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Tropical Shrimp and Pineapple Grilled Skewers

by Kahnita Wilkerson

Inspired by


for 6 servings

  • 1 cup
    pineapple, cubed (245 g)
  • 4 cloves garlic
  • 1 tablespoon
    chili sauce
  • ¾ cup
    water (175 mL)
  • 2 tablespoons
    rice wine vinegar, or white vinegar
  • ½ tablespoon
  • ¼ cup
    coconut cream (60 g)
  • 1 lime, juiced
  • 2 limes, zested and divided
  • 1 pineapple, 1/2 inch (1 cm) cubes
  • 1 lb
    de-veined and peeled shrimp (455 g)

Cornstarch Slurry

  • 2 tablespoons
  • 1 tablespoon

Special Equipment

  • wooden skewer



  1. Place wooden skewers in a bowl of water to soak for at least 10 minutes.
  2. Puree the pineapple, garlic, chili sauce, and water in a food processor.
  3. Heat a pan over medium heat, and add the pureed sauce mixture.
  4. Add vinegar, salt, coconut cream, lime juice, and zest of one lime.
  5. Bring the sauce to a boil, stirring occasionally. Reduce heat to a simmer.
  6. 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.
  7. Skewer the pineapple and shrimp, then brush sauce on both sides.
  8. Grill skewers over medium-high heat until cooked, about 2-3 minutes per side.
  9. Sprinkle finished skewers with lime zest and serve with remaining sauce.
  10. Enjoy!




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