Grilled Shrimp & Pineapple Skewers

Sweet, sticky, smoky, and just a little bit tropical, these Grilled Shrimp & Pineapple Skewers with Coconut Rice are the easiest way to bring summer vibes to your dinner table any night of the week.

Okay, real talk. The first time I made these skewers, I was just trying to use up some shrimp before it went bad and a lonely pineapple that had been sitting on my counter looking at me. I had zero expectations. Then that honey teriyaki glaze hit the grill and my whole kitchen smelled like a beach vacation, and I knew this combo was staying in my regular rotation for good.

There is something about the char on grilled pineapple mixed with sweet, sticky shrimp that just works. Add a scoop of creamy coconut rice underneath and you’ve basically got a tiki bar plate without leaving your backyard.

Why You’ll Love This Recipe

This is one of those summer grilling recipes that feels fancy but is genuinely low effort. You marinate, you thread, you grill, you eat. That’s basically it.

The shrimp cooks fast, the pineapple caramelizes into little bites of candy, and the coconut rice ties everything together with a rich, slightly sweet backdrop. It’s the kind of grilled shrimp & pineapple recipe that looks like you tried way harder than you actually did.

• Ready in under an hour, most of that is hands-off marinating time
• Big tropical flavor from just a handful of ingredients
• Naturally gluten-free friendly (just double check your marinade label)
• Great for backyard cookouts, weeknight dinners, or meal prep

Ingredients You’ll Need

Here’s everything you need to make these Pineapple Skewers with Coconut Rice. Nothing weird, nothing hard to find, just good stuff.

For the Shrimp & Pineapple Skewers

Ingredient	Amount
Large shrimp, peeled and deveined	1 lb
Sweet Baby Ray’s Honey Teriyaki Marinade	Enough to coat, plus extra for basting
Fresh pineapple, cut into 1-inch chunks	1 lb

For the Coconut Rice

Ingredient	Amount
Long grain rice, uncooked	1 cup
Coconut milk	1 cup
Water	1 cup
Fresh cilantro, chopped (optional garnish)	A small handful

Quick note on the marinade: Sweet Baby Ray’s Honey Teriyaki does a lot of heavy lifting here. It’s sweet, a little tangy, and turns beautifully sticky and caramelized on the grill without you having to whisk together ten different bottles.

How to Make Grilled Shrimp & Pineapple Skewers with Coconut Rice

This recipe comes together in a few easy stages. Grab your skewers, and let’s get into it.

Step 1: Marinate the Shrimp

Place the shrimp in a large bowl and pour the Sweet Baby Ray’s Honey Teriyaki Marinade right over the top. Toss everything until the shrimp are fully coated and glossy.

Cover and let it marinate for about 30 minutes. Longer than that and the texture can start to get a little mushy, so set a timer and walk away.

Step 2: Cook the Coconut Rice

While the shrimp is soaking up all that flavor, start your coconut rice. Add the rice, coconut milk, and water to a pot and bring it to a boil.

Once it’s bubbling, drop the heat down to a simmer, cover the pot, and let it cook for 15 to 20 minutes, or until the rice is tender and the liquid is absorbed. Keep it warm with the lid on until you’re ready to serve.

“The coconut milk makes this rice taste almost like dessert, in the best way,” is basically what I think every time I lift that lid and get a whiff of it.

Step 3: Fire Up the Grill

Preheat your grill to medium-high heat. You want it hot enough to get a good char but not so blazing that the shrimp overcooks before the outside even browns.

Step 4: Skewer and Grill Everything

Thread the shrimp and pineapple chunks onto skewers, alternating as you go. If you’re using wooden skewers, soak them in water first so they don’t turn into little campfires.

Oil your grill grate, then lay the skewers down. Grill for 3 to 4 minutes per side, until the shrimp turns pink and opaque all the way through.

Brush on a little extra teriyaki sauce while they cook for even more sticky, caramelized flavor. This is the moment your neighbors start wondering what smells so good.

Step 5: Serve It Up

Scoop a generous bed of coconut rice onto each plate, then top with your grilled shrimp and pineapple skewers. Sprinkle with chopped cilantro if you’re feeling fancy.

That’s it. Dinner is officially done, and it looks like you worked way harder than you did.

Expert Tips, Variations, and Troubleshooting

Pro Tips for Perfect Skewers

Don’t skip soaking wooden skewers in water for about 20 minutes before grilling. Metal skewers work great too and you can skip this step entirely.

Keep an eye on the shrimp once it hits the grill. Shrimp cooks fast, and overcooked shrimp turns rubbery, so pull them the moment they turn pink and opaque.

Fun Variations to Try

Swap the shrimp for chicken if you want a heartier option, similar to these grilled chicken and pineapple skewers. It’s a great alternative when you want that same sweet and smoky combo with a different protein.

Feeling like a surf and turf situation? These grilled steak and shrimp skewers bring in some beefy flavor alongside the shrimp.

Want a little tang and kick? Try a version closer to these margarita grilled shrimp skewers for a citrusy twist on the same idea.

Not into skewers at all? You can turn this into a rice bowl situation similar to this pineapple chicken and rice recipe, just swap in shrimp and follow the same coconut rice base.

Common Troubles & Fixes

Shrimp sticking to the grill? Make sure your grate is well oiled and fully preheated before the skewers go on. A hot, oiled surface is the secret to clean grill marks.

Rice turning out mushy or too firm? Double check your simmer time and make sure the lid stays on the whole time so steam doesn’t escape.

Pineapple not caramelizing? Pat the chunks dry before threading them onto skewers. Extra moisture can prevent that gorgeous golden char from forming.

Storage, Reheating, and No-Waste Ideas

Got leftovers? Lucky you. Here’s how to keep everything tasting fresh.

Storage Method	How Long It Lasts
Refrigerator (airtight container)	Up to 3 days
Freezer (shrimp and rice separately)	Up to 1 month, though texture is best fresh

To reheat, warm the shrimp gently in a skillet over medium-low heat for just a couple of minutes so it doesn’t get rubbery. The rice reheats beautifully in the microwave with a splash of water to loosen it back up.

For a no-waste kitchen win, leftover coconut rice makes an awesome fried rice the next day. Just toss it in a hot pan with a scrambled egg and whatever veggies you have on hand.

Any extra grilled pineapple can be chopped up and tossed into a salsa or blended into a smoothie. Nothing tropical goes to waste around here.

Nutritional Information

Here’s a general estimate per serving. Actual values will vary depending on your exact marinade amount and portion sizes.

Nutrient	Approximate Amount
Calories	420
Protein	28g
Carbohydrates	45g
Fat	14g
Fiber	2g

If you want to be extra careful about shrimp doneness for food safety, the USDA safe minimum internal temperature chart is a handy reference to keep on hand.

Frequently Asked Questions

Final Thoughts

These Grilled Shrimp & Pineapple Skewers with Coconut Rice are proof that summer grilling recipes don’t have to be complicated to feel special. Sweet, smoky, a little sticky, and endlessly craveable.

If you give these a try, I’d love to hear how they turned out for you. Snap a photo, share it on Pinterest, and let me know in the comments what you served alongside them.