We’ve been trying to soak up every last bit of summer before the weather turns cooler. How is summer almost over already? That means the grill has been working overtime around here — seriously, we’ve hit punch-card levels of grilling.
When ZICO Coconut Water asked me to create a summer-inspired recipe featuring their chilled juice blends, I knew exactly what to make: grilled pineapple mango shrimp kabobs. They’re bright, juicy, and perfect for bringing tropical flavor to any table.
These kabobs are so good you can make them year-round to capture that summer feeling in any season. Serve them on their own, combine them with grilled fruit and veggies, or place them on an open-face taco for a favorite presentation.
Here’s how to make grilled pineapple mango shrimp kabobs at home.
Grilled Shrimp Ingredients
– 1 lb large shrimp, cleaned and deveined
– Fruit and vegetables, cut into large pieces (optional)
– 1/4 cup butter, melted
– 2 tbsp ZICO Chilled Pineapple Mango Juice Blend
– 2 tbsp lime juice
– 2 tbsp honey
– 2 tbsp sugar
– 2 cloves garlic, finely minced
– salt, to taste
Pineapple Mango Glaze Ingredients
– remaining basting sauce (reserved from the shrimp mixture)
– 1 cup ZICO Chilled Pineapple Mango Juice Blend
– 1 tbsp sugar
– 1 tbsp lime juice
– 1/4 tsp chili powder
– salt, to taste
I recommend ZICO’s Pineapple Mango Juice Blend for the glaze because it pairs beautifully with shrimp. If you want to experiment, their Chilled Orange Juice Blend or Natural Chilled Coconut Water could also be interesting alternatives.
Instructions
Pat the shrimp dry with paper towels and thread them onto skewers. Thread fruit and vegetables onto separate skewers, since they cook at different rates. For fruit and veg, try pineapple, mango, lime slices, and onion.
In a bowl, combine the melted butter, ZICO Pineapple Mango Juice Blend, lime juice, honey, sugar, minced garlic, and salt. Reserve part of this mixture for basting as you grill.
Clean and oil the grill grates to prevent sticking. Preheat the grill on high for about 10 minutes so the grates reach around 400°F, which helps achieve a nice char.
Brush the skewers with the basting mix while they’re still on the plate, then place them basting-side down on the hot grill. Quickly baste again. Cover and grill the shrimp for 3–5 minutes depending on size, basting as needed. When the shrimp are no longer translucent in the center, flip them and grill, covered, for another minute or two, then remove from the grill.
Grill the fruit and vegetable skewers next, adjusting the time so they become tender and caramelized without overcooking.
To make the glaze, combine the reserved basting sauce, 1 cup of ZICO Pineapple Mango Juice Blend, sugar, lime juice, chili powder, and a pinch of salt in a small saucepan. Bring to a boil, then reduce to medium heat and simmer while whisking until the sauce reduces to about half its original volume and thickens slightly. Remove from heat.
Brush the glaze onto the grilled shrimp and fruit skewers just before serving to add shine and concentrated flavor.
Serve the kabobs as they are, or place them on open-face tacos with lettuce, parsley, and a creamy yogurt sauce for a refreshing twist.
What I love about this recipe is that it feels indulgent while remaining relatively healthy, especially if you stick to just the kabobs without adding heavy sides.
Recipe by Linda Jednaszewski
Concept, photography, and styling by Brittni Mehlhoff
Will you try these shrimp kabobs? What have you been grilling this summer?
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This post was created in partnership with ZICO. Thank you for supporting the brands that help keep Paper & Stitch running.