There’s something truly special about a dish that brings together bright citrus, creamy coconut, and smoky grilled seafood. This article shares how to create irresistible grilled coconut-lime shrimp skewers with pineapple—complete with a marinade that infuses flavor deeply into every bite. Whether you’re prepping for a backyard BBQ or craving island-inspired comfort at home, you’ll get the full recipe, expert tips, and answers to your top shrimp-skewer questions.
A Taste of Summer on the Grill
When a Rainy Day Turned into a Tropical Craving
One gloomy Sunday, with storms rumbling over Asheville and two restless twins climbing furniture like a jungle gym, I decided we needed a flavor escape. My fridge wasn’t stocked with much—some shrimp, a lonely can of coconut milk, and a rapidly aging pineapple. But that was enough. I remembered a dish I had tasted on a trip to Florida’s Gulf coast years ago: coconut-lime grilled shrimp paired with charred pineapple. Sweet, smoky, creamy, and sharp all at once.
So, while the kids watched the rain, I got to work. I marinated the shrimp in a fragrant mix of lemongrass, ginger, lime, and coconut milk—ingredients that smelled like sunshine. I skewered them with fresh pineapple chunks and grilled everything on our electric tabletop grill. The kitchen filled with the aroma of lime zest and smoky seafood.
And just like that, the storm outside faded into the background.
That experiment became a staple in our summer meal rotation. Grilled coconut-lime shrimp skewers with pineapple aren’t just delicious—they’re easy, fast, and crowd-pleasing. The coconut milk softens and flavors the shrimp beautifully, while the pineapple caramelizes just enough to feel indulgent. This dish reminds me that a little creativity can turn even a rainy day into a tropical getaway.
In this recipe, the grilled coconut-lime shrimp skewers with pineapple are more than a dinner—they’re a mini vacation you can savor one juicy, grilled bite at a time.
Grilled Coconut-Lime Shrimp Skewers with Pineapple
Ingredients
- For the marinade:
- 1 stalk lemongrass ends trimmed, quartered and cracked open with the flat side of a knife
- 1 shallot diced
- 2 fresh red chilies thinly sliced alternative 1/4 teaspoon crushed red pepper flakes
- 3 thin slices of fresh ginger
- 2 garlic cloves minced
- 1 teaspoon sea salt
- 1 x 200 ml can coconut milk
- Juice and zest of 2 organic limes
- For the shrimp kabobs:
- 500 g large shrimp/tiger prawns peeled and deveined (you can use fresh or frozen, thawed shrimp)
- 125 g pineapple chunks ca. 2 cm
- Heat resistant oil for the grill
- To serve:
- Cilantro leaves
- Lime wedges
Instructions
- In a medium glass or ceramic bowl, combine the marinade ingredients (lemon grass, shallot, chili, ginger, garlic, salt, coconut milk, and lime zest and juice). Add the shrimp and toss until coated. Cover and place in the refrigerator to marinate for 1-2 hours (or up to 1 day), tossing occasionally.
- Remove the shrimp from the marinade. Thread the shrimp onto a skewers, alternating with the pineapple (note: If using wooden skewers, soak in water for at least 30 minutes). If desired, reserve the marinade for brushing over the shrimp while it grills.
- Preheat the grill to medium-high heat (for the LeMax level 9 for five minutes, then reduce heat to level 8). Lightly brush the cooking surface with heat resistant oil.
- Place the shrimp kabobs on the grill. Grill for 3 minutes, then turn and cook for an additional 2-3 minutes, until the shrimp have turned pink and are just cooked through.
- Transfer to a serving plate and garnish with cilantro. Serve with extra lime wedges on the side.
Notes
This marinade is perfect for seafood and firm, white fish. Marinate at least 1 hour and up to 1 day, covered and chilled. The remaining marinade can be brushed over the fish or seafood as it grills, if desired.
Getting the Ingredients Just Right
The Essentials for Tropical Shrimp Skewers
Grilled coconut-lime shrimp skewers with pineapple are all about balance—sweet and savory, creamy and citrusy, smoky and juicy. It all starts with the ingredients. Use large shrimp, preferably 21/25 count, peeled and deveined with tails on. The size helps them hold up on the grill, and the tails make for easy handling when eating.
Fresh pineapple is a must. It caramelizes under heat, turning golden and smoky without falling apart. Avoid canned pineapple—its texture gets mushy when grilled and can throw off the flavor.
The marinade is where the magic happens. Full-fat canned coconut milk delivers creaminess that clings to the shrimp. Add freshly squeezed lime juice and a bit of lime zest for brightness. Grated ginger brings warmth, while minced garlic adds depth. A pinch of brown sugar helps with caramelization on the grill. If you like a touch of heat, a finely chopped chili or a dash of red pepper flakes fits right in.
Soak wooden skewers in water for 20–30 minutes before threading to keep them from burning. Metal skewers are great too—just be careful when turning them, as they heat quickly.
Marinating Matters
Marinate the shrimp for 30 minutes to 2 hours. Less than that and the flavor won’t soak in; more than that and the acid from the lime can start “cooking” the shrimp, making them mushy. After marinating, thread the shrimp and pineapple chunks onto the skewers, alternating pieces for visual appeal and even cooking.
When prepped properly, grilled coconut-lime shrimp skewers with pineapple offer not just flavor but also texture—the creamy marinade, the charred fruit, and tender shrimp all working together. It’s the kind of meal that feels like sunshine on a stick, ready to sizzle.
Grilling & Assembly Techniques
Getting the Grill Hot and Ready
Once your shrimp and pineapple are skewered and the marinade has worked its magic, it’s time to fire up the grill. Whether you’re using charcoal, gas, or a grill pan indoors, the goal is the same—high, direct heat. Preheat the grill to medium-high, around 400°F. Clean the grates and oil them lightly to prevent sticking.
The grilled coconut-lime shrimp skewers with pineapple cook quickly, so have everything nearby before you start. You’ll want to grill them over direct heat, turning every 2 minutes. In total, they need about 6–8 minutes, depending on shrimp size. The shrimp will turn pink and opaque, and the pineapple should get slightly charred at the edges.
Avoid overcooking. Shrimp become rubbery fast, so pull them as soon as they firm up and curl. You’re looking for that perfect sear on the outside, with a juicy interior that still tastes like the sea and sunshine.
Plating with Style
Let the skewers rest for a couple of minutes off the grill to let the juices settle. Then plate them up. A squeeze of fresh lime juice over the top adds brightness and balances the richness of the coconut. Sprinkle with chopped cilantro for color and aroma, or add thin slices of red chili for a bit of heat.
Serve the grilled coconut-lime shrimp skewers with pineapple over jasmine rice, coconut rice, or even a crisp summer salad. The skewers also shine as a standalone appetizer, perfect for passing around at casual cookouts or relaxed dinner nights.
It’s a dish that comes together quickly but feels thoughtful and layered. The grill marks, the golden pineapple, and that creamy-citrusy glaze speak for themselves—no extra sauces needed.
Serving, Pairings & Leftovers
Serving It Right: What Goes with Shrimp and Pineapple
Grilled coconut-lime shrimp skewers with pineapple bring bold flavors on their own, but when paired with the right sides, they become a full meal that satisfies every bite. A bed of coconut rice is a natural companion. The creaminess in the rice echoes the marinade while balancing the charred edges of the pineapple.
If you’re leaning light, try serving these skewers over a bed of mixed greens tossed with a lime vinaigrette. A slaw made with shredded cabbage, carrots, and mango is another great contrast—crunchy, bright, and just a bit tangy. Even simple grilled corn works well, especially when brushed with lime butter.
Want to go tropical all the way? Serve grilled plantains on the side. Their sweetness mirrors the pineapple but adds an earthy depth. For drinks, chilled white wine or a light lager lets the flavors shine. Coconut water with lime is a refreshing non-alcoholic option that keeps the island vibe going strong.
Storing & Reinventing Leftovers
If you’ve got leftover grilled coconut-lime shrimp skewers with pineapple, store them right. Let the skewers cool completely, then transfer to an airtight container and refrigerate. They’ll keep for up to two days. Remove from skewers before storing to save space and prevent over-drying.
For reheating, avoid the microwave—it can make the shrimp rubbery. Instead, gently reheat in a skillet over medium heat with a splash of water or coconut milk.
Leftovers also work cold. Toss them into a salad with avocado and arugula, or wrap them in lettuce cups with a bit of sriracha mayo. These grilled shrimp and pineapple pieces turn into a flavorful second act without losing their charm.
Frequently Asked Questions
1. How long should I marinate shrimp in coconut-lime marinade?
For best flavor, marinate shrimp for 30 minutes to 2 hours. Coconut milk and lime juice add richness and brightness, but too much time can cause the shrimp to break down and become mushy. Always refrigerate during marination for food safety.
2. Can I grill these shrimp skewers indoors?
Yes. Grilled coconut-lime shrimp skewers with pineapple cook beautifully on a stovetop grill pan. Preheat it well, lightly oil the surface, and grill the skewers over medium-high heat, flipping every 2 minutes until shrimp are opaque and pineapple is lightly charred.
3. What type of shrimp works best for skewers?
Use large or jumbo shrimp (21/25 count) for grilled skewers. They’re big enough to stay juicy and easy to thread. Tail-on shrimp are ideal—they hold their shape on the grill and look great when served.
4. Can I make grilled coconut-lime shrimp skewers with pineapple ahead of time?
You can prep the marinade and skewer everything up to 4 hours in advance. Store covered in the fridge, and grill just before serving. Leftovers taste great cold or gently reheated, making them ideal for next-day meals.
Conclusion
Grilled coconut-lime shrimp skewers with pineapple are proof that bold flavors don’t require complicated steps. A simple marinade, a hot grill, and a few quality ingredients create something vibrant and memorable. Whether you’re cooking for a casual weeknight or a backyard dinner, these skewers hit that perfect balance of sweet, smoky, and savory.
From prep to plate, the process takes less than an hour. But the flavors linger—zesty lime, creamy coconut, juicy pineapple, and tender grilled shrimp all working together. It’s a dish that feels like summer, tastes like a tropical getaway, and cooks up in real time, right in your own kitchen.
Try it once, and you’ll likely add grilled coconut-lime shrimp skewers with pineapple to your regular rotation. They’re easy to love, fun to make, and even better to eat.
