Pineapple, Shrimp Skewers with Coconut Rice

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RAPID CITY, S.D. -

In this week's Healthy Eating segment, Anya makes Pineapple, Shrimp Skewers over Coconut Rice. This would be a tasty dish to take to a 4th of July get together. 

PINEAPPLE, SHRIMP SKEWERS OVER COCONUT RICE

Start to finish: 45 minutes

1 pound large shrimp, peeled and deveined

Sweet Baby Ray’s Honey Teriyaki Marinade

1 pound fresh pineapple, cut into 1-inch chunks

1 cup long grain rice, uncooked

1 cup coconut milk

1 cup water

Chopped cilantro for garnish

Place shrimp in a large, sealed bag and cover with Sweet Baby Ray’s Honey Teriyaki Marinade. Leave some marinade for later. Toss to coat. Marinate for 30 minutes.

While shrimp is marinating, prepare the Coconut Rice. Bring rice, coconut milk, 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.

Preheat grill to medium-high heat.

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.

Serve skewers over coconut rice and garnish with chopped cilantro if desired.

Notes
If using wooden skewers, soak in water for about 30 minutes to prevent burning. Read more here.

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