I dreamed up a Grilled Shrimp idea that pairs charred pineapple, creamy coconut and sticky sweet chili in a way that hides an unexpected tropical twist you’ll want to read about.
I can’t stop thinking about my Grilled Coconut and Pineapple Sweet Chili Shrimp. Coconut milk and fresh pineapple give it a creamy tropical backbone and little bursts of caramel, while a hit of Sweet Chili Sauce flips every bite from sweet to spicy, and honestly its kinda dangerous.
If you want big flavor without fuss this Grilled Shrimp hits it. It’s bold, a little messy, and exactly the kind of thing I make when I want friends to ask where I learned to cook.
I messed up once and still everyone wanted seconds.
Ingredients
- Shrimp: high in protein, low in fat, cooks fast and adds savory seafood
- Coconut milk: creamy, adds richness and subtle sweetness, provides healthy fats and calories
- Pineapple: juicy, sweet and tart, high in vitamin C and bromelain, helps tenderize shrimp
- Thai sweet chili sauce: sweet, mildly spicy, adds sticky glaze and sugar for caramelization
- Fish sauce or soy: salty umami boost, small amount go a long way, balances sweetness
- Lime juice: bright, sharp acidity that cuts richness, adds fresh citrus aroma
- Garlic and ginger: aromatic duo, gives pungent heat and warm spice, lifts overall flavor
- Toasted coconut, cilantro and green onions: crunchy, fresh herbs and bright finish, adds texture
Ingredient Quantities
- 1 1/2 pounds large shrimp, peeled and deveined (about 16 to 20 count)
- 1 cup canned coconut milk, full fat
- 1/2 cup Thai sweet chili sauce
- 2 tablespoons fish sauce or low sodium soy sauce
- 2 tablespoons fresh lime juice (about 1 lime)
- 2 tablespoons brown sugar or honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil or coconut oil, divided
- 1 small fresh pineapple, cored and cut into 1 inch chunks or about 8 rings (about 2 cups)
- 1/2 cup unsweetened shredded coconut, toasted, optional
- 2 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon red pepper flakes or 1 small fresh red chili, thinly sliced, optional
- Salt and freshly ground black pepper, to taste
- Lime wedges for serving, optional
How to Make this
1. Pat shrimp dry with paper towels and set aside; if using wooden skewers soak them in water for 30 minutes so they dont burn.
2. In a bowl whisk together 1 cup coconut milk, 1/2 cup Thai sweet chili sauce, 2 tablespoons fish sauce or soy, 2 tablespoons lime juice, 2 tablespoons brown sugar or honey, 2 minced garlic cloves, 1 tablespoon grated ginger, 1 tablespoon oil, 1/4 teaspoon red pepper flakes or sliced fresh chili if using, and a pinch of salt and pepper.
3. Reserve 1/2 cup of that sauce in a small saucepan and chill the rest with the shrimp so the shrimp marinate but you still have a raw-ingredient free glaze. Cover and refrigerate 20 to 30 minutes but not more than 1 hour, shrimp cook fast.
4. While shrimp marinates, preheat grill to medium high and toss pineapple chunks or rings with the remaining 1 tablespoon oil and a pinch of salt; toast shredded coconut in a dry skillet over medium heat until golden and fragrant, watch it closely it burns fast, set aside.
5. Bring the reserved 1/2 cup marinade to a boil in the saucepan for 2 to 3 minutes to kill any raw juices and reduce slightly for a glossy glaze; taste and adjust with a little more lime or sugar if needed.
6. Thread shrimp onto skewers, leaving a little space between each, and put pineapple pieces on separate skewers or on the grill directly.
7. Oil the grill grates or brush shrimp lightly with oil, then grill shrimp 2 to 3 minutes per side until opaque and slightly charred; brush with the boiled glaze during the last minute so it caramelizes without burning. Grill pineapple about 3 to 4 minutes per side until char marks appear and it’s tender.
8. Sprinkle salt and pepper to taste as needed, remove shrimp and pineapple from grill and let rest a minute so the glaze sets.
9. Serve skewers topped with toasted coconut, sliced green onions, chopped cilantro, extra red chili if you like it spicy, and lime wedges on the side for squeezing. Don’t overcook the shrimp or they’ll be rubbery.
Equipment Needed
1. Grill (gas or charcoal)
2. Metal skewers or wooden skewers (soak wooden ones in water so they dont burn)
3. Cutting board and chef knife
4. Large mixing bowl and whisk
5. Small saucepan (for boiling the reserved marinade)
6. Skillet (dry, for toasting coconut)
7. Tongs and a basting brush
8. Measuring cups and spoons
9. Paper towels and a kitchen towel
FAQ
Grilled Coconut And Pineapple Sweet Chili Shrimp Recipe Substitutions and Variations
- Canned coconut milk
- Coconut cream diluted with water, about equal parts cream and water, gives same richness but a bit thicker
- Light coconut milk, if you want fewer calories, use same amount but less rich
- Plain yogurt thinned with a little water, 1 part yogurt to 1 part water, keeps creaminess but adds tang, so maybe add a pinch of sugar
- Thai sweet chili sauce
- Sriracha plus honey and a splash of rice vinegar, try 2 parts sriracha, 1 part honey, 1 tsp vinegar, similar heat and sweet
- Chili garlic sauce mixed with a little brown sugar and vinegar, same texture but chunkier
- Apricot or peach jam stirred with red pepper flakes and a squeeze of lime, sweeter fruitier twist that grills well
- Fish sauce or low sodium soy sauce
- Regular soy sauce or tamari 1 to 1, tamari is gluten free and a bit richer
- Coconut aminos same amount, milder and slightly sweeter, good if you want soy free
- Worcestershire sauce in a pinch, use a little less because it’s tangier, taste as you go
- Fresh pineapple
- Canned pineapple chunks or rings, drained and patted dry, grills fine and sweet
- Mango chunks, for a softer milder tropical flavor that caramelizes nicely
- Grilled peaches or nectarines, great if pineapple is out of season and they get sweet and smoky
Pro Tips
– Pat the shrimp very dry and salt them just before they hit the grill. Too much acid or a long marinade will start to “cook” the shrimp and make them rubbery, so keep the marinating under an hour, ideally about 20 to 30 minutes.
– Always set aside some of the sauce before you add the raw shrimp, or plan to boil what’s left. Simmering the reserved sauce a couple minutes concentrates it and kills any raw juices, and if you want extra gloss add a teaspoon of honey or a tiny cornstarch slurry while reducing.
– Prevent sticking and flare ups by oiling the grates, using tongs not a fork, and leaving a little space between shrimp on the skewer so heat circulates. If using wooden skewers soak them first so they don’t char.
– For extra caramelization on the pineapple brush or toss it with a touch of sugar or glaze right before grilling, and toast coconut low and watch it closely in the pan because it goes from perfect to burnt fast. Serve with lime squeezed at the table so the shrimp stay juicy.

Grilled Coconut And Pineapple Sweet Chili Shrimp Recipe
I dreamed up a Grilled Shrimp idea that pairs charred pineapple, creamy coconut and sticky sweet chili in a way that hides an unexpected tropical twist you'll want to read about.
4
servings
541
kcal
Equipment: 1. Grill (gas or charcoal)
2. Metal skewers or wooden skewers (soak wooden ones in water so they dont burn)
3. Cutting board and chef knife
4. Large mixing bowl and whisk
5. Small saucepan (for boiling the reserved marinade)
6. Skillet (dry, for toasting coconut)
7. Tongs and a basting brush
8. Measuring cups and spoons
9. Paper towels and a kitchen towel
Ingredients
1 1/2 pounds large shrimp, peeled and deveined (about 16 to 20 count)
1 cup canned coconut milk, full fat
1/2 cup Thai sweet chili sauce
2 tablespoons fish sauce or low sodium soy sauce
2 tablespoons fresh lime juice (about 1 lime)
2 tablespoons brown sugar or honey
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons vegetable oil or coconut oil, divided
1 small fresh pineapple, cored and cut into 1 inch chunks or about 8 rings (about 2 cups)
1/2 cup unsweetened shredded coconut, toasted, optional
2 green onions, thinly sliced
1/4 cup fresh cilantro, chopped
1/4 teaspoon red pepper flakes or 1 small fresh red chili, thinly sliced, optional
Salt and freshly ground black pepper, to taste
Lime wedges for serving, optional
Directions
- Pat shrimp dry with paper towels and set aside; if using wooden skewers soak them in water for 30 minutes so they dont burn.
- In a bowl whisk together 1 cup coconut milk, 1/2 cup Thai sweet chili sauce, 2 tablespoons fish sauce or soy, 2 tablespoons lime juice, 2 tablespoons brown sugar or honey, 2 minced garlic cloves, 1 tablespoon grated ginger, 1 tablespoon oil, 1/4 teaspoon red pepper flakes or sliced fresh chili if using, and a pinch of salt and pepper.
- Reserve 1/2 cup of that sauce in a small saucepan and chill the rest with the shrimp so the shrimp marinate but you still have a raw-ingredient free glaze. Cover and refrigerate 20 to 30 minutes but not more than 1 hour, shrimp cook fast.
- While shrimp marinates, preheat grill to medium high and toss pineapple chunks or rings with the remaining 1 tablespoon oil and a pinch of salt; toast shredded coconut in a dry skillet over medium heat until golden and fragrant, watch it closely it burns fast, set aside.
- Bring the reserved 1/2 cup marinade to a boil in the saucepan for 2 to 3 minutes to kill any raw juices and reduce slightly for a glossy glaze; taste and adjust with a little more lime or sugar if needed.
- Thread shrimp onto skewers, leaving a little space between each, and put pineapple pieces on separate skewers or on the grill directly.
- Oil the grill grates or brush shrimp lightly with oil, then grill shrimp 2 to 3 minutes per side until opaque and slightly charred; brush with the boiled glaze during the last minute so it caramelizes without burning. Grill pineapple about 3 to 4 minutes per side until char marks appear and it's tender.
- Sprinkle salt and pepper to taste as needed, remove shrimp and pineapple from grill and let rest a minute so the glaze sets.
- Serve skewers topped with toasted coconut, sliced green onions, chopped cilantro, extra red chili if you like it spicy, and lime wedges on the side for squeezing. Don't overcook the shrimp or they'll be rubbery.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 399g
- Total number of serves: 4
- Calories: 541kcal
- Fat: 27.4g
- Saturated Fat: 16.4g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 9g
- Cholesterol: 332mg
- Sodium: 590mg
- Potassium: 605mg
- Carbohydrates: 54g
- Fiber: 3g
- Sugar: 43g
- Protein: 42g
- Vitamin A: 400IU
- Vitamin C: 45mg
- Calcium: 134mg
- Iron: 1.5mg