1. Preheat Grill:

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

2. Make the Glaze/Dressing:

In a small mixing bowl whisk together coconut milk, honey, lime juice and zest,

chili garlic sauce, and soy sauce. Pour half of the mixture into a small

saucepan and place over medium heat. Reserve the other half to dress the

salad. Simmer gently, stirring occasionally, until slightly thickened and glossy,

5–7 minutes. Remove from heat. It will thicken more as it cools slightly.

 

3. Assemble Skewers:

In a bowl, toss shrimp and pineapple chunks with olive oil, a pinch of salt, and

black pepper.

Thread shrimp and pineapple onto skewers, alternating them. (If shrimp are

small, you can double them up.)

4. Assemble the salad :

In a large salad bowl add the shredded cabbage, cilantro, red bell pepper and

toasted cashews. Pour remaining dressing/glaze over the salad and toss to

combine.

 

5. Grill the Skewers:

Place skewers on the grill. Cook for about 2 minutes per side and then brush

generously with the coconut lime glaze on both sides.

Shrimp should be pink, opaque, and slightly charred at the edges.

Drizzle with extra glaze if desired.

 

6.Serve:

Use a fork to take the pineapple and shrimp off of the skewers. If you like, chop

up the pineapple even more and toss into the salad. Top the salad with the

shrimp and a sprinkle of toasted coconut.

Serve with lime wedges.


Get your grill (or grill pan) ready - this summer stunner is bringing the heat. Join the chefs from Homemade for a live cooking class where juicy shrimp and caramelized pineapple get skewered, seared, and slathered in a coconut-lime-chili glaze that’s spicy, sticky, and straight-up beach vibes.