Seafood Pineapple Coconut Kebabs Recipes

SEAFOOD, PINEAPPLE & COCONUT KEBABS

Seafood, pineapple & coconut kebabs image

Thread a mixture of prawns, white fish, salmon and pineapple onto wooden skewers and barbecue to perfection

Provided by Cassie Best

Categories Main course

Time 20m

Yield Makes 8

Number Of Ingredients 7

Ingredients

16 large, unpeeled raw king prawns
500g mixture of boneless salmon and white fish fillets, skinned and cut into chunky pieces
200ml can coconut milk
100g fresh pineapple , cut into chunks
85g desiccated coconut
drizzle of oil
lime wedges, to serve

Steps:

You'll need 8 skewers. If using wooden ones, soak for 30 mins before cooking. Fire up the barbecue and allow the flames to subside before cooking, or heat a griddle pan until smoking hot.
Toss together the prawns, fish, coconut milk and some seasoning in a bowl, then thread onto skewers, together with the pineapple chunks. Tip the desiccated coconut onto a plate and roll each fish kebab in it, pressing on the coconut to help it stick. Dab the kebabs with a little oil and cook for 3-4 mins each side until the prawns turn pink and the fish is cooked through. Serve with lime wedges.

Nutrition Facts : Calories 217 calories, Fat 15 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 0.9 milligram of sodium

PINEAPPLE SHRIMP KABOBS

Pineapple Shrimp Kabobs image

In Fairbanks, Alaska, Isabel Fowler fires up the grill to cook these easy kabobs. Try them at your next backyard gathering!

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1/4 cup each reduced-sodium soy sauce, balsamic vinegar and honey
1 garlic clove, minced
1 pound uncooked medium shrimp, peeled and deveined
1 large green pepper, cut into 1-inch pieces
1 can (8 ounces) pineapple, chunks, drained

Steps:

In a small bowl, combine the soy sauce, vinegar, honey and garlic. Set aside 1/3 cup. On eight metal or soaked wooden skewers, thread the shrimp, green pepper and pineapple. Place kabobs in a large resealable plastic bag; pour remaining marinade over kabobs. Cover and chill for 1 hour. Cover and chill reserved marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink; turning and basting frequently with reserved marinade.

Nutrition Facts : Calories 168 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 443mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges

COCONUT SHRIMP AND PINEAPPLE SKEWERS

Coconut Shrimp and Pineapple Skewers image

Provided by Food Network

Categories appetizer

Yield 36 servings

Number Of Ingredients 4

Ingredients

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 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

Ingredients

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

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