There’s just something about the textural, sweet and salty flavor of this pineapple shrimp recipe! Pineapple shrimp skewers are perfect for throwing on the grill, bursting with juicy tropical flavor.
Shrimp is so wonderful on the grill because it’s as fast and easy to marinate as it is to cook. I think you’re going to love these delicious pineapple shrimp skewers!
If you’ve never experienced the combination of pineapple and shrimp, you’re in for a real treat! I don’t know what it is about this juicy, delectable combo, but I can’t get enough.
Bonus! It helps me feel like I am vacationing on some kind of tropical island, and who doesn’t need that feeling right now? Hey, a girl can dream of palm trees, pineapples and ocean breezes while she’s sitting on her porch!
I have been on a major grilling kick lately, so we are relishing all the summertime flavors around here. We are having so much fun experimenting with quick and easy kabobs on the grill!
Don’t miss these incredible combos: Tequila Lime Shrimp Kabobs, Grilled Steak Kabobs, Classic Chicken Kabobs, and Lemon Garlic Shrimp Kabobs! I’ve also got the cutest fruit kabobs in my lineup!
Why You’ll Love this Pineapple Shrimp
- These pineapple shrimp skewers are deliciously easy and healthy, too! Shrimp is one of the easiest things to throw on the grill, simply because you can tell exactly when they are perfectly cooked thanks to their color change.
- No more worrying about things being undercooked or overcooked! Plus, these shrimp are the best way to incorporate light and healthy flavors into your dinner line-up this summer.
- The combination of pineapple chunks, peppers and shrimp is so lean and packed with protein and nutrients. You’ll be pleasantly surprised by how much flavor can be packed into something so light and easy!
Love pineapple everything? Don’t miss our pineapple simple syrup recipe!
Shopping List
copy and paste to add ingredients to your grocery list
- Large or Jumbo Shrimp
- Bell Peppers
- Fresh Pineapple
- Lime Juice
- Extra Virgin Olive Oil
Substitutions and Variations
- Shrimp – Fresh shrimp is of course ideal, but you can certainly use frozen. Just make sure to follow the package directions for defrosting. Medium-larger shrimp work best for skewering on the grill, but again you can use whatever you have on hand! In our house, the bigger the shrimp the better!
- Bell Peppers – I like to use yellow, orange or red bell peppers here because they add the perfect slightly sweet crunch to these shrimp skewers.
- Fresh Pineapple – You can also use canned pineapple but it’s not quite the same texture! Learn How to Cut a Pineapple here.
- Lime Juice – A hint of fresh squeezed lime juice adds bright flavor to this recipe. You can substitute 100% real lime juice purchased in the produce aisle of your grocer if needed – or try lemon juice for a different flavor profile.
- Oil – Extra Virgin olive oil is preferred, but you can substitute canola oil if needed.
- Honey Shrimp – Add a touch of honey (or agave) to sweeten it up even more – 1 tablespoon should do it!
- Coconut Shrimp – Add ¼ cup shredded coconut to this shrimp marinade for an even bigger burst of tropical flavor.
- Soy Sauce – for an additional bite of salty flavor with an Asian-inspired spin, try adding ¼ of soy sauce to your marinade!
Tips
Don’t forget – my recipes include an easy slider bar that helps you navigate more or less servings. This makes your party planning so easy!
- Purchase fresh shrimp if possible. In fact, if possible purchase it the day you’re cooking!
- Use large or jumbo shrimp – They are just easier to work with and create the perfect succulent results with all that charred exterior.
- Soak wooden skewers in water so that they won’t burn as badly on the grill! Ideally, leave them in the water for at least half an hour.
- Do not overcook the shrimp. I promise you’ll know when it’s done- just watch the color!
- Serve shrimp with fresh lime wedges. Limes provide fresh color and an element of lime-squeezing fun. They also elevate the whole pineapple shrimp experience. Just trust me. You’ll love it!
Serving Suggestions
If you love shrimp, don’t skip my Roasted Shrimp Cocktail and Homemade Cocktail Sauce for the holidays or any time of year!
Dietary Considerations
- Nut Free
- Gluten Free
How to Store
- Room temperature – Shrimp can sit out at room temperature for no longer than two hours.
- Refrigerator – Safely store your cooked shrimp for up to 3-4 days in the refrigerator.
- Freezer – You can securely store these shrimp skewers in an airtight container in the freezer for up to three months.
Pineapple Shrimp Skewers
There’s just something about the textural, sweet and salty flavor of this pineapple shrimp recipe! Pineapple shrimp skewers are perfect for throwing on the grill, bursting with juicy tropical flavor.
Ingredients
- ¾ pounds shrimp peeled and de-veined
- 1 cup pineapple chunks fresh or canned
- 1 cup bell peppers cut into uniform pieces
- 3 tablespoons pineapple juice fresh squeezed or store bought
- 3 tablespoons lime juice fresh squeezed or store bought
- 3 tablespoons oil
- ¼ teaspoon red pepper fakes
- black pepper to taste
- sea salt a few cracks, to taste
Instructions
- MARINATE
- Combine marinade ingredients and marinate refrigerated for 30 minutes up to six hours.
- GRILL
- Dry shrimp and put on skewers (metal or bamboo soaked 15+ minutes in water).
- Preheat grill to medium high. Brush grill grate with olive oil.
- Grill shrimp 2-3 minutes until the shrimp turn pink.
- Flip and grill 2-3 minutes on the other side until translucent and pink.
Julie’s Tips
Tips for Delicious Grilled Shrimp Skewers
Grilling shrimp is honestly so easy! Don’t overthink it – choosing and preparing your shrimp is more important than the grilling itself, I promise.- Purchase fresh shrimp if possible. In fact, if possible purchase it the day you’re cooking!
- Use large or jumbo shrimp – They are just easier to work with and create the perfect succulent results with all that charred exterior.
- Soak wooden skewers in water so that they won’t burn as badly on the grill! Ideally, leave them in the water for at least half an hour.
- Do not overcook the shrimp. I promise you’ll know when it’s done- just watch the color!
- Serve shrimp with fresh lime wedges. Limes provide fresh color and an element of lime-squeezing fun.
On the Stovetop
If you’re making this tequila lime shrimp on the stovetop, simply omit the bamboo skewers and sauté traditionally.- Prep and Marinate – Make sure shrimp are completely thawed. Follow steps above for marinating and coating shrimp.
- Heat Oil – Heat oil over medium high heat in a large skillet. When oil moves around the pan easily, add shrimp. (They will sizzle when they hit the pan.)
- Sauté – Sauté the shrimp for about three minutes per side, until pink and completely opaque – this is how you’ll know when they are done.
In the Oven
This method might be the easiest way to cook your shrimp!- Prep and Marinate – Set your oven to broil. Marinate your shrimp as listed in steps above.
- Line Sheet Pan with Shrimp – Arrange your shrimp on a baking sheet in an even layer – I like to use aluminum foil for easy clean up. A quick spray of olive oil on the foil will help eliminate sticking, too!
- Broil for 2-3 minutes, watching closely. You’re looking for that perfect pink color discussed in the other cooking methods above – it’s so easy!
Calories: 234kcal | Carbohydrates: 14g | Protein: 18g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 214mg | Sodium: 663mg | Potassium: 248mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1196IU | Vitamin C: 61mg | Calcium: 135mg | Iron: 2mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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How to Make Pineapple Shrimp
On the Grill
- Marinate – Combine marinade ingredients and marinate refrigerated for 30 minutes up to six hours.
- Prep – Dry shrimp and put on bamboo or metal skewers (soaked 15+ minutes in water if you’re using wooden skewers). Preheat grill to medium high. Brush grill grate with olive oil.
- Grill – Grill shrimp 2-3 minutes until the shrimp turn pink. Flip and grill 2-3 minutes on the other side until translucent and pink.
On the Stovetop
If you’re making this tequila lime shrimp on the stovetop, simply omit the bamboo skewers and sauté traditionally.
- Prep and Marinate – Make sure shrimp are completely thawed. Follow steps above for marinating and coating shrimp.
- Heat Oil – Heat oil over medium high heat in a large skillet. When oil moves around the pan easily, add shrimp. (They will sizzle when they hit the pan.)
- Sauté – Sauté the shrimp for about three minutes per side, until pink and completely opaque – this is how you’ll know when they are done.
In the Oven
This method might be the easiest way to cook your shrimp!
- Prep and Marinate – Set your oven to broil. Marinate your shrimp as listed in steps above.
- Line Sheet Pan with Shrimp – Arrange your shrimp on a baking sheet in an even layer – I like to use aluminum foil for easy clean up. A quick spray of olive oil on the foil will help eliminate sticking, too!
- Broil for 2-3 minutes, watching closely. You’re looking for that perfect pink color discussed in the other cooking methods above – it’s so easy!
