Pineapple coconut shrimp kabobs marinated in coconut milk and citrus, then grilled on skewers, make a bright and flavorful meal. I recently paired them with grilled tri-tip for a tasty homemade surf-and-turf dinner.
Large shrimp marinated in a coconut milk-citrus sauce, combined with pineapple chunks and colorful bell peppers, are threaded on skewers and grilled to perfection. The recipe is simple and quick: shrimp should marinate for at least 1–2 hours, so I usually make the marinade earlier in the day and refrigerate the shrimp until dinnertime.
When you’re ready, thread the skewers and grill. Assembling the kabobs takes about 10 minutes and they cook in 5 minutes on the grill.
Scroll down for a printable recipe card at the bottom of the page
How to Make Pineapple Coconut Shrimp Kabobs
Combine well-stirred canned coconut milk, Tabasco sauce, soy sauce, fresh orange juice and fresh lime juice in a medium bowl. Stir until blended. Tip: reserve a small amount of the marinade in a separate cup to brush on the kabobs while grilling, if you like extra flavor.
Add peeled and deveined shrimp to the bowl and toss to coat completely. Cover and refrigerate for 1–2 hours, turning the shrimp occasionally so they marinate evenly.
I often halve the recipe for two people, so photos may show a smaller portion.
Pan-Sear the Bell Peppers
Tip: briefly pan-sear the bell pepper pieces in a hot, dry skillet (no oil) for 3–4 minutes before threading. This optional step helps the peppers cook through on the grill so they aren’t overly crisp when served, since shrimp cook very quickly.
Use metal skewers or, if using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning on the grill.
Assemble and Grill the Kabobs
Thread the marinated shrimp, pineapple chunks and bell pepper pieces onto skewers, alternating for a colorful presentation. Preheat the grill to medium-high and lightly oil the grate. Place the kabobs on the hot grill and cook for about 3 minutes, brushing with the reserved marinade if desired. Turn and grill the other side for 2–3 minutes, until shrimp are opaque and pink and cooked through.
Remove the skewers from the grill and transfer them to a serving platter.
Serve the Pineapple Coconut Shrimp Kabobs
Garnish with chopped fresh cilantro and sliced green onions, if desired, and serve immediately. You can present the kabobs on the skewers so guests remove their own portions, or slide the food off onto plates before serving.
These kabobs are simple to prepare, light and colorful, and full of flavor. I hope you try them and enjoy them as much as we do.
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Looking for More Kabob Recipes?
All recipes are listed in the Recipe Index at the top of the page. Here are a few other kabob options you might enjoy:
- Grilled Lime-Cilantro Shrimp Kabobs
- Fruit Kabobs
- Lemon & Garlic Chicken Kabobs
- Honey Lime Chicken Skewers
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Original recipe source: wellplated (credit noted by the author)
↓↓ Printable Recipe Below ↓↓
- 1/2 cup coconut milk
- 4 teaspoons Tabasco Original Red Sauce
- 2 teaspoons soy sauce
- 1/4 cup fresh squeezed orange juice
- 1/4 cup fresh squeezed lime juice (approx. 2 limes)
- 1 pound large (31–40 count) shrimp, peeled and deveined
- 3/4 pound 1-inch pineapple chunks (fresh or canned)
- Red and green bell peppers, seeded and cut into 1–2 inch chunks
- Oil, for grilling
- Fresh chopped green onion, for garnish
- Fresh chopped cilantro, for garnish
- Stir coconut milk, Tabasco, soy sauce, orange juice and lime juice together in a medium bowl. Reserve a small amount of marinade to brush on the kabobs while grilling.
- Add the shrimp and toss to coat. Cover and refrigerate 1–2 hours, turning occasionally.
- Optional: pan-sear pepper pieces in a dry skillet over medium-high heat for about 3 minutes to begin cooking them.
- Thread shrimp, pineapple and peppers onto skewers. Preheat grill to medium-high and lightly oil the grate. Grill kabobs 3 minutes, brush with reserved marinade, turn and grill another 2–3 minutes until shrimp are opaque and cooked through. Remove from grill, garnish with green onions and cilantro, and serve immediately.
If using wooden skewers, soak them in water at least 30 minutes before threading to prevent burning. If you have extra canned coconut milk, it freezes well for future use.
Here’s one more to pin on your boards: