Description
Juicy grilled pineapple slices topped with tender shrimp, finished in a creamy tropical curry glaze. A sweet, smoky, and savory dish that brings island vibes to your table!
Ingredients
Scale
- 4 thick pineapple rings (cut from fresh pineapple)
- 1 lb large shrimp, peeled & deveined
- 2 tbsp olive oil
- 1 tsp chili powder (or paprika for milder flavor)
- ½ tsp garlic powder
- Salt & black pepper, to taste
- 2 tbsp butter
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp red curry paste (or yellow for a milder version)
- 1 cup coconut milk
- 1 tbsp soy sauce
- 1 tbsp honey (or brown sugar)
- 1 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
Instructions
- Brush pineapple rings with olive oil. In a bowl, toss shrimp with olive oil, chili powder, garlic powder, salt, and pepper.
- Heat grill or grill pan to medium-high. Grill pineapple 2–3 minutes per side until caramelized. Grill shrimp 2 minutes per side until pink and slightly charred.
- In a skillet, melt butter. Add shallot, garlic, and ginger, cooking until fragrant. Stir in curry paste and cook 1 minute. Add coconut milk, soy sauce, honey, and lime juice. Simmer until slightly thickened.
- Place grilled pineapple slices on plates. Top with shrimp and spoon curry glaze over. Garnish with fresh cilantro.
- Enjoy hot as a tropical-inspired main dish or appetizer.
Notes
- For a milder flavor, use yellow curry paste instead of red.
- Ensure shrimp are cooked until pink and slightly charred for the best texture.
- This dish can be served as an appetizer or a main course.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg