Polynesian Grilled Pineapple Shrimp Skewers with Coconut Lime Quinoa Salad (Gluten-Free)
About This Recipe
Delight your senses with this mouthwatering Polynesian Grilled Pineapple Shrimp Skewers, perfectly paired with a zesty Coconut Lime Quinoa Salad. This gluten-free recipe boasts an irresistible aroma and stunning plating that will transport you to a tropical paradise.
Polynesian cuisine often features grilled fruits and seafood, while quinoa has been a staple in South American diets for centuries.
Ingredients
- Fresh shrimp
- Pineapple
- Cherry tomatoes
- Bell peppers
- Red onion
- Olive oil
- Lime juice
- Garlic
- Cilantro
- Quinoa
- Unsweetened coconut flakes
- Salt and pepper
Instructions
- 1
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 Notes
Feel free to adjust the spices to your preference.
Nutrition Information
High in protein, vitamin C, and antioxidants. Low in gluten-free carbohydrates.