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Spicy Shrimp with Grilled Pineapple and Coconut Rice Pilaf

Spicy Shrimp with Grilled Pineapple

Spicy Shrimp with grilled pineapple and coconut rice pilaf recipe is easy, delicious and screams summer. Pair with a light salad and enjoy!
Course Dinner
Cuisine American
Keyword spicy shrimp
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 544kcal
Author Lauren


for the shrimp

  • 1 pound raw shrimp any size, shelled & deveined, tails left on
  • 1 healthy pinch allspice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 2 teaspoons sugar
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground thyme
  • 1/8 teaspoon cinnamon
  • 1 teaspoon dried onion
  • 1 teaspoon dried parsley
  • 1/4 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the pineapple-

  • 1 ripe pineapple cut into chunks

For the rice-

  • 2 tablespoons butter
  • 1 cup white rice
  • 2 cups chicken broth
  • 1 bay leaf
  • salt and pepper
  • 1 tablespoon sugar
  • 1/4 cup toasted sweetened coconut
  • 1/4 cup toasted slivered almonds
  • cilantro for garnish


For the shrimp:

  • Mix all ingredients together into a bowl and stir shrimp to coat evenly. Cover with plastic wrap and refrigerate until ready to grill. To cook, place shrimp onto preheated hot grill. {If you have smaller shrimp, it might be easier to skewer them and grill them that way.} Cook shrimp about 2 minutes per side or until they turn pink and opaque. Remove from grill.

For the pineapple:

  • Cut pineapple into large chunks. {You can also skewer the pineapple to make turning them easier.} Grill to your liking. {I like mine to have a few grill marks at least!} Remove from the grill.

For the rice:

  • Melt butter in medium sized pot over medium-high heat. Stir in rice, bay leaf, salt and pepper until every grain is coated in butter. Stir and cook about 1 minute. Pour in chicken broth and sugar. Stir and cover. Bring to boil and then reduce to simmer until liquid has been completely absorbed. Remove from heat and stir in coconut and almonds. Serve warm.
  • To assemble, place rice on your plate and top with shrimp, pineapple and chopped cilantro.


Calories: 544kcal | Carbohydrates: 79g | Protein: 30g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 301mg | Sodium: 1677mg | Potassium: 571mg | Fiber: 5g | Sugar: 30g | Vitamin A: 555IU | Vitamin C: 122mg | Calcium: 235mg | Iron: 4mg