Cook rice according to the package directions.

Zest and juice the orange half and the lime.

Using a food processor puree pepper flakes, garlic, ginger, green onions, thyme, allspice, nutmeg, cinnamon, pepper, brown sugar, oil, vinegar, soy sauce, orange juice, orange zest, lime juice, and lime zest.

Add marinade to the shrimp and marinate for 15-30 minutes.

Cut pineapple into smaller pieces and skewer with the shrimp.  If grilling outdoors, preheat grill to medium-high. Grill for approximately 2-3 minutes per side.

Chop tomatoes and cucumber. Add these to a bowl with any remaining pineapple. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat.

Serve shrimp with rice and salad.