- 1 Lb. jumbo shrimp, peeled and deviened
- pineapple chunks
- 1 can coconut milk
- 1/4 C. spiced rum, such as Captain Morgan
- 1/2 C. brown sugar
- splash of lime juice
- 12 tsp sesame oil
- 1 Tbsp. Sambal Oelek
- cilantro for garnish (optional)
Mix all ingredients except shrimp, pineapple, and cilantro into a resealable ziplock bag. Pour half of the marinade into a bowl and set aside. Add shrimp and refrigerate for at least an hour, turning once.
Thread shrimp onto skewers alternating with pineapple, discard the ziplock bag . If using wooden skewers you will want to soak them for at least 30 minutes so they don’t burn on the grill.
In a small saucepan, add the reserved marinade and simmer until slightly thickened, about 10 minutes. Be careful to not burn the marinade.
Heat grill over medium high heat and lightly oil the grate. Grill shrimp for about 3 minutes per side, brushing with reserved marinade when you turn them.
Garnish with cilantro and enjoy!