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
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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.
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Mix the coconut cream, sweet chili sauce, and pineapple juice in a bowl and set aside.**
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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.***
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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.