Grilled Shrimp and Pineapple Skewers over Coconut Rice

  • Ready in 30-60 Minutes
  • Serves 4 People
  • Skill Level Easy

Contributed By:
Christy Denney | The Girl Who Ate Everything


1 pound large shrimp, peeled and deveined
Sweet Baby Ray’s Honey Teriyaki Marinade
1 pound fresh pineapple, cut into 1-inch chunks

Coconut Rice:
2 cups long grain rice, uncooked
1 cup coconut milk
1 cup water
(optional) chopped cilantro for garnish


  1. Place shrimp in a large bowl and cover with Sweet Baby Ray’s Honey Teriyaki Marinade. Toss to coat. Marinate for 30 minutes.
  2. 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.
  3. Preheat grill to medium-high heat.
  4. 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.
  5. Serve skewers over coconut rice and garnish with chopped cilantro if desired.
Note: If using wooden skewers, soak in water for about 30 minutes to prevent burning.
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