Shrimp & Pineapple Skewers

My last blog post was nine months ago. That day I made flatbread pizza, and I had a friend over and we talked about stuff I was reading and things she was working on while we ate. Right before she got to our apartment, I took pictures for the blog. It was a little bit of a chaotic day because that particular meal, though delicious, requires a lot of preparation.

I felt like attempting to maintain my online presence was detracting from maintaining relationship people in the real world. At the same time, the light at the end of the day was waning earlier, so it was becoming more difficult to take decent pictures at the evening meal time. So the blog rested for a while.

A lot of things have happened since then. I’ve made a lot of food, met some new friends, moved to a house.

I am not really a writer. I don’t feel unfulfilled when I don’t write. I am not really a food blogger. I like feeding people more than I like photographing food and swapping recipes. But I do like writing. I like cooking and sharing. I’m not back: I don’t know if I’ll be sharing on a regular basis. I have made a number of new commitments that take my care and attention.

However, I thought this recipe was worth sharing. It is fast. It can be put together in twenty minutes, and it was exactly what I was craving at the moment I made it. For what else I’ve been making and thinking of making, follow me on Pinterest.

Shrimp and Pineapple Skewers


1 lb Shrimp, pealed & deveined

1/2 A large pineapple, cut into shrimp-sized cubes

For the sauce 

2 Tablespoons of Sweet Chili Sauce

2 Tablespoons Coconut Cream

For sprinkling

Lime zest


Soak the skewers in water for an hour if you think of it so they don’t get charred and thus flimsy.

Preheat the grill.

Thread the shrimp and pineapple onto the skewers, alternating them.

Grill 2-3 minutes per side until the shrimp is cooked through: they will be pink instead of grey.

Meanwhile, mix the sweet chili sauce and coconut cream in a bowl.

Remove the skewers from the grill and brush with the sauce and sprinkle with lime zest, if desired.

Serve hot.

Recipe discovered on Closet Cooking.  

Shrimp and Pineapple Skewers


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