Grilled Coconut Shrimp Foil Packets

Preheat your grill to medium-high heat (400–450 degrees F).

In a large bowl, combine all ingredients for the coconut sauce.

Tear off four large sheets of Reynolds Wrap^® Heavy Duty Foil. Place 9 shrimp in the center of each piece of foil, not overlapping. Fold up the edges of the foil to create a dish. Pour equal amounts of the coconut sauce into each foil pouch. Tightly crimp the edges of the foil pouch together. If there are any gaps in the foil, wrap in a second sheet to create a tight seal. Set aside.

Tear off one more sheet of Reynolds Wrap^® Heavy Duty Foil and fold up the edges to create a flat surface with rimmed edges (like a baking sheet) about 6 inches square. Spread the coconut out across the foil in a single layer.

Place the shrimp packets, the coconut tray, and the pineapple on the grill. Cook the pineapple for 2–3 minutes per side. Toast the coconut until golden brown, stirring as needed.

Grill the shrimp for 6–8 minutes, flipping once, or until the shrimp is opaque throughout and reads 145 degrees F with an internal thermometer (you can slightly open a pouch to check the temperature).

Open the pouches and sprinkle with the toasted coconut and cilantro (optional). Serve with the grilled pineapple straight out of the foil pouch. Delicious on its own or with cooked rice. Enjoy!