Juicy grilled shrimp paired with sweet pineapple chunks, all served over fragrant coconut rice—this dish is tropical, light, and full of flavor.
It’s perfect for summer grilling or a quick weeknight dinner that feels like a vacation on a plate.
Why You’ll Love This Recipe
The honey teriyaki marinade infuses the shrimp with sweet and savory flavor.
Fresh pineapple caramelizes beautifully on the grill, adding a smoky-sweet touch.
Coconut rice balances the dish with creamy, fragrant richness.
It’s easy to prepare in under 30 minutes (excluding marinating).
What You’ll Need (Ingredient Highlights)
Large shrimp cook quickly and stay tender with the teriyaki marinade.
Fresh pineapple provides natural sweetness and juicy contrast.
Sweet Baby Ray’s Honey Teriyaki Marinade adds instant flavor.
Coconut milk makes the rice rich, creamy, and aromatic.
Chopped cilantro adds a fresh, herbal garnish.
Pro Tips Before You Start
Soak wooden skewers in water for 20–30 minutes to prevent burning.
Don’t overcook the shrimp—they’re done as soon as they turn pink and opaque.
Use freshly cut pineapple for best flavor; canned chunks are softer and less caramelized.
Fluff the rice with a fork after cooking for the perfect texture.
How to Make Grilled Shrimp, Pineapple, and Coconut Rice
Step 1 – Marinate the shrimp
Place peeled and deveined shrimp in a bowl.
Cover with Honey Teriyaki Marinade, toss, and let marinate for 30 minutes.
Step 2 – Cook the coconut rice
In a saucepan, combine uncooked rice, coconut milk, and water.
Bring to a boil, then reduce to a simmer. Cover and cook 15–20 minutes until tender. Keep warm.
Step 3 – Prepare the grill
Preheat grill to medium-high heat. Clean and oil the grates.
Step 4 – Assemble skewers
Thread shrimp and pineapple chunks alternately onto skewers.
Step 5 – Grill to perfection
Grill skewers 3–4 minutes per side, brushing with extra teriyaki sauce.
Shrimp should be pink and slightly charred.
Step 6 – Serve
Serve skewers over coconut rice, garnished with chopped cilantro.
What to Serve Them With
Pair with a fresh cucumber salad or coleslaw for a crisp contrast.
Serve alongside grilled vegetables like zucchini or bell peppers.
Enjoy with a light tropical cocktail or sparkling water with lime.
Variations / Substitutions
Swap shrimp for chicken or salmon fillets.
Use mango or peaches instead of pineapple for a fruity twist.
Make spicy coconut rice by adding a pinch of chili flakes or sliced jalapeños.
Try soy-ginger sauce instead of teriyaki for a different flavor.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat rice and shrimp gently in a skillet over medium heat.
Leftover skewers can be removed and tossed into salads or rice bowls.
FAQs
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before marinating.
What if I don’t have a grill?
You can use a grill pan or broil in the oven instead.
Can I make this ahead of time?
Yes, you can marinate the shrimp up to 12 hours in advance.
How do I know shrimp are done?
They’ll turn pink, opaque, and curl into a “C” shape.
Can I use light coconut milk?
Yes, but full-fat gives a creamier, richer rice.
Final Thoughts
This grilled shrimp, pineapple, and coconut rice dish is fresh, tropical, and full of contrasting flavors—sweet, savory, smoky, and creamy.
It’s a perfect warm-weather meal that’s as simple to make as it is impressive to serve.
Grilled Shrimp – Pineapple – Coconut Rice
Ingredients
Method
- Marinate shrimp in teriyaki sauce for 30 minutes.
- Cook coconut rice: combine rice, coconut milk, and water.
- Bring to boil, then simmer covered 15–20 minutes.
- Preheat grill to medium-high. Clean and oil grates.
- Thread shrimp and pineapple onto skewers.
- Grill 3–4 minutes per side, brushing shrimp with more teriyaki sauce.
- Serve skewers over coconut rice with cilantro garnish.
- See full steps with tips & photos → https://theboatshedcafe.com/grilled-shrimp-pineapple-coconut-rice/
Notes
- Use metal skewers or soak wooden skewers in water for 30 minutes before grilling.
- Swap pineapple with mango for another fruity twist.
- For extra flavor, stir lime zest into the coconut rice.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.