Grilled Hawaiian Coconut Shrimp Skewers with Pineapple Glaze

Introduction

There is something undeniably magical about the combination of sweet coconut and fresh seafood that instantly transports you to a tropical island paradise. These Grilled Hawaiian Coconut Shrimp Skewers are designed specifically for the Arteflame grill, allowing you to achieve a perfect sear that locks in moisture without the heavy grease of deep frying. The high heat of the center cooktop contrasts beautifully with the cooler outer edges, giving you total control over the delicate shrimp and sugary pineapple.

This recipe balances the savory umami of soy sauce with the tropical sweetness of pineapple and coconut milk. Whether you are hosting a summer backyard barbecue or just looking to elevate a weeknight dinner, these skewers deliver a burst of island flavor in every bite. The result is a smoky, charred, and tender dish that looks as vibrant as it tastes, making it a guaranteed crowd-pleaser for any seafood lover.

Ingredients

Marinade and Glaze

• 1 cup canned coconut milk (full fat is best for flavor)
• 1/4 cup soy sauce (or tamari for a gluten-free option)
• 1/4 cup brown sugar, packed
• 2 tablespoons fresh lime juice
• 1 tablespoon Sriracha or chili paste (optional, for a little kick)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated

Skewers and Garnish

• 1 lb large shrimp, peeled and deveined (tails left on optional)
• 2 cups fresh pineapple, cut into 1-inch chunks
• 1 large red bell pepper, cut into 1-inch squares
• 1/2 cup sweetened shredded coconut (for toasted garnish)
• Fresh cilantro, chopped
• Lime wedges for serving
• Bamboo or metal skewers (soak bamboo skewers for 30 minutes)

Instructions

Step 1: Prepare the Marinade

1. In a medium mixing bowl, whisk together the coconut milk, soy sauce, brown sugar, lime juice, Sriracha, minced garlic, and grated ginger until the sugar has completely dissolved.
2. Pour half of this mixture into a separate small saucepan to save for the glaze later.
3. Place the peeled shrimp into a Ziploc bag or a shallow dish and pour the remaining half of the marinade over them. Toss to coat evenly and refrigerate for at least 30 minutes, but no longer than 2 hours to prevent the lime juice from curing the shrimp.

Step 2: Reduce the Glaze

1. Take the saucepan with the reserved marinade and place it on your stove or directly on a cooler section of the Arteflame cooktop if it is already heated.
2. Simmer the sauce over medium-low heat for about 10 minutes, stirring occasionally, until it thickens into a syrup-like glaze. Remove from heat and set aside.

Step 3: Assemble the Skewers

1. Remove the shrimp from the marinade and discard the used liquid.
2. Thread the ingredients onto the skewers in an alternating pattern: Shrimp, pineapple chunk, red bell pepper. Repeat until the skewer is full, leaving a little space at the ends for handling.

Step 4: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. Allow the cooktop to heat up. You are looking for a medium-high heat zone, usually found just outside the direct center ring.
2. Lightly oil the cooktop surface with a high-smoke point oil (like avocado or grapeseed oil) to ensure the shrimp do not stick.
3. Place a small handful of the shredded coconut on a cooler outer edge of the grill to toast lightly. Watch it closely as it browns quickly. Remove and set aside for garnish.

Step 5: Grill the Skewers

1. Place the skewers on the hot flat-top surface. You should hear an immediate sizzle.
2. Grill for 2 to 3 minutes per side. The shrimp should turn pink and opaque, and the pineapple should develop beautiful caramelized char marks.
3. During the last minute of grilling, brush the skewers generously with the reduced glaze you prepared earlier.

Step 6: Garnish and Serve

1. Remove the skewers from the grill and place them on a serving platter.
2. Sprinkle the toasted shredded coconut and fresh chopped cilantro over the top.
3. Serve immediately with extra lime wedges on the side for squeezing.

Tips

Grilling shrimp requires a watchful eye because they cook incredibly fast. On the Arteflame, the solid steel cooktop is an advantage because it provides an even sear without the risk of shrimp falling through the grates. However, be mindful of the heat zones. If your fire is roaring, keep the shrimp slightly further away from the center opening to prevent the sugary marinade from burning before the shrimp is cooked through. A good visual cue is the shape of the shrimp; if they curl into a tight "O" shape, they might be overcooked. You are aiming for a loose "C" shape for optimal tenderness.

Another pro-tip concerns the skewers themselves. If you are using bamboo or wooden skewers, soaking them in water for at least 30 minutes is non-negotiable. This prevents the exposed wood from catching fire or turning to ash while on the hot grill. For an extra layer of flavor, you can even soak the skewers in pineapple juice or beer instead of plain water. If you are using flat metal skewers, you won't need to soak them, and they also prevent the food from spinning around when you try to flip them.

Variations

This recipe is incredibly versatile and can be adapted to suit different palates or dietary needs. If you aren't a fan of shrimp, this marinade works wonders on chicken breast chunks or even firm tofu. For those who love heat, you can ramp up the spice level significantly. Try adding diced jalapeños between the pineapple and shrimp on the skewer, or mix a teaspoon of cayenne pepper into the marinade.

• Bacon-Wrapped: Wrap each shrimp in a half-slice of thin bacon before threading it onto the skewer for a savory, smoky crunch.
• Mango Twist: Substitute the fresh pineapple chunks with firm, slightly under-ripe mango cubes for a different floral sweetness.
• Rum Glaze: Add a splash of dark rum to the glaze while it is simmering for a boozy, Caribbean-style finish.
• Herb Swap: If you have the cilantro-soap gene, swap the garnish for fresh mint or chopped chives.
• Vegetarian Option: Use thick zucchini coins and large mushrooms instead of shrimp for a delicious grilled veggie version.

Best pairings

To turn these skewers into a complete meal, you want sides that complement the tropical flavors without overpowering them. A bed of fluffy coconut rice or cilantro-lime jasmine rice makes the perfect base to soak up any extra glaze. For a healthier option, a crisp cucumber salad with rice vinegar and sesame seeds adds a refreshing crunch that cuts through the sweetness of the marinade. Grilled vegetables like asparagus or sweet potatoes cooked right alongside the skewers on the Arteflame are also excellent choices.

• Drinks: A classic Mai Tai, Piña Colada, or a crisp Sauvignon Blanc pairs perfectly with the acidity of the pineapple.
• Starters: Mango salsa with tortilla chips or grilled edamame with sea salt.
• Dessert: Grilled banana splits—simply grill bananas on the Arteflame and top with vanilla ice cream.

Conclusion

These Grilled Hawaiian Coconut Shrimp Skewers are more than just a recipe; they are an experience that brings the joy of island living right to your backyard. Using the Arteflame grill elevates the dish, providing that distinct wood-fired flavor and perfect char that turns good ingredients into a gourmet meal. The interplay of textures—from the snap of the shrimp to the juicy pineapple and the crunch of toasted coconut—ensures every bite is exciting.

We hope this recipe inspires you to fire up the grill and gather your friends and family. It is a simple, quick, and visually stunning dish that requires minimal effort for maximum reward. Don't forget to share your culinary creations with us on social media; we love seeing how you make these recipes your own!