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Grilled Shrimp and Pineapple Skewers over Coconut Rice

Grilled Shrimp and Pineapple Skewers over Coconut Rice

Grilled Shrimp and Pineapple Skewers over Coconut Rice offer a delightful culinary experience that captures the essence of summer. This vibrant dish features succulent shrimp marinated in Sweet Baby Ray’s Honey Teriyaki Sauce, grilled alongside juicy pineapple chunks, all served atop creamy coconut rice. Perfect for weeknight dinners or outdoor gatherings, these skewers blend sweet and savory flavors that will impress your family and friends.

  • Total Time: 55 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 1 lb fresh pineapple, cut into 1-inch chunks
  • Sweet Baby Ray’s Honey Teriyaki Marinade
  • 1 cup long grain rice, uncooked
  • 1 cup coconut milk
  • 1 cup water
  • Optional: chopped cilantro for garnish

Instructions

  1. Marinate shrimp in teriyaki sauce for at least 30 minutes.
  2. Cook coconut rice by boiling rice with coconut milk and water for 15–20 minutes.
  3. Preheat grill to medium-high heat.
  4. Assemble skewers by alternating shrimp and pineapple pieces.
  5. Grill skewers for about 3–4 minutes on each side until shrimp are pink and opaque.
  6. Serve over coconut rice and garnish with cilantro if desired.
  • Author: Jennifer
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Main
  • Method: Grilling
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 skewer (approx. 200g)
  • Calories: 370
  • Sugar: 10g
  • Sodium: 620mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 22g
  • Cholesterol: 180mg

Keywords: For added flavor, soak wooden skewers in water before use to prevent burning. Feel free to add your favorite vegetables to the skewers for extra color and nutrition. Leftovers can be stored in the refrigerator for up to three days or frozen for two months.