Piña Colada Shrimp

Jun 26

Nothing says summer like sweet pineapple, sizzling shrimp, and a sticky-spicy glaze that tastes like sunshine. Join Homemade for a tropical twist on grilling in our YouTube Live cooking class: Piña Colada Shrimp Skewers.

We’re threading juicy shrimp and caramelized pineapple onto skewers, glazing them in a coconut-lime-chili sauce, and pairing it all with a crunchy slaw packed with cashews, bell pepper, and a splash of citrus. It’s easy, vibrant, and full of island energy—no flight required.

Piña Colada Shrimp

Servings: 4

Prep time: 20 minutes

Cook time: 8–10 minutes

Total time: 30 minutes

Print the Recipe

Ingredients:

For the Skewers:
1 lb large shrimp, peeled and deveined (tails on or off)
2 cups fresh pineapple chunks (about 1-inch pieces)
1 tbsp olive oil
Kosher salt and black pepper
6–8 skewers (soaked if wooden)

For the Coconut Lime Glaze/Dressing:
1 can coconut milk
1½ tbsp honey
Zest and juice of one lime
2 tsp chili garlic sauce (like sambal oelek or sriracha), to taste
2 tsp soy sauce or tamari

For the Slaw:
4 cups shredded cabbage (green, red, or a mixture)
1 cup chopped cilantro
½ cup toasted cashews
1 red bell pepper, thinly sliced
¼ cup toasted shredded coconut

Instructions:

Preheat the Grill: Heat grill to medium-high (about 400°F) and lightly oil the grates.
Make the Glaze/Dressing: In a small bowl, whisk together coconut milk, honey, lime zest and juice, chili garlic sauce, and soy sauce. Pour half into a small saucepan and simmer over medium heat for 5–7 minutes, stirring occasionally, until slightly thickened. Remove from heat. Reserve the remaining half as a salad dressing.
Assemble the Skewers: Toss shrimp and pineapple chunks with olive oil, salt, and pepper. Thread onto skewers, alternating pieces. (Double up shrimp if small.)
Make the Salad: In a large bowl, combine shredded cabbage, cilantro, red bell pepper, and toasted cashews. Pour reserved dressing over and toss to coat.
Grill the Skewers: Grill skewers about 2 minutes per side, brushing with the thickened glaze. Shrimp should be pink, opaque, and slightly charred.
Serve: Slide shrimp and pineapple off the skewers. Optionally, chop pineapple further and add to the salad. Top salad with shrimp, sprinkle with toasted coconut, and serve with lime wedges.