Coconut Shrimp and Pineapple Bites always take me back to a balmy summer evening on the beaches of Maui, where the salty sea breeze mingled with the sweet aroma of tropical fruit. My family and I were celebrating my aunt’s 50th birthday, and we wanted to create an unforgettable feast under the stars. We set up a simple grill right on the sand and gathered ingredients from the local market, including some of the freshest shrimp and juiciest pineapples I had ever tasted. There was something magical about that evening—the sound of the waves, the laughter of loved ones, and the sizzle of shrimp caramelizing on the grill. It was a meal shared in pure joy, a memory I hold close, and ever since, I’ve found ways to recreate that blissful feeling with dishes that evoke the same tropical warmth.
This recipe for Coconut Shrimp and Pineapple Bites is my tribute to that night, with its vibrant flavors transporting me right back to the island. The tender shrimp, kissed by coconut milk and chili sauce, takes on a slightly sweet, spicy flavor that pairs perfectly with the caramelized pineapple. It’s the kind of dish that feels luxurious yet simple, ideal for a quick weeknight dinner or a laid-back weekend cookout. You can practically taste the sunshine in every bite, and the best part is, it’s so easy to make—perfect for when you want to impress guests without spending all day in the kitchen.
Whether you’re dreaming of a tropical vacation or just want to bring a little island magic into your home, these Coconut Shrimp and Pineapple Bites will do the trick. Pair them with a light salad, or enjoy them with a refreshing drink. Every time I make this dish, it’s as if I’m back on that beach, surrounded by family, soaking in the moment. I hope it brings you the same joy and sense of escape.
Making Coconut Shrimp and Pineapple Bites
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Ingredients
- 1 pound large shrimp (16-to-20 count), peeled and deveined, with tails on
- 1 cup light coconut milk
- 1/2 cup pineapple juice
- 1/2 cup fresh cilantro, finely chopped
- 2 tablespoons Thai sweet chili sauce
- 2 teaspoons lime zest
- 2 tablespoons lime juice
- 1 tablespoon Sriracha sauce
- 1 cup fresh pineapple chunks
- 1 tablespoon olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup unsweetened coconut flakes
Directions
- If using frozen shrimp, defrost them first. Peel and devein the shrimp, then rinse and pat them dry. Place the shrimp in a resealable plastic bag and set aside.
- In a medium bowl, combine the coconut milk, pineapple juice, cilantro, sweet chili sauce, lime zest, lime juice, and Sriracha. Pour half of this marinade over the shrimp in the bag and reserve the rest. Seal the bag and refrigerate the shrimp for 30 minutes.
- Once marinated, discard the marinade from the shrimp. Drain well. Thread the shrimp and pineapple chunks onto metal skewers, alternating between them. Lightly brush the reserved marinade over the skewers.
- Heat olive oil in a grill pan over medium heat. Add the skewers and cook for about 5-6 minutes, turning halfway through, until the shrimp are fully cooked and the pineapple has a slight char. Brush the skewers occasionally with the remaining marinade.
- Finish by sprinkling the skewers with crushed red pepper flakes, and garnish with extra cilantro and coconut flakes if desired.
Storing Suggestion
If you have leftovers, store the shrimp and pineapple in an airtight container in the refrigerator for up to 2 days. Reheat the shrimp gently on the stovetop or in the oven to prevent them from drying out.
Cooking Tips
For a slightly different flavor, substitute the Sriracha with your favorite hot sauce. You can also try grilling the shrimp on an outdoor grill for added smokiness.
Serving Suggestions
Serve these skewers with a side of jasmine rice or a light salad. A refreshing tropical drink, like a pineapple mojito, pairs well with this dish.
Ingredient Substitutions
If you can’t find fresh pineapple, canned pineapple chunks will work just as well. You can also replace the cilantro with parsley for a different herbaceous flavor.
Seasonal Variations
During the summer, consider adding some grilled bell peppers or zucchini to the skewers. In the winter, roasted butternut squash can add a warm, seasonal twist to the dish.
Allergen Information
This recipe contains shellfish (shrimp) and coconut, which may be allergens for some individuals. To accommodate allergies, consider substituting shrimp with chicken or tofu and omitting the coconut milk.
FAQ:
Can I prepare the marinade in advance?
Yes, you can make the marinade a day ahead and refrigerate it. Marinate the shrimp no more than 30 minutes before cooking.
Can I cook the shrimp in the oven instead of grilling?
Yes, you can bake the shrimp skewers in the oven at 400°F for about 8-10 minutes, turning halfway through.
What if I don’t have metal skewers?
Wooden skewers can be used, but soak them in water for at least 30 minutes to prevent burning on the grill.
Can I use pre-cooked shrimp?
It’s best to use raw shrimp, as pre-cooked shrimp may become overcooked and rubbery during grilling.
How can I make this recipe spicier?
To increase the heat, add more Sriracha or sprinkle in some cayenne pepper or crushed red pepper flakes.
Can I freeze the leftovers?
While you can freeze the cooked shrimp, the texture may change. It’s best to enjoy them fresh or within 2 days of refrigeration.
Coconut Shrimp and Pineapple Bites
Ingredients
- 1 pound large shrimp 16-to-20 count with tails
- 1 cup canned light coconut milk
- 1/2 cup pineapple juice
- 1/2 cup chopped fresh cilantro
- 2 tablespoons Thai sweet chili sauce
- 2 teaspoons lime zest
- 2 tablespoons lime juice
- 1 tablespoon Sriracha sauce
- 1 cup fresh pineapple chunks
- 1 tablespoon olive oil
- 1/4 teaspoon crushed red pepper
- 1/4 cup unsweetened coconut flakes
Instructions
- If the shrimp are frozen, thaw them first. Remove the shells and veins from the shrimp. Rinse and pat them dry with paper towels. Place them in a large resealable plastic bag and set aside.
- In a medium bowl, mix together the coconut milk, pineapple juice, 1/2 cup of cilantro, sweet chili sauce, lime zest, lime juice, and Sriracha. Pour half of this mixture over the shrimp in the bag and save the rest for later. Seal the bag and refrigerate for 30 minutes. After marinating, discard the marinade and drain the shrimp.
- Thread the shrimp and pineapple chunks onto four 10-inch metal skewers. Brush the reserved mixture onto the skewers lightly.
- Heat the olive oil in a large nonstick grill pan over medium heat. Place the skewers in the pan and cook for 5 to 6 minutes, turning once, until the shrimp are opaque and the pineapple starts to char. Brush occasionally with the reserved sauce. Sprinkle with crushed red pepper and garnish with extra cilantro and coconut flakes if desired.
