Piña Colada Shrimp Kabobs are the ultimate summer dinner! Juicy shrimp with a real piña colada flavor grilled with pineapple, sweet red onion and bell peppers.
Ingredients
Scale
- 2 cups piña colada mix
- 3/4 cup white rum
- 1/4 cup dark rum
- 2 pounds medium shrimp, peeled and deveined
- 2 large red bell peppers, cut into 2 inch pieces
- 1 fresh pineapple, cut into spears and then 2 inch pieces, you might not use it all (see note)
- 1 large red onion, cut into wedges then 2 inch pieces
- Toasted coconut for garnish
Instructions
- Mix the white and dark rum together in a bowl, then pour into a plastic bag or a glass bowl with the shrimp. Marinate for 4 hours in the refrigerator.
- Drain the marinade and dry the shrimp with paper towels. Thread the shrimp onto skewers alternating with the peppers, onions and pineapple.
- Grill over medium-low heat, for 8-10 minutes, turning in between cooking.
- Remove from the grill and garnish with toasted coconut.
Recipe Notes
Fresh pineapple is typically more firm, so it works better on the grill. You can buy one already cut up but we do recommend using fresh as opposed to canned.
Store: To store leftovers, remove the shrimp and vegetables from the skewers and place in an air tight container in the refrigerator for up to 3 days.
Reheat: Reheat leftovers in the microwave until just warmed through, overheating will cause the shrimp to become tough.
- Category: Dinner
- Method: Grill
- Cuisine: American
