We love this recipe so much, it's more than just an appetizer. Serve these skewers over brown rice to make it a meal.

Pineapple-Coconut Shrimp Skewers

Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Place shrimp in a large resealable plastic bag; set aside. 

Combine coconut milk, pineapple juice, 1/2 cup cilantro, chili sauce, lime zest and juice, and Sriracha in a medium bowl. Add half of coconut-pineapple mixture to shrimp; reserve remaining mixture for brush-on sauce. Seal bag and refrigerate for 30 minutes. Drain shrimp; discard marinade. 

Thread shrimp and pineapple onto four 10-inch metal skewers. Lightly brush reserved brush-on sauce on skewers.

Heat oil in a large nonstick grill pan over medium heat. Place skewers in grill pan. Cook for 5 to 6 minutes or until shrimp turns opaque and pineapple begins to char, turning once and brushing with sauce. Sprinkle with red pepper. Garnish with additional cilantro and toasted coconut, if desired. 