1/2 cup light coconut milk
4 teaspoons hot sauce
2 teaspoons soy sauce
1/4 cup freshly squeezed orange juice
2 limes, juiced
2 tablespoons Madhava Natural Sweeteners Pure & Raw Organic Honey
1 pound large shrimp, peeled and deveined
1 can pineapple chunks
Canola oil, for grilling
1. In a medium bowl, combine coconut milk, hot sauce, soy sauce, orange juice, lime juice and Madhava Natural Sweeteners Pure & Raw Organic Honey. Add shrimp and toss to coat. Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. If using wooden skewers, soak in warm water while the shrimp marinates.
2. Preheat the grill to medium-high heat. Remove the shrimp from the marinade (reserve the marinade for grilling) and thread the shrimp and pineapple chunks onto skewers.
3. Lightly brush the grill with canola oil, and place kabobs on grill. Cook for 3 minutes, brushing with the marinade, then turn and cook for an additional 2-3 minutes, brushing with the marinade again, until the shrimp are just cooked through. Remove to a serving plate and garnish with cilantro. Serve hot.