Ingredients
- Large shrimp, peeled and deveined: 1 pound
- Fresh pineapple, cut into 1-inch chunks: 1/2 medium
- Unsweetened shredded coconut: 1/2 cup
- Sweet chili sauce: 1/4 cup
- Lime juice: 2 tablespoons
- Soy sauce: 1 tablespoon
- Garlic, minced: 2 cloves
- Vegetable oil: 1 tablespoon
Instructions
- Step 1: Preheat your grill to medium-high heat. While the grill is heating, prepare the shrimp by patting them dry with paper towels.
- Step 2: In a bowl, combine the sweet chili sauce, lime juice, soy sauce, and minced garlic. Mix well. Add the shrimp to the bowl and toss to coat evenly. Let marinate for 15 minutes.
- Step 3: Thread the shrimp and pineapple chunks onto skewers, alternating between shrimp and pineapple.
- Step 4: Lightly brush the grill grates with vegetable oil to prevent sticking. Place the skewers on the grill and cook for 2-3 minutes per side, or until the shrimp is pink and cooked through, and the pineapple is slightly caramelized.
- Step 5: Remove the skewers from the grill and immediately sprinkle generously with shredded coconut. Serve immediately.
Notes
- Store leftover grilled shrimp skewers in an airtight container in the refrigerator for up to 2 days.
- For best results, reheat leftover shrimp skewers gently in a skillet with a touch of oil over medium-low heat to prevent them from drying out.
- These sweet and savory skewers are delicious served over rice or quinoa for a complete meal.
- Chef's tip: Toast the shredded coconut lightly in a dry pan before sprinkling it on the skewers for an extra layer of nutty flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American