These Pineapple Shrimp Kabobs deliver a tropical escape on a skewer. Sweet pineapple caramelizes alongside savory shrimp for a vibrant, effortless meal. The balance of flavors makes these Pineapple Shrimp Kabobs a grilling favorite.

Why You’ll Love This Pineapple Shrimp Kabobs

• Quick & Easy: Ready in about 30 minutes with minimal hands-on time.
• Sweet & Savory: Caramelized pineapple and smoky shrimp create addictive flavor harmony.
• Flexible & Adaptable: Swap veggies or cook indoors if needed.
• Perfect Any Occasion: Impressive for guests, simple enough for weeknights.

Ingredients & Tools

• 450 g large raw shrimp, peeled and deveined
• 2 cups fresh pineapple chunks (about 1 small pineapple)
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large red onion, cut into wedges
• 3 tbsp olive oil
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp honey or maple syrup
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro or parsley (for garnish)

Tools: 4-6 metal or soaked wooden skewers, a medium mixing bowl, a grill or grill pan, and a basting brush.

Notes: Using fresh pineapple instead of canned makes a huge difference here—it holds its shape better on the grill and gives you that incredible caramelized crust. And don’t skip the fresh ginger and garlic; they add a fragrant punch that really elevates the whole dish.

Nutrition (per serving)

Serves: 4 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Can I use frozen shrimp? Absolutely—just make sure to thaw them completely in the refrigerator overnight. Pat them very dry with paper towels before marinating so they sear nicely instead of steaming.
• Metal or wooden skewers? Metal skewers are reusable and don’t require soaking, but if you’re using wooden ones, soak them in water for at least 30 minutes to prevent them from burning on the grill.
• What if I don’t have a grill? No problem! A grill pan or even a broiler works beautifully. You’ll still get those lovely char marks and caramelization.
• Is fresh pineapple really necessary? I really recommend it for the best texture and flavor, but in a pinch, well-drained canned pineapple chunks can work—just handle them gently to avoid breaking.

How to Make Pineapple Shrimp Kabobs

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Not recommended; shrimp and pineapple texture will suffer.
• Reviving: Reheat in a skillet or oven until warm; avoid microwaving.

Serving Suggestions

Complementary Dishes

• Cilantro-lime rice — The fresh, zesty flavors pair wonderfully with the sweet and smoky kabobs, and the rice soaks up any extra glaze.
• A simple green salad with a citrus vinaigrette — It adds a crisp, refreshing contrast to the rich, grilled flavors on the skewers.
• Grilled corn on the cob with chili lime butter — It continues the tropical, smoky theme and makes the meal feel like a true summer feast.

Drinks

• A crisp, cold Pinot Grigio or Sauvignon Blanc — Their bright acidity and citrus notes complement the sweet pineapple and savory shrimp beautifully.
• A classic mojito or pineapple mint cooler — The minty freshness enhances the tropical vibe and cleanses the palate between bites.
• Sparkling water with a slice of lime — Sometimes simple is best—it’s bubbly, refreshing, and lets the flavors of the kabobs shine.

Something Sweet

• Grilled pineapple slices with a drizzle of honey and coconut flakes — It’s like an extension of the main course but in dessert form—warm, caramelized, and utterly delicious.
• Mango sorbet — Light, fruity, and cooling, it’s the perfect way to end a meal that’s full of bright, tropical flavors.
• Key lime pie bars — Their tangy creaminess is a fantastic contrast to the smoky, savory notes from the grill.

Top Mistakes to Avoid

• Over-marinating the shrimp. Shrimp are delicate and can become mushy or tough if left in an acidic marinade for too long. Stick to 20 minutes max at room temperature.
• Packing the skewers too tightly. If the ingredients are squished together, they’ll steam instead of grill, and you’ll miss out on that beautiful caramelization and char.
• Using high heat the entire time. A medium-high heat is ideal—it cooks the shrimp through without burning the pineapple or veggies. I’ve rushed this before and ended up with blackened skewers and undercooked shrimp.
• Skipping the resting step. Letting the kabobs rest for a couple of minutes after grilling allows the juices to settle, ensuring every bite is moist and flavorful.

Expert Tips

• Tip: If you’re using wooden skewers, wrap the exposed ends in a little foil to prevent them from charring too much. It’s a small trick that makes serving much easier.
• Tip: Reserve a little of the marinade before adding the shrimp, and use it to brush onto the veggies as you skewer them. This gives everything an extra flavor boost.
• Tip: For even more smoky flavor, add a sprig of fresh rosemary or thyme directly onto the grill coals (if using a charcoal grill) just before cooking. The herbal smoke will infuse the kabobs beautifully.
• Tip: If your shrimp are different sizes, thread them onto separate skewers so they cook evenly. Nothing’s worse than some shrimp being perfect and others overcooked.

FAQs

Can I make these kabobs ahead of time?
You can assemble the skewers up to a few hours in advance and keep them covered in the refrigerator until you’re ready to grill. I don’t recommend marinating them for longer than 20 minutes beforehand, though, as the shrimp can become tough. If you do prep them ahead, let them sit at room temperature for about 10 minutes before grilling so they cook evenly.

What other vegetables work well on these kabobs?
You can get creative here! Zucchini, cherry tomatoes, and mushrooms all grill beautifully and pair well with the pineapple and shrimp. Just make sure to cut them into similar-sized pieces so everything cooks at the same rate. If using denser veggies like carrots, parcook them slightly so they soften on the grill.

How do I know when the shrimp are cooked through?
Shrimp cook quickly and are done when they turn pink and opaque all the way through. They should feel firm to the touch and have a slight “C” shape. If they’re curling tightly into an “O,” they’re likely overcooked. An instant-read thermometer should read 120°F (49°C) for perfectly cooked shrimp.

Can I use a different protein instead of shrimp?
Absolutely! Chicken, scallops, or even firm tofu are great alternatives. Just adjust the cooking time accordingly—chicken will take a bit longer, while scallops cook in about the same time as shrimp. The sweet and savory marinade works well with all of them.

What’s the best way to store and reheat leftovers?
Store any leftover kabobs in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over medium heat or in a 350°F (175°C) oven until warmed through. Avoid the microwave, as it can make the shrimp rubbery and the pineapple mushy.