Grilled Shrimp and Pineapple Skewers with Coconut Quinoa

I’m excited to share a quick and easy grilling recipe with you guys today! We love cooking and eating outside when the weather is nice, and these Grilled Shrimp & Pineapple Skewers with Coconut Quinoa are a new fave.

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Three cheers for grilling season! Now that the weather is warm, it’s so nice to be able to mix up our simple dinner go-tos by using the grill. So many easy dinner possibilities! 

I’m a huge fan of grilled shrimp and grilled pineapple, so putting them together seemed like a fun choice for a simple, summery meal. The pineapple gets caramelized and sweet, with a touch of savory from the marinade, while the shrimp gets charred and smoky. Great flavor combo!

I wrote recently about how I’m loving coconut rice (rice cooked in coconut milk) – but this time I decided to try something a little different and make coconut quinoa. You guys – coconut quinoa is awesome!

Quinoa already has a slightly nutty flavor, so cooking it in coconut milk amplifies the nuttiness and makes it so much more interesting and flavorful than regular ol’ quinoa. It also plays perfectly off of the Asian-inspired marinade with sesame oil, soy sauce, ginger, and lime.

I love how easy this recipe is to throw together – just heat the grill, toss shrimp and pineapple in the marinade, skewer them, and grill for a few minutes. In the meantime, combine coconut milk, quinoa, and water in a pot and simmer until fluffy. 

You can also throw some extra veggies on the grill for a balanced, colorful meal; asparagus is a great match here, as are peppers. You can make some extra marinade for the veggies, or just dress them in a little oil, salt, and pepper – whatever you like!

If you don’t have a grill or are tight on time and want to make this recipe without the skewers, that will work too – just pan sear the shrimp and pineapple in the sauce, and roast your veggies separately in the oven. Lots of options here, grill or not!

Here’s the full recipe:

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Grilled Shrimp & Pineapple Skewers with Coconut Quinoa

January 3, 2019 by Anne

Grilled shrimp and pineapple make a fun choice for a simple, summery meal. The pineapple gets caramelized and sweet, with a touch of savory from the marinade, while the shrimp gets charred and smoky. Great flavor combo! 

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield

4 servings

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Ingredients:

For the shrimp

• 2 (12 oz) packages raw shrimp, peeled
• 3 cups diced pineapple
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon grated fresh ginger
• 1 tablespoon sesame oil
• juice of one lime
• 2 green onions, sliced (optional)
• Optional veggie side of your choice (asparagus, zucchini, mushrooms, and peppers do well here, either roasted or grilled)

For the quinoa

• 1 & 1/2 cups quinoa (uncooked)
• 1 15-oz can coconut milk (unsweetened)
• 1 cup water
• 1/2 teaspoon salt

Instructions:

1. Preheat grill over high heat.

2. Combine the quinoa, coconut milk, water, and salt in a medium pot. 3. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, until all the liquid is absorbed and the quinoa is tender. Set aside.

4. Meanwhile, stir together the soy sauce, honey, ginger, sesame oil, lime juice, and green onions in a large bowl. Add the shrimp and pineapple and toss to coat.

5. Thread the shrimp and pineapple onto metal skewers.

6. Grill skewers for 3-4 minutes per side, until pineapple is caramelized and shrimp is pink and opaque.

7. Serve shrimp and pineapple over quinoa with a squeeze of lime and grilled veggies of your choice.

Did you make this recipe?

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What are you most excited to cook on the grill this summer?