Grilled Coconut and Pineapple Sweet Chili Shrimp

Origin and Region:
Grilled coconut and pineapple sweet chili shrimp is a fusion dish that combines flavors from various culinary traditions. While the exact origin of this recipe is uncertain, it likely draws inspiration from Southeast Asian and Caribbean cuisines, where coconut and pineapple are commonly used in savory dishes. This flavorful dish has gained popularity in tropical regions and coastal areas around the world.

Grilled coconut and pineapple sweet chili shrimp is a mouthwatering dish that features tender shrimp marinated in a sweet and spicy sauce, infused with coconut and pineapple flavors, and grilled to perfection. It offers a delightful balance of sweetness, tanginess, and heat, making it a favorite choice for summer cookouts, beach parties, and tropical-themed gatherings.

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  • 1 pound large shrimp, peeled and deveined
  • 1 cup pineapple chunks (fresh or canned)
  • 1/2 cup coconut milk
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon grated ginger
  • Salt and pepper, to taste
  • Wooden or metal skewers

Optional Toppings and Tips:

  • Fresh cilantro or parsley, chopped, for garnish
  • Sliced red chili peppers, for extra heat
  • Serve with lime wedges and cooked rice or quinoa
  • Soak wooden skewers in water for 30 minutes before grilling to prevent burning


  1. In a bowl, combine the coconut milk, sweet chili sauce, soy sauce, minced garlic, lime juice, brown sugar, grated ginger, salt, and pepper. Mix well to combine.
  2. Add the shrimp and pineapple chunks to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  3. Preheat the grill to medium-high heat.
  4. Thread the marinated shrimp and pineapple onto skewers, alternating between shrimp and pineapple.
  5. Grill the skewers for 2-3 minutes per side, or until the shrimp are opaque and cooked through, and the pineapple has caramelized slightly.
  6. Remove the skewers from the grill and transfer them to a serving platter.
  7. Garnish with chopped cilantro or parsley, if desired, and serve hot with lime wedges on the side.

Grilled coconut and pineapple sweet chili shrimp is a tropical-inspired dish bursting with vibrant flavors. The sweetness of the pineapple and coconut milk complements the natural sweetness of the shrimp, while the sweet chili sauce adds a hint of heat and tanginess. Grilling the shrimp and pineapple caramelizes their natural sugars, creating a delightful charred flavor that enhances the overall taste of the dish.

Nutritional Information:
The nutritional information for grilled coconut and pineapple sweet chili shrimp can vary depending on factors such as portion size, ingredients used, and any additional toppings or sides. However, a typical serving may provide approximately:

  • Calories: 200-250 kcal
  • Protein: 20-25 grams
  • Carbohydrates: 10-15 grams
  • Fat: 8-10 grams
  • Fiber: 1-2 grams
  • Vitamin C: 20-30% of the recommended daily intake

Conclusion and Recommendation:
Grilled coconut and pineapple sweet chili shrimp is a delicious and satisfying dish that is perfect for summer grilling or any occasion. Its tropical flavors and vibrant colors make it an eye-catching addition to any meal. Serve these flavorful skewers with cooked rice or quinoa and a side of fresh salad for a complete and nutritious meal. Enjoy the taste of the tropics with this irresistible grilled shrimp dish!

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