Juicy shrimp, caramelized pineapple, and crisp bell peppers come together on the grill in this quick and flavorful recipe. Marinated in a tangy-sweet sauce, these skewers are high in protein, low in fat, and perfect for weeknight dinners, summer cookouts, or meal prep.
12ozshrimpthawed (extra-large, 26–30 per lb, peeled & deveined)
2cupspineapplecut into 1-inch chunks (about 340 g)
1green bell peppercut 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.