Shrimp skewers with pineapple and curry-coconut vegetables

 Cooking 15 minutes
 Preparation 15 minutes
 4 servings


1 can (398 mL) of sliced pineapple
125 ml (1/2 cup) of sweet chili sauce
1 package (300 g) of Florette Coconut Curry Seasonned Vegetables to Cook
32 medium shrimp (size 31/40) raw and peeled
1 small red onion cut into pieces
1 lime, zest and juice


  1. Drain the pineapple slices over a small saucepan to collect the juice. Cut each slice of pineapple into four pieces. Keep aside.
  2. In the saucepan, add the sweet chili sauce and lime zest and juice. Stir. Bring to a boil, then simmer for 8 to 10 minutes over low-medium heat, until the sauce has reduced by two-thirds.
  3. Heat the vegetable mixture for 3 minutes in the microwave according to the instructions on the package. Stir.
  4. Meanwhile, skewer the shrimp and the pineapple and onion pieces on eight medium skewers, alternating them.
  5. Heat a little olive oil over medium heat in a pan. Generously brush the skewers with the pineapple sauce. Cook the skewers for 2 to 3 minutes on each side.
  6. Serve the skewers on the vegetables.

Recipe developed in partnership with Pratico-Pratiques:


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