Juicy, tender shrimp glazed in a rich coconut marinade and paired with charred, caramelized pineapple chunks—this tropical twist on a grilled favorite is irresistible. These skewers offer a perfect balance of sweetness, spice, and smokiness, making them a showstopper whether you’re firing up the grill for a summer cookout or craving a light, flavor-packed dinner any time of year.

The sweet chili glaze creates a glossy finish with just the right hint of heat, while the coconut adds a creamy, mellow contrast. Combined with the acidity and char from grilled pineapple, each bite bursts with bright, exotic flavor. Whether served as a main dish or as party appetizers, these skewers are both stunning to present and simple to prepare.

Why You’ll Love This Grilled Coconut Pineapple Shrimp: Sweet Chili Recipe

Tropical flavors that deliver both comfort and excitement.
Quick and easy—ready in under 30 minutes.
Healthy and light, yet packed with complex taste.
Ideal for grilling season or indoor stovetop grill pans.
A versatile dish that’s great as an entrée, party snack, or beachside BBQ feature.

Preparation Phase & Tools to Use (Essential Tools and Equipment, and the Importance of Each)

Before diving into the deliciousness of this recipe, assembling the right tools can make your cooking experience smoother, faster, and more enjoyable.

Skewers (Metal or Soaked Wooden)
These are essential for holding together the shrimp and pineapple. Metal skewers are reusable and conduct heat well, while wooden ones should be soaked in water for 30 minutes to prevent burning.
Mixing Bowl
Used for marinating the shrimp. A medium glass or stainless-steel bowl is ideal to evenly coat the shrimp without reacting with acidic ingredients like lime or vinegar.
Grill or Grill Pan
This is where the magic happens. A charcoal grill brings out deep smoky flavors, but a stovetop grill pan will work perfectly for indoor cooking, offering those beautiful sear marks.
Brush (for Glaze)
A silicone basting brush is helpful for evenly applying the sweet chili coconut glaze while the skewers are grilling.
Tongs
Necessary for turning the skewers on the grill safely and efficiently without tearing the shrimp.
Cutting Board & Sharp Knife
For prepping the pineapple and cleaning the shrimp. A sharp knife ensures clean cuts for uniform cooking.

Preparation Tips

Marinate for Maximum Flavor
Let the shrimp marinate for at least 15–20 minutes. This helps them absorb the coconut and chili flavors deeply. Don’t exceed 1 hour, though—too much acidity can “cook” the shrimp.
Uniform Size Matters
Cut the pineapple into even chunks similar in size to the shrimp for consistent grilling.
Preheat Your Grill
Whether using an outdoor grill or a grill pan, preheating ensures an even sear and prevents the shrimp from sticking.
Pat Dry Before Grilling
Lightly pat the shrimp dry before grilling to get better caramelization and to prevent flare-ups if you’re using an outdoor grill.
Layer Thoughtfully
Alternate shrimp and pineapple evenly on each skewer. This not only balances flavors but also helps with even cooking.

Ingredients for This Grilled Coconut Pineapple Shrimp: Sweet Chili Recipe

Here’s everything you’ll need to bring this tropical flavor explosion to life:

For the Shrimp Skewers

1 ½ lbs large shrimp, peeled and deveined (tail-on optional)
2 cups fresh pineapple, cut into bite-sized chunks
Skewers, metal or wooden (soaked if wooden)

For the Coconut Sweet Chili Marinade

½ cup coconut milk (full fat for richness)
⅓ cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon honey or brown sugar (for added caramelization)
1 tablespoon lime juice (freshly squeezed)
2 garlic cloves, minced
½ teaspoon ginger, grated
½ teaspoon crushed red pepper flakes (optional for extra heat)
Salt & black pepper, to taste

For Garnish

Fresh chopped cilantro (adds color and freshness)
Lime wedges, for squeezing before serving

Step 1: Prep the Shrimp and Pineapple

Begin by thoroughly rinsing and patting dry your shrimp. Peel and devein them if not already cleaned. Cut the fresh pineapple into uniform, bite-sized chunks—similar in size to the shrimp for even cooking.

Step 2: Make the Coconut Sweet Chili Marinade

In a medium mixing bowl, whisk together the coconut milk, sweet chili sauce, soy sauce, honey, lime juice, minced garlic, grated ginger, and crushed red pepper flakes (if using). Season with a touch of salt and black pepper to balance the sweetness.

Step 3: Marinate the Shrimp

Add the cleaned shrimp to the marinade bowl and gently toss to coat. Cover and refrigerate for 15–30 minutes. Avoid marinating for too long as the acid can start to “cook” the shrimp.

Step 4: Assemble the Skewers

Thread the marinated shrimp and pineapple chunks alternately onto skewers. Aim for 3–4 shrimp and pineapple pieces per skewer, depending on their size. Reserve any remaining marinade for basting during grilling.

Step 5: Grill the Skewers

Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking. Place skewers on the grill and cook for 2–3 minutes per side, brushing occasionally with the leftover marinade, until the shrimp are pink, opaque, and have nice grill marks.

Step 6: Garnish and Serve

Once off the grill, sprinkle with freshly chopped cilantro and serve immediately with lime wedges for that final citrusy zing.

Notes

Fresh vs. Frozen Shrimp: While frozen shrimp work fine, opt for fresh, wild-caught if possible for the best texture and flavor. If using frozen, thaw completely and pat dry before marinating.
Pineapple Tip: Fresh pineapple yields the best texture and taste when grilled. Canned versions may be too soft and overly sweet.
Grill Alternatives: No grill? No problem. A stovetop grill pan or even a broiler can get the job done.
Vegan Option: Swap shrimp for firm tofu or mushrooms for a plant-based version. Adjust grilling time accordingly.
Make-Ahead: You can prepare the marinade and chop the pineapple a day ahead to save time during busy evenings.

Watch Out for These Mistakes While Cooking

Overmarinating the Shrimp
Shrimp are delicate—too much marinating time can lead to a mushy texture due to the acids breaking down the proteins. Stick to 15–30 minutes max.
Skipping the Skewer Soak
If you’re using wooden skewers and don’t soak them in water for at least 30 minutes, they can catch fire on the grill.
Uneven Sizes
Mismatched sizes between shrimp and pineapple can lead to uneven cooking. Keep things consistent for best results.
Not Preheating the Grill
Putting food on a cold grill can result in sticking and poor grill marks. Always preheat thoroughly.
Crowding the Skewers
Give each shrimp some space—cramming too many on a skewer can lead to steaming instead of searing.
Overcooking
Shrimp cook quickly. Watch closely and remove them as soon as they turn pink and opaque to avoid rubbery texture.

What to Serve With Grilled Coconut Pineapple Shrimp: Sweet Chili Recipe

These vibrant skewers are versatile enough to star in a tropical feast or complement a casual weeknight dinner. Their sweet, spicy, and citrusy profile pairs beautifully with a variety of sides—whether you’re going light and fresh or rich and comforting.

8 Recommendations

Coconut Rice
Creamy and fragrant, coconut rice echoes the flavors in the marinade and adds a soft, mellow base that balances the boldness of the grilled shrimp.
Mango Avocado Salsa
A refreshing and colorful side with a citrusy tang and creamy texture that pairs beautifully with the spicy-sweet glaze.
Grilled Corn with Chili Lime Butter
A smoky side with a zesty kick that mirrors the sweet chili flavor of the shrimp.
Asian Slaw
Crunchy cabbage, carrots, and bell peppers dressed in a tangy sesame-ginger vinaigrette—great for texture and a cool counterpoint.
Cilantro Lime Quinoa
A healthy, protein-packed grain dish that soaks up the juices of the shrimp and adds bright, herbaceous notes.
Pineapple Fried Rice
A fun and festive dish that uses any leftover pineapple and turns dinner into a tropical celebration.
Garlic Noodles
Rich and savory with a hint of umami, these noodles provide a satisfying base that lets the shrimp shine.
Cucumber Mint Salad
Light, cooling, and super refreshing—perfect to balance the heat from the sweet chili sauce.

Storage Instructions

Properly storing your Grilled Coconut Pineapple Shrimp ensures you can enjoy leftovers without compromising flavor or texture.

Refrigeration
Place cooled leftover shrimp and pineapple in an airtight container. Store in the fridge for up to 3 days. To keep the texture fresh, avoid stacking the skewers; instead, remove the shrimp and pineapple from the sticks before storing.
Freezing
For longer storage, freeze the grilled shrimp (pineapple optional) in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating Tips
Reheat in a skillet over medium heat or under the broiler for 2–3 minutes per side. Avoid microwaving, as it can overcook and toughen the shrimp.

Estimated Nutrition

Here is the approximate nutrition per serving (based on 4 servings):

Calories: 310
Protein: 26g
Carbohydrates: 18g
Sugar: 11g
Fat: 16g
Saturated Fat: 10g
Fiber: 2g
Sodium: 480mg

Note: Values can vary based on exact ingredients used and portion sizes.

Frequently Asked Questions

1. Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well—just make sure they are fully thawed and patted dry before marinating to ensure even flavor absorption and proper grilling.

2. What if I don’t have a grill?

No worries! A stovetop grill pan or even a cast-iron skillet can work beautifully. You can also broil the skewers in the oven for a similar charred effect.

3. How spicy is the sweet chili marinade?

It’s mildly spicy with a sweet base. You can increase the heat by adding extra red pepper flakes or a dash of sriracha, or tone it down by using a milder chili sauce.

4. Can I make this recipe ahead of time?

Yes! You can prep the marinade and chop the pineapple ahead. Marinate the shrimp just before cooking to prevent the acids from altering the texture too much.

5. What other fruits can I use instead of pineapple?

Mango, peaches, or even watermelon chunks can be great substitutes. Just ensure they’re firm enough to hold up on the grill.

6. Is this recipe gluten-free?

It can be! Just make sure to use gluten-free soy sauce or tamari to keep everything safe for gluten-sensitive diets.

7. Can I grill the shrimp without skewers?

Absolutely. Use a grill basket or place the shrimp and pineapple directly on a grill-safe tray, flipping carefully to avoid sticking.

8. What’s the best way to avoid overcooking the shrimp?

Keep a close eye—shrimp cook quickly. They’re done as soon as they turn opaque and curl into a “C” shape. Overcooked shrimp tend to form tight “O” shapes and become rubbery.

Conclusion

Grilled Coconut Pineapple Shrimp with Sweet Chili glaze is more than just a meal—it’s a tropical experience. With bold, layered flavors of creamy coconut, spicy-sweet chili, and bright bursts of grilled pineapple, it’s the perfect balance of indulgence and lightness. Quick to prepare and stunning to serve, this dish will win hearts at barbecues, dinner parties, or even a cozy date night at home. Whether you’re a grilling pro or just craving a splash of the tropics, this easy recipe delivers flavor-packed satisfaction every time.