Grilled Shrimp & Pineapple with Coconut Rice Recipe

Summer heat, grill marks, and tropical flavors are a great combination. 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, and the creamy rice keeps things balanced and satisfying. This recipe is a quick way to bring vacation vibes to 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 grill-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 : keeps 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
• 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

1. Prep & Marinate:
   Place shrimp and pineapple alternately into Kabob Grill Basket. Marinate briefly (10 to 30 mins) in your choice of sauce. Do not over-marinate to avoid cooking the shrimp in the acid.
2. Cook the Coconut Rice:
   Bring rice, coconut milk, and water to a boil. Cover, reduce heat, and simmer 15 to 20 minutes until tender.
3. Grill to Perfection:
   Preheat grill to medium-high. Place Grill Basket  on the grill, cook 2 to 4 minutes per side until shrimp reach an internal temperature of 145°F and are opaque.  Brush with extra marinade halfway through for added flavor.
4. 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.
• Do not 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 will 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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