Grilled Shrimp in a Tropical Coconut and Pineapple Sweet Chili Sauce

Share This

Pinterest struck gold again! I stumbled upon “banging shrimp,” grilled beauties dipped in sweet chili mayo. It looked heavenly, so I snagged it for later. But then, a light bulb moment: Swap the mayo for creamy coconut cream and tangy pineapple for a tropical twist!

So, instead of the classic sweet chili mayo, I whipped up a sunshine-y pineapple sweet chili sauce. Imagine grilled shrimp basking in this creamy, tropical blend. My word, it was divinely delicious! Coconut and pineapple are a match made in flavor heaven, and they clung to the shrimp like magic. In fact, I devoured one batch and had to grill another just for photos!

How to Make This Recipe


For the coconut and pineapple sweet chili sauce:

  • 3 tablespoons coconut cream*
  • 3 tablespoons pineapple sweet chili sauce**
  • 1 teaspoon sriracha, or to taste

For the grilled shrimp:

  • 1 pound (20-25 or 16-20) shrimp, peeled and deveined
  • 2 slices pineapple, cut into 1/2 inch pieces


For the coconut and pineapple sweet chili sauce:

  1. Mix everything.

For the grilled shrimp:

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

Recipe’s Notes

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.

Nutrition Facts

Calories 188, Fat 4g (Saturated 3g, Trans 0), Cholesterol 182mg, Sodium 340mg, Carbs 14g (Fiber 2g, Sugars 9g), Protein 23g

Print Friendly, PDF & Email

Share This

You May Also Like

Avatar photo

About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

Leave a Reply

Your email address will not be published. Required fields are marked *