Chef:

Diana
Diana

Nothing says summer like sweet pineapple, sizzling shrimp, and a sticky-spicy glaze that tastes like sunshine. Join Homemade for a tropical twist on grilling in our YouTube Live cooking class: Piña Colada Shrimp Skewers.

We’re threading juicy shrimp and caramelized pineapple onto skewers, glazing them in a coconut-lime-chili sauce, and pairing it all with a crunchy slaw packed with cashews, bell pepper, and a splash of citrus. It’s easy, vibrant, and full of island energy—no flight required.

✨ What You’ll Learn:

  • How to build and grill the ultimate shrimp and pineapple skewers

  • Tips for making a coconut-chili glaze that’s sticky, sweet, and perfectly punchy

  • The art of building a fresh, crunchy slaw with bold flavor and zero mayo

👨‍🍳 Chef’s Tips for Skewer Success

For best results, use large shrimp and thread them loosely so they cook evenly and don’t steam. Preheat your grill to medium-high and oil the grates well to get that signature char. When making your glaze, let it simmer until glossy but not too thick—it should coat the shrimp without clumping. And don’t forget the slaw: tossing it with the leftover dressing gives you max flavor and minimal waste.

This one’s ideal for entertaining, date night, or anytime you want to turn your backyard into a beach bar.

This Class Will Be on YouTube Live!
This class will be livestreamed on YouTube — same format, new platform!
You’ll get a YouTube Live link in your reminder emails (no login needed), and our chef moderator will be there to relay your questions live. Soak up the flavors and cook along!

Recipe

Piña Colada Shrimp

Juicy grilled shrimp and pineapple skewers glazed in a coconut-lime-chili sauce, served with a crunchy slaw and a sprinkle of toasted coconut. This summery recipe is tropical, spicy-sweet, and light enough for warm evenings—but bold enough to impress.

Servings: 4
Prep time: 20 minutes
Cook time: 8–10 minutes
Total time: 30 minutes

Ingredients

For the skewers

  • 1 lb large shrimp, peeled and deveined (tails on or off)
  • 2 cups fresh pineapple chunks (about 1-inch pieces)
  • 1 tbsp olive oil
  • Kosher salt and black pepper
  • 6–8 skewers (soak if wooden)

For the coconut lime glaze/dressing

  • 1 can coconut milk
  • 1½ tbsp honey
  • Zest and juice of one lime
  • 2 tsp chili garlic sauce (like sambal oelek or sriracha), to taste
  • 2 tsp soy sauce or tamari

For the slaw

  • 4 cups shredded cabbage (green, red, or a mixture)
  • 1 cup chopped cilantro
  • ½ cup toasted cashews
  • 1 red bell pepper, thinly sliced
  • ¼ cup toasted shredded coconut

Instructions

  1. Preheat the grill
    Heat grill to medium-high (about 400°F). Oil the grates lightly.

  2. Make the glaze/dressing
    In a small bowl, whisk together the coconut milk, honey, lime zest and juice, chili garlic sauce, and soy sauce.
    Pour half the mixture into a small saucepan and bring to a gentle simmer over medium heat, stirring occasionally, until slightly thickened and glossy (about 5–7 minutes). Remove from heat—it will continue to thicken slightly as it cools.
    Reserve the other half of the mixture for dressing the salad.

  3. Assemble the skewers
    In a bowl, toss shrimp and pineapple chunks with olive oil, salt, and pepper.
    Thread shrimp and pineapple onto skewers, alternating. (If shrimp are small, double them up.)

  4. Make the salad
    In a large bowl, combine shredded cabbage, cilantro, red bell pepper, and toasted cashews.
    Pour the reserved dressing over the salad and toss to coat.

  5. Grill the skewers
    Grill the skewers for about 2 minutes per side. Brush generously with the thickened coconut lime glaze.
    Shrimp should be pink, opaque, and slightly charred at the edges. Drizzle with extra glaze if desired.

  6. Serve
    Slide the shrimp and pineapple off the skewers. If you like, chop the pineapple further and toss it into the salad.
    Top the salad with shrimp and a sprinkle of toasted coconut.
    Serve with lime wedges.