I’ll take any excuse to fire up the grill, and these Grilled Pineapple Shrimp Skewers have been a favorite of mine for years! They’re incredibly easy and bursting with flavor, and because I use frozen shrimp, they’re budget-friendly, too! The shrimp, juicy pineapple, and crisp bell peppers get a quick marinade in soy sauce, lime, brown sugar, and a little sriracha. One of the reasons I love grilling seafood is how fast it cooks! Cleanup is a breeze, and the smoky, caramelized char takes everything up a notch. Seriously, these pineapple shrimp skewers will make anyone feel like a grill master…with next to no effort.
Grilled shrimp is one of my go-to proteins in the summer, and these pineapple-packed skewers are always a hit. They’re simple to prep, easy to switch up depending on what I have in the fridge, and perfect for summer weeknights or cookouts. I like serving these skewers over rice, but they’re just as tasty tossed on a salad or enjoyed straight from the grill. Give this easy pineapple grilled shrimp recipe a try! It’s fun, fast, and full of flavor!
I use X-large shrimp (26–30 per pound) that are peeled, deveined, and tail-on. The larger size cooks in the same time it takes the pineapple and peppers to soften, and they’re much easier to thread onto skewers than smaller shrimp. If you can find them, shell-on frozen shrimp can sometimes save you a little money. You’ll just need to peel and devein them yourself! Whether you choose tail-on or off shrimp is up to you.
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Gather all of your ingredients and preheat your grill to 375°F.
You also want to make sure your shrimp are fully thawed. I like to let mine thaw overnight in the fridge, but you can also run them under cold water for about 10 minutes in a pinch. Don’t let them thaw on the counter, in the microwave, or under hot water.
Soak the skewers: If you’re using wooden skewers, soak them in a shallow dish of water for at least 30 minutes. This will help stop them from burning on the grill.
Make the marinade: Add ¼ cup soy sauce, ¼ cup lime juice (from 1 large lime or bottled), 1 Tbsp hot sauce (I use sriracha), ¼ cup brown sugar, 1 tsp garlic powder, ¼ tsp salt, and ¼ tsp black pepper to a medium-sized mixing bowl. Mix well to combine.
Marinate the shrimp: Add 12 oz. thawed X-large shrimp, 2 cups diced pineapple, and 1 diced green bell pepper to a ziplock bag. Reserve ¼ cup of the marinade and set it aside. Pour the rest of the marinade into the bag. Seal the bag well and gently massage the marinade into the shrimp, pineapple, and bell pepper. Make sure the shrimp are all evenly coated in the marinade. Now, let everything marinate for 30 minutes.
Make the skewers: After 30 minutes, thread the marinated shrimp, pineapple, and bell pepper onto your skewers. Alternate the ingredients as you go so each skewer has a good mix of flavors and colors. Either 3 or 4 shrimp will go on each skewer.
Grill the skewers: Once the grill is hot, place the skewers on the grill.
Baste the skewers on both sides with the ¼ cup reserved marinade. DON’T use the leftover marinade from the ziplock bag, since it was in contact with raw shrimp. Cook the shrimp for 3-4 minutes per side.
The shrimp should turn pink and opaque, and the pineapple and peppers should have light grill marks and start to soften. Serve, and enjoy!
I used Sriracha hot sauce in the marinade and leaned into the Asian-inspired flavors, so I think these grilled shrimp skewers pair especially well with rice, a veggie stir fry, or garlicky noodles for a super easy takeout-fakeout midweek meal. They’re also great tossed into a leafy green salad or served as part of a cookout spread! Just hand them out and let everyone eat them straight off the skewer. Honestly, they’re a staple at my place all grilling season long!
Once cooled, store your pineapple and grilled shrimp skewers in an airtight container in the fridge for up to 2-3 days. Reheat them back on the grill or in a skillet with a little oil over low heat to avoid overcooking the shrimp. If you have a meat thermometer, the internal temp of the shrimp should reach 165°F once reheated.
You can also prep the ingredients for these skewers ahead of time! Mix up the marinade and slice the pineapple and bell pepper, then store everything separately in the fridge for up to 24 hours. Just wait to combine the shrimp with the marinade until you’re ready to grill to avoid overmarinating. You can thaw the shrimp in the fridge overnight or run them under cold water for about 10 minutes just before marinating.
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