I have a love-hate relationship with kabobs. They look great, but the prep work of threading everything onto sticks often feels like it takes longer than the actual cooking. However, shrimp and pineapple is one combination where the effort actually pays off. The sweetness of the fruit caramelizes beautifully against the salty, savory char of the shrimp.
One mistake I made early on with this recipe was letting the marinade sit too long. I once prepped this in the morning thinking I was getting ahead for dinner, but the enzymes in the fresh pineapple turned the shrimp into a mushy, unappealing texture by the time I grilled them. Now, I stick to a strict 30-minute window for marinating—just enough time to flavor the meat without ruining the texture.
Ingredients
- 1 pound large shrimp (16/20 count is best), peeled and deveined
- 1/2 fresh pineapple, cut into 1-inch chunks
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lime juice
- 3 tablespoons brown sugar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes (add more if you like heat)
- 1/4 cup fresh cilantro, chopped
Instructions
- Prep the skewers: If you are using wooden or bamboo skewers, submerge them in water for at least 30 minutes. If you skip this, the exposed wood will burn and break over the high heat of the grill.
- Make the marinade: Whisk together the olive oil, lime juice, brown sugar, soy sauce, ginger, salt, and red pepper flakes in a bowl. Stir in the cilantro.
- Marinate efficiently: Add the shrimp and pineapple chunks to the bowl. Toss well to coat. Let this sit for 20 to 30 minutes max. Any longer and the acid and enzymes start to cook the shrimp chemically (like ceviche) but in a way that makes them mealy when grilled.
- Assemble: Thread the shrimp and pineapple onto the skewers. I recommend piercing the shrimp twice—once through the tail and once through the head end—forming a “C” shape. This prevents them from spinning around loosely on the stick when you try to flip them.
- Grill: Preheat your grill to high. Place skewers on the grates. Cook for 3 to 4 minutes on the first side until you see nice char marks. Flip and cook for another 2 to 3 minutes until the shrimp are pink, opaque, and firm to the touch.
Why You’ll Love This Recipe
- Texture Contrast: The crunch of the charred pineapple against the tender shrimp is really satisfying.
- Speed: Because shrimp cooks so fast, you aren’t standing over a hot grill for twenty minutes like you would be with chicken legs.
- Forgiving Marinade: The brown sugar helps get good caramelization even if your grill isn’t scorching hot.
Chef’s Tips for Perfection
- Fresh vs. Canned: Use fresh pineapple if you can. Canned pineapple is too soft and often falls off the skewer into the fire.
- Shrimp Sizing: Try to get “Large” or “Jumbo” shrimp (16-20 count). Small shrimp cook too fast and tend to dry out before the pineapple gets any color.
- Don’t Overcook: Shrimp goes from perfect to rubber very quickly. Pull them off the heat the second they are firm and opaque.
Storage and Reheating
These are best eaten immediately. If you have leftovers, slide the ingredients off the skewers and store them in an airtight container in the fridge for up to 3 days. Reheating shrimp usually makes it rubbery, so I prefer to eat the leftovers cold—chopped up over a salad or tossed into cold noodles.
Nutritional Notes
This recipe is relatively light, coming in around 300 calories per serving. It is high in protein but does contain some sugar from the pineapple and the brown sugar in the marinade.
