Grilled Shrimp and Pineapple Skewers over Coconut Rice

These Grilled Shrimp and Pineapple Skewers over Coconut Rice are an easy meal for any night of the week! Perfect for a quick dinner, family gatherings, or summer barbecues, this dish combines succulent shrimp and sweet pineapple, all served over creamy coconut rice. Not only is it simple to prepare, but the flavors meld beautifully, making it a standout option that everyone will love.

Why You’ll Love This Recipe

• Quick Preparation: This recipe comes together in under an hour, perfect for busy weeknights.
• Flavor Explosion: The combination of honey teriyaki marinade with grilled pineapple creates a delightful taste.
• Versatile Meal: Serve it as a main course or pair it with sides for a festive occasion.
• Healthy Ingredients: Packed with protein from shrimp and nutrients from fresh pineapple.
• Eye-Catching Presentation: Bright colors and skewered presentation make this dish visually appealing.

Tools and Preparation

Gathering the right tools makes cooking easier and more enjoyable. Here’s what you’ll need to create these delicious skewers.

Essential Tools and Equipment

• Grill
• Skewers (metal or soaked wooden)
• Pot for cooking rice
• Mixing bowl

Importance of Each Tool

• Grill: Ensures even cooking and adds that perfect smoky flavor to your skewers.
• Skewers: Help to easily turn and cook shrimp and pineapple uniformly on the grill.
• Pot for cooking rice: A good pot ensures your coconut rice cooks evenly without sticking.

Ingredients

For the Skewers

• 1 lb large shrimp, peeled and deveined
• Sweet Baby Ray’s Honey Teriyaki Marinade
• 1 lb fresh pineapple, cut into 1-inch chunks

For Coconut Rice

• 1 cup long grain rice, uncooked
• 1 cup coconut milk
• 1 cup water

For Garnish

• (optional) chopped cilantro for garnish

How to Make Grilled Shrimp and Pineapple Skewers over Coconut Rice

Step 1: Marinate the Shrimp

1. Place shrimp in a large bowl.
2. Cover with Sweet Baby Ray’s Honey Teriyaki Marinade.
3. Toss to coat evenly.
4. Marinate for 30 minutes.

Step 2: Prepare the Coconut Rice

1. In a pot, combine uncooked rice, coconut milk, and water.
2. Bring the mixture to a boil over medium-high heat.
3. Reduce heat to a simmer.
4. Cover and cook for 15-20 minutes or until rice is tender.
5. Keep warm until serving.

Step 3: Preheat the Grill

1. Preheat your grill to medium-high heat while preparing the skewers.

Step 4: Assemble the Skewers

1. Thread shrimp and pineapple onto the skewers, alternating between each.
2. Oil the grill grate lightly before placing skewers on it.

Step 5: Grill the Skewers

1. Grill shrimp and pineapple for 3-4 minutes per side.
2. Cook until shrimp are pink and opaque.
3. Brush with additional Teriyaki sauce while grilling for extra flavor.

Step 6: Serve

1. Place grilled skewers over a bed of coconut rice.
2. Garnish with chopped cilantro if desired.

Enjoy your delicious Grilled Shrimp and Pineapple Skewers over Coconut Rice! This dish is sure to impress family and friends alike with its vibrant flavors and beautiful presentation.

How to Serve Grilled Shrimp and Pineapple Skewers over Coconut Rice

Serving Grilled Shrimp and Pineapple Skewers over Coconut Rice is a delightful way to enjoy a tropical meal. This dish not only looks beautiful but also offers a burst of flavors that can be enhanced with various accompaniments.

Garnish Options

• Chopped Cilantro – Fresh cilantro adds a pop of color and a refreshing taste.
• Lime Wedges – A squeeze of lime juice brightens the flavors and adds acidity.
• Sesame Seeds – Toasted sesame seeds provide a nutty crunch that complements the dish.

Sauces and Dips

• Extra Teriyaki Sauce – Drizzle more Sweet Baby Ray’s Honey Teriyaki for added flavor.
• Spicy Mayo – A creamy, spicy dip balances the sweetness of the pineapple.
• Peanut Sauce – Adds richness and depth, perfect for those who enjoy bold flavors.

Salad Pairings

• Cucumber Salad – A light cucumber salad offers crispness and freshness, making it a perfect side.
• Mango Salsa – Sweet mango salsa enhances the tropical theme while providing extra zest.

How to Perfect Grilled Shrimp and Pineapple Skewers over Coconut Rice

To ensure your Grilled Shrimp and Pineapple Skewers over Coconut Rice turn out perfectly every time, consider these helpful tips.

• Marinate Properly – Allow shrimp to marinate for at least 30 minutes. This infuses them with flavor and ensures tenderness.
• Use Skewers Wisely – Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
• Preheat the Grill – Always preheat your grill to medium-high heat. This ensures even cooking of your shrimp and pineapple.
• Check for Doneness – Cook shrimp until they are pink and opaque. Overcooking will make them tough.
• Alternate Ingredients – For variation, mix up the order of shrimp and pineapple on skewers for unique bites.
• Keep Rice Warm – Cover cooked coconut rice with a lid until ready to serve, keeping it fluffy and warm.

Best Side Dishes for Grilled Shrimp and Pineapple Skewers over Coconut Rice

Pairing side dishes with your Grilled Shrimp and Pineapple Skewers over Coconut Rice elevates your meal. Here are some great options to consider:

1. Asian Slaw – A crunchy slaw with cabbage, carrots, and a sesame dressing provides texture and balance.
2. Grilled Vegetables – Assorted grilled veggies like bell peppers or zucchini add color and nutrients to your plate.
3. Quinoa Salad – Lightly seasoned quinoa mixed with herbs is a nutritious alternative that complements the skewers well.
4. Fruit Salad – A refreshing fruit salad featuring tropical fruits enhances the overall theme of the meal.
5. Garlic Bread – Toasted garlic bread offers a satisfying crunch that pairs nicely with rice dishes.
6. Corn on the Cob – Sweet corn grilled until slightly charred adds sweetness that matches beautifully with shrimp.

Common Mistakes to Avoid

When making Grilled Shrimp and Pineapple Skewers over Coconut Rice, it’s easy to overlook some key steps. Here are common mistakes to watch out for:

• Not marinating long enough: A quick marinade won’t infuse the shrimp with enough flavor. Aim for at least 30 minutes to ensure delicious results.
• Overcooking the shrimp: Shrimp cook quickly and can become rubbery if overdone. Grill them only until they turn pink and opaque, about 3-4 minutes per side.
• Using the wrong rice: Not all rice works well for coconut rice. Long grain white rice is ideal for this recipe, as it cooks evenly and absorbs flavors better.
• Skipping the oil on the grill: Failing to oil the grill can lead to sticking and tearing of the shrimp and pineapple. Always oil your grill grate before cooking.
• Ignoring presentation: While taste is key, presentation matters too! Garnishing with cilantro makes your dish visually appealing and adds a fresh flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• They will last in the refrigerator for up to 3 days.

Freezing Grilled Shrimp and Pineapple Skewers over Coconut Rice

• Wrap skewers tightly in plastic wrap or foil.
• Place them in a freezer-safe bag or container.
• They can be frozen for up to 2 months.

Reheating Grilled Shrimp and Pineapple Skewers over Coconut Rice

• Oven: Preheat oven to 350°F (175°C). Place skewers on a baking sheet and heat for about 10-15 minutes until warmed through.
• Microwave: Place skewers on a microwave-safe plate. Heat in 30-second intervals until warm, ensuring not to overheat.
• Stovetop: In a skillet, add a splash of water or broth, cover, and heat over medium until warmed, about 5-7 minutes.

Frequently Asked Questions

Can I use frozen shrimp for Grilled Shrimp and Pineapple Skewers over Coconut Rice?

Yes, you can use frozen shrimp! Just make sure to thaw them completely before marinating to ensure even flavor absorption.

What type of pineapple should I use?

Fresh pineapple is best for this recipe because it adds natural sweetness and texture. Canned pineapple can be used but will alter the taste slightly.

How can I customize my coconut rice?

You can add lime zest, chopped green onions, or even nuts like cashews for added texture. Adjust according to your taste preferences!

What dipping sauce goes well with these skewers?

A sweet chili sauce or extra honey teriyaki sauce pairs beautifully with Grilled Shrimp and Pineapple Skewers over Coconut Rice.

Final Thoughts

Grilled Shrimp and Pineapple Skewers over Coconut Rice offer a delightful combination of flavors that are perfect for any night of the week. This dish is not only quick to prepare but also allows room for creativity—feel free to substitute different proteins or add your favorite veggies! Whether you’re hosting a summer barbecue or enjoying a cozy dinner at home, this recipe is sure to impress. Give it a try!

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Grilled Shrimp and Pineapple Skewers over Coconut Rice

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Grilled Shrimp and Pineapple Skewers over Coconut Rice is a vibrant, tropical dish that brings together the succulent flavors of juicy shrimp and sweet pineapple, all served atop a bed of creamy coconut rice. Perfect for quick weeknight dinners or summer barbecues, this recipe is not only easy to prepare but also visually stunning. The honey teriyaki marinade infuses each bite with a delightful sweetness, while the grilling adds a smoky touch. This meal is sure to impress your family and friends with its combination of flavors and beautiful presentation.

• Total Time: 50 minutes
• Yield: Serves 4

Ingredients

Scale 1x2x3x

• 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

Instructions

1. Marinate the shrimp in the honey teriyaki sauce for at least 30 minutes.
2. To make coconut rice, combine uncooked rice, coconut milk, and water in a pot; bring to a boil, then simmer until tender (15-20 minutes).
3. Preheat the grill to medium-high heat.
4. Thread marinated shrimp and pineapple onto skewers.
5. Grill skewers for 3-4 minutes per side until shrimp are pink and opaque.
6. Serve skewers over coconut rice, garnished with cilantro if desired.

• Author: Juniper
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Grilling
• Cuisine: Tropical

Nutrition

• Serving Size: 1 skewer with rice (approx. 250g)
• Calories: 450
• Sugar: 8g
• Sodium: 720mg
• Fat: 10g
• Saturated Fat: 7g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 2g
• Protein: 21g
• Cholesterol: 190mg

Keywords: Soak wooden skewers for 30 minutes before using to prevent burning. For added flavor, brush skewers with extra teriyaki sauce during grilling. Customize your coconut rice by adding lime zest or green onions for extra brightness.