Description
Ready to fire up the flavor? This Grilled Coconut Pineapple Shrimp with Sweet Chili glaze brings a tropical twist to your table in under 30 minutes! It’s an easy dinner idea that combines the smoky sear of the grill with the juicy sweetness of pineapple and the creamy heat of a coconut-chili marinade. Perfect for warm-weather grilling or a quick weeknight escape to the islands, this healthy snack is protein-packed, naturally gluten-free, and absolutely irresistible. Whether you’re looking for new food ideas or easy recipes to impress your guests, these shrimp skewers deliver big-time.
Ingredients
Scale
- 1 ½ lbs large shrimp, peeled and deveined (tail-on optional)
- 2 cups fresh pineapple, cut into bite-sized chunks
- Skewers (metal or soaked wooden)
For the Marinade:
- ½ cup coconut milk
- ⅓ cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 1 tbsp lime juice
- 2 garlic cloves, minced
- ½ tsp ginger, grated
- ½ tsp crushed red pepper flakes (optional)
- Salt & black pepper to taste
For Garnish:
- Fresh chopped cilantro
- Lime wedges
Instructions
- Rinse and pat dry the shrimp. Peel and devein if necessary.
- In a bowl, mix coconut milk, sweet chili sauce, soy sauce, honey, lime juice, garlic, ginger, red pepper flakes, salt, and pepper.
- Add shrimp to the marinade, toss to coat, and refrigerate for 15–30 minutes.
- Cut pineapple into uniform chunks.
- Thread shrimp and pineapple alternately onto skewers.
- Preheat grill or grill pan to medium-high. Lightly oil the grates.
- Grill skewers 2–3 minutes per side, basting with leftover marinade until shrimp are opaque and lightly charred.
- Garnish with cilantro and serve with lime wedges.