Polynesian Grilled Pineapple Shrimp Skewers with Coconut Lime Quinoa Salad (Gluten-Free)
A flavorful polynesian lunch perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- Fresh shrimp
- Pineapple
- Cherry tomatoes
- Bell peppers
- Red onion
- Olive oil
- Lime juice
- Garlic
- Cilantro
- Quinoa
- Unsweetened coconut flakes
- Salt and pepper
Instructions
- Prepare the shrimp, pineapple, cherry tomatoes, bell peppers, and red onion for grilling. In a bowl, mix olive oil, lime juice, garlic, salt, and pepper. Marinate the shrimp in this mixture for 30 minutes. Thread the shrimp, pineapple, cherry tomatoes, and bell peppers onto skewers. Grill until cooked through. Cook quinoa according to package instructions. In a bowl, combine cooked quinoa, coconut flakes, lime juice, salt, pepper, and cilantro. Serve the grilled skewers over the coconut lime quinoa salad.
Chef’s Insight
This dish is perfect for an outdoor gathering or a romantic dinner under the stars.
Notes
Feel free to adjust the spices to your preference.