Ever been in that spot where you want to impress people at a cookout but kinda freeze up when it’s time to pick something new? Happens to me every summer. That’s where Grilled Pineapple & Shrimp Skewers with Coconut Glaze swoop in to save the day. These are not your run-of-the-mill “random stuff on sticks” — they’re juicy, sweet, a bit tropical, and totally easy for beginners. No chef degrees required, promise. Oh, pro tip: they go crazy-well with almost any grilled side, like these delicious side dishes for grilled chicken that everyone will love if you’re feeding a crowd.
Why You’ll Love This Recipe
Let’s get one thing straight, these skewers are a real crowd-pleaser. Something about the way the shrimp get all charred and the pineapple caramelizes with the coconut glaze just screams ‘summer party food’. The best part? You can assemble these with one eye closed (don’t actually try that). I made these for my neighbor’s BBQ, and people literally hovered around the grill like they’d never seen shrimp before. Kids and adults both eat these up, so you don’t have to stress over picky folks.
Friends will ask for the recipe, almost guaranteed. You can prep everything ahead if you’re a planner. Or wing it and they’ll still taste amazing — that coconut glaze covers a multitude of sins.
Essential Ingredients for Success
You seriously only need a handful of ingredients, and most are easy finds. Jumbo shrimp (not those tiny salad ones), fresh pineapple (trust me, skip the canned), and a can of coconut milk or cream. I toss in some brown sugar, lime, and, wild move here, a tiny splash of soy sauce for depth. If you want a chili kick, throw in some chopped fresh chili or a pinch of red pepper flakes.
Fresh is best. Frozen shrimp leave you with watery skewers if you don’t pat them dry well. If your local store has peeled and deveined shrimp, grab them. Less fuss. Oh — and please get bamboo skewers wet if you value your eyebrows.
Step-by-Step Instructions
So, you want to know what goes down in my kitchen? Here you go. First, I whisk the coconut milk, brown sugar, lime, and soy in a bowl. Sometimes I add a bit of garlic powder but only if I’m feeling it. Cut your pineapple into chunks, thread everything on the wet skewers (I usually do shrimp, pineapple, repeat).
Next, brush them generously with the coconut glaze. Grill over medium-high heat for about 2 to 3 minutes per side. You don’t want rubbery shrimp. Give them a final slick of glaze right before they come off. Let them cool a sec and serve. Done.
“These skewers were honestly the highlight of our last block party. I doubled the glaze just in case and people were literally dipping other food in it!”
— Jamie R., suburban grill enthusiast
Creative Variations
Here’s where you can have fun and make it your own. Sometimes, I swap out pineapple for mango — trust me, it sounds weird but it works. Want more veggies? Red bell pepper chunks add nice color and crunch. If you hate shrimp (it happens), chicken bites work.
You can also try tossing some shredded coconut into the glaze for extra texture. Feeling adventurous? Brush with a bit of lavender coconut iced latte right before serving, then watch your guests try to guess the secret ingredient. Honestly, play around and see what sticks. Every family, every grill, a different twist.
Pro Tips for Perfect Results
Let’s be real: grilling can get dicey if you try to do five things at once. Here are my best quick tips:
- Soak those wooden skewers for at least 30 minutes to avoid grilling them too.
- Pat shrimp dry before glazing to get that golden edge.
- Don’t crowd the skewers, leave a little “breathing space”.
- Grill hot and fast — shrimp cooks quick, so don’t even think about walking away.
Storage and Meal Prep Benefits
Okay, confession: these skewers barely last long enough for leftovers, but you can totally prep ahead. Store assembled (but uncooked) skewers in the fridge for a day. Coconut glaze lasts even longer, maybe three days if tightly covered.
After grilling? Leftovers go in an airtight container, up to 2 days in the fridge. Shrimp never likes a microwave, so heat gently in a pan or even eat them cold if you’re feeling lazy (I do this while standing at the fridge, zero shame).
Nutritional Benefits
Alright, I’m no nutritionist, but I pay attention. Shrimp is protein-packed and low in fat. Pineapple’s basically sunshine in fruit form, with vitamin C and fiber. Coconut milk has healthy fats and a touch of sweetness without loads of extra sugar.
If you use the brown sugar lightly, this can be a light, guilt-friendly main dish. Great for anyone not looking to destroy their summer “eating better” plans.
Common Questions
Can I use frozen shrimp?
Yep, just make sure to thaw and pat them dry before using, or you’ll steam, not grill.
What’s the best way to cut fresh pineapple?
Slice off the top and bottom, stand it up, and zip off the skin with a sharp knife, then cut into chunks. Or just grab pre-cut if you’re not into sticky hands.
How do you know when shrimp is cooked?
They curl and turn opaque pink. Honest, they’re done quick; overcooking turns them tough.
Can I bake these skewers instead of grilling?
Yes, 425 degrees in the oven for 8-10 mins, but that next-level grill char is missing.
Can these be made nut-free?
No nuts in the recipe as it is, but always check your coconut products to be safe.
Time to Fire Up That Grill: You Got This!
There’s no need for a five-star restaurant when you can whip up these unforgettable skewers at home. They’re easy, impressive, and crowd-tested. Seriously, just swing by the store for shrimp and pineapple and let your grill do the hard work.
For more ideas, these Shrimp Kabobs with Pineapple – WellPlated.com and Grilled Coconut Pineapple Shrimp Skewers – Dancing Through the Rain have a couple of fun twists too if you want to nerd out about skewers. You’ll find that once you try it, you might start hunting for more coconut recipes (ever tried this delicious no-bake coconut cream pie for dessert?). So get your grill on, and let me know how it turns out — can’t wait to hear your stories!
Grilled Pineapple & Shrimp Skewers with Coconut Glaze
Juicy grilled shrimp and sweet pineapple glazed with coconut for a delightful summer dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: Tropical
- Diet: Paleo
Ingredients
- Jumbo shrimp
- Fresh pineapple, cut into chunks
- 1 can coconut milk or cream
- 2 tablespoons brown sugar
- Juice of 1 lime
- 1 tablespoon soy sauce
- Chili (optional, for heat)
- Salt and pepper to taste
Instructions
- In a bowl, whisk together coconut milk, brown sugar, lime juice, and soy sauce.
- Cut the pineapple into chunks.
- Thread shrimp and pineapple onto soaked bamboo skewers, alternating between them.
- Brush the skewers generously with the coconut glaze.
- Grill over medium-high heat for 2 to 3 minutes per side.
- Apply a final layer of glaze just before removing from the grill.
- Let cool slightly and serve.
Notes
Skewers can be prepared ahead of time and stored in the fridge. Coconut glaze lasts 3 days if tightly covered.
Nutrition
- Serving Size: 1 skewer
- Calories: 250
- Sugar: 10g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg
Keywords: grilled shrimp, pineapple skewers, summer recipe, coconut glaze, BBQ