Grilled Shrimp & Pineapple with Coconut Rice Recipe
Summer heat, grill marks, and tropical flavors—what’s not to love? This dish brings together plump, smoky-grilled shrimp, caramelized pineapple, and velvety coconut rice for a flavor-packed meal that feels like a beachside escape. Sweet meets savory with every bite, while the creamy rice keeps things balanced and satisfying. Quick, fun, and bursting with sunshine—this recipe is your shortcut to vacation vibes right in your backyard.
Why Grilled Shrimp & Pineapple with Coconut Rice?
- Combines bright, tropical flavors with smoky grill magic.
- Quick to prep—shrimp and pineapple cook in minutes, rice in under 20 minutes.
- Perfect for BBQ-friendly, gluten‑free, lean‑protein dinners.
- Ideal for entertaining or turning a weeknight meal into something special.
Tools That Make It Better
- Kabob Grill Basket — to keep shrimp and pineapple secure and easy to flip.
- Rice pot with lid — for flawless, creamy coconut rice.
Grilled Shrimp & Pineapple with Coconut Rice
Ingredients
-
For the Shrimp:
- 1 lb large shrimp, peeled & deveined
- 1 lb fresh pineapple, cut into 1‑inch chunks
- Marinade ideas: soy‑ginger, honey-teriyaki, lime-garlic, or spicy chili-lime
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For the Coconut Rice:
- 1 cup long-grain rice
- 1 cup coconut milk + 1 cup water (or a 1:1 ratio for creamy flavor)
- Pinch of salt
- Optional garnish: chopped cilantro or green onions
Instructions
-
Prep & Marinate:
Place shrimp and pineapple alternately into Kabob Grill Basket. Marinate briefly (10–30 mins) in your choice of sauce—don’t over-marinate to avoid “cooking” the shrimp -
Cook the Coconut Rice:
Bring rice, coconut milk, and water to a boil. Cover, reduce heat, and simmer ~15–20 minutes until tender. -
Grill to Perfection:
Preheat grill to medium-high. Place Grill Basket on the grill, cook 2–4 minutes per side until shrimp are pink and opaque Brush with extra marinade halfway through for added flavor. -
Serve:
Spoon coconut rice onto plates, top with skewers, and garnish with cilantro or green onions.
Perfect Pairings
- Crisp mango or cucumber salad for freshness.
- A citrusy green salad or light coleslaw.
- Sides of grilled corn or warm flatbread.
- Refreshing drinks like coconut water, sparkling wine, or lime‑infused iced tea
Pro Grilling Tips
- Use a grill basket if shrimp pieces are small or to prevent sticking.
- Don’t overcook shrimp—they cook fast and become tough if left too long
Nutritional Highlights
- Lean, high-quality protein from shrimp.
- Naturally gluten-free.
- Coconut rice adds richness—but can be lightened with reduced-fat coconut milk or a mix of water.
FAQs
Q: Can I make this on a grill pan or indoors?
Absolutely! A grill pan works great—just follow the same timings and you’ll still get lovely char.
Q: How can I lighten the meal?
Use light coconut milk or reduce the coconut-to-water ratio. Serve with a side salad for a fresh balance.
Q: What if shrimp and pineapple cook at different rates?
Cut pineapple into slightly smaller or similarly sized pieces to match shrimp, and avoid crowded skewers.
Q: Can I prep ahead?
Yes—rice can be made in advance and reheated. Marinate shrimp just before grilling for best texture.
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