Grilled Shrimp and Pineapple Skewers over Coconut Rice
Grilled Shrimp and Pineapple Skewers over Coconut Rice is a vibrant, flavor-packed dish that brings the essence of summer to your dinner table any day of the week. This delightful recipe features marinated shrimp and juicy pineapple grilled to perfection, served atop creamy coconut rice that complements the sweetness of the fruit and savory shrimp. Not only is it quick and easy to prepare—making it ideal for busy weeknights—but it’s also versatile enough for family gatherings or meal prep. Impress your guests with this colorful dish that’s as nutritious as it is delicious!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 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, uncooked
- 1 cup coconut milk
- 1 cup water
Instructions
- Marinate shrimp in Honey Teriyaki Marinade for at least 30 minutes.
- Prepare coconut rice by combining rice, coconut milk, and water in a pot. Bring to a boil, then simmer for 15-20 minutes until tender.
- Preheat grill to medium-high heat.
- Thread shrimp and pineapple onto skewers, alternating ingredients.
- Grill skewers for 3-4 minutes on each side until shrimp are pink and opaque.
- Serve skewers over coconut rice; garnish with chopped cilantro if desired.
Nutrition
- Serving Size: 2 skewers with rice (250g)
- Calories: 340
- Sugar: 9g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 190mg