Grilled Shrimp Pineapple Skewers (Printable Version)
Succulent shrimp, sweet pineapple, and colorful veggies, marinated and grilled with a tangy, savory glaze for a vibrant meal.
# Everything You’ll Need:
→ Seafood
01 -
1 pound large shrimp, peeled and deveined
→ Produce
02 -
2 cups fresh pineapple chunks, approximately 1-inch pieces
03 -
1 red bell pepper, cut into 1-inch pieces
04 -
1 small red onion, cut into 1-inch pieces
05 -
1/4 cup fresh cilantro leaves, finely chopped
06 -
2 cloves garlic, minced
07 -
1 jalapeño, seeded and finely chopped (optional)
08 -
Zest and juice of 2 limes
→ Oils and Sweeteners
09 -
3 tablespoons olive oil
10 -
1 tablespoon honey or agave syrup
→ Spices and Seasonings
11 -
1 teaspoon ground cumin
12 -
1/2 teaspoon smoked paprika
13 -
1/2 teaspoon salt
14 -
1/4 teaspoon freshly ground black pepper
# Steps to Cook:
01 -
In a medium bowl, whisk together olive oil, lime zest and juice, honey, ground cumin, smoked paprika, salt, black pepper, minced garlic, chopped cilantro, and jalapeño until fully combined.
02 -
Add shrimp to the marinade and toss thoroughly to coat. Cover and refrigerate for 15 to 20 minutes to allow flavors to meld.
03 -
Thread shrimp, pineapple chunks, red bell pepper, and red onion alternately onto skewers for balanced flavor and color distribution.
04 -
Preheat grill to medium-high heat and lightly oil the grates to prevent sticking.
05 -
Place skewers on the grill and cook for 2 to 3 minutes per side, turning once, until shrimp are opaque and vegetables show light charring.
06 -
Remove skewers from grill and garnish with additional chopped cilantro and lime wedges. Serve immediately.
# Extra Suggestions:
01 -
For extra heat, increase jalapeño quantity to taste. Wooden skewers should be soaked in water for 30 minutes before grilling to prevent burning. If grilling outside is unavailable, cook using an oven broiler or stovetop grill pan.