Description
Grilled Shrimp and Pineapple Skewers over Coconut Rice is a vibrant dish that brings the flavors of the tropics right to your table. This easy-to-make meal combines juicy shrimp marinated in a sweet and savory teriyaki glaze with caramelized pineapple, all served atop creamy coconut rice. Perfect for family dinners or summer barbecues, these skewers are sure to impress with their delightful presentation and incredible taste. Plus, they are quick to prepare, making them an excellent choice for busy weeknights or special occasions.
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
- 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 at least 30 minutes.
- In a pot, combine rice, coconut milk, and water. Bring to a boil, then simmer covered until rice is tender (15-20 minutes).
- Preheat the grill to medium-high heat.
- Thread shrimp and pineapple onto skewers alternately.
- Grill each skewer for about 3-4 minutes per side until shrimp are pink and fully cooked.
- Serve skewers over coconut rice and garnish with chopped cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 skewer with rice (250g)
- Calories: 400
- Sugar: 12g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 160mg