Pineapple coconut shrimp kabobs (marinated in coconut milk and citrus sauce), are grilled on skewers and taste fantastic!
I recently made Pineapple Coconut Shrimp Kabobs to serve alongside some grilled tri-tip we had for dinner! Hooray for homemade surf and turf! The large shrimp (marinated in a coconut milk and citrus sauce), pineapple chunks, and red and green bell peppers are cooked on skewers on the BBQ grill and taste fantastic!
The “recipe” is very easy to prepare. The shrimp will need to marinate in a coconut milk citrus sauce for at least 1-2 hours. I made the citrus sauce (marinade) up early in the day, and let the shrimp marinate in the refrigerator until I was ready for dinner.
When ready to cook, all you will need to do is thread the skewers and cook the dish. The pineapple coconut shrimp kabobs only take about 10 minutes to assemble, and 5 minutes to cook on the grill.
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How To Make Pineapple Coconut Shrimp Kabobs
Here’s how to make these delicious kabobs: Place the canned coconut milk (stir it well), Tabasco sauce, soy sauce, orange juice and lime juice in a medium-sized bowl. Stir to combine. TIP: Reserve a little bit of the citrus sauce in a separate cup to brush on the kabobs while grilling, if desired).
Add the peeled and deveined shrimp; turn to completely coat shrimp with sauce. Cover and refrigerate for 1-2 hours (or more), turning shrimp occasionally. I cut the recipe in half since it was only for my husband and I, so my photos will reflect that.
Pan-Sear The Bell Peppers
Tip – I pan-seared the bell pepper pieces in a medium-high heat “dry” skillet (no oil) before threading them onto the skewers. This an optional step (only took 3-4 minutes).
Because the shrimp cook so very quickly once added to the grill, I like to have the peppers cooked just a bit BEFORE they go on to the grill. This helps helps the bell peppers get cooked through so they are not totally crispy when served.
You can use metal skewers for the kabobs, but if you will be using wooden skewers, be sure to soak them in water for at least half an hour. Soak them before threading the shrimp, fruit, veggies, etc., so they won’t catch fire on the grill.
Assemble And Grill The Kabobs
Remove the shrimp from the marinade , and thread the skewers. Alternate the shrimp with red and green bell peppers and pineapple chunks for nice colorful kabobs.
Heat BBQ grill up to a medium-high heat. Brush the grill grate with a little oil, then put the kabobs directly onto the hot grill. Cook the kabobs for 3 minutes, brushing with the reserved sauce, if desired.
Turn the skewers over and cook the other side of the kabobs for 2-3 minutes, until shrimp turn pink and are cooked through.
Serve The Pineapple Coconut Shrimp Kabobs
When the shrimp are done, remove skewers from grill and place onto serving plate. If desired, garnish the serving plate with chopped fresh cilantro leaves and sliced green onions.
Serve with the shrimp still on the skewers, or remove food from skewer (your choice) and serve while hot.
These pineapple coconut shrimp kabobs are extremely easy to prepare. They are also light in calories, colorful on the plate, and taste really, really good! I hope you will consider trying this recipe, and trust you will enjoy it, as we did!
Looking For More KABOB Recipes?
You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderful kabob recipes you’ll enjoy, including:
- Grilled Lime-Cilantro Shrimp Kabobs
- Fruit Kabobs
- Lemon & Garlic Chicken Kabobs
- Honey Lime Chicken Skewers
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Recipe Source: http://www.wellplated.com/coconut-pineapple-shrimp-skewers/
- 1/2 cup coconut milk
- 4 teaspoons Tabasco Original Red Sauce
- 2 teaspoons soy sauce
- 1/4 cup fresh squeezed orange juice
- 1/4 cup fresh squeezed lime juice (approx. 2 limes)
- 1 pound large (31-40 count) shrimp, peeled/deveined (fresh or frozen)
- 3/4 pound 1 inch pineapple chunks (fresh or canned)
- Red and green bell peppers (seeded, cut into 1-2 inch chunks)
- Oil , for grilling
- Fresh chopped green onion , for garnish
- Fresh chopped cilantro , for garnish
- Place canned coconut milk (stir it well), Tabasco sauce, soy sauce, orange juice and lime juice in a medium-sized bowl. Stir well, to combine. Reserve a little bit of the citrus marinade in separate cup to brush on the kabobs while grilling.
- Add peeled and deveined shrimp to medium bowl with marinade; turn to completely coat. Cover and refrigerate for 1-2 hours (or more, if desired), turning the shrimp occasionally.
- If desired, pan-sear bell pepper pieces in a medium-high heat "dry" skillet (no oil) before threading them onto the skewers (optional - cook about 3 minutes). It helps to do this BEFORE the peppers go on the grill, to ensure they are cooked through, since the shrimp cook so quickly.
- Remove shrimp from marinade and thread the skewers, alternating the shrimp with red and green bell peppers and pineapple chunks. Heat BBQ grill to a medium-high heat level. Lightly brush the grill with oil, then put the kabobs onto the grill. Cook the kabobs for 3 minutes, brushing with the reserved sauce. Turn the skewers over and cook the other side of the kabobs for 2-3 minutes, until shrimp turn pink and are cooked through. When the shrimp are done, remove skewers from grill and place onto serving platter. Garnish the serving platter with sliced green onions and chopped fresh cilantro leaves. Serve kabobs still on the skewers, OR remove/slide food from skewers onto individual plates and serve while hot. Enjoy!
I used metal skewers for the kabobs, but if you will be using wooden skewers, be sure to soak them in water for at least half an hour before threading the shrimp, fruit, veggies, etc., so they won't catch fire on the grill.
Note: If using canned coconut milk (as I did), you will have some extra. It freezes well, so you can save it to use on another recipe or the next time you make THIS recipe!
Here’s one more to pin on your Pinterest boards!