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Flavorful Grilled Pineapple and Shrimp Skewers Easy Coconut Glaze Recipe

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These skewers combine smoky grilled shrimp and caramelized pineapple with a luscious coconut glaze, creating a bright, fresh, and satisfying tropical dish perfect for summer gatherings or quick dinners.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (fresh or thawed frozen)
  • 2 cups fresh pineapple, cut into 1-inch chunks
  • 1/2 cup full-fat coconut milk
  • 2 tablespoons honey
  • 1 tablespoon freshly squeezed lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • Wooden skewers, soaked in water for 30 minutes

Instructions

  1. Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.
  2. In a small bowl, whisk together coconut milk, honey, lime juice, minced garlic, grated ginger, salt, and black pepper until smooth. Optionally, gently warm the mixture in a small saucepan over low heat for 3-5 minutes to meld flavors and slightly thicken. Set aside.
  3. Toss shrimp with 1 tablespoon olive oil and a pinch of salt and pepper. Let sit for 10 minutes while preparing pineapple.
  4. Cut fresh pineapple into 1-inch cubes and brush lightly with remaining olive oil.
  5. Thread shrimp and pineapple alternately onto soaked skewers, leaving space between pieces for even cooking (about 4-5 shrimp and pineapple chunks per skewer).
  6. Preheat grill or grill pan to medium-high heat (about 400°F). If using a grill pan indoors, preheat for at least 5 minutes.
  7. Grill skewers for 2-3 minutes per side, turning carefully until shrimp is pink and opaque and pineapple has char marks and caramelizes. Avoid overcooking shrimp.
  8. During the last minute of grilling, brush coconut glaze generously on both sides of the skewers. Let it bubble slightly, then remove from heat.
  9. Transfer skewers to a serving plate and drizzle with any leftover glaze. Garnish with fresh lime wedges or chopped cilantro if desired.

Notes

Soak wooden skewers for at least 30 minutes to prevent burning. Brush grill grates with oil to prevent sticking. Avoid overcooking shrimp to keep them tender. The glaze can be warmed slightly to thicken or used cold. Leftovers keep well refrigerated for up to 2 days and taste even better the next day as flavors meld. For vegan option, substitute shrimp with tofu or tempeh and use maple syrup or agave instead of honey.

Nutrition

Keywords: grilled shrimp skewers, pineapple shrimp skewers, coconut glaze, summer recipes, easy grilling, tropical skewers, seafood skewers

Find it online: https://yumnode.com/flavorful-grilled-pineapple-and-shrimp-skewers-easy-coconut-glaze-recipe/