Prep Time
Prep time: 20 minutes
Prep Time
Cook time: 8 - 10 minutes
Prep Time
4 - 6 people
  • ½ cup coconut milk
  • 2 teaspoons garlic, crushed
  • 4 teaspoons of your favorite hot sauce
  • 2 teaspoons soy sauce
  • ¼ cup orange juice, freshly squeezed
  • ¼ cup lime juice, freshly squeezed
  • 16 oz large shrimps, peeled and deveined
  • 12 oz pineapple chunks
  • canola oil
  • cilantro and/or green onion, freshly chopped
  • In a medium bowl or self-sealing bag, combine the coconut milk, hot sauce, garlic, soy sauce, orange juice, and lime juice. Add the shrimp and toss to coat.
  • Cover or seal the bag 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 by cutting it in to 1 inch chunks. Preheat the grill to medium high heat. Remove the shrimp from the marinade, and keep the marinade for basting.
  • Thread the shrimp onto a skewers, alternating with the pineapple. Lightly brush the grill with canola oil, then place the shrimp on the grill.
  • Grill the shrimp for 3 - 4 minutes, brushing with the marinade, then turn and cook for an additional 3 - 4 minutes, brushing with the marinade until the shrimp are cooked through.
  • Remove to a serving plate and garnish with cilantro and green onion. Serve hot.
Tip 01
Tip 01
Signs to look out when cooking shrimp: Straight shrimp are undercooked, C-shaped shrimp are perfectly cooked and shrimp that twist into an O-shape are overcooked.
Tip 02
Tip 02
Don’t walk away! Pay close attention to the grill as shrimps cook quickly.
Tip 03
Tip 03
Don’t let the shrimp marinade overnight! The acidity in the fruit juices can break-down the delicate shrimp meat and make it mushy.