Grilled Shrimp and Pineapple Skewers over Coconut Rice

with Honey Teriyaki Sauce & Marinade
time: 30-60 minutes | serves: 1 to 4
  • 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
  • Place shrimp in a large bowl 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 the grill 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.
  • Note: If using wooden skewers, soak in water for about 30 minutes to prevent burning.

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