Coconut Pineapple Shrimp Skewers
Coconut Pineapple Shrimp Skewers are a prefect tropical treat for those grilling days! Simple and sweet! And they are quick, too. Skewered shrimp and pineapple are perfectly grilled then coated with a coconut cream, sweet chili sauce, and pineapple juice glaze. You will go crazy over these!
Kebabs, Skewers, Whatever – Grilled Food on a Stick
Whether you call them kebabs or skewers, they mean the same thing to most of us – grilled deliciousness made easy. There is a never ending supply of great skewer ideas to throw on the grill and in minutes . . . they’re done. Especially shrimp.
To be a little technical, kebabs are originally Middle Eastern. However, today “kebab” refers to small pieces of meat and vegetables on a skewer.
Well made skewers are always a big hit at cookouts during those warmer days. Friends and family can just walk by, grab a couple, and have almost a whole meal. Add a little rice or tortilla depending on what’s skewered. The great thing is each one isn’t too much food.
Sometimes we load them up, but keeping them simple makes your guests or family feel like they’re not overindulging.
Coconut Pineapple Shrimp Skewers
Grilling with skewers is fun and simple. And people love them! But they can also be a little annoying at times. The food sticks to the grill, or the pieces spin when you try to turn them. Here are a few helpful tip to help with grilling your skewered delights!
Use 2 Skewers. When using bamboo skewers, I use 2 skewers for each set as you see in the picture. This makes turning them so much easier and prevents the food from spinning on the skewer.
Oil Your Grill Grates. Rub oil on the grates to prevent the food from sticking. It’s just like using a pan or a try, we add oil to those. Same here. Fold a paper towel and add some oil to it, like olive oil. Use tongs to rub the paper towel with oil on the grilling grates.
What Ingredients Are in Coconut Pineapple Shrimp Skewers?
- 1 pound Large Shrimp, peeled and deveined
- 2 cup Pineapple Chunks, fresh or canned
- 1/4 cup Coconut Cream
- 3 Tablespoons Sweat Chili Sauce
- 1 Tablespoon Pineapple Juice
- Fresh Cilantro, chopped for garnish
Ingredient Notes & Substitutions
Large Shrimp – this is 31-35 shrimp per pound. I take the tails off to make them easier to eat, but you can leave the tails on for the look.
Hot Sauce – I like to add some hot sauce like sriracha or Cholula to the coconut chili sauce.
How Is Coconut Pineapple Shrimp Skewers Made?
- Fill a tray with water and submerge the skewers for 30 minutes to 1 hour. This will keep them from burning. I use a 9×13 glass baking pan and I place a bowl full of water on top of the skewers to keep them submerged.
- Mix the coconut cream, sweet chili sauce, and pineapple juice in a bowl and set aside.
- Slide the shrimp and pineapple chunks on the skewers in an alternating pattern. Grill over medium high heat until the shrimp are fully cooked, about 2-3 minutes per side, and remove from the grill.
- Brush some of the coconut chili sauce on both sides of each skewer. Garnish with fresh cilantro if desired and enjoy!
What Can I Do with the Leftovers?
The leftovers will keep nicely in fridge for us to 3-4 days in an airtight container.
What Can I Serve with Coconut Pineapple Shrimp Skewers?
Here’s a few suggestions:
- White Rice
- Coconut Cilantro Rice
- Cilantro Lime Rice (pictured)
- Grilled Vegetables like bell peppers and onions (pictured)
- Pineapple Mango Salsa
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Coconut Pineapple Shrimp Skewers
Ingredients
- 1 pound Large Shrimp, peeled and deveined
- 2 cup Pineapple Chunks, fresh or canned
- 1/4 cup Coconut Cream
- 3 Tablespoons Sweat Chili Sauce
- 1 Tablespoon Pineapple Juice
- Fresh Cilantro, chopped for garnish
Instructions
-
Fill a tray with water and submerge the skewers for 30 minutes to 1 hour. This will keep them from burning. I use a 9x13 glass baking pan and I place a bowl full of water on top of the skewers to keep them submerged.
-
Mix the coconut cream, sweet chili sauce, and pineapple juice in a bowl and set aside.**
-
Slide the shrimp and pineapple chunks on the skewers in an alternating pattern. Grill over medium high heat until the shrimp are fully cooked, about 2-3 minutes per side, and remove from the grill.***
-
Brush some of the coconut chili sauce on both sides of each skewer. Garnish with fresh cilantro if desired and enjoy!
Recipe Notes
* Skewers - when using bamboo skewers, I use 2 skewers for each set as you see in the picture. This makes turning them so much easier and prevents the food from spinning on the skewer.
** I like to add some hot sauce like sriracha or Chilula to the coconut chili sauce.
*** Grilling Tip - rub oil on the grates to prevent the food from sticking. It's just like using a pan or a try, we add oil to those. Same here. Fold a paper towel and add some oil to it, like olive oil. Use tongs to rub the paper towel with oil on the grilling grates.
