Pineapple Shrimp Kebabs with Toasted Coconut Chutney

July 10, 2012 4:37 PM EDT | By Anthony Smith
Shrimp Kebabs
Pineapple Shrimp Kebabs with Coconut Chutney (Photo: Creative Commons)

It's National Piña Colada Day, and before you go celebrating it in the most obvious way, you should probably put some food in your stomach. And since you're not getting enough seafood, and no one can ever get enough shrimp, let's double down with some Pineapple Shrimp Kebabs with Toasted Coconut Chutney in the spirit of a holiday that celebrates the holy, godly matrimony of pineapple and coconut.

1. Pick your shrimp.

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Go with a pound of fresh, uncooked shrimp here. Make sure they're peeled and deveined. If they came frozen, make sure they're dethawed.

2. Prepare your marinade.

For the marinade, combine 1/4 cup of reduced sodium soy sauce, 1/4 cup balsamic vinegar, 1/4 cup of honey.

3. Prepare your kebab.

Thread your kebab as such:

Shrimp, Piece of chopped green pepper, pineapple chunk.

4. Marinade.

Save 1/3 cup of the marinade for the basting process. Put the kebab in a plastic bag. Pour the marinade over it. Chill for at least an hour.

5. Grill.

Grill the shrimp uncovered for 5 to 8 minutes, turning every minute and basting frequently with the reserved marinade.

6. Prepare the coconut chutney.

Combine 1 cup fresh grated coconut, 1 cup dahlia, 1 green chili, 1 teaspoon of chopped fresh ginger, and 1/2 cup of hot water. Sprinkle garam masala on top. Serve as a dipping sauce for the shrimp.


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