Tropical Shrimp And Pineapple Grilled Skewers

By Adrian Martinez  

July 14, 2017

These tropical shrimp and pineapple grilled skewers will instantly turn the temperature up! Enjoy them on the patio with some Sangria

  • Yields: 6 Servings


1 cup pineapple, cubed

4 cloves garlic

1 tablespoon chili sauce

¾ cup water

2 tablespoons rice wine vinegar or white vinegar

½ tablespoon salt

¼ cup coconut cream

1 lime, juiced

2 limes, zested and divided

3 tablespoons cornstarch slurry (2 tablespoons water mixed with 1 tablespoon cornstarch)

1 pineapple, cut into ½-inch pieces

1 pound shrimp, peeled and deveined


Place wooden skewers in a bowl of water to soak for at least 10 Minutes.

Puree the pineapple, garlic, chili sauce, and water in a food processor.

Heat a pan over medium heat, and add the pureed sauce mixture.

Add vinegar, salt, coconut cream, lime juice, zest of one lime, and salt, and bring the sauce to a boil, stirring occasionally. Reduce heat to a simmer.

Mix the cornstarch and water in a small bowl to create the slurry, then add the mixture into the sauce and simmer until the sauce thickens, about a minute.

Skewer the pineapple and shrimp, then brush sauce on both sides.

Grill skewers over medium-high heat until cooked, about 3 Minutes per side.

Sprinkle finished skewers with lime zest and serve with remaining sauce.