Grilled Pineapple and Shrimp Skewers

The first time I made these skewers was for a last-minute summer dinner when friends dropped by unexpectedly. I had fresh pineapple sitting on the counter and a bag of shrimp in the freezer, so I threw together this marinade on impulse. Everyone stood around the grill watching the sugars caramelize and the shrimp turn pink, and suddenly a casual gathering felt like a celebration.

Last summer my sister asked me to bring something to her backyard party. These skewers disappeared faster than anything else on the table, and now theyre her most requested dish. There is something about food on a stick that makes people happy.

Ingredients

• 1 lb large shrimp: Pat them completely dry before marinating so the sauce actually sticks to the surface
• 1 medium ripe pineapple: Look for one with a sweet smell at the base and give it a gentle press to feel for some yield
• 1 red bell pepper: Adds color and a subtle sweetness that balances the heat
• 1 small red onion: Cut into chunks that will hold their shape on the grill
• 3 tbsp olive oil: The base that helps all those spices coat evenly
• Zest and juice of 2 limes: Zest first before juicing so you get all those aromatic oils
• 2 tbsp honey: Caramelizes beautifully on the grill and balances the acidity
• 2 cloves garlic: Mince it finely so no one gets an overwhelming raw bite
• 1 tsp chili powder: Provides a gentle warmth that builds as you eat
• ½ tsp smoked paprika: Adds a depth that makes people ask what your secret ingredient is
• ½ tsp ground cumin: Just enough earthiness to ground all the bright tropical flavors
• 1 fresh red chili: Remove the seeds if you want the flavor without too much burn
• Salt and pepper: The essential foundation that makes everything else pop
• Fresh cilantro and lime wedges: The finishing touches that make the dish look and taste complete

Instructions

Whisk up your magic sauce:

Combine the olive oil, lime zest, juice, honey, garlic, chili powder, smoked paprika, cumin, chopped chili, salt, and pepper in a medium bowl until the honey dissolves completely.

Get everything coated:

Toss the shrimp, pineapple chunks, bell pepper, and red onion with half the marinade and let it sit while you heat the grill. Save the rest for basting.

Build your skewers:

Thread everything onto your skewers alternating between shrimp, pineapple, and vegetables. Do not pack them too tight or they will not cook evenly.

Fire up the grill:

Get your grill to medium-high and give the grates a quick swipe of oil so nothing sticks.

Grill to perfection:

Cook for 2 to 3 minutes per side, basting with that reserved marinade, until the shrimp are opaque and you see gorgeous char marks on the pineapple.

Finish with flair:

Scatter fresh cilantro over the top and serve with extra lime wedges for squeezing at the table.

Save

My neighbor caught the smell wafting through the yard and came over to investigate. Now we have a standing agreement that I make extra whenever I fire up the grill. Some recipes are just meant to be shared.

Choosing the Best Pineapple

I used to pick pineapples based purely on color until a produce manager taught me otherwise. The real test is smell, if it does not hit you with that tropical fragrance when you walk past, it is not ready. A golden shell helps but it is the aroma that matters most.

Marinating Like a Pro

Thirty minutes is all you need for this marinade to work its magic. Anything longer and the acid starts breaking down the shrimp texture, turning what should be plump and juicy into mealy and disappointing. Time matters here.

Grill Temperature Secrets

Medium-high is your sweet spot, hot enough to get those beautiful caramelized marks but not so aggressive that everything burns before the shrimp cook through. I learned this lesson the hard way with blackened pineapple and raw shrimp.

• Keep the grill lid open so you can monitor the char
• Have clean plates ready for the cooked skewers
• Let them rest for 2 minutes before serving

Save

These skewers have become my go-to for everything from weeknight dinners to backyard parties. There is something about food that is both beautiful and delicious that brings people together.

Recipe FAQs

→ Can I prepare these skewers ahead of time?

Yes, you can marinate the shrimp and vegetables for up to 4 hours before grilling. For best results, keep the pineapple separate until ready to thread to prevent it from becoming too soft. If using wooden skewers, soak them for at least 30 minutes before threading.

→ What's the best way to tell when the shrimp are done?

The shrimp are perfectly cooked when they turn pink and opaque throughout, typically taking 2-3 minutes per side. Avoid overcooking as they can become rubbery. The pineapple should have nice caramelized grill marks and be tender when pierced with a fork.

→ Can I use frozen shrimp for this dish?

Absolutely. Thaw frozen shrimp completely in the refrigerator before using, then pat them thoroughly dry with paper towels. Removing excess moisture helps the marinade adhere better and promotes proper charring on the grill.

→ What sides pair well with these tropical skewers?

Coconut rice creates a perfect tropical theme, while cilantro lime rice adds complementary citrus notes. For lighter options, try a fresh green salad with mango dressing or grilled corn on the street corn style with cotija cheese and chili powder.

→ How can I adjust the spice level?

Control the heat by adjusting the amount of fresh red chili and seeds included. For mild flavor, remove all seeds or omit the fresh chili entirely. To increase spice, add extra fresh chili, a pinch of cayenne, or serve with hot sauce on the side.

→ Can I cook these indoors without a grill?

A grill pan or cast-iron skillet works beautifully over medium-high heat. You can also broil the skewers for 3-4 minutes per side, watching closely to prevent burning. The stovetop method still yields excellent char marks and caramelization.