Grilled Pineapple Shrimp Skewers

Overhead view of a platter of grilled shrimp and pineapple skewers.

5 from 3 votes

Grilled Pineapple Shrimp Skewers

These Grilled Pineapple Shrimp Skewers are a summer staple! Juicy shrimp, a bold marinade, and caramelized pineapple make this a must-try recipe.

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time8

Marinate Time30

Total Time53

Course: Main Course, Side Dish

Cuisine: American

Total Cost: $8.47 recipe / $2.82 serving

Servings: servings (2 skewers each)

Author: Melissa Nolan

Ingredients

¼ cup soy sauce $0.22
1 large lime juiced, (1/4 cup juice) $0.25*
1 Tbsp hot sauce I used sriracha, $0.06
¼ cup brown sugar $0.12**
1 tsp garlic powder $0.06
¼ tsp salt $0.01
¼ tsp black pepper freshly cracked, $0.04
12 oz frozen shrimp X-large, thawed (26-30 per lb) $5.68***
2 cups pineapple skin removed, cored & cut into 1-inch chunks (340g) $1.17
1 green bell pepper cut into 1-inch pieces, $0.86

Instructions

Preheat the grill to 375°F. Gather and prepare all ingredients. If you use wooden skewers, soak them in water for at least 30 minutes.
In a medium bowl, whisk together the soy sauce, lime juice, hot sauce, brown sugar, garlic powder, salt, and pepper.
In a Ziploc bag, add the shrimp, pineapple, and bell pepper. Reserve ¼ cup of the marinade on the side and pour the remaining marinade into the bag. Seal and gently massage the bag to ensure the shrimp are evenly coated. Marinate for 30 minutes.
Thread the pineapple, shrimp, and bell pepper onto the skewers, alternating the colors and ingredients. 3 or 4 shrimp will go on each skewer.
Once the grill is hot, place the skewers on the grill. Baste with the remaining sauce on both sides. Grill for 3-4 minutes per side.

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Notes

*The lime juice acts as a natural tenderizer and flavors the shrimp while it marinates. You can use fresh or bottled lime juice (1/4 cup total).

**Brown sugar helps round out the tartness from the lime juice. You can substitute other sweeteners, including agave, maple syrup, or honey.

***I made sure to buy peeled and deveined shrimp. I also chose tail-on shrimp, but you can go for tail-off if preferred. You can thaw the shrimp in a few ways. I like to place them in the refrigerator and let them thaw overnight. You can also run them under cold water for about 10 minutes. Never thaw them on the countertop, in the microwave, or under hot water.

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