Grilled Shrimp Pineapple Skewers (Printable)

Juicy shrimp and sweet pineapple marinated in zesty cilantro-lime, then grilled to juicy perfection.

# What You'll Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined, tails on or off as preferred

→ Produce

02 - 2 cups fresh pineapple, cut into 1-inch chunks
03 - 1 red bell pepper, cut into 1-inch pieces
04 - 1 small red onion, cut into 1-inch pieces
05 - 1/4 cup fresh cilantro leaves, finely chopped
06 - 2 cloves garlic, minced
07 - 1 jalapeño, seeded and finely chopped, optional

→ Marinade

08 - 3 tablespoons olive oil
09 - Zest and juice of 2 limes
10 - 1 tablespoon honey or agave syrup
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper

→ Garnish and Serving

15 - Extra lime wedges
16 - Additional chopped cilantro

# Directions:

01 - In a medium bowl, whisk together olive oil, lime zest and juice, honey, cumin, smoked paprika, salt, pepper, garlic, cilantro, and jalapeño if using until well combined.
02 - Add shrimp to the marinade and toss to coat evenly. Cover and refrigerate for 15 to 20 minutes.
03 - Thread shrimp, pineapple, bell pepper, and red onion onto skewers in alternating order to ensure balanced color and flavor distribution throughout each skewer.
04 - Preheat grill to medium-high heat and lightly oil the grates to prevent sticking.
05 - Place skewers on the preheated grill and cook for 2 to 3 minutes per side, turning once, until shrimp are opaque and cooked through and vegetables show light charring.
06 - Remove skewers from grill and garnish with additional cilantro and lime wedges. Serve immediately while hot.

# Expert Advice:

01 -
  • The shrimp cooks so fast you'll barely have time to grab a drink before everything's on the table.
  • That lime-cilantro marinade is bright enough to cut through the richness but doesn't overshadow the natural sweetness of the fruit.
  • It's the kind of meal that feels fancy and summery but honestly takes less effort than ordering takeout.
02 -
  • Wooden skewers must soak in water for at least 30 minutes or they'll catch fire and taste like charcoal instead of dinner.
  • Don't marinate the shrimp longer than 20 minutes or the lime juice will start to break down the protein and turn them mushy.
03 -
  • If your grill is unpredictable, a grill pan on the stovetop works almost as well and gives you better temperature control.
  • Thread the shrimp through the tail and head area so they stay put during cooking instead of spinning around on the skewer.
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