Grilled Pineapple Shrimp Kabob Recipe

Grilled Shrimp and PIneapple Skewers on platter

Grilled Pineapple Shrimp Kabob Recipe

Don't shortchange the marinade time when preparing these kabobs! The marinade does double duty of flavoring and tenderizing the shrimp, and it's what makes these kabobs restaurant-quality.

Course Main Course

Cuisine American

Keyword pineapple shrimp kabobs, shrimp kabobs on the grill

Prep Time 10

Cook Time 8

Marinade Time 30

Total Time 48

Servings

Calories 298kcal

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.

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