These Grilled Pineapple Shrimp Skewers are a delicious blend of smoky, sweet, and tangy flavors that make them perfect for summer meals or weeknight grilling.
Packed with lean protein from shrimp, fiber-rich veggies, and naturally sweet pineapple, this dish is nutrient-dense while staying low in fat and carbs.
Quick to prepare, light yet satisfying, and perfect for meal prep, these skewers bring vibrant flavor to your table with minimal effort.
Easy Grilled Pineapple Shrimp Skewers
Equipment
- 1 Medium bowl
- 1 Ziploc Bag (or mixing bowl with lid)
- 6 Skewers (wooden or metal)
- 1 Grill
Ingredients
- ¼ cup soy sauce
- 1 large lime juiced (about ¼ cup juice)
- 1 Tbsp hot sauce such as sriracha
- ¼ cup brown sugar
- 1 tsp garlic powder
- ¼ tsp salt
- ¼ tsp freshly cracked black pepper
- 12 oz shrimp thawed (extra-large, 26–30 per lb, peeled & deveined)
- 2 cups pineapple cut into 1-inch chunks (about 340 g)
- 1 green bell pepper cut into 1-inch pieces
Instructions
- Prepare the Grill and Skewers: Start by preheating your grill to 375°F (190°C) so it is hot and ready when the skewers are assembled. If you are using wooden skewers, it is very important to soak them in a shallow dish of water for at least thirty minutes before threading. This simple step keeps the wood from scorching or catching fire while on the grill. Metal skewers, on the other hand, can be used right away without any soaking.
- Mix the Marinade: In a medium mixing bowl, combine the soy sauce, freshly squeezed lime juice, hot sauce, brown sugar, garlic powder, salt, and black pepper. Whisk the mixture thoroughly until the brown sugar has dissolved and the ingredients are fully incorporated. This marinade is designed to deliver the perfect balance of flavors—savory umami from the soy sauce, a citrusy freshness from the lime juice, a hint of heat from the hot sauce, sweetness from the sugar, and just enough seasoning to tie it all together.
- Marinate the Shrimp, Pineapple, and Peppers: Place the thawed shrimp, pineapple chunks, and green bell pepper pieces into a large resealable plastic bag or a mixing bowl with a secure lid. Before adding the marinade, set aside about one-quarter cup in a separate small bowl to use later for basting on the grill. Pour the remaining marinade into the bag with the shrimp and vegetables, seal it tightly, and gently massage the bag to coat everything evenly. Allow the mixture to marinate in the refrigerator for at least thirty minutes so the shrimp can soak up the flavors and tenderize slightly from the lime juice. Be careful not to marinate for longer than one to two hours, as the citrus can begin to break down the shrimp too much, leaving them with a mushy texture.
- Thread the Skewers: After marinating, remove the shrimp, pineapple, and peppers from the bag and shake off any excess liquid to prevent flare-ups on the grill. Begin threading them onto the skewers in an alternating pattern that looks appealing and ensures even cooking. A common sequence is pineapple followed by shrimp, then bell pepper, another shrimp, and finally another piece of pineapple. Depending on the size of the shrimp, plan for three to four shrimp on each skewer, separated by fruit and vegetables to add both color and flavor balance.
- Grill the Skewers: Lightly oil the grill grates to prevent sticking, then place the skewers directly onto the hot grill in a single layer. Brush them generously with the marinade you set aside earlier, then close the lid and cook for three to four minutes per side. Use tongs to turn the skewers carefully so they do not break apart. The shrimp will cook quickly, turning pink and opaque with a slight char around the edges. At the same time, the pineapple will caramelize beautifully, releasing its natural sweetness, and the bell peppers will soften while still maintaining a bit of crispness.
- Serve and Enjoy: Once cooked through, remove the skewers from the grill and transfer them to a serving platter. Allow them to rest for a minute or two so the juices settle. Serve immediately while hot, either on their own or with sides like steamed rice, quinoa, or a fresh garden salad for a complete and satisfying meal. For an extra burst of flavor, finish with a squeeze of fresh lime juice just before serving.
Notes
- Always soak wooden skewers in water for at least 30 minutes to prevent burning.
- Use peeled and deveined shrimp for convenience and better texture. Tail-on shrimp look attractive but can be swapped for tail-off if preferred.
- Do not marinate shrimp longer than 2 hours, as the lime juice can make them mushy.
- Pineapple naturally caramelizes when grilled, adding sweetness that balances the savory marinade.
- Bell peppers add crunch and color but can be swapped with red, yellow, or even zucchini for variety.
- Keep shrimp pieces evenly spaced on the skewer to ensure even cooking.
- Preheat the grill properly; placing shrimp on a cold grill will cause sticking.
- Shrimp cooks very quickly—avoid overcooking to prevent rubbery texture.
- You can use metal skewers to save time and avoid soaking.
- For a spicier kick, increase the hot sauce or add a pinch of chili flakes to the marinade.
Chef’s Secrets for Perfect Skewers
The key to restaurant-quality shrimp skewers lies in balancing heat and timing.
Shrimp cook extremely fast, so keeping your grill at medium-high heat (around 375°F) ensures they become perfectly tender without drying out.
Always reserve a portion of the marinade before combining it with the raw shrimp; this allows you to baste during grilling without worrying about food safety.
Another chef’s trick is to pat the shrimp dry before threading them, which prevents excess moisture and gives you better caramelization.
Lastly, don’t overcrowd the skewers—shrimp need just enough space between pieces to cook evenly and absorb smoky flavor from the grill.
Serving Suggestions to Enhance Flavor
These skewers are incredibly versatile and pair well with both light and hearty sides.
For a balanced summer meal, serve them with coconut rice, quinoa salad, or a simple garden salad with citrus dressing.
If you prefer something heartier, grilled corn on the cob, roasted potatoes, or garlic bread make excellent companions.
You can also remove the shrimp and pineapple from the skewers and toss them into tacos, wraps, or over a bed of leafy greens for a protein-packed salad.
A chilled white wine such as Sauvignon Blanc or a sparkling lemonade pairs beautifully with the sweet-savory flavors.
Storage Tips for Freshness and Safety
If you have leftovers, allow the skewers to cool to room temperature before storing.
Transfer them into an airtight container and refrigerate for up to three days.
To reheat, place the shrimp and pineapple in a skillet over medium heat for a few minutes until warmed through—this method helps maintain texture better than the microwave.
Freezing is not recommended once cooked, as shrimp tend to become rubbery after thawing.
If you’d like to prepare ahead, marinate the shrimp and vegetables separately, then assemble and grill just before serving for the freshest results.
Frequently Asked Questions
1. Can I use frozen pineapple instead of fresh?
Yes, frozen pineapple can be used, but make sure to thaw and pat it dry before threading onto skewers. Excess moisture may cause flare-ups on the grill and prevent caramelization.
2. What other vegetables can I use in place of bell peppers?
You can easily swap bell peppers for zucchini, red onion, cherry tomatoes, or mushrooms. Choose vegetables that cook at the same speed as shrimp to avoid over- or undercooking.
3. How do I know when shrimp are fully cooked?
Shrimp are done when they turn pink, opaque, and slightly curled into a “C” shape. If they curl tightly into an “O,” they are overcooked and may taste rubbery.
4. Can I cook these skewers without a grill?
Absolutely! You can cook them on a stovetop grill pan, under the broiler, or even in an air fryer. The cooking time remains short—around three to four minutes per side.
5. Is it possible to make this recipe ahead of time?
Yes, you can marinate the shrimp and vegetables up to 24 hours in advance and keep them in the refrigerator.
For best results, thread them onto skewers and grill just before serving to ensure freshness and the perfect texture.
