconut milk with pineapple, and 1/4 teaspoon salt to a boil in a small pot. Stir. Reduce heat to medium-low and cover pot with lid. Simmer 16-18 minutes, or until rice is tender and liquid is absorbed.

Remove from heat. Let rest, covered, for 3 minutes. Fluff with a fork

Rough chop cabbage and carrots

Medium dice, green bell pepper

Rough chop mangos

Thinly slice scallions at angle, discard root end.

Remove and discard the thick center stems from green chard. Roll leaves into a "cigar" and slice across into ribbons, about 1/2 inch wide.

Place chard in a large bowl, drizzle with a tablespoon of orange cider vinaigrette. Lightly season with salt, and massage leaves until they are soft.

Add cabbage and carrots and drizzle with vinaigrette, add salt and pepper to taste. Toss to combine.

Rinse shrimp, pat dry with a pepper towel. Set aside.

Heat 1 1/2 tablespoons of cooking oil in a large skillet over medium high heat. Add in bell peppers and onions to a hot pan. Stir to combine, cook 2-3 minutes, or until veggies begin to soften.

Add shrimp, and season with the Caribbean style spices. Add salt to taste. Cook 4-5 minutes, until shrimp are fully cooked, stirring occasionally.

Remove from heat, add mangos, and 2 Tablespoons of water. Add salt and pepper to taste.

Stir to combine.

Divide coconut rice between plates, and serve the shrimp and rice over the top. Garnish with scallions, and serve with the chard salad on the side.