Coconut Pineapple Shrimp Skewers

Feb 28, 2020

Coconut Pineapple Shrimp Skewers

How does an endless supply of fresh fruit sound? It might take a little time, but pineapples can regenerate – all you need to do is plant the pineapple leaves!

Even easier: for a dinner with an endless amount of flavor, just make this recipe.


  • 1/2 cup light coconut milk
  • 4 teaspoons Tabasco Original Red Sauce — or hot sauce of choice
  • 2 teaspoons soy sauce
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lime juice — from about 2 large limes
  • 1 pound large shrimp — 31-40 count, peeled and deveined (you can use fresh or frozen, thawed shrimp)
  • 3/4 pound pineapple chunks — 1 inch-cut
  • Canola oil — for grilling
  • Freshly chopped cilantro and/or green onion — for serving


  1. In a medium bowl, combine the coconut milk, Tabasco sauce, soy sauce, orange juice, and lime juice. Add the shrimp and toss to coat. Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. If using wooden skewers, soak in warm water while the shrimp marinates. Meanwhile, prepare the pineapple if needed.
  2. Preheat the grill to medium high heat. Remove the shrimp from the marinade, and reserve the marinade for grilling. Thread the shrimp onto a skewers, alternating with the pineapple.
  3. Lightly brush the grill with canola oil, then place the shrimp on the grill. Grill the shrimp for 3 minutes, brushing with the marinade, then turn and cook for an additional 2-3 minutes, brushing with the marinade again, until the shrimp are just cooked through. Remove to a serving plate and garnish with cilantro and green onion. Serve hot.


Serving size ¼ of prepared skewers. Serves 4.

Nutritional Analysis Per Serving
Calories 165
Total Fat 2 g
Carbohydrates 12 g
Protein 24 g


This recipe comes courtesy of My Bariatric Solutions.


University Bariatrics