Get ready to experience a perfect blend of sweet and savory with these irresistible Grilled Shrimp and Pineapple Skewers. This tropical-inspired dish combines succulent shrimp with caramelized pineapple chunks, creating a delightful summer meal that’s both impressive and surprisingly easy to make.
Ingredients:
- Main Ingredients:
- 1 pound large shrimp (16-20 count), peeled and deveined
- 2 cups fresh pineapple chunks (1-inch pieces)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1 lime, juiced
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Optional Additions:
- Red bell pepper chunks
- Red onion wedges
- Fresh cilantro for garnish
- Lime wedges for serving
- Pro Tips:
- Choose jumbo shrimp (16-20 count) for best results
- Fresh pineapple works better than canned for grilling
- Allergen note: Contains shellfish
Step-by-Step Instructions:
- Marinade Preparation (10 minutes)
- Whisk together olive oil, minced garlic, honey, lime juice, paprika, salt, and pepper in a bowl
- The mixture should be well combined and slightly thick
- Pro tip: Don’t marinate shrimp longer than 30 minutes to prevent them from becoming mushy
- Skewer Assembly (15 minutes)
- If using wooden skewers, soak them in water for 30 minutes before use
- Thread shrimp and pineapple alternately on skewers
- Leave small gaps between pieces for even cooking
- Pro tip: Thread shrimp in a C-shape to ensure even cooking
- Grilling Process (8-10 minutes)
- Preheat grill to medium-high heat (400°F)
- Brush grates with oil to prevent sticking
- Grill skewers for 3-4 minutes per side
- Shrimp should turn pink and slightly charred
- Pineapple should show light grill marks and caramelization
Key Details:
🕒 Total Time: 45 minutes (Prep: 35 mins | Cook: 10 mins)
🍽️ Servings: 4 people
🔥 Calories: ~210 per serving
⚙️ Equipment: Grill, skewers (metal or wooden), mixing bowls, brush for oil
Pro Tips & Variations:
- For extra flavor, brush remaining marinade over skewers while grilling
- Make it spicy by adding a pinch of cayenne to the marinade
- Try with different fruits like mango or peach
- Can be made in the oven under the broiler for 6-8 minutes
Storage Instructions:
- Best served immediately
- Store leftovers in an airtight container for up to 2 days
- Reheat gently in microwave or under broiler
- Don’t freeze cooked skewers
Frequently Asked Questions:
Q: Can I make these ahead of time?
A: You can prep the marinade and cut ingredients up to 24 hours ahead, but don’t combine until ready to cook.
Q: How do I know when the shrimp are done?
A: Shrimp should be pink, opaque, and curl into a loose “C” shape when properly cooked.
Q: Can I use frozen shrimp?
A: Yes, but thaw completely and pat dry before marinating to prevent excess moisture.
Grilled Shrimp and Pineapple Skewers
Ingredients
- 1 pound large shrimp 16-20 count, peeled and deveined
- 2 cups fresh pineapple chunks 1-inch pieces
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon honey
- 1 lime juiced
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Red bell pepper chunks
- Red onion wedges
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Whisk together olive oil, minced garlic, honey, lime juice, paprika, salt, and pepper in a bowl. Thread shrimp and pineapple alternately on skewers. Leave small gaps between pieces for even cooking. Thread shrimp in a C-shape to ensure even cooking.
- Preheat grill to medium-high heat (400°F). Brush grates with oil to prevent sticking. Grill skewers for 3-4 minutes per side. Shrimp should turn pink and slightly charred. Pineapple should show light grill marks and caramelization.
