Grilled Shrimp and Pineapple Skewers over Coconut Rice
Ingredients
- 1 lb large shrimp , peeled and deveined
- Sweet Baby Ray’s Honey Teriyaki Marinade
- 1 lb fresh pineapple , cut into 1-inch chunks
- Coconut Rice:
- 1 cup long grain rice , uncooked
- 1 cup coconut milk
- 1 cup water
- (optional) chopped cilantro for garnish
Instructions
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Place shrimp in a large and cover with Sweet Baby Ray’s Honey Teriyaki Marinade. Toss to coat. Marinate for 30 minutes.
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While shrimp is marinating prepare the Coconut Rice. For the rice: Bring rice, coconut, and water to a boil in a pot. Reduce to a simmer. Cover and cook for 15-20 minutes or until rice is tender. Keep warm until serving.
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Preheat great to medium-high heat.
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Thread shrimp and pineapple on the skewers alternating shrimp and pineapple. Oil the grill grate and grill shrimp and pineapple for 3-4 minutes per side or until shrimp is pink and not opaque. Brush shrimp with additional Teriyaki sauce while grilling.
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Serve skewers over coconut rice and garnish with chopped cilantro if desired.