Ingredients
- Large Shrimp (peeled and deveined): 1 pound
- Fresh Pineapple (cut into 1-inch chunks): 1/2
- Sweet Chili Sauce: 1/2 cup
- Coconut Milk: 1/4 cup
- Lime Juice: 2 tablespoons
- Soy Sauce: 1 tablespoon
- Shredded Coconut (unsweetened): 1/4 cup
- Skewers (if using wooden, soak in water for 30 minutes): 8-10
Instructions
- Step 1: In a bowl, whisk together sweet chili sauce, coconut milk, lime juice, and soy sauce. This will be your marinade and glaze.
- Step 2: Add the shrimp to the marinade, reserving about 2 tablespoons for glazing. Marinate the shrimp in the refrigerator for at least 30 minutes.
- Step 3: Preheat your grill to medium heat. Thread the shrimp and pineapple chunks onto skewers, alternating between the two.
- Step 4: Grill the skewers for 2-3 minutes per side, or until the shrimp is pink and cooked through and the pineapple is slightly caramelized. During the last minute of grilling, brush the skewers with the reserved marinade.
- Step 5: Remove the skewers from the grill and sprinkle with shredded coconut. Serve immediately.
Notes
- Store leftover grilled shrimp and pineapple in an airtight container in the refrigerator for up to 2 days.
- Gently reheat the skewers in a skillet over medium-low heat to prevent the shrimp from becoming rubbery.
- Serve these skewers over coconut rice or a bed of crisp lettuce for a complete and tropical-inspired meal.
- For extra flavor, toast the shredded coconut in a dry pan before sprinkling it on the skewers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American