Why You’ll Love This Grilled Shrimp and Pineapple Skewers

• Incredibly Fast & Easy. From marinade to plate in under 30 minutes, these skewers are the definition of a quick, satisfying meal. There’s minimal prep and the grill does most of the work for you.
• The Perfect Sweet & Savory Balance. The natural sugars in the pineapple caramelize beautifully over the flames, creating a gorgeous contrast with the savory, garlicky shrimp. Each bite is a little party in your mouth.
• Endlessly Customizable. Feel like adding some bell peppers or red onion? Go for it! This recipe is a fantastic template that welcomes your own creative twists.
• Healthy & Light, Yet Deeply Satisfying. Packed with lean protein and fruit, this dish feels nourishing and light but still has that smoky, grilled satisfaction that makes it a real meal.

Ingredients & Tools

• 1 lb (450 g) large shrimp, peeled and deveined (tails on or off, your preference)
• 1/2 a fresh pineapple, cut into 1-inch chunks
• 3 tbsp olive oil
• 2 limes, juiced (about 1/4 cup)
• 2 cloves garlic, minced
• 1 tbsp honey or maple syrup
• 1 tsp smoked paprika
• 1/2 tsp chili powder (optional, for a subtle kick)
• 1/4 tsp salt, plus more for seasoning
• Freshly ground black pepper
• 2 tbsp fresh cilantro or parsley, chopped (for garnish)

Tools: 8-10 wooden or metal skewers, a medium mixing bowl, a grill or grill pan, a basting brush.

The quality of your shrimp really matters here—look for fresh, firm ones if you can. And that fresh pineapple? It’s non-negotiable for the best flavor and texture, trust me. The canned stuff just won’t caramelize the same way.

Serves: 3-4 | Prep Time: 15 minutes (plus 15-30 min marinating) | Cook Time: 8-10 minutes | Total Time: About 40 minutes

Before You Start: Tips & Ingredient Notes

• Soak those wooden skewers! If you’re using wooden skewers, submerge them in water for at least 30 minutes before grilling. This simple step prevents them from burning to a crisp on the grill.
• Shrimp size is key. I recommend large (21/25 count) or jumbo (16/20 count) shrimp. They’re sturdy enough to handle the skewering and grilling without overcooking too quickly.
• How to tell if your pineapple is ripe? Give it a sniff! The base should smell sweet and fragrant. Also, a leaf from the crown should pull out relatively easily.
• Don’t skip the marinade time. Even 15 minutes makes a difference, but 30 minutes is the sweet spot. It infuses the shrimp with flavor without breaking down the texture (citrus can start to “cook” shrimp if left too long).

How to Make Grilled Shrimp and Pineapple Skewers

Serving Suggestions

Complementary Dishes

• Cilantro-Lime Rice — The fresh, zesty flavors are a perfect base that soaks up any delicious juices from the skewers.
• A Simple Arugula Salad — The peppery bite of arugula with a light lemon vinaigrette provides a crisp, refreshing contrast to the smoky, sweet skewers.
• Grilled Corn on the Cob — It just feels right to keep the party on the grill! A little chili-lime butter on grilled corn is a match made in heaven.

Drinks

• A Crisp Sauvignon Blanc — Its citrusy notes will echo the lime in the marinade and cut through the richness perfectly.
• A Classic Mojito — The mint and lime in this cocktail are a fantastic pairing for the tropical vibes of the pineapple and shrimp.
• Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are always refreshing and palate-cleansing.

Something Sweet

• Grilled Peaches with Vanilla Ice Cream — Continue the grilled fruit theme with this incredibly simple yet decadent dessert.
• Key Lime Pie — The tartness is a brilliant way to end the meal, keeping the citrus notes going from start to finish.
• Dark Chocolate-Dipped Coconut Macaroons — A little tropical, a little indulgent, and the perfect bite-sized sweet treat.

Top Mistakes to Avoid

• Mistake: Over-marinating the shrimp. The acid in the lime juice will start to denature the proteins, giving the shrimp a mushy, ceviche-like texture if left for too long (more than an hour). Stick to 30 minutes max.
• Mistake: Crowding the skewers on the grill. If the skewers are too close together, they’ll steam instead of grill. You want that hot, direct heat to create a beautiful sear, so give them some breathing room.
• Mistake: Overcooking the shrimp. Shrimp cook in a flash! They’re done as soon as they curl and turn opaque. Overcooked shrimp become rubbery and tough—a real shame after all that careful marinating.
• Mistake: Using under-ripe pineapple. An under-ripe pineapple will be tart and firm, and it won’t caramelize properly or provide that burst of sweet juice you’re looking for.

Expert Tips

• Tip: Use two skewers for stability. For especially large shrimp or if you’re adding heavier veggies, thread the ingredients onto two parallel skewers. This prevents them from spinning when you try to flip them, making grilling much easier.
• Tip: Reserve some marinade for basting. Before adding the shrimp, set aside a tablespoon or two of the marinade in a small bowl. You can use this to brush onto the skewers during the last minute of grilling for an extra flavor boost—just don’t baste with the used marinade that touched the raw shrimp.
• Tip: Get creative with the spice profile. Love a little heat? Add a pinch of cayenne to the marinade. Prefer an Asian twist? Swap the smoked paprika for a teaspoon of grated ginger and a splash of tamari.
• Tip: No grill? No problem. A grill pan over medium-high heat works wonderfully. You might not get as much smoky flavor, but you’ll still get those gorgeous grill marks and a fantastic sear.

FAQs

Can I make these skewers ahead of time?
You can definitely assemble them ahead! Thread the skewers up to a few hours in advance, cover them tightly with plastic wrap, and keep them refrigerated. I’d recommend holding off on marinating for more than 30 minutes, though. For the best texture, marinate for the final 30 minutes before you plan to grill. This makes them a fantastic option for entertaining—you can do all the prep work early.

What’s the best way to cut a fresh pineapple?
It’s easier than it looks! Lay the pineapple on its side and slice off the top and bottom. Stand it upright and carefully slice off the skin in strips from top to bottom, following the curve of the fruit. Then, lay it down again and slice it into rounds. Use a small knife or a paring knife to cut the core out of each round, then chop the rings into chunks. Honestly, once you do it a couple of times, it becomes second nature.

Can I use frozen shrimp?
Absolutely. Thaw them completely in the refrigerator overnight first. The key is to pat them very, very dry with paper towels after thawing. If they’re wet, the marinade won’t stick as well and they won’t get a good sear on the grill. Thawed properly and dried well, frozen shrimp work just fine.

How do I know when the shrimp are cooked through?
The visual cues are your best friends here. Raw shrimp are gray and translucent. Cooked shrimp will be pink and opaque all the way through. They’ll also curl into a loose “C” shape. If they curl into a tight “O,” they’re likely overdone. It really only takes 3-4 minutes per side, so keep a close eye on them!

What are some good vegetable additions?
This recipe is so versatile! Bell peppers (any color), red onion wedges, and cherry tomatoes are all fantastic additions. If using vegetables, just make sure to cut them into sizes that will cook at roughly the same rate as the shrimp. You might even want to give denser veggies like onions a very quick blanch before skewering to ensure they soften up on the grill.