A quick dip in a ginger-soy-lime marinade infuses the fresh pineapple and shrimp with bold, Asian-inspired flavors. Once threaded onto skewers, these succulent grilled pineapple shrimp skewers take less than 10 minutes to cook!
Say Goodbye to Tough, Rubbery Shrimp!
My favorite part of cooking isn’t the chopping, measuring, or grilling. But I mean, whose is? Nope, it’s the eating. If I can assemble and cook something in under 20 minutes and it tastes like it came from a restaurant and my family will eat it — well, you can bet your bottom dollar that’s what I’m making for dinner.
Cue these insanely easy pineapple shrimp kabobs that require minimal babysitting once they’re thrown on the grill and are pretty much impossible to dry out.
You’d think kabobs would take more time to assemble and grill, but it’s actually the opposite. Shrimp and pineapple cook in a flash, and there’s no need to stand over the hot grill flipping the teensy shrimp one by one with your big grill tongs since they’ve all been threaded onto skewers.
We go kabob crazy in our house and usually serve these with mixed veggie kabobs, and maybe a smashed cucumber salad or coconut rice. It’s one of those easy summer meals that requires little to no effort on your part (aka my favorite kind of recipe). Enjoy!
My Top Tips for Grilled Shrimp Success
- Marinate the shrimp! It’s the key to making perfectly moist and juicy grilled shrimp. The marinade flavors the shrimp, yes, but it also tenderizes them and prevents the kabobs from drying out on the hot grill.
- Baste the shrimp with leftover marinade—if you have any. Unlike raw chicken, shellfish won’t transfer bacteria to the marinade, so feel free to brush and baste the shrimp as it cooks.
- Buy large shrimp. They’re more difficult to overcook and won’t become rubbery on the grill. I purchased 16/20 shrimp, which means there are 16 – 20 shrimp per pound.
- Skip the canned pineapple. Fresh pineapple holds up better on the grill and will caramelize rather than burn. Be wary of grilling canned pineapple chunks, which are already very soft and always fall off my skewers no matter what I do.
- If you don’t have an outdoor grill, you can use an indoor grill pan or griddle, instead.
The Asian-Inspired Marinade I’m Obsessed With
The full recipe, with amounts, can be found in the recipe card below.
My go-to marinade for these shrimp kabobs is a mixture of:
- Soy sauce
- Lime juice
- Grated fresh ginger
- Brown sugar
It’s savory, tangy, sweet, and works with just about any Asian-inspired sides you’ve got planned. For added heat, I love stirring in ¼ teaspoon of red pepper flakes too.
Heidi’s Tip: For an even deeper umami flavor, swap the soy sauce with Maggi Seasoning.
Make These Pineapple Shrimp Kabobs in 4 Easy Steps
- Marinate the shrimp and pineapple. Whisk together the ginger-soy-lime marinade and add the peeled shrimp and fresh pineapple chunks. Let that hang out for about 30 minutes to give the marinade time to do it’s thing.
Heidi’s Tip: Don’t marinate for longer than 30 minutes or the lime juice and pineapple enzymes will begin breaking down the shrimp, and they’ll become super mealy.
- Prep your skewers, if needed. Using wooden skewers? Soak them in water while the shrimp and pineapple marinate to prevent them from burning on the grill.
- Assemble your kabobs. To prevent the shrimp from sliding or falling off the skewers, pierce them twice (once at the base of the tail and once near the top to create a backwards C).
- Grill the kabobs with the lid closed. You’ll know the kabobs are done when the shrimp are opaque (i.e. no longer gray) and are firm to the touch.
Timing Is Everything!
If you used large shrimp as instructed, these kabobs should only need to cook for 5 to 7 minutes on the grill. Flip and baste the kabobs halfway through the grill time for even cooking and maximum flavor.
Only Have Frozen Shrimp on Hand?
Me too! I almost always purchase frozen shrimp because I don’t live anywhere near the ocean. Feel free to use frozen shrimp for these kabobs, but make sure to defrost, drain, and pat dry before marinating for best results.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Grilled Pineapple Shrimp Kabob Recipe
Ingredients
- 1 pound 16/20 large shrimp, shelled and deveined with tails on
- ¼ cup extra virgin olive oil
- 3 tablespoons lime juice
- 3 tablespoons brown sugar
- 1 tablespoon grated fresh ginger
- 1 tablespoon soy sauce, (or Maggi seasoning)
- ¼ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- ¼ cup chopped cilantro
- ½ fresh pineapple, peeled and cut into 1-inch chunks
Instructions
- Check the shrimp (1 pound) for any pieces of shell and pat dry with a paper towel. In a medium bowl, whisk ¼ cup olive oil, 3 tablespoons lime juice, 3 tablespoons brown sugar, 1 tablespoon ginger, 1 tablespoon soy sauce, ¼ teaspoon kosher salt, and ¼ teaspoon red pepper flakes. Stir in the chopped cilantro (about ¼ cup) and taste for seasoning. Add the shrimp and 1-inch pineapple chunks (about ½ cup) and toss to coat. Marinate the shrimp for 30 minutes. You can also do they step in a resealable plastic bag instead of a bowl.
- If using bamboo skewers, soak in water for 30 minutes, or have metal skewers ready.
- Preheat the grill for cooking on high heat with the lid closed. Once hot, brush the grates clean.
- Remove the shrimp from the marinade and thread 4-5 shrimp per skewer, alternating the shrimp with pineapple chunks. TIP: Skewer through the shrimp twice, at the base of the tail to the top of the body, forming a backward letter C. This way they’re more sturdy when flipped during cooking. Set the marinade aside.
- Grill the shrimp over high heat with the lid closed for 3-4 minutes on the first side, flip, then grill for another 2-3 minutes on the other. Baste the shrimp with the reserved marinade. Cook until the shrimp are opaque and firm to the touch. Serve with lime wedges and a sprinkle of chopped cilantro if desired.
Nutrition
Side Dishes to Serve with the Kabobs
- Asian Cucumber Watermelon Salad
- Vietnamese Noodle Salad
- Asian Ramen Noodle Salad
- Thai Quinoa Salad
- Sesame Asian Slaw
- Cilantro Lime Rice
Storage Tips
Leftovers can be removed from the skewers and stored in an airtight container for up to 4 days. Toss the leftover shrimp and pineapple into a salad or wrap, or add to a stir-fry in the final minute of cooking to prevent them from drying out.
More Kabob Recipes for Easy Grilling
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