Best 6 Pineapple Skewers With Coconut And Mint Recipes

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Are you looking for a tropical twist to your next barbecue or party? Pineapple skewers with coconut and mint are a delightful and easy-to-make appetizer or side dish that will transport your taste buds to a tropical paradise. With its vibrant flavors and colors, this dish is a guaranteed crowd-pleaser. Whether you're a seasoned grill master or a novice cook, this article will guide you through the process of creating these delicious and visually stunning pineapple skewers, ensuring a culinary adventure you won't soon forget!

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT PINEAPPLE SHRIMP SKEWERS



Coconut Pineapple Shrimp Skewers image

Grilled Pineapple Shrimp Kabobs with an easy citrus shrimp marinade. The best way to cook shrimp! Works for the oven, stovetop, and outdoor grill.

Provided by Erin Clarke / Well Plated

Categories     Appetizer

Time 1h25m

Number Of Ingredients 9

1/2 cup light coconut milk*
4 teaspoons Tabasco Original Red Sauce (or hot sauce of choice)
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)

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : ServingSize 1 (of 4), Calories 165 kcal, Carbohydrate 12 g, Protein 24 g, Fat 2 g, Sodium 597 mg, Fiber 1 g, Sugar 7 g

COCONUT SHRIMP AND PINEAPPLE SKEWERS



Coconut Shrimp and Pineapple Skewers image

Provided by Food Network

Categories     appetizer

Yield 36 servings

Number Of Ingredients 4

1 large fresh pineapple
2 Tbs. red curry paste
1/2-cup canned coconut milk
3 dozen large shrimp, peeled and deveined

Steps:

  • Remove meat from pineapple by running a knife along the skin to peel it, quartering the fruit lengthwise and then cutting close to the core of each piece to remove the flesh. Cut the meat into one-inch cubes.
  • In small bowl whisk together curry paste and coconut milk. Set aside.
  • Thread one shrimp and one pineapple chunk on to each skewer. Baste with curry sauce. Cook about 4-5 minutes per side until shrimp is opaque. Turn frequently and continue to brush with sauce.

COCONUT-PINEAPPLE SKEWERS WITH MARSHMALLOWS



Coconut-Pineapple Skewers With Marshmallows image

Grilling does great things to chunks of fresh, sweet pineapple, condensing and caramelizing their fruity, sugary juices. In this fun, kid-approved dessert, the pineapple is given a double dose of coconut - a slick of coconut oil before grilling and a shower of shredded coconut afterward. Then, the hot, singed pineapple is laid on a bed of mini marshmallows, which get a little gooey from coming in contact with the heat. Eat this in bowls as is, or add some chopped pecans and coconut ice cream or sorbet for contrasting textures and temperatures.

Provided by Melissa Clark

Categories     skewers and kebabs

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 pound fresh pineapple, cut into 1 1/2-inch cubes (about 2 cups)
2 tablespoons coconut oil
Ground cinnamon
2 cups mini marshmallows
Sweetened shredded coconut, for garnish
Coconut sorbet or ice cream, for serving (optional)
Toasted chopped pecans, for garnish (optional)

Steps:

  • Heat the grill to high. As the grill is heating, thread pineapple chunks onto metal or pre-soaked wooden skewers (see Tip), leaving space in between each piece for maximum browning. Brush all sides of the pineapple chunks with coconut oil and dust with cinnamon.
  • When the grill is hot, lightly brush the grates with oil, and add the pineapple skewers. Cook, rotating them carefully every few minutes, until they are evenly browned and slightly charred in places, about 4 to 8 minutes.
  • While the pineapple is grilling, divide marshmallows across 4 bowls. Remove pineapple from the grill and, using a fork, immediately slide the pineapple off the skewers and onto the marshmallows. Let sit for a few minutes for the hot pineapple to soften the marshmallows.
  • Sprinkle each serving with shredded coconut, and top with pecans and small scoops of coconut sorbet or ice cream, if using.

COCONUT CHICKEN AND PINEAPPLE SKEWERS



Coconut Chicken and Pineapple Skewers image

From Epicurious. This can be made with shrimp instead of chicken, and mango may be substituted for the pineapple. Time does not include soaking skewers or marinating.

Provided by FLKeysJen

Categories     Chicken Breast

Time 30m

Yield 20 coconut chicken skewers, 10 serving(s)

Number Of Ingredients 11

2 (1/2 lb) boneless skinless chicken breast (about 1 lb)
2 garlic cloves, chopped
1 shallot, chopped
2 tablespoons fresh ginger, chopped
1/2 cup fresh cilantro
1 teaspoon salt
2 teaspoons cumin
2 tablespoons peanut oil
1 lime, juice of
5 ounces unsweetened coconut milk
1/2 fresh pineapple (20 3/4-inch cubes)

Steps:

  • Soak bamboo skewers in water for at least 30 minutes.
  • Cut chicken into 3/4-inch cubes and place in a bowl.
  • Place garlic, shallot, ginger, cilantro, salt, cumin, peanut oil, lime juice and coconut milk in processor or blender. Puree until smooth liquid forms.
  • Pour marinade over chicken and refrigerate for at least 30 minutes or up to 3 hours, turning occasionally.
  • Preheat grill to medium. Add marinated chicken cube then pineapple cube then another marinated chicken cube to each bamboo skewer. Grill until chicken is slightly golden all over, turning as needed (about 5 minutes each side).

Nutrition Facts : Calories 132.3, Fat 7.1, SaturatedFat 3.4, Cholesterol 29.1, Sodium 289.2, Carbohydrate 7.7, Fiber 0.8, Sugar 4.6, Protein 10.4

JAMIE OLIVER'S PINEAPPLE WITH BASHED-UP MINT SUGAR



Jamie Oliver's Pineapple With Bashed-Up Mint Sugar image

I first had this served to me a few years back when Jamie Oliver was just becoming known in the UK. I didn't think it would be good but I found it really tasty and very refreshing. Now I love serving it up to people that haven't tried it. It is best to serve this as soon as possible because it tastes its best when it is fresh and not sitting around.

Provided by Sarah_Jayne

Categories     Dessert

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 fresh pineapple, ripe
4 tablespoons sugar
of fresh mint

Steps:

  • Core the pineapple and cut it into quarters.
  • Thinly slice of bits of the quarters. Make your slices as thin as possible.
  • Arrange the slices on a plate in one or two layers. I tend to go for one.
  • Put the sugar into a mortar and pestle and then add the mint leaves.
  • Jamie then says to 'bash the heck out of it' until the color of the sugar changes to a greenish color. I find it smells really nice at this point.
  • Sprinkle the sugar over the top of the pineapple slices and serve.

Nutrition Facts : Calories 105.4, Fat 0.1, Sodium 1.2, Carbohydrate 27.5, Fiber 1.6, Sugar 23.5, Protein 0.6

CRUSHED PINEAPPLE AND COCONUT COOKIES



Crushed Pineapple and Coconut Cookies image

This crushed pineapple and coconut cookie is similar to one sold in a regional grocery store in the Southeast. There are several similar recipes out there, and this is the best combination of them!

Provided by Kassidee Kennedy Cuffey

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 40m

Yield 30

Number Of Ingredients 13

¾ cup chopped pecans
½ cup sweetened flaked coconut
1 ¼ cups rolled oats
1 cup brown sugar
½ cup white sugar
½ cup unsalted butter, melted
½ cup crushed pineapple, well drained
1 large egg
2 teaspoons vanilla extract
½ teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Spread pecans and coconut onto a baking sheet.
  • Toast in the preheated oven until coconut is very light golden brown and pecans become fragrant, 5 to 7 minutes. Remove from the oven and let cool, about 10 minutes. Leave the oven on.
  • Pulse oats in a blender or food processor until slightly ground.
  • Mix brown sugar, white sugar, and butter together in a bowl. Add pineapple, egg, vanilla extract, and almond extract.
  • Mix oats, flour, baking powder, and salt together in a small bowl; mix into the wet ingredients. Stir in toasted coconut and pecans. Drop by spoonfuls onto the prepared cookie sheets.
  • Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 128 calories, Carbohydrate 17.8 g, Cholesterol 14.3 mg, Fat 6 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 63.7 mg, Sugar 11.7 g

Tips:

  • Skewer Length: Use 12-inch skewers to accommodate all the fruit and coconut pieces comfortably.
  • Fruit Size: Cut the pineapple and mango into 1-inch pieces to ensure even cooking and easy eating.
  • Coconut Flakes: Toast the coconut flakes in a pan over medium heat until golden brown for a richer flavor.
  • Marinade: Allow the fruit skewers to marinate in the coconut milk mixture for at least 30 minutes, or up to overnight, for maximum flavor absorption.
  • Grilling Time: Cook the skewers over medium heat on a grill or grill pan for 5-7 minutes per side, or until the fruit is slightly caramelized and the coconut flakes are toasted.
  • Garnish: Sprinkle chopped mint and lime zest over the skewers before serving for a refreshing touch.

Conclusion:

These pineapple skewers with coconut and mint are a delightful treat that combines tropical flavors with a hint of refreshing mint. Perfect for summer barbecues, pool parties, or as a healthy snack, these skewers are easy to make and visually appealing. The combination of sweet pineapple, creamy coconut, and aromatic mint creates a harmonious balance of flavors that will tantalize your taste buds. Whether you're a seasoned griller or a beginner, this recipe is sure to impress your friends and family with its exotic flavors and vibrant colors. So, fire up the grill and indulge in this delicious and refreshing culinary experience.

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