If there’s one recipe that instantly screams summer and bursts with color and flavor, it’s these irresistible Grilled Shrimp and Pineapple Skewers. Perfectly tender shrimp and juicy pineapple come together with a sweet-savory glaze in a matter of minutes—ideal for busy weeknights or backyard gatherings. Let’s fire up the grill and get ready for a tropical treat!
Why You’ll Love This Recipe
- Unbeatable Flavor Contrast: Sweet, caramelized pineapple mingles with savory, umami-rich marinated shrimp for a flavor combination that’s pure magic with every bite.
- Quick & Easy: Less than 30 minutes from start to finish—prep, marinade, and grill—means you don’t have to spend your day in the kitchen for spectacular, crowd-pleasing skewers.
- Versatile Crowd-Pleaser: These Grilled Shrimp and Pineapple Skewers are perfect as a show-stopping appetizer, light entrée, or a main event at your next BBQ.
- Stunning on the Plate: The golden grilled pineapple and blushing pink shrimp always look cheerful—making every dinner a little celebration.
Ingredients You’ll Need
You don’t need much to let the fresh flavors shine in this dish. Every ingredient in these Grilled Shrimp and Pineapple Skewers pulls its weight, delivering juiciness, zing, and a beautiful peachy glaze that caramelizes on the grill.
- Large Shrimp (peeled & deveined): The star of our skewers! Go for 21-30 count or larger—big enough to stay plump and juicy right through the grill.
- Fresh Pineapple (1-inch chunks): Nothing beats the sweet-tart flavor and caramelized edges you get from fresh pineapple. It also brings gorgeous natural color.
- Soy Sauce: Lends a rich salty note that balances the sweetness and gives the marinade depth.
- Balsamic Vinegar: Unconventional, yes, but it adds tang and a lovely syrupy finish to the glaze.
- Honey: Sweetens everything up and helps the glaze caramelize for that irresistible sticky finish.
- Minced Garlic: A little garlic wakes up all the flavors and brings a savory backbone to the marinade.
- Freshly Ground Pepper: Adds a mild bite and balances the sweetness.
- Wooden Skewers (soaked): Soak in water for at least 30 minutes to prevent them from burning on the grill.
Variations
One of the joys of Grilled Shrimp and Pineapple Skewers is how easy they are to customize! Don’t be afraid to play—whether you’re accommodating dietary needs or simply using what’s in the fridge, this recipe is full of possibilities.
- Add Veggies: Thread bell peppers, red onion, or even zucchini in between the shrimp and pineapple for extra color, crunch, and nutrition.
- Swap the Marinade: Use teriyaki sauce, citrus juice, or even a dash of sriracha for a spicy kick if you’re feeling adventurous.
- Protein Change-Up: Try scallops, chunks of firm fish, or even cubes of chicken breast if you want to mix things up.
- Go Tropical: Add mango or papaya chunks alongside pineapple for a true tropical flavor bomb.
How to Make Grilled Shrimp and Pineapple Skewers
Step 1: Prep the Shrimp and Pineapple
Start by laying out your peeled and deveined shrimp and those juicy pineapple chunks on a cutting board. Pat the shrimp dry with a paper towel—this helps them soak up all that delicious marinade and get those beautiful grill marks. Make sure your pineapple pieces are roughly the same size so everything cooks evenly.
Step 2: Thread the Skewers
Alternate threading one shrimp, then one pineapple chunk onto each soaked skewer, gently pressing them together so they stay snug. Not only does this keep the flavors close, but it also makes flipping and cooking a breeze!
Step 3: Mix and Marinate
In a large, sturdy zip-top bag, whisk together the soy sauce, balsamic vinegar, honey, minced garlic, and black pepper. Place the loaded skewers inside, being careful not to poke through the bag, and gently move everything around to coat. Marinate in the fridge for just 10 minutes—shrimp are delicate and don’t need long, or they’ll get mushy!
Step 4: Grill to Perfection
Preheat your grill to medium heat. Remove the skewers from the marinade (let any excess drip off), and arrange them on the hot grates. Grill for about 5–8 minutes, flipping once halfway through, until the shrimp are pink and curled. Keep a close eye—overcooked shrimp turn rubbery quickly!
Pro Tips for Making Grilled Shrimp and Pineapple Skewers
- Shrimp Sizing Matters: Opt for extra-large or jumbo shrimp for skewers; smaller shrimp can overcook and dry out before the pineapple caramelizes.
- Marinate with Caution: More than 10 minutes in the marinade and your shrimp will start to break down—set a timer for best texture!
- Even Cuts Make Even Cooking: Keep the pineapple and shrimp as uniform as possible so everything grills to perfection at the same time.
- Double Skewering Trick: For maximum stability and easier flipping, thread two parallel skewers through each set of shrimp and pineapple pieces.
How to Serve Grilled Shrimp and Pineapple Skewers
Garnishes
A sprinkle of chopped fresh cilantro or flat-leaf parsley adds a pop of color and brightness right before serving. A squeeze of fresh lime juice over the hot skewers takes the tropical vibes to the next level. If you want some heat, a few scattered red chili flakes or a drizzle of sriracha will wake up your taste buds!
Side Dishes
These Grilled Shrimp and Pineapple Skewers are fantastic over a bed of coconut rice, quick sesame noodles, or alongside a fresh green salad. For a heartier meal, add a side of grilled veggies or toasted garlic bread for delicious dipping in the extra marinade juices.
Creative Ways to Present
Serve the skewers upright on a platter stuck into a halved, hollowed-out pineapple for a show-stopping centerpiece. You can also remove them from the sticks and toss with greens or wrap in lettuce cups for a playful, hands-on meal. Want happy hour fun? Slide smaller bites onto party picks for bite-sized, passable appetizers.
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Shrimp and Pineapple Skewers can be removed from the sticks and stored in an airtight container in the refrigerator for up to 2 days. They’re delicious cold—toss them into salads, wraps, or even eat them straight from the fridge for a quick snack!
Freezing
For best texture, freeze the raw (but marinated) shrimp and pineapple separately in airtight bags for up to 2 months. Thaw overnight in the fridge, then skewer and grill as usual. Once cooked, shrimp can be frozen, but their tender texture is best enjoyed fresh or chilled from the fridge.
Reheating
To reheat, gently warm the shrimp and pineapple in a skillet over medium-low heat or in the microwave in short bursts—just until heated through, being careful not to overcook the shrimp. Add a squeeze of citrus after reheating to freshen up the flavors.
FAQs
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Can I use frozen shrimp for Grilled Shrimp and Pineapple Skewers?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry so they grill up nice and caramelized. Avoid pre-cooked shrimp—they won’t absorb the marinade or get that grilled flavor.
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What can I substitute for fresh pineapple?
You can use canned pineapple chunks in juice (not syrup) if fresh is unavailable. Drain them well and pat dry before skewering so they still caramelize and don’t steam on the grill.
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Do I have to use wooden skewers?
Nope! Metal skewers work beautifully and don’t need soaking—just be careful, as they’ll get hot on the grill. Whichever you use, keep everything spatially tight so the shrimp and pineapple sear evenly.
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How do I know when the shrimp are done grilling?
Watch for the shrimp to turn pink, opaque, and curl into a “C” shape—this only takes a few minutes per side. Overcooked shrimp will be stiff and dry, so keep a close eye for perfect results every time!
Final Thoughts
It’s truly amazing how these Grilled Shrimp and Pineapple Skewers combine simplicity and vibrancy into every juicy, caramelized bite. Whether you’re cooking for two or a whole crowd, this cheerful dish always adds a splash of sunshine to the table. Give them a try, and watch how quickly they disappear—no leftovers guaranteed!
PrintShrimp and Pineapple Skewers Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 skewers
- Category: Appetizer, Dinner
- Method: Grilling
- Cuisine: American, Asian
- Diet: Gluten Free
Description
These Shrimp and Pineapple Skewers are a delightful combination of sweet and savory flavors, perfect for a quick and easy appetizer or light dinner. The marinade adds a depth of flavor that complements the shrimp and pineapple beautifully.
Ingredients
For the Skewers:
- 18 large shrimp, peeled & deveined (21-30 count or larger)
- 12 fresh pineapple pieces, cut into 1-inch chunks
- 6 wooden skewers, soaked in water for at least 30 minutes
For the Marinade:
- 1/4 cup soy sauce
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 1 teaspoon minced garlic
- 1/4 teaspoon pepper
Instructions
- Lay out the shrimp and pineapple on a cutting board. Thread the pineapple and shrimp on the skewers.
- In a large and strong zipper plastic bag, mix the soy sauce, balsamic vinegar, honey, and pepper. Add the skewers into the bag, being careful not to puncture it. Mix the marinade around the pineapple and shrimp.
- Allow the bag to marinate in the fridge for 10 minutes. Do not marinate for longer as it can break down the shrimp.
- Heat the grill to medium heat. Remove the kabobs from the bag and grill for 5-8 minutes or until shrimp start to curl and turn pink. Flip once during cooking. Do not overcook!
Notes
- Be cautious not to overcook the shrimp, as they can become rubbery.
- Feel free to customize the marinade with additional spices or herbs for extra flavor.
Nutrition
- Serving Size: 1 skewer
- Calories: 160
- Sugar: 16g
- Sodium: 590mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 90mg