Description
Grilled Shrimp and Pineapple Skewers over Coconut Rice is a vibrant, tropical dish that elevates any meal. Perfect for summer barbecues or cozy dinners, these skewers feature juicy shrimp marinated in Sweet Baby Ray’s Honey Teriyaki Marinade, paired with sweet pineapple chunks. Served atop creamy coconut rice, this delightful combination offers a beautiful balance of flavors and textures. With minimal prep and cook time, you can enjoy this impressive dish in under an hour. Garnish with fresh herbs and serve with your favorite dipping sauces to take your dining experience to the next level!
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
- Optional: chopped cilantro for garnish
Instructions
- Marinate the shrimp in Sweet Baby Ray’s Honey Teriyaki Marinade for 30 minutes.
- Cook the coconut rice by boiling long grain rice, coconut milk, and water together; then simmer until tender (15-20 minutes).
- Preheat the grill to medium-high heat.
- Assemble skewers by alternating shrimp and pineapple.
- Grill skewers for about 3-4 minutes on each side until shrimp are pink and opaque.
- Serve over coconut rice with optional garnishes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 2 skewers with 1/2 cup coconut rice
- Calories: 460
- Sugar: 12g
- Sodium: 840mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 200mg