Grilled Shrimp and Pineapple Skewers over Coconut Rice
Grilled Shrimp and Pineapple Skewers over Coconut Rice is a delectable dish that perfectly balances savory and sweet flavors, making it an ideal choice for both weeknight dinners and summer barbecues. Juicy shrimp are marinated in Sweet Baby Ray’s Honey Teriyaki Sauce and paired with fresh pineapple chunks, all beautifully grilled to perfection. Served over creamy coconut rice, this meal not only delights the palate but also offers a visual feast that’s sure to impress family and guests alike. Quick to prepare with minimal fuss, these skewers are customizable, allowing you to add your favorite vegetables or spices. Whether enjoyed as a main course or an appetizer, this recipe captures the essence of summer dining.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Fusion
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- Sweet Baby Ray’s Honey Teriyaki Marinade
- 1 lb fresh pineapple, cut into 1-inch chunks
- 1 cup long grain rice
- 1 cup coconut milk
- 1 cup water
- Optional: chopped cilantro for garnish
Instructions
- Marinate the shrimp by combining it with the teriyaki sauce in a bowl. Let it sit for about 30 minutes.
- While the shrimp marinates, cook the coconut rice by combining rice, coconut milk, and water in a pot. Bring to boil, then reduce heat and simmer until tender (15-20 minutes).
- Preheat your grill to medium-high.
- Assemble skewers by threading shrimp and pineapple alternately.
- Grill skewers for 3-4 minutes per side until shrimp is pink and opaque.
- Serve hot over coconut rice and garnish with cilantro if desired.
Nutrition
- Serving Size: 1 skewer (approximately 150g)
- Calories: 350
- Sugar: 14g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 160mg