Coconut Pineapple Shrimp Skewers

This recipe is sponsored by Tabasco. Their Original Red Sauce is the somethin’ somethin’ that makes these shrimp skewers impossible to resist! 

This sweet, lightly spicy, and citrusy recipe for Coconut Pineapple Shrimp Skewers was inspired by my recent trip to Louisiana. I spent three days on a tiny island off of the mainland, where I saw baby alligators, rode in a swamp boat, and visited pepper fields. I also ate an embarrassing amount of seafood, though it seems I didn’t get my fill—I’ve made these grilled shrimp kabobs three times in the last week!

Coconut Pineapple Shrimp Skewers. The easiest, most flavorful way to cook shrimp! Juicy grilled shrimp kabobs with an irresistible citrus coconut marinade. Perfect for parties or a light summer meal. @wellplated

The magic of these easy skewers is in the shrimp marinade. It’s only five ingredients but packs a wallop of flavor:

#1. Cool, creamy coconut milk: To make the shrimp extra juicy and balance the heat from magic Ingredient #5.

#2. & #3. Fresh lime juice and fresh orange juice: To turn the shrimp kabobs into summer gold on a skewer.

#4. Soy sauce: To provide essential saltiness, balance the sweetness of the pineapple, and add complexity.

#5. Tabasco Original Red Sauce: To be the somethin’ somethin’. Tabasco adds the right amount of heat to unite the rest of the ingredients, and its spice will cause you to reach for “just one more” shrimp skewer three times in a row.

These Coconut Pineapple Shrimp Skewers are so easy and flavorful! Perfect for summer grilling and parties. @wellplated

I will warn you: these Coconut Pineapple Shrimp are habit forming. They deftly combine salty-sweet flavors, and the Tabasco spice is subtle. It won’t burn your mouth and slow you down, but as you devour shrimp skewer after shrimp skewer, you will slowly begin to realize that it was the Tabasco’s kick that kept you munching all along. (For another habit forming spicy appetizer, check out these Shrimp Guacamole Bites!)

Coconut Pineapple Shrimp Skewers recipe — These shrimp kabobs are AMAZING. By far the easiest, best way to cook shrimp that turn out flavorful and juicy every time. Perfect for summer grilling and parties. @wellplated

Tabasco Sauce has been a fixture on my family table my whole life. My Grammy sets out a bottle at our fancy Christmas Eve dinner, and I’m currently addicted to the Chipotle Pepper variety (try it on omelettes, grilled cheese, everything). When Tabasco invited me to Louisiana see how the famous sauce is made, I knew I had to go. I headed south to Avery Island, where the Tabasco factory and many of its pepper fields are located.

Avery Island, Louisiana, home to the Tabasco factory and Tabasco pepper fields, plus a recipe for grilled pineapple shrimp skewers. @wellplated

So much about Tabasco’s production and company history surprised and impressed me. Tabasco Original Red Sauce has been made the exact same way since Edmund McIlhenny invented it in 1868. Today, the company is still family owned, and the Tabasco factory is located on the original company site. I visited the fields where the peppers are grown, tasted the contents of the bourbon barrels where the peppers are aged for three years before being turned into Tabasco Sauce, watched thousands and thousands of bottles whiz by on the production line, and, best of all, met the fantastic individuals—many of whom were second-and-third-generation Tabasco employees—behind this iconic product.

Tabasco Factory and a recipe for shrimp marinade that uses the famous sauce! @wellplated

I’ve visited quite a few production facilities, and the process often feels impersonal and detached. Not at Tabasco—everyone we met demonstrated a genuine enthusiasm for the product and a commitment (dare I say obsessiveness?) to its quality. At dinner one night, I sat next to a man who casually referred to himself as “a numbers guy.” I found out the next morning that he was Tabasco’s CFO.

Humility and hospitality were two themes we encountered at every stop of our trip, and I hope these Grilled Pineapple Shrimp Skewers represent that sentiment well. These grilled shrimp kabobs delight without overwhelming, won’t monopolize your evening (they cook in fewer than 5 minutes), and are an ideal recipe to share with family and friends.

These Coconut Pineapple Shrimp Skewers are the easiest, most flavorful way to cook shrimp! The citrus coconut marinade is AMAZING and the shrimp are so juicy. Perfect for summer grilling and entertaining. @wellplated

I intended these Pineapple Shrimp Skewers as an appetizer for four, but you can easily turn the recipe into a dinner for two, with a green salad or grilled veggies alongside it. (Another shrimp dinner tip: this Garlic Shrimp with Quinoa or this Skinny Cajun Shrimp and Grits!) If you prefer more heat, feel free to up the amount of Tabasco in the shrimp marinade, or follow my Grammy’s lead and set the bottle on the table for guests to sprinkle on as many dashes as they dare.

Tools I used to make this recipe:

Coconut Pineapple Shrimp Skewers. The easiest, most flavorful way to cook shrimp! Juicy grilled shrimp kabobs with an irresistible citrus coconut marinade. Perfect for parties or a light summer meal. @wellplated
5 from 1 vote
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Coconut Pineapple Shrimp Skewers

Yield: 4 servings (as an appetizer)
Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
1 hr 25 mins
Grilled Coconut Pineapple Shrimp Skewers with an easy citrus shrimp marinade. The best way to cook shrimp! Perfect for grilling and entertaining.


  • 1/2  cup light coconut milk*
  • 4 teaspoons Tabasco Original Red Sauce
  • 2 teaspoons soy sauce
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lime juice — from about 2 large limes
  • 1 pound  large shrimp — 31-40 count, peeled and deveined (you can use fresh or frozen, thawed shrimp)
  • 3/4 pound  pineapple chunks — 1 inch-cut
  • Canola oil — for grilling
  • Freshly chopped cilantro and/or green onion — for serving


  1. In a medium bowl, combine the coconut milk, Tabasco sauce, soy sauce, orange juice, and lime juice. Add the shrimp and toss to coat. Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. If using wooden skewers, soak in warm water while the shrimp marinates. Meanwhile, prepare the pineapple if needed.
  2. Preheat the grill to medium high heat. Remove the shrimp from the marinade, and reserve the marinade for grilling. Thread the shrimp onto a skewers, alternating with the pineapple.
  3. Lightly brush the grill with canola oil, then place the shrimp on the grill. Grill the shrimp for 3 minutes, brushing with the marinade, then turn and cook for an additional 2-3 minutes, brushing with the marinade again, until the shrimp are just cooked through. Remove to a serving plate and garnish with cilantro and green onion. Serve hot.

Recipe Notes

*If you purchase a can of coconut milk for this recipe, you will have some leftover. You can freeze it for a future time, use it in smoothies, or try it in any of my recipes that includes coconut milk is an ingredient (full list of coconut milk recipes here.)
Course: Appetizer
Cuisine: American
Keyword: Coconut Pineapple Shrimp Skewers, Easy Appetizer Recipe, Healthy Shrimp Recipe

Nutrition Information

Amount per serving (1 (of 4)) — Calories: 165, Fat: 2g, Sodium: 597mg, Carbohydrates: 12g, Fiber: 1g, Sugar: 7g, Protein: 24g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

More smokin’ grilled recipes:

The best summer grilling recipe- Fajita Chicken Kebabs

Fajita Chicken Kabobs

Grilled Caribbean Chicken Salad with 5 Minute Mango Dressing. WAY better than your favorite restaurant salad at a fraction of the cost! Packed with juicy chicken, crunchy veggies, black beans, and the best tangy mango dressing! @wellplated

Caribbean Chicken Salad

Perfect Grilled Steak Salad with Roasted Vegetables. Gorgeous and healthy!

Grilled Steak Salad with Roasted Vegetables

I am proud to be a part of the #TABASCOTastemakers blogger group and am sharing this post in partnership with Tabasco. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue creating quality content for you!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. Awesome seeing the pics again, that was such a fun trip! Love these shrimp sticks too!!

  2. These look SO good!!! Simple and summery – yum! 

    (p.s. – what’s the asterisk for, beside the coconut milk in the recipe?)

    • I hope you love them Jill! The asterisk ties to the recipe notes section—I have a few ideas for what to do with any coconut milk you may have leftover :)

  3. Love the recipe and so jealous you got to go to the Tabasco factory!

  4. Erin, these look DIVINE.  I am in a grilling mood now that the weather is getting warmer, and I think I need to put this next on the “to grill” list!  Also, it’s so neat that you got to go behind the scenes and see where Tabasco is made!  What a neat experience!  


  5. This marinade sounds wonderful.  I would do it with chicken because my husband does not like shrimp unless they are breaded and deep fried.  If I had a choice between being allowed to try a lot of new dishes or making my husband eat shrimp, I’d choose the former, hands down.  :-)

  6. shawnna griffin Reply

    hey girl this looks so yummy! Have a great weekend!

  7. How fun to go see Tabasco’s factory!  This marinade sounds perfect for so many things too.  

  8. Erin, I made these skewers  tonight and they were FABULOUS. I’m new to grilling and this has been my favorite experiment so far. My husband does not really like shrimp OR hot sauce (ridiculous, I know! :), so I was curious whether I’d be able to convince him to eat it, and he declared it the best shrimp recipe that he has had. Nice work! 

    • Melissa, I’m soooooo excited to hear this! Thanks so much for sharing your review—and it sounds like you turned your hubby into a shrimp lover too! Love it :)

  9. Dear Erin,

    Thank you so much for this recipe! I made these, and served them with a curry risoto and it was a real treat! Love your other recipes too!

    Greetings from Belgium,


    • Linde, I am thrilled to hear this!! Thanks so much for trying the recipe and sharing your review. Also, I hope you are having a lovely summer in Belgium. I’ve never been and would love to visit someday!

  10. I’m making enough for this to be full course. What sides will go well with this?

    • Hi Christine! You really can serve this with whatever you like. I think a brown rice dish might be nice, along with a green salad or grilled veggies. If you like, you can check out all of the side dishes on my blog here:

  11. Great recipe! I wanted to make my fiancée shrimp as it’s her favorite and these did not disappoint. I am also envious you got to go to the Tabasco factory! Thanks from my fiancée’s family and I for a great meal 

    • Brad, I’m so glad to hear the recipe was a winner! Thanks so much for giving it a try and sharing how it turned out.

  12. Absolutely delicious looking!!! I’ve included your recipe in a roundup of amazing pineapple recipes. :)

  13. Hi, can you soak the shrimp overnight. Trying to do as much prep work the night before for a bbq/pool party at the neighborhood pool and want to minimize day of prep. Thanks!

    • Hi JJ, shrimp can get mushy if it sits in marinade for a long time, so I wouldn’t recommend letting it sit overnight. I would try a shorter marinade time (say 30 minutes or so) if you’re looking to cut down on time!

      • Would it be ok to put together skewers ahead of time and throw it into the marinade before leaving the house in a ziploc bag? It will prolly be at least half an hour before we get there and get grilled fired up.

  14. I made the coconut pineapple shrimp for the first time and they were a big hit at the bbq. Everyone couldn’t stop talking about them and how good they were especially the heat of the tabasco giving it that kick!! I will make these again!!!

  15. ohhh sounds soo good..I plan to grill colossal big shrimp in shell for a party..would this work with big shrimp in shell?Thank You

    • Hi Margaret! I’ve never actually grilled shrimp in the shell, believe it or not! I’d compare the cooking times for the shrimp to those of the skewers in the recipe. If they are very different, you can always do separate skewers, one for the shrimp and one for the pineapple. I hope you have a great time at the party!

  16. Hi there. I just wanted to let you know that Pride of the Sea Restaurant in Matawan, NJ is using this picture and claiming it as their own dish.

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