Grilled Coconut and Pineapple Sweet Chili Shrimp

A wonderful blend of sweet pineapple and coconut with just a hint of spiciness, these grilled shrimp with sweet chili are absolutely amazing.

Course Main

Cuisine American

Keyword coconut, grilled, pineapple, shrimp

Prep Time 20

Cook Time 15

Servings

Calories 184kcal

3 tablespoons coconut cream see instructions
3 tablespoons sweet chili sauce usually found in the Asian section of your grocery store
1 slice pineapple
1 teaspoon sriracha or more, to taste

To get coconut cream, place a can of unsweetened coconut milk in the fridge overnight. Do not SHAKE!
Open the can. The coconut cream is the solid that has floated to the top of the can. Scoop out 3 tablespoons but do not get any of the clear milk found below it in the can. You'll have leftover cream and milk for other uses (I made more of the sauce because it's fantastic on grilled fish and chicken too!).
Place the coconut cream, chili sauce, pineapple and sriracha into a blender and pulse a few times, just enough to chop up the pineapple a bit and get everything combined.

Skewer the shrimp and pineapple pieces or place into a large grill basket. You can also grill them on a griddle.
Cook shrimp 3 minutes then brush with about a third of the sauce.
Flip and brush with half of the remaining sauce. Continue grilling until the shrimp is done, another 3-4 minutes.
Brush shrimp with remaining sauce and serve over pineapple polenta, if desired.