Coconut Pineapple Shrimp Kebab

My husband & I just finished binge watching The White Lotus so I’ve got Hawaii on the mind. Not only is pineapple on brand for me, but these kebabs are so delicious that I had to share them with you all.

Kebabs are an easy way to assemble your favorite healthy & fresh ingredients for a one stop meal. The pineapple contains an enzyme that acts as a meat tenderizer - THE CHICKEN IS OUTRAGEOUS!! A must try according to my little taste testers. 😇

KEBABS TO MAKE THE MOST OUT OF THE END OF SUMMER:

🍍Coconut Pineapple Shrimp

🍍Hawaiian Pineapple Chicken

🇮🇹Caprese (with figs!) because why not add a garden fresh kebab -no grilling required!

🍩 Banana Split kebab because YOLO

REMEMBER to soak your skewers in warm water for at least 30 min prior to grilling so they hold onto enough moisture & don’t burn. 

RECIPE FOR COCONUT PINEAPPLE SHRIMP

Yields 4 servings (as an entree)/ use half of the ingredients if making appetizer portion

INGREDIENTS

• 1 cup light coconut milk

• 8 tsp sriracha 

• 1/4 cup raw honey

• 4 tsp liquid aminos (gluten free, less sodium, & healthier alternative to soy sauce) 

• 1/2 cup freshly squeezed orange juice

• 1/2 cup freshly squeezed lime juice (about 3 large limes)

• 2 tbsp finely minced fresh garlic

• 2 lbs large wild caught shrimp, peeled & deveined (frozen shrimp work as long as they’re thawed)

• 1 lb 1 inch fresh pineapple chunks

• Sea salt & freshly ground pepper to taste

• Vegetable oil to oil the grill grates

• 1/4 cup toasted, sweetened shredded coconut

• Chopped green onion and/or parsley to garnish kebabs

PREPARATION

1. In a medium bowl, combine coconut milk, sriracha, raw honey, liquid aminos, juices, and garlic. Add shrimp, tossing to coat, and chill, covered for an hour.

2. In the meantime, soak skewers in warm water, fully submerged. 

3. Turn grill on to high heat (450*) Oil the grates with a brush or oil spray.

4. Thread 3 shrimp onto each skewer in a “C” shape, alternating with a pineapple chunk in-between shrimp. Season with salt and pepper.

5. Cook shrimp on grill, turning once, until flesh has just turned pink and is slightly charred, about 3 minutes on each side.

6. Place on a serving platter, over lettuce, or rice and sprinkle with a bit of lime juice and the shredded coconut.

Buon appetito!