Grilled Pineapple and Shrimp Skewers (Printable)
Sweet pineapple and juicy shrimp grilled with zesty chili lime marinade for a tropical fusion experience.
# List of ingredients:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Fruit & Vegetables
02 - 1 medium ripe pineapple, peeled, cored, and cut into 1-inch chunks
03 - 1 red bell pepper, cut into 1-inch pieces
04 - 1 small red onion, cut into 1-inch chunks
→ Marinade
05 - 3 tbsp olive oil
06 - Zest and juice of 2 limes
07 - 2 tbsp honey
08 - 2 cloves garlic, minced
09 - 1 tsp chili powder
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp ground cumin
12 - 1 fresh red chili, finely chopped
13 - 1 tsp salt
14 - 1/2 tsp freshly ground black pepper
→ To Serve
15 - Fresh cilantro leaves
16 - Lime wedges
# Steps:
01 - Whisk together olive oil, lime zest, lime juice, honey, garlic, chili powder, smoked paprika, ground cumin, chopped chili, salt, and pepper in a medium bowl until fully incorporated.
02 - Pat shrimp dry with paper towels. Combine shrimp, pineapple chunks, bell pepper, and red onion in a large bowl. Pour half the marinade over the mixture and toss thoroughly to coat. Reserve remaining marinade for basting.
03 - Thread shrimp, pineapple, bell pepper, and red onion alternately onto metal or soaked wooden skewers, leaving slight space between pieces for even cooking.
04 - Preheat grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
05 - Grill skewers for 2-3 minutes per side, basting occasionally with reserved marinade, until shrimp turn opaque and pink with light charring, and pineapple develops caramelized marks.
06 - Remove from grill and transfer to serving platter. Garnish generously with fresh cilantro leaves and serve with lime wedges on the side.
# Expert Advice:
01 -
- The sweet and spicy combo hits every taste bud in one bite
- Ready in under 30 minutes but looks like you spent all day planning
- The marinade works its magic while you prep the skewers
02 -
- Soak wooden skewers for at least 30 minutes or they will burn on the grill
- Do not overcook the shrimp or they will turn rubbery and sad
- Leave a tiny bit of space between pieces on the skewers so heat circulates
03 -
- Double the marinade and use half as a dipping sauce on the side
- Serve over coconut rice to turn this into a full meal