Grilled Tropical Pineapple & Shrimp Kabobs

Servings: 6-8 kabobs


  • 2lb bag shrimp, defrosted peeled & deveined
  • 1 pineapple, cut in chunks (about 1-2 in)
  • 1 bottle Tropical Pepper Mango Coconut Sauce 10 oz
  • 1 package 10” skewers


  1. Rinse shrimp and dry thoroughly. Using ¾ of the bottle of Mango Coconut Sauce, marinate shrimp. Tip: the longer you marinate the better!
  2. Soak wooden skewers in water for about 30 minutes to avoid burning them on the grill.
  3. Place shrimp and pineapple chunks on skewer alternating them. You should be able to fit about 4 or 5 pieces of each depending on size of skewer.
  4. Place skewers on pre-heated grill. Grill skewers on low-medium heat, turning skewers every couple of minutes so shrimp and pineapple cooks evenly on both sides and doesn’t burn.
  5. Once shrimp is pink and opaque (about 12-15 minutes), take off grill and place skewers on a platter.
  6. Brush the remaining ¼ bottle of Mango Coconut Sauce on top of skewers, pour a glass of Chardonnay and Enjoy!


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