If you’re thinking about firing up the grill sometime soon, don’t limit yourself to beef and chicken dishes – while these are great, we love using more fish and seafood in our grilled meals. This shrimp skewer recipe really shows the range of grilled options out there. For this dish, you’ll be skewering chunks of pineapple and raw shrimp and serving your grilled skewers drizzled with a delicious, homemade sweet chili sauce using things like coconut milk, hot pepper sauce, and lime juice. While this dish already takes very little prep time, you can make things a bit easier by prepping your sauce in advance.
This is a great recipe to get your kids involved in cooking too! Let them help skewer their own shrimp and pineapple – once you’re done grilling, they can help brush the skewers with the sauce. Even hard-to-please eaters will have fun helping, and will be far more likely to try what they’ve helped make themselves.
Although we love this Hawaiian-themed skewer recipe as written, there is something missing that could round out this meal – vegetables! When thinking about how to pair this dish up, know that one option is to simply adapt your skewer by adding some chopped veggies of your choice. If you prefer to stick with this as written, you can still keep things on the grill by adding a serving of vegetable kabobs to the menu. A great choice is the tomato and mushroom skewers – instead of the herb sauce, try omitting it and grilling with the same sauce you’ve used for the shrimp and pineapple.
Sweet Chili Pineapple Shrimp Skewers Recipe
Protein: 23g / %
Carbs: 9g / %
Fat: 3g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 lb. shrimp, peeled and deveined
- 1 cup pineapple, diced
- 2 tbsp. hot pepper sauce
- 2 tbsp. coconut aminos
- 2 tbsp. fresh pineapple juice
- ¼ cup coconut milk
- 1 tsp. chili flakes
- 2 tbsp. fresh lime juice
- Metal or wood skewers
- Sea salt and freshly ground black pepper.
- Preheat grill to medium-high heat.
- In a bowl, combine the hot pepper sauce, coconut aminos, pineapple juice, coconut milk, lime juice, and chili flakes; season with salt and pepper to taste.
- Skewer the shrimp and pineapple alternatively on metal or wood skewers.
- If using wooden skewers make sure to soak them in water for a few minutes beforehand.
- Brush the skewers with the coconut-pineapple sauce generously.
- Grill the skewers 4 to 5 minutes per side.
- Serve the shrimp skewers with the remaining sauce.