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Drunken Kabobs with Peppered Coconut Rice

Prep Time
30-45 minutes minutes
Cook Time
10 minutes

Drunken Kabobs eh? Yup, kabobs glazed in rum, citrus, garlic and onion.  You won’t get drunk (see wine for that) but you will have a new favorite seafood kabob recipe where the marinade steals the show.

If you don’t have a grill, you can always cook the kabobs in the oven broiler.  The key is to move the oven rack about 4-5″ from the top broiler, and let them cook for about 5 minutes per side.  Best to keep an eye on them as oven temperatures do vary.


You will need (1) 6 oz portion of Fish Fixe Shrimp, (1) 6 oz. portion of Fish Fixe Scallops, (1) 6 oz. portion of Fish Fixe Salmon

  • 1 c pineapple, cubed and sliced
  • 1 c of red onion slices
  • 1 c of red bell peppers, 1 in. pieces
  • 1 c of yellow bell peppers, 1 in. pieces
  • Salt + Pepper
  • Paprika


Peppered Rice

  • 2 c Jasmin or other long-grained rice
  • 1 can (14 oz) unsweetened coconut milk
  • 3/4 c pineapple juice
  • 3/4 c water
  • 5 cloves garlic, chopped
  • 1 1/2 tsp salt
  • 1/2 tsp Allspice
  • 1/4 tsp cayenne pepper
  • 1 tbsp butter
  • 2 c red and yellow pepper, diced
  • 1/2 c red onion, diced
  • 1 can of pineapple chunks, chopped
  • 1/2 c minced jalapeno or green chiles (mild)


Drunken Glaze

  • 1/2 c minced onion
  • 1/4 c chopped garlic
  • 2 tbsp butter
  • 1 c pineapple juice
  • 1/2 c water
  • 1/2 c orange juice
  • 1/4 c J.M. Sirop de Canne
  • 1/2 c soy sauce
  • 1/2 c brown sugar
  • 2 tbsp lemon juice
  • 1/2 tbsp Clement Rum
  • 1/2 c crushed pineapples



  1. Prepare Fish Fixe Salmon, Scallops and Shrimp by thawing and drying thoroughly with a paper towel


The Glaze

  1. Saute minced onion and garlic in butter until fragrant
  2. Add remainder of glaze ingredients and bring to a boil
  3. Reduce to simmer and stir frequently for 30-45 minutes until sauce reduces to a syrupy consistency (sauce will continue to thicken once heat is turned off)
  4. Taste for flavor and add lemon to finish


Peppered Coconut Rice

  1. Add rice, coconut milk, garlic, salt, cayenne, pineapple juice and water to a pot
  2. Stir, bring to a boil and reduce heat to low and cover
  3. Allow rice to cook until liquid is absorbed – about 15 – 20 minutes
  4. While the rice cooks, saute the peppers, onions and jalapenos/green chiles until softened
  5. Remove from heat and fold in pineapple
  6. Toss rice into the pot with pepper mixture and adjust salt, pepper, garlic powder as needed.
  7. Serve warm



  1. Construct the kabobs by alternating vegetables, pineapple and fish on a skewer
  2. Season with salt, pepper, and a dusting of paprika
  3. Spray kabobs with coconut or avocado oil
  4. Grill kabobs on a greased, medium high heat
  5. After 3 minutes flip kabobs and apply the Drunken Glaze to the cooked side (Careful not to over dredge and allow to much of the sauce to fall through to the grill and burn)
  6. Flip kabobs back over and apply sauce to the other side (A quick roll of the kabob will char all sides)
  7. Serve kabobs over a bed of peppered coconut rice with a side of the Drunken Glaze dipping sauce

Recipe Notes

Tip: Secure your kabobs by threading them through the thickest part of the fish. For scallops you can fold and skewer them in a ‘s’ shape. Shrimp should be skewered on both sides of the tail. When making kabobs make sure the vegetables don’t stick out further than the proteins – this will help the proteins to lie flat on the grill and get a good char. If you are looking for a crispy texture try grilling the vegetables and proteins separately.

Convenient. Healthy. Affordable.

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