Kelapo Coconut Oil Giveaway and Tropical Kabobs

I don’t know about your neck of the woods, but we’ve been stuck in a heat wave of the tropical sort for one too many days in a row. The weather finally broke and we are back in the comfortable range, but I’ve come to the conclusion that no matter what the weather, someone is going to be complaining about it.

Inspired by the heat (or maybe suffering from a minor unexpected heat stroke) and a bottle of coconut oil the kind people at Kelapo sent me, I set out to create an island inspired supper. Knowing nothing of the islands or what supper would be like there, pineapple in one hand – coconut oil in the other, I pretty much decided to wing this one.

Quick Dinner Fixins: Chicken Pineapple and Shrimp on a Stick

cuz everything’s better on a stick.


  • 2 large chicken breast
  • 1/2 cup Trader Joe’s Soyaki, or tropical marinade of choice
  • 24 large shrimp, cleaned and shells removed except for the tails
  • 2 cups diced pineapple


Dice the chicken and let it mingle with Trader Joe’s Soyaki for a few hours. Skewer the chicken and pineapple and throw them on a well oiled grill over medium-high heat for 10 to 12 minutes or until cooked through, rotating about every 2 minutes. Meanwhile, skewer the shrimp, about 6 per kabob and place over medium heat for approx 5 to 8 minutes, turning once halfway through. Baste both the chicken and shrimp kabobs with extra marinade if desired.

I served this with:

Coconut Rice

from Coconut Oil Cooking


  • 3 cups long grain white rice
  • 2 cups coconut milk
  • 2 cups water
  • 1 teaspoon Kelapo coconut oil
  • 1 teaspoon salt


Combine all ingredients in a saucepan. Bring to a boil over high heat, cover tightly, reduce heat to very low, and simmer for 20 minutes. Fluff rice when cooked.


I had never worked with coconut oil before this meal, and to be honest, I tried a few other recipes (to be posted soon) with it as well just to get a better feel for it. When I mentioned coconut oil to people it seems their opinions vary in that its either a health fad that’s amazing for you or that it is possible the worst thing in the world for you. What I can tell you though, is that despite every other form of coconut I have worked with has been strong in flavor, this oil is rather mild. I anticipated my house would smell like the tropics when I opened the jar, but it didn’t (easily corrected by lighting some fancy candles) and the flavor wasn’t over powering in the other recipes I tried at all. I loved the coconut flavor of the rice, but I’m not sure how much of that can be contributed to coconut oil. The rice did cook in and absorb two cups of coconut milk.

This is a product I am definitely interested in, and will be working more with. But for now, I’m rather neutral on it (which is probably a good thing as its an oil). I can’t wait to experiment more though with nibbles like this granola recipe from Katrina’s Kitchen!

Now, how would you like to get your hands on a bottle of this stuff to test for yourself?

Leave a comment here letting me know what creative uses you have for coconut oil.

Earn Extra Points by (each action gives you an additional chance to win). You do not have to leave an additional comment for each, just tell me in your comment if you are doing any of the following:

  • Following Pass the Sushi on Facebook
  • Joining the Email Subscription
  • Following Pass the Sushi on Twitter
  • Tweeting about this giveaway
  • Subscribing to my RSS Feed
  • Following Kelapo Coconut on Twitter and tell them Pass the Sushi sent ya
  • Following Kelapo Coconut on Facebook and tell them Pass the Sushi sent ya
  • Submit pics of you and coconuts (keep it G rated por favor) on Pass the Sushi’s facebook page for extra points determined by awesomeness.

Entries accepted through June 26th at Midnight EST. Winner will be announced on 6/28/11.

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  1. says

    Having just finished my jar of Kelapo oil, this would be a lovely thing to win! I made granola, muffins and a torte with coconut oil. In the past, I have sauted veggies, used it in pancakes (with toasted coconut in the batter) and cakes. It adds such a great flavor!

  2. says

    I follow you on facebook and twitter, and I posted my coconuts (or my fav. coconut oil recipe…does that count?) I’ve been using coconut oil for a couple of months and I really love it, but I can’t use butter so it’s helping me to fill the void.

  3. emily says

    Coconut oil added to pancakes instead of butter is really great. :) I use coconut milk and shredded coconut along with a little lime and they are fantastic!!

  4. jeannette says

    I would love to use the coconut oil in my baking. But I think I would add some to rice pudding or maybe ice cream or make a dessert mousse oh the possibilities!!

  5. Andrea says

    I would love to try this recipe! I have just recently decided after hating coconut my whole life, that I love it haha… I am borderline obsessed with coconut milk and haven’t tried coconut oil yet. I would love to win some to do just that though! I’m joining your e-mail subscription and plan on trying this recipe soon! :)

  6. says

    I use coconut oil for everything: cooking, baking, pan frying, and moisturizing!!
    Coconut oil is so healthy and makes the perfect moisturizer for my skin, I love how it smells and feels.
    I have been using it for making muffins, cookies, homemade graham crackers, anything that calls for oil I sub coconut oil and I still haven’t had anything go wrong so I am pretty pleased with my coconut oil goodness!
    I have never used Kelapo oil and would really love to try that!

  7. says

    Grilled pineapple on it’s own is delicious! I love everything else that’s alongside! I definitely want to try some tropical fruit kabobs now… like a dessert item? You may steal that idea if you wish…

  8. Tanya C. says

    I have never used coconut oil, it sounds interesting. The shrimp and chicken look awesome, something fun for the grill. The kids would love it!

  9. RavieNomNoms says

    Love the kabobs! They are just a great thing to have during the summer time! So easy to make and so easy to spice up and make a ton of different ways. I love your variation here. Looks awesome!

  10. says

    I’ve only use coconut oil once in a coconut chicken curry recipe over coconut-oil-flavored rice. Similar to your experience, I found the coconut flavor was very subtle (bordering on non-existent). Next up in the queue is a coconut quinoa spinach salad that sounded interesting.

    I liked PTS on FB (as my Eating The Week page), followed you on twitter and subscribed to PTS emails. Great giveaway!

    And if you’d like a chance at my Peeled Snacks giveaway, in return, head over here:

  11. says

    I want to use coconut oil with chocolate to include it in some homemade ice cream!

    I’m a fan on facebook and i subscribe to your rss feed :)

    your kabobs look amazing! :)

  12. says

    What gorgeous kabobs, Kita! I have some of that coconut oil myself…and I’m going to try some in my next batch of rice. YUM.

  13. says

    This sounds so awesome, I love grilled pineapple and the coconut rice sounds refreshing! I would just have to experiment with the coconut oil, I’ve never used it before! I follow you on FB and Twitter!

  14. says

    I love your use of coconut oil! My trainner has been telling me to take some (as in swallow a spoonful)- its supposed to help your metabolism speed up. I might have to start slower and cook with it first.

  15. says

    I, too, am dying to try Katrina’s granola, but I just made some coconut ice cream and I wonder how I could incorporate coconut oil in that for more coconutty taste?? And, maybe try it in baking! I will join your RSS feed and and email subscription.

  16. says

    Those are some of the prettiest kabobs I’ve ever seen, not to mention, delicious and wow, amazing photos and plating! What a fantastic way to use the coconut oil! I just made a tropical carrot cake using moist and yummy!


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