By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
258 cal · 48 min
Seafood, Pineapple & Coconut Kebabs
Recipe GLPRdd10a0dc9f9773
Succulent grilled kebabs featuring king prawns and flaky white fish paired with sweet pineapple chunks and a coating of toasted desiccated coconut. The seafood is first marinated in creamy coconut milk and seasonings to infuse it with tropical flavor, then carefully threaded onto skewers with pineapple. After rolling in coconut to create a light crust, the kebabs are grilled until the prawns turn pink and the fish is tender and cooked through. Served with fresh lime wedges for a bright finishing touch.
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Ingredients
16 large raw king prawns, unpeeled
500 g Mixture of boneless salmon and white fish fillets, skinned and cut into chunky pieces
200 ml Coconut milk
100 g Fresh pineapple chunks
85 g Desiccated coconut
Oil for grilling
Sea salt and black pepper to taste
Lime wedges for serving
Directions
If using wooden skewers, submerge them in water and let soak for at least 30 minutes. Prepare your grill by heating it until the flames have calmed to a gentle glow, or heat a griddle pan over medium-high heat until it begins to smoke lightly.
In a medium bowl, combine the raw prawns, chunky fish pieces, and coconut milk. Season generously with sea salt and black pepper, and gently toss to coat all the seafood evenly.
Thread the marinated prawns and fish onto the prepared skewers, alternating with the pineapple chunks. You should have 8 kebabs total, using approximately 2 prawns and an equal portion of fish per skewer, along with pineapple pieces distributed throughout.
Spread the desiccated coconut onto a shallow plate. Working with one kebab at a time, roll it gently in the coconut, pressing the shreds to adhere firmly to the surface of the seafood and fruit.
Lightly brush or dab each coconut-coated kebab with a small amount of oil to prevent sticking and aid browning.
Place the kebabs on the grill or griddle and cook for 3 to 4 minutes on the first side without moving them. Carefully turn them over and cook for another 3 to 4 minutes. The prawns are cooked when they turn bright pink, and the fish should flake easily when tested with a fork (internal temperature must reach at least 145F).
Transfer the finished kebabs to a serving platter and arrange the lime wedges alongside. Serve immediately while still warm.
Comments
King prawns and salmon are available at Charlotte Publix and Food Lion seafood counters, but desiccated coconut forces a stop at Harris Teeter or ALDI in the baking aisle—a real cost for weeknight cooking. The recipe's actual prep time is closer to 60 minutes once you account for peeling and deveining prawns, cubing fish and pineapple, and threading kebabs; add grilling time. A household with young children or anyone who dislikes seafood will find this fussy and high-stakes to cook. Fresh pineapple and lime are fine, but the appeal here depends entirely on having good seafood, which varies by season and price at the counter; expect to budget $3 to $5 per serving just for protein. Kebabs do not reheat well the next day and must be eaten fresh the same night.
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