• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Grilled Coconut and Pineapple Sweet Chili Shrimp Tacos

[heart_this] · Jun 9, 2015 · 4 Comments

Grilled Coconut and Pineapple Sweet Chili Shrimp Tacos

Tropical coconut and pineapple sweet chili sauce grilled shrimp tacos with slaw, grilled pineapple salsa, avocado and sriracha.

After making the grilled coconut and pineapple sweet chili shrimp and eating it like grilled meat candy from the stick I could not help but think that they would also be good in tacos. I kept the tacos nice and simple with a cabbage ‘slaw’ tossed in the same coconut cream and pineapple sweet chili sauce mixture that the shrimp is in along with a grilled pineapple salsa and avocado and I finished things off with cilantro, toasted coconut flakes and plenty of sriracha! All of the flavours and textures in these grilled coconut and pineapple sweet chili shrimp tacos go so well together from the tasty and succulent shrimp to the juicy grilled pineapple salsa, the cool and creamy avocado and the fiery hot sriracha; it’s like tropical magic in your mouth!

Grilled Coconut and Pineapple Sweet Chili Shrimp Tacos
Grilled Coconut and Pineapple Sweet Chili Shrimp Tacos
Grilled Coconut and Pineapple Sweet Chili Shrimp Tacos
Grilled Coconut and Pineapple Sweet Chili Shrimp Tacos
Grilled Coconut and Pineapple Sweet Chili Shrimp Tacos

Grilled Coconut and Pineapple Sweet Chili Shrimp Tacos

Grilled Coconut and Pineapple Sweet Chili Shrimp Tacos

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 4

Tropical coconut and pineapple sweet chili sauce grilled shrimp tacos with slaw, grilled pineapple salsa, avocado and sriracha.

ingredients
    For the coconut and pineapple sweet chili sauce:
  • 1/4 cup coconut cream*
  • 1/4 cup pineapple sweet chili sauce**
  • 2 teaspoons sriracha, or to taste
  • For the grilled shrimp:
  • 1 pound (20-25 or 16-20) shrimp, peeled and deveined
  • 2 slices pineapple, cut into 1/2 inch pieces
  • 1/4 cup coconut and pineapple sweet chili sauce
  • For the tacos:
  • 12 small corn tortillas, warmed
  • 2 cups cabbage, sliced
  • 1/4 cup coconut and pineapple sweet chili sauce
  • 2 cups grilled pineapple salsa (I added 1/2 red pepper, diced this time.)
  • 1 avocado, diced
  • 1/4 cup shredded coconut, toasted
  • sriracha to taste
directions
    For the coconut and pineapple sweet chili sauce:
  1. Mix everything.
  2. For the grilled shrimp:
  3. Skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.
  4. Brush half of the coconut and pineapple sweet chili sauce onto the shrimp.
  5. For the tacos:
  6. Toss the cabbage in the remaining coconut and pineapple sweet chili sauce.
  7. Assemble tacos by placing the slaw on the tortillas, followed by the pineapple salsa, avocado and shrimp topped with a sprinkling on toasted coconut and a drizzle of sriracha to taste.
Note: *Place a can of coconut milk in the fridge, standing upright, for at least 24 hours, flip it, open it drain the clear liquid out, reserving it for things like smoothies, and the remaining thicker white part is the coconut cream.
Option: **Use store bought sweet chili sauce and mix in pureed pineapple to taste.
Nutrition Facts: Calories 428, Fat 14.3g (Saturated 3.8g, Trans 0), Cholesterol 239mg, Sodium 335mg, Carbs 47g (Fiber 9.2g, Sugars 14.5g), Protein 30.7g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
Jerk Shrimp Tacos with Pineapple Salsa, Slaw and Pina Colada Crema
Cilantro Lime Shrimp Tacos with Roasted Corn Slaw and Roasted Jalapeno Crema
Tacos al Pastor with pineapple Salsa Roja
Pineapple and Shrimp Fried Quinoa
Teriyaki Shrimp Burgers with Grilled Pineapple Salsa, Bacon and Blue Cheese
Prawn and Pineapple Curry
Coconut Shrimp with Sweet Chili Sauce
Teriyaki Grilled Shrimp and Pineapple Tacos with Candied Jalapeno and Bacon
Sheet Pan Shrimp Fajitas
Korean Grilled Steak Tacos with Pineapple Gochujang Salsa
Crispy Baked Coconut Chicken Bites

Avocado, Food, Gluten-free, Grill, Main Course, Mexican, Recipe, Seafood, Shrimp, Taco, Thai

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. Emma Smith says

    June 11, 2015 at 8:02 am

    Shrimp tacos – now that's something i'll definitely try. However, I'll probably replace pineapples with apples.

    Reply
  2. Anonymous says

    May 22, 2017 at 4:29 pm

    Looks amazing! I am always making something different weekly for Taco Tuesday and can't wait to try this.
    Question though.. How much to make all of the coconut and pineapple sweet chili sauce? I need 1/2 a cup for everything, right? Yet the recipe is a total of 2.5 tablespoons. Am I missing something?
    Thanks!

    Reply
  3. Stine says

    September 3, 2020 at 8:23 am

    This recipe looks so good. I have a question about the amounts of the coconut cream and pineapple sweet chili sauce. I wonder if the 1/4 tablespoon is a typo?

    Reply
    • kevin says

      September 8, 2020 at 8:55 am

      You are correct! That should have been 1/4 cup (or 4 tablespoons)! 🙂 Thanks and enjoy!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.