Salsa, salsa, salsa! Fun to say, as noted by Seinfeld. But also a delicious condiment that can really bring a dish together. Whether you’re looking for something fresh or spicy, this homemade pineapple salsa recipe fits the bill.

Pineapple salsa pairs the natural sweetness of pineapple with a medley of peppers and other fresh ingredients. This salsa is both simple to prepare and incredibly versatile.

A refreshing twist on traditional salsa, it’s perfect for those who enjoy sweet, savory, and spicy. This pineapple salsa recipe is ideal for summer barbecues, casual get-togethers, and as a topping for your favorite Mexican dishes. Its adaptability makes it a must-have in your recipe repertoire.

After a recent move to Hawaii, it only made sense to make a new recipe featuring pineapple. Pineapples offer a unique sweetly acidic tang. This spicy pineapple salsa layers textures and tastes in a way that is utterly captivating. Try it and it will surely become a staple in your kitchen.

​Ingredients You’ll Need for Pineapple Salsa Recipe

As with most recipes, it all starts with the careful selection of fresh ingredients. And almost all of these ingredients come from the produce section. To make delicious pineapple salsa, you’ll need these fresh ingredients:

Fresh Pineapple: The Star Ingredient

Fresh pineapple is the star of this recipe. The natural sugars add a delightful contrast to the spicy elements and provide an irresistible, juicy texture. Plus the acidity from the pineapple replaces what you’d normally get from tomatoes that are the base of more traditional salsas.

Opt for a ripe, juicy pineapple to ensure your salsa bursts with tropical sweetness. When selecting your pineapple, look for one with a firm shell but a little soft give when lightly squeezed. It should have vibrant color and a sweet aroma at the base. It should feel a bit heavy, and not light and hollow. This will guarantee the best pineapple possible.

Supporting Cast: Poblanos, Sweet Onion, and More

To complement the sweetness of the pineapple, a medley of other ingredients play crucial supporting roles. Here’s what you’ll need:

• Poblano Peppers: These mild chili peppers bring a subtle heat and earthy flavor that enhances the overall profile of the salsa without overpowering it. Poblanos are some of my favorite, so I had to include them in this recipe. They are perfect for adding a touch of spice and flavor to your pineapple salsa recipe.
• Sweet Onion: A finely chopped sweet onion introduces a mellow, aromatic sweetness that balances the bold flavors. Its crisp texture makes it a delightful addition to this fresh pineapple salsa, marrying well with the juicy pineapple.
• Lime Juice: To brighten and balance the flavors, a squeeze of lime juice is indispensable. It adds a zesty tang that cuts through the sweetness and enhances the dish’s overall freshness.
• Bell Pepper: Diced bell pepper contributes a pop of color and a crisp, sweet bite.
• Cilantro: Fresh cilantro adds a burst of herbaceous freshness, tying together the sweet and spicy elements with its vibrant, citrusy notes. It’s a classic choice for many salsas and complements the tropical theme beautifully.
• Salt: A pinch of salt rounds out the flavors, ensuring every ingredient shines through in the final dish.
• Optional – Jalapeño or Serrano Peppers: For those who crave more spice, adding minced jalapeño or serrano peppers will deliver the perfect kick. Adjust the amount to suit your preference.

With these fresh, vibrant ingredients, your homemade pineapple salsa will be a true showstopper, worthy of any occasion. Whether you’re serving it as a topping for tacos or as a side with grilled fish, each ingredient plays a crucial role in crafting a salsa that is sweet, spicy, and simply​ irresistible.

​ Step-by-Step Guide to Making Fresh Pineapple Salsa

Luckily, making salsa is usually a pretty simple affair. And that holds true for this homemade pineapple salsa recipe. Just cut everything up, mix it together, and serve. But here’s a bit more detailed instructions:

How to Dice Fresh Pineapple

With a quality pineapple selected, we’re ready to cut it up. The biggest key to this recipe is getting a really fine dice on the pineapple. We want much smaller pieces than are traditional for cutting up pineapple.

To dice the pineapple, start by cutting off the crown and the base. Stand the pineapple upright and slice down the sides to remove the skin. Carefully follow the fruit’s natural curve. Slice the fruit into large pieces away from the core.

Cut it all into thin strips and then cut them again into uniform diced cubes. The goal is to get small pieces that will make sure the salsa isn’t too chunky.

Prepping Everything Else for Spicy Pineapple Salsa

For all of the peppers – poblano, bell, and optional jalapeno/serrano – remove the stems and seeds. Then finely dice the peppers and sweet onion. Aim for pieces in similar size (and maybe just a tad smaller) to the pineapple you’ve already chopped up. Uniformly sized pieces will make for a better final result.

Slice and squeeze the lime for some fresh juice. Chop up the cilantro. And finally, measure out the garlic powder and salt.

In a mixing bowl, combine all of the ingredients together. Toss the ingredients gently to ensure an even distribution of flavors. And that’s it! You’re ready to go. Serve immediately or store in the fridge until ready to serve. I would recommend using it within 4-5 days for peak freshness.

​Ways to Enjoy Your Homemade Pineapple Salsa

Pineapple salsa is a vibrant blend of flavors that can transform any meal into a tropical delight. Whether you’re planning a festive gathering or a simple family dinner, this versatile salsa can add a touch of tasty spice to numerous dishes. Here’s how to make the most out of your homemade pineapple salsa.

Pineapple Salsa for Tacos

Taco Tuesday has never been more exciting! With the sweet and spicy notes of pineapple salsa, your tacos will be bursting with flavor. Whether you’re using it as a topping or a side, this pineapple salsa for tacos is guaranteed to be a crowd-pleaser.

• Fish tacos: Nothing says summer like fresh pineapple salsa for fish tacos. The light, crisp taste of white fish, such as cod, pairs beautifully with the zesty, fruity notes of the salsa. Not only does this combination enhance the flavors, but it also adds a burst of color to your dish, making it as visually appealing as it is delicious.
• Seared Shrimp: For a seafood twist, try pairing your pineapple salsa with seared shrimp. Whether on the grill or in the pan, seared shrimp is perfectly complemented by this delightful salsa.
• Grilled Chicken or Pork: The sweetness of the pineapple perfectly balances the savory, smoky flavors of grilled chicken or pork, making it a go-to choice for taco nights.
• Veggie Lovers: Don’t shy away from adding pineapple salsa to veggie tacos. Roasted bell peppers, zucchini, and mushrooms combined with the salsa create a vibrant, refreshing option.

Uses Beyond the Tacos

Beyond tacos, there are countless ways to enjoy this fresh pineapple salsa recipe. Here are a few versatile uses that will keep you reaching for more:

• Chips and Dips: A classic pairing, serving pineapple salsa with tortilla chips makes for an irresistible snack or appetizer. Also serve it along with other salsas, homemade guacamole, queso dip, and poblano corn salsa for a full spread.
• Burritos/Quesadillas/Enchiladas: Similar to tacos, but still their own. Use this salsa with the likes of the most-visited recipe on the site – our baja shrimp burritos.
• Grilled Meats: Elevate your grilled chicken, steak, or pork by serving them with a generous spoonful of pineapple salsa. The sweetness of the pineapple complements the charred, savory flavors of the meat perfectly.
• Salads and Bowls: Add a tropical twist to your salads and grain bowls. The salsa can serve as a refreshing topping that adds texture and a burst of flavor to your dish.
• Breakfast Boost: Don’t forget breakfast! A dollop of pineapple salsa on top of scrambled eggs or an omelet can awaken your taste buds and start your day off right. Don’t sleep on this breakfast addition.

With its blend of sweet, spicy, and tangy flavors, pineapple salsa is a versatile condiment that can enhance a variety of dishes. Whether you’re crafting tacos, enjoying chips, or grilling meats, this delightful salsa is sure to make every meal feel like a celebration.

​Customizing Your Homemade Pineapple Salsa

Creating the perfect pineapple salsa is an art that begins with a basic recipe but leaves ample room for personalization. Whether you’re serving it alongside crispy fish tacos or as a vibrant topping for grilled chicken, your homemade pineapple salsa can be tailored to suit your taste buds and wow your guests. Check out some ways to make it your own.

Adjusting the Spice Level

The beauty of a spicy pineapple salsa for tacos lies in its balanced contrast of sweet and spicy flavors.

If you’re a spice enthusiast, consider adding finely diced jalapeño serrano peppers for a more intense heat. Remember to remove the seeds and membranes if you prefer a milder kick. For those who love the flavor of spice but not the heat, just stick with the milder poblano. A pinch of cayenne pepper or a splash of hot sauce can also elevate the spice level without altering other ingredients significantly.

Experiment until you find the perfect spice level that complements your palate.

Adding Extra Ingredients for Enhanced Flavor

While the classic pineapple salsa recipe is delicious on its own, there are still opportunities to enhance its flavor. Consider adding diced red onion for an extra layer of pungency. For even more tropical twist, try incorporating diced mango or papaya. Add a small amount of fresh minced garlic instead of powder.

Perhaps you enjoy a crunchier texture—adding some diced cucumber or jicama can provide that crisp element. If you prefer a smokier salsa, try grilling the pineapple and peppers before you combine it with the other ingredients, or add a dash of smoked paprika. You might also consider incorporating a sprinkle of toasted coconut for a sweet undertone.

​Frequently Asked Questions about Pineapple Salsa

How Long Does Homemade Pineapple Salsa Last?

Homemade pineapple salsa is best enjoyed fresh to preserve the crispness of the ingredients. If stored properly in an airtight container in the refrigerator, pineapple salsa can last up to 5 days. For optimal freshness, consider storing the salsa without excess liquid, adding a squeeze of fresh lime juice just before serving to brighten the flavors.

Past the 5 days, you can try running the salsa through a blender or food processor to make a smooth blended salsa that may have a few more days of use.

Why is it Watery?

Pineapple salsa can sometimes become watery due to all the fresh ingredients. This will tend to increase the longer it is stored. You can simply serve it with the excess liquid. If you prefer, simply drain off any excess liquid before serving. Or, once again, use it to your advantage and blend the entire thing up into a smooth rather than slightly chunky salsa.

Is It Too Spicy?

The base recipe using only bell peppers and poblanos should be suitable for most people. It shouldn’t be too spicy. The level of spiciness in your homemade pineapple salsa can be easily adjusted to suit your taste preference.

If you find the salsa too spicy, try adding a bit more diced pineapple or a splash of fresh lime juice to balance out the heat. Conversely, if you prefer a fiery kick, you can add jalapeños, serranos, or even a dash of cayenne pepper.

Pineapple salsa is undoubtedly a crowd-pleaser, bringing together the perfect balance of sweet and spicy flavors that can elevate any dish. We would love to hear how you’ve incorporated it into your meals, any modifications you made, or how it wowed your guests. Happy cooking!

How did yours turn out?

I’d love to hear when you try out this homemade pineapple salsa recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Sweet & Spicy Homemade Pineapple Salsa

Recipe by Marc PetersonCourse: Condiment, Sides, AppetizersDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking timeminutes

Total time

15

minutes

Make this irresistibly sweet and spicy pineapple salsa recipe at home. Dip into our easy recipe now for fresh salsa goodness!

Ingredients

• 2 cups pineapple

• 1/2 cup bell pepper

• 1/2 cup poblano pepper

• 1/3 cup sweet onion

• 1/4 cup cilantro

• 2 tablespoons fresh lime juice

• 1 teaspoon sea salt

• 1/2 teaspoon garlic powder

• Optional – 1/2 cup jalapeño or serrano pepper

Directions

• Wash the peppers in cold water
• Finely dice the pineapple, peppers, and onion
• Chop the cilantro and juice the lime
• In a medium bowl, mix together all of the ingredients until evenly distributed
• Serve fresh immediately or store in an airtight container for up to 5 days

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The post How to Make Pineapple Salsa: Sweet, Spicy, and Simply Irresistible appeared first on Do You Roux?.

Easter is just around the corner, and I’m very excited to share with you a fun and slightly unusual recipe for this important holiday. The acidic and tangy flavors of pineapple unite with the sweetness of Dr Pepper to create a unique flavor combination that everyone will enjoy in this glazed spiral ham.

I know you love to eat great food, so don’t miss out on this tasty meal. If you’re looking for a truly special way to serve ham, this recipe is definitely worth considering. And you can try it yourself – by simply following the easy steps provided below.

First, we’ll cut the pineapple and cook down the glaze. Then use some of the glaze to cover the ham and bake it, covered, for 10-15 minutes per pound. Then remove the lid, add the remaining glaze, and bake it at a higher heat for 15 to 20 minutes. Give it a little rest and then you have a fully cooked glazed spiral ham.

So, what do you say? I hope you’ll give this delicious dish a chance…you won’t regret it!

What Is a Spiral Ham?

Spiral ham is a type of ham that has been pre-sliced in a spiral pattern, making it easier to serve and enjoy. It’s typically made from bone-in ham and has been cured, smoked, and/or cooked beforehand. This means that when we are cooking it we’re really just reheating it to a good temperature for eating.

Because cold ham doesn’t seem too appealing.

A spiral ham typically comes from the back leg thighs of a pig. One of the greatest risks of cooking this type of ham is dry meat. So we’ll mostly cook it at a bit of a lower temperature with it covered a majority of the cooking time to avoid as much liquid loss as possible.

The reheating also gives us an opportunity to add some more flavor to the meat. The spiral cut allows the glaze to penetrate the meat, resulting in a flavorful and visually appealing dish. So gather up all of the glaze ingredients and let’s get to cooking.

The serving size for a bone-in spiral ham is about 3/4 lb per person for the initial ham weight before cooking. So buy your ham accordingly.

Cutting the Pineapple

Fresh pineapple adds a burst of sweetness to the glaze, and it’s simple to cut and prepare. I feel like every time that I actually make the effort of cutting up a fresh pineapple I’m amazed at the delicious flavor it has. Somehow I forget every time and I really need to be better about grabbing a fresh pineapple while shopping.

Note that this recipe will not use all of the pineapple, just 2 cups worth of chopped pineapple. The rest is for you to enjoy or serve as a nice side dish to accompany the meal.

Start by removing the top crown of the pineapple along with a small slice from the bottom. Then stand the pineapple up on the now flat base. Carefully use your knife to cut away the skin from the outside. Try to leave as much of the sweet fruit intact as possible.

Once peeled, turn the pineapple onto its side and start cutting slices roughly 1/4 to 1/2-inch thick. See the photo above for an example of these pineapple slices above the diced pineapple. Cut the core out of the slices and then begin chopping the fruit into small pieces.

Remember that we’ll be wanting these pineapple chunks to break down in the glaze, so smaller is better.

Making the Dr Pepper & Pineapple Glaze

I am going to start this section by saying that this glaze is not traditional, but it is delicious. Plus, it is a great opportunity for you to try your hand at a glaze that has a slightly different ingredient profile. The glaze is the star of this recipe, and it’s incredibly easy to make.

The idea behind this glaze is that the pineapple and Dr. Pepper combine to make a simple sweet and tangy glaze. To do this, we’ll be using a combination of Dr Pepper and pineapple along with some honey and brown sugar.

Start the glaze by melting the butter in a medium saucepan and then adding in the thyme, cloves, and ground black pepper. Give it all a good stir and let it cook for a few minutes until fragrant.

Add in the pineapple chunks, Dr Pepper, brown sugar, honey, and apple cider vinegar. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, until the pineapple is soft and the flavors have melded together.

Remove from heat and let it cool slightly. If you want a purely smooth glaze, you can transfer the mixture to a blender or food processor and blend until smooth. I just used a potato masher to crush the cooked pineapple while still leaving it somewhat intact. I wasn’t going for a perfectly smooth glaze. But either way works

The result should be a thick and luscious glaze with a perfect balance of sweet and tangy flavors. Just remember to use a spoon or basting brush when applying this glaze. Because it will be hot. And will burn your fingers if you try to spread it by hand… Not that I would know.

After mixing the glaze, we’re ready to pour some of it out over the ham for the first cook. Then we’ll do another glaze before a final hotter cook. This will result in a perfectly glazed spiral ham.

Glazing the Spiral Ham

With the Dr Pepper and Pineapple cooked down, we’re ready to top our glazed spiral ham. As I stated above, we’ll be doing this in two different steps. We will first add a portion of the glaze over the ham before any cooking.

Remove the ham from its packaging and place it into a large dutch oven or roasting pan. Make sure that your pan of choice has a lid that will fit on the pan over the ham. Next, you’ll need to brush the ham with a cup of glaze. Use a basting brush or spoon to spread the mixture over the ham.

Try to open up between the spiralized ham slices and get the glaze down into the gaps. This will give more flavor throughout the ham rather than just on the surface.

After the initial cook, we’ll apply the rest of the Dr Pepper and Pineapple glaze to the ham. Then give it a final cook with the lid off at a higher heat to finish the ham.

Cooking the Glazed Spiral Ham in the Oven

Luckily, cooking the spiral ham is fairly hands-off. The first step is to get the oven up to temperature. Start the preheating before you add the initial glaze to the ham. Preheat the oven to 300°F (150°C).

Once the oven is preheated, the ham is topped with a cup of glaze, and the ham is sitting in a large dutch oven or roasting pan with the lid on, we’re ready to get cooking.

Place the glazed spiral ham into the oven and cook it for about 10-15 minutes per pound of ham. Use an instant-read thermometer we’ll be aiming for a final internal temperature of 140°F (60°C) for fully cooked ham.

When the ham is at about 130°F (55°C), take the ham out of the oven and remove the lid. Turn the oven up to 400°F (205°C). Baste it with all of the remaining glaze. Put it back in the oven for 25 to 30 minutes until reaching the full internal temperature of 140°F (60°C).

Cooking at a higher temperature with the lid off for the last bit will allow the glaze to caramelize and create a beautiful golden crust.

Once the ham is done, let it rest for at least 15 minutes and up to 40 minutes before slicing it. Resting meat is almost always the best practice before trying to slice and serve.

Serving Glazed Spiral Ham

Once the ham is fully cooked, glazed to perfection, and rested, it’s time to serve and enjoy!

Carefully transfer the ham to a cutting board or serving platter to carve it. Use a sharp knife to slice between the spiral cuts, and arrange the slices on a platter. Garnish with some of the leftover pineapple slices and some fresh herbs for an extra touch of elegance. Serve the ham as the centerpiece of your Easter table.

But the ham can’t be served alone. Any of the following recipes pair very well as sides with this spiral glazed ham recipe:

• Homestyle Mashed Potatoes
• Mom’s Dinner Rolls
• Honey & Ginger Glazed Carrots
• Twice-Baked Potatoes
• Apple Walnut Spring Mix Salad
• Oven-Roasted Asparagus

Note that if you have many leftovers of this ham (which is highly likely), then I recommend that you make this delicious ham and dill potato cream cheese soup. It is amazing and I give my personal guarantee that you will not be disappointed.

If you’re looking for a delicious recipe to bring to Easter dinner, then I would suggest this recipe for spiral ham. It has a great balance of sweet and savory flavors and it’s made with a combination of pineapple and Dr Pepper. I hope you enjoy this recipe.

How did yours turn out?

I’d love to hear when you try out this glazed spiral ham recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Dr Pepper and Pineapple Glazed Spiral Ham

Recipe by Marc PetersonCourse: DinnerDifficulty: Intermediate

Servings

10

servings

Prep time

30

minutes

Cooking time

2

hours 

15

minutes

Resting Time

15

minutes

Total time

3

hours 

A unique take on ham. Sweet and salty, you won’t want to miss out on this spiral ham glazed with Dr Pepper and pineapple. Perfect for Easter! Serving size is about 3/4 lb per person for the initial ham weight.

Ingredients

• 2 cups chopped fresh pineapple

• 2 tablespoons butter

• 1/2 teaspoon fresh thyme leaves

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground black pepper

• 1 cup Dr Pepper

• 1 cup brown sugar

• 1/2 cup honey

• 1/4 cup apple cider vinegar

• 6-10 pound spiral-sliced ham

Directions

• Chop 2 cups of fresh pineapple into 1/4 to 1/2-inch pieces
• Add the butter, thyme, cloves, and ground black pepper to a saucepan over medium heat
• Let the thyme, cloves, and pepper bloom in the melted butter, stirring occasionally for about 3 minutes until fragrant
• Add the chopped pineapple, Dr Pepper, brown sugar, honey, and vinegar to the pan and stir to combine
• Bring the mixture to a simmer for 15-20 minutes until thickened and the pineapple begins to break down
• Towards the end of simmering the glaze, preheat the oven to 300°F (150°C)
• Using a heat-safe spoon or potato masher, crush the pineapple in the saucepan – for a completely smooth glaze, blend it up with an immersion blender, food processor, or blender
• Once it has reduced and thickened, remove the pan from the heat
• Remove the ham from its packaging and place it in a large dutch oven or roasting pan with a lid and pour 1 cup of the sauce over the ham, basting and filling between slices
• Place the ham in the oven, lid on, for 10-15 minutes per pound until the ham reaches an internal temperature of 130°F (55°C)
• Take the ham out of the oven, and turn the oven heat up to 400°F (205°C)
• Remove the lid from the dutch or roasting pan and add all remaining glaze, spreading it evenly and working it between slices
• Put the ham back into the oven, lid off, for 25 to 30 minutes until the glaze has set and the ham has reached an internal temperature of 140°F (60°C) then remove it from the heat
• Allow the ham to rest for at least 15 minutes and up to 40 minutes before slicing and serving

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The post Dr Pepper and Pineapple Glazed Spiral Ham for Easter appeared first on Do You Roux?.

Are you ready to drink the rainbow? In this post, I’m going to walk you through 7 different flavors for making rainbow lemonade.

Growing up, I had a big lemon tree in the backyard that produced lemons like nothing I’d ever seen before or since. It would have tons of fruit about ready to ripen and it would be forming new flower buds already. It was basically making lemons non-stop. I guess it helped that we were in Arizona and had no winter to speak of.

But because of all those backyard lemons, I have long loved making lemonade. Case in point: my frozen mint lemonade recipe that came from the lemons and trying to escape the heat of summer.

And, somewhere down the line, I decided I needed to make rainbow lemonades. I thought it would make a pretty striking photo (which it did). But I did not anticipate the amount of work I would end up putting in to make this happen.

You could make a flight of colored rainbow lemonades by just adding some simple food coloring to plain lemonade. But that doesn’t seem as exciting to me as using specific flavors for each of the colors.

And so, the long process began. (Note that it will only be as long if you also plan on making all of the flavors, picking one or two will speed up the process significantly).

Prep Fruit for Rainbow Lemonade

When life gives you lemons, make lemonade. Or, I guess in my case, when life gives you a Costco membership and you buy three large bags of lemons, make 7 batches of flavored rainbow lemonade. Plus an extra batch for helping me out behind the scenes.

One of the toughest parts of this recipe was juicing all of the lemons. I really should have thought and planned ahead. I used this metal hand juicer to squeeze every last drop from the lemons I had. By hand. It was quite the tiring process.

For doing just one or two of the flavors, hand juicing wouldn’t be terrible. But for more lemons, I would highly recommend a KitchenAid juicer attachment if you have a stand mixer, or this OXO reamer juicer for less hand stress than a squeezing juicer, or a Cuisinart electric citrus juicer.

Your hands will thank you.

With the lemons juiced, make sure to wash and cut any of the other fruit that you will be using to have them ready to go. I recommend juicing the lemons and slicing the fruit the same day you will be making the lemonade. Fresher is better.

Start with a Good Lemonade Base

We’re going to need a good base for our lemonade. A while ago I came across a lemonade recipe that I ended up loving. It is the recipe that I use to this day and my recipe here is based in part on that original perfect lemonade recipe from Simply Recipes.

The recipe involves making a simple syrup with water and sugar. I know it sounds like it may be scary and complicated, but it’s actually very simple (pun!).

The simple syrup is just combining the water and sugar together over low heat. It ensures that the sugar fully dissolves and makes for a smooth lemonade. And, in my opinion, makes for the perfect base for making rainbow lemonade. However, in the next section, I’ll cover getting the flavors into the simple syrup as it cooks.

Please do not use frozen lemonade concentrate or that strange pre-squeezed lemon juice. Those may work in some circumstances. But for our purposes in this recipe, it will simply not be the same.

How to Flavor the Rainbow Lemonade

Now that we have a good base for our lemonade, it’s time to add the flavor. For this recipe, we’ll add the flavor at the same time that we make the simple syrup.

For the fruits, we will blend up 1 cup of fruit, add it in with the water and sugar when heating, and then strain it out using a quality fine mesh strainer. I don’t think that using cheesecloth is necessary, but if you want your lemonade super-smooth then go ahead. With the blue raspberry one, just add the teaspoons of liquid to the simple syrup, no need to strain it. And with the lavender one, we are basically making a lavender tea in simple syrup. So, add the lavender flowers to the water and sugar and heat it up. Then, when the sugar is dissolved, remove it from the heat and let it sit for 5 minutes to steep. Then strain out the flowers with a fine mesh strainer.

For the color and flavor combinations that make up my rainbow lemonade see the chart bullet points below:

• Red – Strawberry
• Orange – Mango
• Yellow – Pineapple
• Green – Kiwi
• Blue – Blue Raspberry
• Indigo – Blueberry
• Violet – Lavender

For the most part, you can choose whether you would or wouldn’t like to use food coloring in the lemonade. All of the flavors except the lavender will provide some color without adding food coloring.

But the colors will be a little less vibrant, more muted, and natural without added food coloring. Either way, they will end up tasting the same.

So let’s get to it and get to juicing those lemons.

How did yours turn out?

My personal favorite flavor was the red strawberry lemonade.

I’d love to hear when you try any of these rainbow lemonade flavors! Let me know which flavor you like most. Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Rainbow Lemonade Flavors

Recipe by Marc PetersonCourse: DrinksDifficulty: Easy

Servings

5-6

servings

Prep time

25

minutes

Cooking time

5

minutes

Total time

30

minutes

This is a simple recipe of 7 different flavors to make rainbow lemonade, which can have kids enjoying the sweet taste of their own creation! Choose the flavor you want the most, or go all-in for a lemonade menagerie that will make anyone’s lemonade stand jealous. Note that the lemonade base ingredients must be made for each flavor/color you make.

Ingredients

• Lemonade Base

• 1 cup sugar

• 1 cup water

• 1 cup fresh-squeezed lemon juice

• 3-4 cups cold water

• 2 to 3 drops food coloring, as desired

• Red

• 1 cup sliced strawberries

• Orange

• 1 cup cubed mango

• Yellow

• 1 cup cubed pineapple

• Green

• 1 cup sliced kiwi fruit

• Blue

• 3 teaspoons liquid blue raspberry drink mix

• Indigo

• 1 cup blueberries

• Violet

• 2 tablespoons dry lavender flowers

Directions

• Begin by squeezing the lemon juice and washing and chopping up the fruit for any of the flavors you plan to make
• Add the sugar and 1 cup of water to a small saucepan
• For any fruit-based colors/flavors, blend the fruit up until smooth and add it to the saucepan. For the blue raspberry one, simply add the amount of drink mix to the saucepan. For the lavender one, add the flowers to the saucepan.
• Put the saucepan over medium-low heat and stir until the sugar is dissolved, then remove it from the heat – for lavender lemonade, steep the flowers after removing it from the heat for 5 minutes before going to the next step
• Strain the mixture with a fine-mesh strainer into a large pitcher
• To the pitcher, add 1 cup of fresh-squeezed lemon juice, 2 to 3 drops of food coloring if desired, and 3 to 4 cups of cold water to taste
• Repeat steps 1-6 for all of the flavors you would like to make
• Pour, sip, and enjoy!

Notes

• Note that the prep times are for a single flavor, so making more will definitely take more time – juicing the lemons was rough by hand, and making the different simple syrups and washing everything in between to not cross flavors took a lot of time…

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The post 7 Flavors to Make Rainbow Lemonade appeared first on Do You Roux?.

I know it is only just barely April, but I’m kind of already looking forward to summer. This kiwi mango smoothie recipe makes a refreshing drink that you can enjoy any time of day to add a bit of summer flair to your life.

The tropical essence of mangoes, kiwis, and pineapple all bring some bright fruity flavor to this drink. And all that happy tropical partying in your cup is a blast of summer. Blend it up in a cool beverage and it is *chef’s kiss*.

I love love love mango but hate dealing with the pits. And so, I go hard on the frozen mango. Which works perfectly in a smoothie where it’s all blended together. Just check out my orange creamsicle smoothie for a blended drink that hides some mango within.

You have to have flavors that complement each other well in a smoothie. And that is what this fruit combo brings.

This delicious smoothie has just the right amount of sweetness. Smooth and creamy, it’s the perfect way to get your morning started with a bit of sunshine.

Kiwi Mango Smoothie Ingredients

A smoothie is a wonderful treat, and there are basically infinite combinations available. With kiwi, mango, and a few other key ingredients, we can make this tasty, healthy drink.

There are many smoothie recipes out there, but this recipe is unique in its simplicity. This green smoothie recipe uses three main ingredients. A blend of mangoes, pineapple, and kiwis lend the bulk of the flavor.

You can find frozen mangoes and frozen pineapple at most grocery stores – though I’ve had a tough time finding frozen pineapple in stock lately. It’s been difficult to find for making this recipe or my pina colada.

Kiwi and spinach give the green to this green kiwi mango smoothie recipe. Spinach is smoothies does some heavy lifting for both the nutrients and color in the drink. But it does the perfect job of staying hidden in the background with basically no taste change at all when added.

For the milk in the recipe, I used 1% dairy that I usually have on hand as my go-to gallon of milk. But you can easily substitute whatever dairy you prefer to use and it shouldn’t change the flavor much.

Smoothie Prep

This recipe uses frozen mangoes and pineapple. Make sure that you use some frozen fruit. This helps make smoothie prep easier and it also lends iciness to the drink. If you use fresh fruit, you’ll end up with a smoothie that’s more watery. You can use frozen fruit straight from the freezer. It’s ready to use right away.

You’ll also want a powerful blender on hand to make sure that you get things perfectly smooth. I love my Vitamix, and it just seems to pulverize anything I throw at it.

Prep your ingredients. Before you begin to make the smoothie, it’s a good idea to get everything out and ready to go. Then get out your blender and start filling the container with all of our fruity goodness.

Finally, you’ll need to measure out the smoothie ingredients you’ll need or you can always just eyeball it like I tend to do. Then dump them in the blender and turn it up.

I typically layer everything in the blender in a specific order. Liquids first, then any fresh fruits and vegetables, and then finish it with frozen fruits and ice. This seems to help everything blend easier with fewer air pockets around the blades.

Serving Your Kiwi Mango Smoothie

Once you’ve made the smoothie, it’s time to enjoy it.

I recommend drinking the smoothie right away. The longer you wait, the more it will begin to melt. You can put the smoothie into the freezer to save it for later, but it will freeze and lose the consistency of a fresh drink.

You can also garnish the smoothie with some cut fruit as a bit of decoration. Let’s face it – we’re kind of used to fruity drinks being dressed up and presented in a pretty glass.

So bust out your finest glassware and get to drinking your summer flavors straight from a cup.

How did yours turn out?

I’d love to hear when you try out this kiwi mango smoothie recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Green Kiwi Mango Smoothie

Recipe by Marc PetersonCourse: Breakfast, DrinksDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking timeminutes

Total time

5

minutes

A quick and easy green kiwi mango smoothie recipe that you can make in under 5 minutes for a tropically-charged drink.

Ingredients

• 3 kiwi fruits

• 1 large apple

• 1 cup milk

• 1 cup packed spinach

• 1/2 an orange

• 1 cup frozen pineapple

• 1 cup frozen mango

Directions

• Add all of the ingredients to a blender in the order listed
• Blend until smooth, then pour and serve

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The post Quick and Easy Green Kiwi Mango Smoothie Recipe appeared first on Do You Roux?.

Growing up we always called this recipe frog eye fruit salad. Maybe that’s just because it is a fun name for a kid, and it really just sticks with you. I can’t seem to find any other name for it, so I guess that one is gonna stay.

Fruit salad is my preferred kind of salad. I’ve noted before that I haven’t always been the biggest salad fan. But give me a sweet and juicy salad full of fruit, with no greens in sight, and I am in.

But this is not your typical fruit salad. Included in the mixed bowl of fruits is a wide range of fresh-cut fruits along with a mixed sweet whipped topping and the big secret ingredient.

The secret to this fruit salad recipe – pasta. So, I guess that makes this a pasta salad?

Pasta, marshmallows, pineapple whipped cream dressing, and a whole heap of fresh fruit make this a fruit salad you won’t want to miss.

Why is it Called Frog Eye Fruit Salad?

The secret ingredient itself is what causes the unique recipe name.

Acini di pepe means seeds of pepper in Italian – and they are about the size of peppercorns so the name holds true. When the cooked acini di pepe pasta is added to the dish, it ends up looking kind of like frog eyes. I guess. I mean, I haven’t looked at a whole lot of frog’s eyes in my day. So I’ll take this recipe’s word for it.

You should be able to find acini di pepe pasta in a smaller, dense box in the pasta aisle. Or you can buy some online.

Because I make a few adjustments to the recipe (i.e. adding in a lot more fresh fruit), it loses a little bit of the look. In a more traditional frog eye fruit salad the dressing-covered pasta is a lot more evident.

If you were to mix together just the whipped cream dressing with the cooked pasta it would look similar to a tapioca pudding.

Ingredients of Frog Eye Fruit Salad

Fruit.

You can really choose what fruits you prefer, but I have suggestions for what seems to work best in this salad.

The more traditional recipes typically call for canned pineapple and canned mandarin oranges. Which is okay if you are in a rush, but I thought I’d try using fresh fruit to make it.

And I added a whole lot more than just pineapple and mandarin oranges. My recipe includes grapes, apples, strawberries, kiwis, and bananas along with the pineapple and orange slices. I think this all adds a lot more variety in both taste and texture to the fruit salad.

I also elected to include mini marshmallows. Because marshmallows are delicious.

Also, if you have the time to make homemade whipped cream, I highly encourage it. Since that is part of the main dressing for all of the other ingredients, a homemade one kicks everything up a notch.

You can also feel free to try any of the following when mixing up your own batch:

• Blueberries
• Blackberries
• Cherries (fresh or maraschino)
• Shredded coconut
• Watermelon
• Honeydew melon

How did yours turn out?

I’d love to hear when you try out this frog eye fruit salad! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Delicious Frog Eye Fruit Salad

Recipe by Marc PetersonCourse: Dessert, Sides, AppetizersDifficulty: Intermediate

Servings

20

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Pasta, marshmallows, pineapple whipped cream dressing, and a whole heap of fresh fruit make this a fruit salad you won’t want to miss.

Ingredients

• 1 cup dry acini di pepe pasta

• 2 cups pineapple, chopped

• 1 and 1/2 cups grapes, halved

• 1 and 1/2 cups strawberries, sliced

• 4 mandarin oranges, peeled and sectioned

• 3 large kiwi

• 1 large apple, chopped

• 1 banana, sliced

• 2 cups mini marshmallows

• Pineapple Whipped Cream Dressing

• 1 cup pineapple juice, divided

• 4 teaspoons cornstarch

• 1/3 cup lemon juice

• 2 tablespoons granulated sugar

• 1 teaspoon vanilla extract

• 5 cups prepared whipped cream

Directions

• Boil the pasta according to package directions and drain it in a fine-mesh strainer
• Rinse, peel, cut, chop, and slice the fruit into bite-sized pieces
• Pineapple Whipped Cream Dressing
• make pineapple sauce, reserve 1 tbsp juice
• combine with whipped cream
• add in the pasta and fruit

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The post The Secret To This Delicious Frog Eye Fruit Salad appeared first on Do You Roux?.

This punch comes courtesy of my wife’s family. Obviously, it doesn’t need to be reserved for a single holiday every year. But somewhere down the line, this became my wife’s family Thanksgiving punch recipe.

However, the most memorable time we shared this punch together was during a Thanksgiving get-together when we lived in Texas.

My sister-in-law does Thanksgiving right.

Often meal-prepping in July or August, it is clearly an important day. From pumpkin pie to dinner rolls to the specific turkey recipe and all of the sides, everything food-related is divine. The big day arrived with family gathered from Indiana, New York, and Texas, and we began to dig in. So, after enjoying a plateful (or two, or three…), we were sitting around relaxing, loosening belts, and changing into sweat pants.

All of a sudden we turn around and my four-year-old nephew is leaning down, mouth puckered, slurping straight from the punch bowl. Surprised, we pried him away from the bowl and served him his own cup after recovering from all the laughter.

Note to self – always place the punch bowl higher than slurp access.

Thanksgiving Punch

Punch is just mixing together a bunch of stuff into a drink. Hopefully, the stuff you mix up actually goes well together. In those cases, you have a tasty party punch.

But for those times that you aren’t feeling like living on the edge with a brand new concoction, turn to this tried and true family thanksgiving punch recipe. It is simple to make, comes together in minutes, and can serve a lot of people.

Note – just like in Jaws, you’re gonna need a bigger bowl. This recipe makes a whole lot of punch, about 1.5 gallons.

That’s around 23 8-ounce servings. So I rounded it down to about 20 servings per batch. Estimate how many cups people at your party, holiday, or event will drink and do a little quick math to see if you need more than one batch.

The great part is, once the punch bowl is running low you can easily just have extra juice and ginger ale waiting in the fridge or cooler to mix up some more.

Floating Sherbet

Sherbet should not be confused with sorbet. Sorbet does not contain any dairy, while sherbet does. And I’m all about that dairy. Also, note that there’s no real amount of sherbet to put in. Just add as many scoops as you want. See what feels right.

And make sure that when you are ladling yourself up some Thanksgiving punch, you scoop some of that sherbet into your cup.

The most difficult and at times frustrating part of this recipe will be before you ever start making it. Apricot juice can be quite elusive. It sometimes takes knowing the right grocery store, so if you find it in-store then make sure to note which one had it for next time.

In the rare case that there happens to be any leftover Thanksgiving punch, you can store this in any container with a lid in the fridge. Keep it for up to 4 days. It will still be safe to drink after that, but it is best before that time. Note – I typically will keep one or two of the bottles used while making the punch to store any potential leftovers.

Parts of the drink will likely settle when it is stored in the fridge. Give the bottle a light turn or two (no violent shaking) and it will mix together enough that when you begin pouring out it will fully mix.

So get ready to make this slurpable Thanksgiving punch recipe.

Family Thanksgiving Punch

Recipe by Marc PetersonCourse: DrinksDifficulty: Easy

Servings

20

servings

Prep time

5

minutes

Cooking timeminutes

Total time

5

minutes

An extremely slurpable Thanksgiving punch recipe with rainbow sherbet, ginger ale, orange, apricot, and pineapple juice

Ingredients

• 52 ounces orange juice

• 32 ounces pineapple juice

• 32 ounces apricot juice

• 2 liters ginger ale

• 1 pint rainbow sherbet

• (Optional) orange slices

• (Optional) pineapple wedges

Directions

• Add the orange juice, pineapple juice, apricot juice, and ginger ale to a large punch bowl
• Right before serving, scoop rainbow sherbet into the punch and garnish with pineapple and orange slices if desired

Notes

• Store it in a closed container in the fridge for up to 4 days

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The post Family Thanksgiving Punch Recipe appeared first on Do You Roux?.

Let’s make a summer fun drink that the whole family can enjoy together. Succulent pineapple and sweetened coconut combine with ice in this frozen piña colada recipe. It is fast and easy to make – just throw everything into the blender and let it rip. And, after a few seconds of whizzing blades, we end up with a sweet frozen drink.

A piña colada without the rum is basically just a dessert smoothie. Not a healthy one, mind you, but a smoothie nonetheless. The pineapple and coconut flavors become their own unique flavor when combined. But it is all about the balance. Have too much of either and that flavor is mostly the only thing you can taste. So make sure to measure it out or you’ll have a lot of adjusting to do.

This recipe is adapted from a recipe I had on a different site. Well, still have up on a different site. My piña colada from the site The Smoothies 101. It is an old site that I still have up and have not made any updates to in a long time. It has terrible photos. But the recipes and information are solid. So I thought I’d borrow from myself. Why start from scratch when I could reference something I know works?

So try out this virgin piña colada recipe to make a refreshingly sweet frozen drink. Or, even better, make a flight of summer drinks by pairing this with frozen mint lemonade and a blended watermelon drink.

A What of Coconut?

This recipe uses cream of coconut as one of the main ingredients. Do not confuse this with coconut milk. They are two entirely different products and are made for different things. Though a coconut milk piña colada would be healthier, it would not be quite the same.

Cream of coconut is a smooth, thick, and super-sweet mix of condensed coconut. It is similar to sweetened condensed milk that is used in some baking recipes. The syrup is basically a super-concentrated sweet coconut flavor bomb. No wonder it makes the perfect addition to a dessert smoothie.

If you are looking to buy it at the store then make sure to look near the alcohol aisles. There is typically a section for making mixed drinks that has things like grenadine, lime juice, margarita mix, and seltzer water. Somewhere within that group of items, you are likely to find an option or two of buying cream of coconut.

And if you can’t find it locally or would rather buy it online, you can always buy cream of coconut for delivery.

Pineapple for Piña Colada

For this recipe, I chose to use frozen pineapple. It is fairly easy to come by, can be bought in large quantities at stores like Costco, and it makes it so we don’t have to use as much ice so the drink is more potent. It is easy to just keep some frozen pineapple on hand. And I don’t have to make sure that I have a fresh pineapple that is ripe and ready to slice.

Plus it can be kind of messy cutting up a pineapple.

But you can also make this drink with fresh cut pineapple instead of frozen. Use the same amount of pineapple and then use more ice when blending the drink together.

In that original recipe for the virgin piña colada, I list a 20-ounce can of pineapple chunks in 100% juice as one of the main ingredients. That was for ease of use and to not buy multiple items at the store. No need to have separate juice and pineapple, just buy them together. Genius. However, the quality of that pineapple is not always the best. In my opinion, canned pineapple in juice is lower than frozen which is lower quality than fresh-cut pineapple. But if you want, replace the juice and pineapple in the recipe with one 20-ounce can of pineapple in 100% juice and add some extra ice.

Note that sometimes it can take a powerful blender to really get a smooth frozen drink. If it is not blending well, then you may need to add a little bit more liquid – the pineapple juice in our case – to make sure it can blend smooth. Or you can invest in a high-quality blender like the Vitamix that I have to easily make smoothies without issue.

So try making this cocktail without the rum for a family-friendly virgin piña colada and let me know what you think.

Family Friendly Piña Colada

Recipe by Marc PetersonCourse: Drinks, DessertDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking timeminutes

Total time

5

minutes

Juicy pineapple and creamy coconut combine in the blender for this perfect piña colada recipe that the whole family can enjoy

Ingredients

• 2/3 cup pineapple juice

• 1/2 cup cream of coconut

• 2 cups frozen pineapple

• 2 cups ice

Directions

• Add the ingredients in the order listed into a blender
• Blend on high for 1 to 2 minutes until smooth – stopping and stirring if air pockets are created between the blender blades and the drink
• Pour and serve, garnish with fresh pineapple or maraschino cherries for extra flair
  

The post Easy Family Friendly Piña Colada Recipe appeared first on Do You Roux?.

Pineapple, bell peppers, and coconut make these grilled shrimp kabobs a tropical treat. Cooking them on the grill gives them that perfect char. So bust out your skewers, fire up the grill, and get to cooking.

Because the shrimp are marinated before cooking, these grilled shrimp kabobs are some of the most tender I have ever had. And if you have never had grilled pineapple before then you are in for a surprise.

The marinade for this dish is mostly coconut milk with soy sauce for salt, honey for sweet, garlic for flavor, olive oil for non-stick, and orange juice for a citrus punch. This results in a slightly citrusy yet really creamy coconut-y flavor with tender shrimp and charred pineapple and peppers.

Skewered Shrimp

I highly recommend getting yourself some metal skewers for grilling kabobs. I bought this set of 10 skewers that I love. They are flat, so they make it less likely that your food will spin when you try to flip it. The skewers also have a metal disc to help push the cooked food off. And they are reusable with no prep work required before making the dish.

If you do elect to use wooden skewers, then you will have to soak them for at least an hour before they go on the grill. I would typically throw them in a glass baking dish and cover them with water the night before making kabobs. I have not found any good flat wooden skewers to help combat spinning food. So if you know of any, then give me a heads up. Also, please do not try and re-use wooden skewers.

You’ve got to love the oxymoron that is jumbo shrimp. When selecting your shrimp, I recommend getting the largest that you can. Larger shrimp will take the heat of the grill better. Plus you get more to eat for your effort.

Note that with the number of ingredients I have listed here, it took me about sixteen 12-inch long skewers to grill all of the food. Also, do not leave the shrimp in the marinade for longer than the given thirty minutes. We don’t want it to start breaking down the shrimp to mush. Wipe the grill grates down with canola or vegetable oil before grilling to get those mouthwatering grill marks.

Serving Shrimp Kabobs

The grilled shrimp, pineapple, and peppers can be served over rice or quinoa. When cooking either of the starches, use half a cup of unsweetened coconut milk along with the remaining cooking liquid. This helps give a bit of flavor to it that will make it an even better pair for the tropical flavors.

For sides, add some type of grilled vegetable or a simple salad to round out the meal. I would even use my oven-roasted asparagus recipe, but cook it on the grill instead. Grilled corn, hot peppers, zucchini, or green beans could all be great sides for this dish and could be cooked while the kabobs grill. Two for one.

The accompanying sauce can be used to pour over everything, or as a dipping sauce. I have used it both ways and it adds great tropical sweet notes to the dish. It is quick and easy to make the sauce, combining just three ingredients. The corn starch and coconut milk are whisked together, then combined with the cream of coconut, and then brought to a boil. After thickening up a bit, just remove it from the heat.

Finally, to round out the meal, serve it with frozen mint lemonade. Then you have the perfect summer meal. Grilled shrimp kabobs, a sweet coconut sauce, pineapple, bell pepper, and a refreshing frozen drink. Enjoy!

Grilled Shrimp and Pineapple Kabobs with Sweet Coconut Sauce

Recipe by Marc PetersonCourse: EntreesDifficulty: Intermediate

Servings

8

servings

Prep time

20

minutes

Cooking time

10

minutes

Marinating Time

30

minutes

Total time

1

hour 

Fire up the grill and follow this recipe to get grilled shrimp, pineapple, and pepper kabobs with a slightly citrusy yet creamy coconut-y flavor with a perfect char

Ingredients

• Marinade

• 2 cups unsweetened coconut milk

• 2 tablespoons honey

• 2 tablespoons soy sauce

• Juice of 1 orange

• 1 large clove garlic, minced

• 1/4 cup olive oil

• Kabobs

• 2 pounds large shrimp, peeled and deveined, tail on

• 2 large bell peppers, any color

• 1 pineapple

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• Sweet Coconut Sauce

• 1/2 cup unsweetened coconut milk

• 2 teaspoons corn starch

• 1 cup cream of coconut

Directions

• Make the marinade by combining all marinade ingredients in a medium mixing bowl and whisking together
• Reserve about half a cup of the marinade for brushing the kabobs while grilling
• Add the tail-on peeled and deveined shrimp into the remaining marinade and place it in the fridge for 30 minutes
• While the shrimp is marinating, chop the pineapple and bell peppers into about 1-inch sized pieces
• In a small saucepan, whisk together the corn starch and coconut milk and then add in the cream of coconut
• Place the saucepan on medium heat and stir until the mixture starts to boil
• Let it cook for just a few more minutes while stirring, then remove from the heat and reserve until serving the kabobs
• Just before the shrimp are ready, light and preheat the grill to high heat
• Remove the shrimp from the fridge, get out the skewers, and start assembling the kabobs by sliding shrimp, peppers, and pineapple onto the skewers until full – leave about 1/2 inch at the end of the skewer clear so that you don’t lose your last item while grilling
• Sprinkle the kabobs evenly with salt and pepper
• Place the kabobs on the grill, brush each side with the reserved marinade, and cook for 3 to 5 minutes per side until the shrimp are opaque and everything has a slight char
• Take the skewers off the grill and serve the kabobs with the coconut sauce made earlier

Notes

• Wiping the grill grates down with canola or vegetable oil before grilling will easily get you those mouthwatering grill marks
• Do not leave the shrimp in the marinade for much longer than 30 minutes

The post Grilled Shrimp and Pineapple Kabobs with Sweet Coconut Sauce appeared first on Do You Roux?.