These Shrimp & Pineapple Skewers with Peanut Sauce are the perfect transition dish from summer to fall, with rich peanut butter flavor and spicy red pepper flakes, paired with the juicy, mouth-watering flavor of pineapple and coconut.
Today’s Question Is: What’s your favorite brand of Peanut Butter?
When The Husband saw the blender and ingredients on the counter, he said “Pineapples? Coconut? And, a blender??? Nothing bad can come out of that!” He was sssooo right.
And, I think you’re going to love it!
Friends, this is the perfect transition meal! The rich, comforting flavor of peanut butter and spicy red pepper flakes add just the right amount of creamy-ness and spice – and when paired with the citrus pop of pineapple and coconut, you have a mouth explosion!
IMO, it’s the perfect combination as we transition from summer to fall.
Ok, now I’m going to make a claim here that might have some of you screaming at your screen.
I looovvvve Jif Peanut Butter. I do. I really, really do.
I know that Skippy lovers and All Natural PB aficionados everywhere are probably screaming at their screens right now, but it no matteh! They aren’t at my house, and I can’t hear them. 🙂
Go ahead ~ scream ~ and get it out.
Before you make this… do you guys know how to pick a fresh, ripe pineapple?
Well, if not, it’s easy – pull on one of the leaves out of the middle and if it comes right out, that pineapple is ripe, juicy and mouth-watering on the inside.
There are no words for this recipe. Other than fantasticly peanut-buttery delicious with a bit of spice.
You must make it!
Enjoy!
- ½ cup smooth peanut butter
- 4 tablespoons lite coconut milk
- 3 tablespoons hot water
- 2 tablespoons lime juice
- 2 teaspoons brown sugar
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons minced ginger
- 1 teaspoon minced garlic
- 1 teaspoon sriracha
- ¼ teaspoon salt, more as needed
- 1 and ½ tablespoons peanut oil
- ¼ teaspoon crushed red chile flakes
- ¼ teaspoon salt
- 1 pound shrimp, peeled, deveined, tails on
- 2 cups of freshly cut pineapple chunks
- Torn basil leaves, for garnish
- In a food processor or blender, combine peanut butter, coconut milk, 3 tablespoons hot water, lime juice, brown sugar, soy sauce, ginger, garlic, sriracha and salt. Purée until smooth. Scrape into a bowl.
- Divide peanut sauce in half. Set one half aside. One bowl of sauce will be used to baste the shrimp while baking. The other half will be used to serve table-side with the shrimp. Do not cross-contaminate and keep them completely separate! 🙂
- Heat oven to 500 degrees. In a small bowl, whisk together peanut oil, remaining ¼ teaspoon salt and chile flakes. Thread pineapple on skewers and brush with peanut oil mixture. Place pineapple skewers on parchment lined baking sheet. Place in pre-heated oven and cook 5 minutes. Remove from oven and turn pineapple skewers over.
- Thread shrimp on separate skewers and brush with the remaining peanut oil mixture. Brush shrimp on one side with the peanut sauce mixture after you've brushed them with oil.
- Place shrimp on the same baking sheet away from the pineapple skewers. Place baking sheet back in oven and bake 3 minutes. Remove baking sheet from oven and turn pineapple and shrimp skewers. Brush the opposite side of shrimp skewers with the peanut sauce. Place back in oven and bake another 3 minutes.
- Before removing from oven, make sure that shrimp is opaque, about 5 - 7 minutes, and pineapple is lightly caramelized, about 10 - 12 minutes total.
- When done, remove from oven, place on serving plate and sprinkle skewers with chopped basil. Serve hot with reserved peanut sauce for dipping.
Recipe modified from NY Times Recipes @ Shrimp & Pineapple Skewers with Peanut Sauce.
What fun tropical skewers, Kristi! I’m absolutely DYING over that peanut sauce. And as for my favorite, I’m a Smucker’s girl aaaaall the way. But I wouldn’t say no to ANY kind of PB if you offered me some. 😀
Thanks Sarah! I am a huge fan of Peanut Butter, so these were a natural for me. Do you know I have never tried Smucker’s Peanut Butter before? Girl, as much as I love peanut butter, that has got to change!
Oh man! This looks so great!! I can’t wait to give these a try. I think my favorite brand of peanut butter is Jiff. 🙂
Woohoo! Another Jif lover! I knew we had something in common Shawn! Other than loving great food! Have a great weekend!
I just picked up some shrimp and after seeing this recipe I can’t remember what I was going to do with it. This looks delicious! I love that you mention preventing cross contamination in your recipe. That is so so important, especially when using the sauce two ways.
I try to be really, really careful in my kitchen Cindy! It’s way to easy to be rushing to put dinner on the table and forget which is what. That’s why I called it out! Have a beautiful weekend, my friend!
These sound tasty, Kristi! I’m not too picky on the peanut butter brand, but I prefer it to be creamy and pre-mixed. (It’s a mindset thing – I can’t get over seeing the oil on top. Same thing with yogurt – it’s gotta be pre-mixed!)
I’m with you Sarah – I like the pre-mixed PB. I just can’t mix all that oil in! 🙂 And I’m the same way with yogurt too!
I agree with your husband (you know it’s a winner just reading the ingredients) and we are a Skippy household ourselves (though I also use Trader Joe’s). I love PB and have had a renewed appreciation for it in the last few years…I crave it constantly! These shrimp skewers look incredible! I love your ‘authentic’ peanut sauce (I’ve heard coconut milk is the secret behind the kind we get at great thai restaurants) and I could use it for chicken/beef satays and so much more!
Hey, we here at IK (ok, me) don’t judge – if you love Skippy – I say two thumbs up! 🙂 I’ve always been a huge PB fan – I just can’t get enough of it. And coconut oil? Seriously Monica – I could bathe in it. I adore the stuff. That’s the only thing I use when cooking white rice!!!
Kristi, your shrimp skewers with the super silky peanut peanut sauce look Dangerously delicious! Count us in to the PB lovers club, we used to eat Jif Naturals as well before our grocery store put up a huge peanut butter grinder. Of course who can resist to play with that thing 🙂
J+C
Thanks Judit & Corina! That’s a great way to describe them – DANGEROUS. I had like 4 skewers left over and told The Husband they were for his leftovers. He goes “Oh, really?” and proceeded to pull them all of the skewers and eat them! 🙂 And, I’ve never heard of a huge peanut grinder at the store – I’m calling my local grocery store right now – SSSOOO jealous!
Did you say “hint of spice?” You could blow me over with a sigh!
This recipe sounds delicious! You husband was right on! I love pb! And to answer your question I love cooking/baking with Jiff but eating organic natural pb. I’m hoity toity like that! Pinned
Hahahahaha! Lindsey, I adore you. Interesting. I am so curious why you cook/bake with Jif yet eat organic… I need to try that! I don’t think I’ve had organic PB. And my sistah…love ya, love your hair ~ thanks for the pin!
This definitely looks like the perfect transition to fall dish, Kristi! I love the flavors in here! And I agree with your husband, nothing bad can come from pineapple and coconut, especially when peanut butter is eventually involved. And that’s such a helpful tip about picking a ripe pineapple, I had NO idea! So going to remember that for next time! 🙂
Thanks Gayle! I’m sssooo glad you found the tip helpful. I found a site that had 5 great tips for picking the perfect pineapple, and this is the only one I’ve used. Every single pineapple I’ve picked (and there’s been a lot of them), I’ve used this method and they are always the ripest, juiciest pineapple ever. So fabulous! Have a great week! And, I agree with you – pineapple, coconut, peanut butter = win, win!
Hehe we have totally different peanut butter brands to you but I have definite favourites out of them! This looks mouth watering! I’m so glad I just had breakfast before reading this 😛
Thanks Lorraine – this is so good, you could totally eat this for breakfast. 🙂 Have a great weekend!
I LOVE your shrimp meals lately, Kristi, and I think this one might be my favorite! I want to make this now, despite the fact that I ate dinner already. Is that bad??? I’m pinning to try this ASAP. 🙂 As for the peanut butter, I am a natural peanut butter “aficionado”, BUT if it’s not natural, it’s JIF chunky!
Thanks Marcie! I need to get on the natural peanut butter bandwagon, just because I like the word aficionado. Hahahaha! Have a great Labor Day weekend!
Oh girl, this looks amazing! Your husband was totally right – how can you go wrong with pineapples, coconut milk and peanut butter? That’s just impossible 🙂
I love any peanut butter as long as I can eat it by the spoonful which is probably how I would devour this peanut sauce – it sounds absolutely delicious with the shrimp pineapple skewers – pinning 🙂
Hahaha, I know, right? 🙂 Have a beautiful weekend Kelly!
These are SOOOOOO CUTE Kristi!!!!!!!! And I bet they’ll be perfect for serving the guests for dinner // brunch parties!!!!!! Loving the flavors; especially the combo of pineapple and peanut butter with coconut milk and SPICEEEEEE!!!!! Looooove it! I use American garden’s peanut butter {basically all of my peanut butter, mayonnaise and other sauces are from American Garden}
Oooooo! I’ve never heard of that brand Samina! I’m looking it up now to see if we have it here! Thanks for the referral! So glad you like the skewers. Have a great weekend!
These skewers look so tasty and delicious!
Thanks Lilli!
Love the vibrant colors! And the flavor combination is definitely a great way to transition into fall!
Thanks Ashley! I’m pretty ‘vanilla’ in real life, but I do love a pop of color every now and then! 🙂
Um… Idk about the peanut butter thing. I’m in high school and I don’t have to worry about that stuff yet… 😛
This looks amazing, though!!! Loveeee shrimp and that flavor combo sounds so tropical and fun!
Thanks Anne! I am so glad you like it. Tropical flavors are so addicting!
Love the tropical flavors of these shrimp kabobs Krisiti! They look so pretty on that blue plate. It’s funny how loyal people tend to e to 1 brand of peanut butter. I’m Jif all the way but my husband was raised on Skippy and doesn’t like Jif. 🙂
Since I do the grocery shopping we only have Jif in our house 🙂
Hahahaha! I LOL’d at that Christin! When my husband likes something different – I buy what I like too, because I’m the one going to the store! 🙂
You always speak my language with your shrimp dishes Kristi!! And guess what: I’m a Jif fan too!!! 🙂 I never get what the big deal is over Skippy?!?!!! 😉 I hope you have a great Labor Day!!!!
Thanks Renee! I am so glad you are back to blogging. I really, really missed you ~ welcome back, friend! Have a beautiful weekend!
Peanut sauce and shrimps? Here’s a bold combination I’d love to try!
Yes! A great combination ~ and a wonderfully delightful surprise. We loved it!
I used metal skewers. I made double the marinade and, as suggested, marinated the veggies with the pork. The pork came out very tender, even with the short marinating time, and the vegetables absorbed the flavor well. I served over rice, heating the extra marinade in the microwave to pour over the top. This one’s a winner!
Thanks Rafal! I’m so glad you liked it. We loved this one – so fresh and tasty too! Have a great weekend!
Mmmm not really sure what my fave brand of PB is. We buy the Trader Joe’s brand. This recipe sounds totally awesome and can’t wait to try it!!! Yuuum!
I haven’t tried Trader Joes brand Anna, but I’ve heard it’s awesome! I’ll have to check it out!
Yeah I pretty much live at that store… LOL
🙂