Shrimp and Pineapple Skewers With Peanut Sauce

These Shrimp & Pineapple Skewers with Peanut Sauce are the perfect transition dish from summer to fall, with rich peanut butter flavor and spicy red pepper flakes, paired with the juicy, mouth-watering flavor of pineapple and coconut.

Today’s Question Is:  What’s your favorite brand of Peanut Butter?

When The Husband saw the blender and ingredients on the counter, he said “Pineapples?  Coconut?  And, a blender???  Nothing bad can come out of that!”  He was sssooo right.

Shrimp and Pineapple with Peanut Sauce | Inspiration KitchenAnd, I think you’re going to love it!

Friends, this is the perfect transition meal!  The rich, comforting flavor of peanut butter and spicy red pepper flakes add just the right amount of creamy-ness and spice – and when paired with the citrus pop of pineapple and coconut, you have a mouth explosion!

IMO, it’s the perfect combination as we transition from summer to fall.

Shrimp and Pineapple with Peanut Sauce | Inspiration KitchenOk, now I’m going to make a claim here that might have some of you screaming at your screen.

I looovvvve Jif Peanut Butter.  I do.  I really, really do.

Shrimp and Pineapple with Peanut Sauce | Inspiration Kitchen

I know that Skippy lovers and All Natural PB aficionados everywhere are probably screaming at their screens right now, but it no matteh!  They aren’t at my house, and I can’t hear them. 🙂

Go ahead ~ scream ~ and get it out.

Shrimp and Pineapple with Peanut Sauce | Inspiration Kitchen Before you make this… do you guys know how to pick a fresh, ripe pineapple?

Well, if not, it’s easy – pull on one of the leaves out of the middle and if it comes right out, that pineapple is ripe, juicy and mouth-watering on the inside.

Shrimp and Pineapple with Peanut Sauce 06 | Inspiration Kitchen

There are no words for this recipe.  Other than fantasticly peanut-buttery delicious with a bit of spice.

Shrimp and Pineapple with Peanut Sauce | Inspiration KitchenYou must make it!


Shrimp and Pineapple Skewers With Peanut Sauce
Recipe type: Main
  • ½ cup smooth peanut butter
  • 4 tablespoons lite coconut milk
  • 3 tablespoons hot water
  • 2 tablespoons lime juice
  • 2 teaspoons brown sugar
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons minced ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon sriracha
  • ¼ teaspoon salt, more as needed
  • 1 and ½ tablespoons peanut oil
  • ¼ teaspoon crushed red chile flakes
  • ¼ teaspoon salt
  • 1 pound shrimp, peeled, deveined, tails on
  • 2 cups of freshly cut pineapple chunks
  • Torn basil leaves, for garnish
Peanut Sauce
  1. In a food processor or blender, combine peanut butter, coconut milk, 3 tablespoons hot water, lime juice, brown sugar, soy sauce, ginger, garlic, sriracha and salt. Purée until smooth. Scrape into a bowl.
  2. Divide peanut sauce in half. Set one half aside. One bowl of sauce will be used to baste the shrimp while baking. The other half will be used to serve table-side with the shrimp. Do not cross-contaminate and keep them completely separate! :-)
Shrimp & Pineapple
  1. Heat oven to 500 degrees. In a small bowl, whisk together peanut oil, remaining ¼ teaspoon salt and chile flakes. Thread pineapple on skewers and brush with peanut oil mixture. Place pineapple skewers on parchment lined baking sheet. Place in pre-heated oven and cook 5 minutes. Remove from oven and turn pineapple skewers over.
  2. Thread shrimp on separate skewers and brush with the remaining peanut oil mixture. Brush shrimp on one side with the peanut sauce mixture after you've brushed them with oil.
  3. Place shrimp on the same baking sheet away from the pineapple skewers. Place baking sheet back in oven and bake 3 minutes. Remove baking sheet from oven and turn pineapple and shrimp skewers. Brush the opposite side of shrimp skewers with the peanut sauce. Place back in oven and bake another 3 minutes.
  4. Before removing from oven, make sure that shrimp is opaque, about 5 - 7 minutes, and pineapple is lightly caramelized, about 10 - 12 minutes total.
  5. When done, remove from oven, place on serving plate and sprinkle skewers with chopped basil. Serve hot with reserved peanut sauce for dipping.
*1 pound of shrimp will make roughly 8.5 skewers with 4 shrimp each.

Recipe modified from NY Times Recipes @ Shrimp & Pineapple Skewers with Peanut Sauce.




    • says

      Thanks Sarah! I am a huge fan of Peanut Butter, so these were a natural for me. Do you know I have never tried Smucker’s Peanut Butter before? Girl, as much as I love peanut butter, that has got to change!

  1. says

    I just picked up some shrimp and after seeing this recipe I can’t remember what I was going to do with it. This looks delicious! I love that you mention preventing cross contamination in your recipe. That is so so important, especially when using the sauce two ways.
    Cindy @ Pick Fresh Foods recently posted…Homemade Taco SeasoningMy Profile

    • says

      I try to be really, really careful in my kitchen Cindy! It’s way to easy to be rushing to put dinner on the table and forget which is what. That’s why I called it out! Have a beautiful weekend, my friend!

  2. says

    I agree with your husband (you know it’s a winner just reading the ingredients) and we are a Skippy household ourselves (though I also use Trader Joe’s). I love PB and have had a renewed appreciation for it in the last few years…I crave it constantly! These shrimp skewers look incredible! I love your ‘authentic’ peanut sauce (I’ve heard coconut milk is the secret behind the kind we get at great thai restaurants) and I could use it for chicken/beef satays and so much more!
    Monica recently posted…Kid in the kitchen (summer edition)My Profile

    • says

      Hey, we here at IK (ok, me) don’t judge – if you love Skippy – I say two thumbs up! 🙂 I’ve always been a huge PB fan – I just can’t get enough of it. And coconut oil? Seriously Monica – I could bathe in it. I adore the stuff. That’s the only thing I use when cooking white rice!!!

    • says

      Thanks Judit & Corina! That’s a great way to describe them – DANGEROUS. I had like 4 skewers left over and told The Husband they were for his leftovers. He goes “Oh, really?” and proceeded to pull them all of the skewers and eat them! 🙂 And, I’ve never heard of a huge peanut grinder at the store – I’m calling my local grocery store right now – SSSOOO jealous!

    • says

      Hahahahaha! Lindsey, I adore you. Interesting. I am so curious why you cook/bake with Jif yet eat organic… I need to try that! I don’t think I’ve had organic PB. And my sistah…love ya, love your hair ~ thanks for the pin!

  3. says

    This definitely looks like the perfect transition to fall dish, Kristi! I love the flavors in here! And I agree with your husband, nothing bad can come from pineapple and coconut, especially when peanut butter is eventually involved. And that’s such a helpful tip about picking a ripe pineapple, I had NO idea! So going to remember that for next time! 🙂
    Gayle @ Pumpkin ‘N Spice recently posted…Turkey Provolone Wrap with Avocado MayoMy Profile

    • says

      Thanks Gayle! I’m sssooo glad you found the tip helpful. I found a site that had 5 great tips for picking the perfect pineapple, and this is the only one I’ve used. Every single pineapple I’ve picked (and there’s been a lot of them), I’ve used this method and they are always the ripest, juiciest pineapple ever. So fabulous! Have a great week! And, I agree with you – pineapple, coconut, peanut butter = win, win!

    • says

      Thanks Marcie! I need to get on the natural peanut butter bandwagon, just because I like the word aficionado. Hahahaha! Have a great Labor Day weekend!

  4. Kelly says

    Oh girl, this looks amazing! Your husband was totally right – how can you go wrong with pineapples, coconut milk and peanut butter? That’s just impossible 🙂
    I love any peanut butter as long as I can eat it by the spoonful which is probably how I would devour this peanut sauce – it sounds absolutely delicious with the shrimp pineapple skewers – pinning 🙂

  5. says

    These are SOOOOOO CUTE Kristi!!!!!!!! And I bet they’ll be perfect for serving the guests for dinner // brunch parties!!!!!! Loving the flavors; especially the combo of pineapple and peanut butter with coconut milk and SPICEEEEEE!!!!! Looooove it! I use American garden’s peanut butter {basically all of my peanut butter, mayonnaise and other sauces are from American Garden}
    Samina | The Cupcake Confession recently posted…Chocolate Chip CookiesMy Profile

    • says

      Oooooo! I’ve never heard of that brand Samina! I’m looking it up now to see if we have it here! Thanks for the referral! So glad you like the skewers. Have a great weekend!

  6. says

    Love the tropical flavors of these shrimp kabobs Krisiti! They look so pretty on that blue plate. It’s funny how loyal people tend to e to 1 brand of peanut butter. I’m Jif all the way but my husband was raised on Skippy and doesn’t like Jif. 🙂
    Since I do the grocery shopping we only have Jif in our house 🙂
    Christin@SpicySouthernKitchen recently posted…Tomato Jam CrostiniMy Profile

    • says

      Hahahaha! I LOL’d at that Christin! When my husband likes something different – I buy what I like too, because I’m the one going to the store! 🙂

  7. Rafal says

    I used metal skewers. I made double the marinade and, as suggested, marinated the veggies with the pork. The pork came out very tender, even with the short marinating time, and the vegetables absorbed the flavor well. I served over rice, heating the extra marinade in the microwave to pour over the top. This one’s a winner!

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