Grilled Shrimp and Pineapple Skewers: A Tropical BBQ Delight
Bring the taste of the tropics to your backyard with these easy and delicious Grilled Shrimp and Pineapple Skewers! Marinated in a flavorful garlic ginger soy sauce, these skewers are packed with sweet pineapple, vibrant bell peppers, and juicy shrimp. Perfect for a quick weeknight dinner or a weekend BBQ, this recipe is sure to impress.
Summer is the perfect time for grilling, and these skewers offer a light and refreshing alternative to heavier BBQ fare. If you are craving that island life feeling, but can’t get away. These grilled shrimp and pineapple skewers can help transport you and your family to that tropical feeling.
Why You’ll Love These Grilled Shrimp Skewers
These shrimp skewers are not only incredibly tasty but also offer several advantages:
- Quick and Easy: Minimal prep time and fast cooking make this recipe ideal for busy weeknights.
- Flavorful: The combination of sweet pineapple, savory shrimp, and a zesty marinade creates a taste sensation.
- Healthy: A lean source of protein and packed with vitamins and minerals.
- Versatile: Perfect as an appetizer, main course, or side dish.
- Crowd-Pleasing: Everyone will love these colorful and delicious skewers.
Say goodbye to long, overnight marinades! These shrimp skewers come together quickly, giving you more time to relax and enjoy your BBQ. This recipe offers you a little party on a platter with the flavors and colors that it offers.
Ingredients for Grilled Shrimp and Pineapple Skewers
You’ll need just a few simple ingredients to create this tropical delight:
- Shrimp: Look for large shrimp (21-25 count) that are peeled and deveined. I prefer Argentine Red Shrimp because of its plump, juicy texture. Be sure to thaw completely if using frozen shrimp.
- Pineapple: Fresh pineapple is ideal, providing the best flavor and texture. Canned pineapple chunks, drained well, can be used as a substitute in a pinch.
- Bell Peppers: A combination of green and red bell peppers adds color and a slightly sweet, crisp flavor. Yellow or orange bell peppers can also be used.
- Soy Sauce: I use low-sodium soy sauce to control the saltiness. Coconut aminos are a great gluten-free alternative.
- Olive Oil: Extra virgin olive oil adds richness and helps to prevent the skewers from sticking to the grill.
- Butter: Unsalted butter adds a rich flavor element, but can be omitted if desired.
- Garlic: Freshly minced garlic provides a pungent, savory base for the marinade.
- Ginger: Freshly grated ginger adds a warm, slightly spicy note.
- Lemon Juice: Fresh lemon juice brightens the marinade and balances the sweetness of the pineapple.
Shrimp Selection: I love how plump and juicy this shrimp is, and I use it in a LOT of recipes. It’s also quite affordable when you consider how much you pay for shrimp entrees when you dine out! If you can’t find Argentine Red Shrimp, any large shrimp will do. Be sure to thaw the shrimp ahead of time if you buy frozen.
Pineapple Perfection: use fresh pineapple if you can, but canned pineapple chunks will also work.
Bell Pepper Balance: Try to find medium-sized bell peppers that are approximately the same size. You can also use yellow bell peppers or orange bell peppers instead. I just like the flavor and the colors of the green and red bell peppers on the skewers.
Soy Sauce Substitute: I use dairy-free, gluten-free coconut aminos, but you can use your favorite soy sauce.
Olive Oil: use your favorite extra virgin olive oil.
Butter: I like the flavor of butter and olive oil combined with this seafood dish. You can leave the butter out if you prefer, either without adding more olive oil or you could increase the amount by another tablespoon of olive oil.
Garlic: what’s a BBQ dish without garlic? I use 4 large garlic cloves, which gives the shrimp skewers a delicious added layer of flavor. You could use less if you prefer.
Ginger: use freshly peeled and minced ginger root, which you’ll find in most grocery store produce sections.
How to Make Grilled Shrimp and Pineapple Skewers
Follow these simple steps for grilling success:
- Prepare the Marinade: In a bowl, whisk together the soy sauce, olive oil, minced garlic, grated ginger, and lemon juice.
- Marinate the Shrimp: Add the shrimp to the marinade and toss to coat. Let it marinate for 5-30 minutes. Do not marinate for longer than 30 minutes as the acid in the marinade will start to cook the shrimp.
- Assemble the Skewers: Thread the shrimp, pineapple chunks, and bell pepper pieces onto skewers, alternating ingredients for a colorful presentation.
- Preheat the Grill: Preheat your grill to medium heat (350-400°F). Lightly oil the grill grates to prevent sticking.
- Grill the Skewers: Place the skewers on the preheated grill and cook for 2-3 minutes per side, or until the shrimp is pink and opaque and the vegetables are slightly tender.
- Serve and Enjoy: Remove the skewers from the grill and serve immediately.
Tips for Perfect Grilled Shrimp Skewers
Here are a few tips to ensure grilling success:
- Soak Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
- Remove Shrimp Shells (Mostly): I suggest removing the shells except for the tails. Grilling shrimp without the shells helps the shrimp cook up evenly on the grill.
- Don’t Over-Marinate: Limit marinating time to 30 minutes to prevent the shrimp from becoming mushy.
- Even Cooking: Cut the bell peppers and pineapples into similar sizes, to match the size of the shrimp, so they grill up evenly.
- Grill Temperature: Maintain a medium heat to prevent burning the skewers and ensure even cooking.
Serving Suggestions for Grilled Shrimp Skewers
These grilled shrimp skewers pair well with a variety of side dishes:
- Corn with Basil Lime Butter
- Pineapple Mango Salsa
- Avocado Corn Salad
- Filipino Lumpia
- Peach Bourbon Grilled Chicken
Wine Pairing for Grilled Shrimp Skewers
For the perfect wine pairing, consider the flavors in the marinade. A crisp Riesling or a dry Sauvignon Blanc complements the Asian-inspired flavors beautifully. A dry, pale pink Grenache rosé also pairs well, enhancing the sweetness of the shrimp.
More Summer Recipes to Try
Looking for more delicious summer recipes? Check out these favorites:
Grilled Shrimp Pineapple Skewers Recipe
Marinated in a garlic ginger soy marinade and threaded with sweet pineapple and bell peppers, you’ll love how easy this dish is to make — and how delicious it tastes!
Ingredients
- 1 pound shrimp, peeled (can leave tails on if you like)
- 1/4 cup soy sauce, or coconut aminos
- 2 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter, melted and cooled slightly
- 4 large garlic cloves, peeled and minced
- 1 tablespoon ginger, peeled and minced
- 2 tablespoons lemon juice
- salt & pepper
- 1 1/2 to 2 cups chopped pineapple chunks
- 1 green bell pepper, de-seeded, de-stemmed, and cut into 1-inch pieces
- 1 red bell pepper, de-seeded, de-stemmed, and cut into 1-inch pieces
- olive oil for the grill
Instructions
- In a large bowl or a large ziplock bag, mix together the soy sauce, olive oil, butter, garlic, ginger, and lemon juice. Add the shrimp and marinate for at least 5 minutes, and up to 30 minutes.
- When you are ready to grill, remove the shrimp and season with salt and pepper. Skewer shrimp, pineapple, and bell peppers, alternating between the shrimp, pineapple, and bell peppers.
- Heat the grill to medium, between 350 and 400 degrees.
- Grill for 2-3 minutes on each side.
Notes
- Soak wooden skewers for 30 minutes in water before skewering shrimp & grilling.
- Remove the shrimp shells except for the tail (or you can remove the tail if you prefer) before skewering.
- Do not marinate the shrimp for more than 30 minutes, or else the acidic marinade will start cooking the shrimp.
- Cut the bell peppers and pineapples into similar sizes, to match the size of the shrimp, so they grill up evenly.
Nutrition
