Grilled Coconut and Pineapple Sweet Chili Shrimp

Irresistible grilled meat on a stick!

AUTHOR: Kevin | ClosetCooking

INGREDIENTS

FOR THE COCONUT AND PINEAPPLE SWEET CHILI SAUCE:

FOR THE GRILLED SHRIMP:

  • 3 tablespoons coconut cream*
  • 3 tablespoons pineapple sweet chili sauce**
  • 1 teaspoon sriracha, or to taste
  • 1 pound (20-25 or 16-20) shrimp, peeled and deveined
  • 2 slices pineapple, cut into 1/2 inch pieces

DIRECTIONS

FOR THE COCONUT AND PINEAPPLE SWEET CHILI SAUCE:

FOR THE GRILLED SHRIMP:

  1. Mix everything.
  2. Skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.
  3. Brush the sauce onto the shrimp and enjoy!

Note: *Place a can of coconut milk in the fridge, standing upright, for at least 24 hours, open it and scoop the thicker white coconut cream from the top, reserving the clear liquid on the bottom for other things like smoothies.
Option: **Use store bought sweet chili sauce and mix in pureed pineapple to taste.

Source, images, credits & more information: ClosetCooking