For the coconut and pineapple sweet chili sauce:
3 tablespoons coconut cream*
3 tablespoons pineapple sweet chili sauce**
1 teaspoon sriracha, or to taste
For the grilled shrimp:
1 pound (20-25 or 16-20) shrimp, peeled and deveined
2 slices pineapple, cut into 1/2 inch pieces
For the coconut and pineapple sweet chili sauce: Mix everything.
For the grilled shrimp: Skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.
Brush the sauce onto the shrimp and enjoy!
Note: *Place a can of coconut milk in the fridge, standing upright, for at least 24 hours, open it and scoop the thicker white coconut cream from the top, reserving the clear liquid on the bottom for other things like smoothies.
Option: **Use store bought sweet chili sauce and mix in pureed pineapple to taste.