Grilled Shrimp and Pineapple Skewers over Coconut Rice
Grilled Shrimp and Pineapple Skewers over Coconut Rice is a delightful tropical dish that brings a burst of flavor to your table. This easy-to-make recipe features succulent shrimp marinated in Sweet Baby Ray’s Honey Teriyaki sauce, paired with juicy pineapple chunks, all beautifully grilled to perfection. Served atop creamy coconut rice, this meal is perfect for busy weeknights or casual summer gatherings. With vibrant colors and mouthwatering tastes, it’s a guaranteed crowd-pleaser that will impress both family and friends alike.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Tropical
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
- 1 cup coconut milk
- 1 cup water
Instructions
- Marinate shrimp in the teriyaki sauce 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.
- Preheat the grill to medium-high heat.
- Assemble skewers by alternating shrimp and pineapple chunks.
- Grill skewers for about 3-4 minutes per side until shrimp is pink and opaque.
- Serve skewers over coconut rice.
Nutrition
- Serving Size: 1 skewer with rice (250g)
- Calories: 360
- Sugar: 12g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg