Grilled Shrimp and Pineapple Skewers over Coconut Rice
These Grilled Shrimp and Pineapple Skewers over Coconut Rice are an easy meal for any night of the week!
Ingredients
- 1 lb large shrimp, peeled and deveined
- Sweet Baby Ray’s Honey Teriyaki Marinade
- 1 lb fresh pineapple, cut into 1-inch chunks
- Coconut Rice:
- 1 cup long grain rice, uncooked
- 1 cup coconut milk
- 1 cup water
- (optional) chopped cilantro for garnish
Instructions
- Place shrimp in a large and cover with Sweet Baby Ray’s Honey Teriyaki Marinade. Toss to coat. Marinate for 30 minutes.
- While shrimp is marinating prepare the Coconut Rice. For the rice: Bring rice, coconut, and water to a boil in a pot. Reduce to a simmer. Cover and cook for 15-20 minutes or until rice is tender. Keep warm until serving.
- Preheat great to medium-high heat.
- Thread shrimp and pineapple on the skewers alternating shrimp and pineapple. Oil the grill grate and grill shrimp and pineapple for 3-4 minutes per side or until shrimp is pink and not opaque. Brush shrimp with additional Teriyaki sauce while grilling.
- Serve skewers over coconut rice and garnish with chopped cilantro if desired.
Notes
If using wooden skewers, soak in water for about 30 minutes to prevent burning.