Grilled Coconut & Pineapple Sweet Chili Shrimp

  • 2 lb. shrimp, peeled and deveined
  • 5-6 slices pineapple cut into half-inch pieces


  • 1 cup pineapple juice
  • 1 cup rice vinegar
  • 1 cup honey
  • 2 tsp. fresh ginger root, minced
  • 1 tsp. garlic, minced
  • 2 tsp. hot chili pepper, minced
  • 2 tsp. ketchup
  • 2 tsp. cornstarch
  • 2 tsp. water
  • 6 TBS coconut milk
  • 1 TBS Sriracha

Pour the pineapple juice and rice vinegar into a saucepan, bring to a boil over high heat. Stir in honey, ginger, garlic, chili peppers, ketchup and simmer for 5 minutes. In a small bowl, whisk water and cornstarch together until dissolved. Then, stir cornstarch water into saucepan. Once thickened, add the coconut milk and Sriracha. Transfer into two separate bowls and let cool. Use one bowl to marinate the shrimp for at least one hour before cooking. Reserve the second bowl to brush the extra sauce on the kabobs. Skewer the shrimp and pineapple alternating each as you fill the skewer. Grill over medium-high heat until cooked, about 2-3 minutes per side. Brush with remaining sauce as desired. Serve and enjoy!