Grilled Shrimp and Pineapple Skewers over Coconut Rice
Grilled Shrimp and Pineapple Skewers over Coconut Rice is a vibrant dish that brings the taste of summer right to your table. This delightful meal features succulent shrimp and juicy pineapple, marinated in Sweet Baby Ray’s Honey Teriyaki sauce for a perfect balance of sweet and savory flavors. Served over creamy coconut rice, it’s not just delicious but also visually stunning, making it ideal for everything from casual weeknight dinners to festive gatherings. Quick to prepare and easy to customize with your favorite veggies, this dish is sure to impress family and friends alike.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
- 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, uncooked
- 1 cup coconut milk
- 1 cup water
Instructions
- Marinate shrimp in Sweet Baby Ray's 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 covered for 15-20 minutes until tender.
- Preheat the grill to medium-high heat.
- Thread shrimp and pineapple onto skewers.
- Grill skewers for about 3-4 minutes on each side until shrimp are pink and opaque.
- Serve skewers over warm coconut rice; garnish with chopped cilantro if desired.
Nutrition
- Serving Size: 1 skewer with rice (200g)
- Calories: 360
- Sugar: 8g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 220mg