Grilled Shrimp and Pineapple Skewers (Printable Version)

Tender grilled shrimp and sweet pineapple chunks glazed with tangy cilantro-lime marinade for a fresh, tropical-inspired meal.

# Components:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ 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

→ Marinade

08 - 3 tablespoons olive oil
09 - Zest and juice of 2 limes
10 - 1 tablespoon honey
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

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, minced garlic, chopped cilantro, and jalapeño until well combined.
02 - Add shrimp to the marinade and toss thoroughly to coat all pieces. Cover the bowl and refrigerate for 15 to 20 minutes to allow flavors to infuse.
03 - Thread shrimp, pineapple chunks, bell pepper pieces, and red onion pieces alternately onto skewers, distributing ingredients evenly for balanced color and flavor throughout each skewer.
04 - Preheat grill to medium-high heat, approximately 400 to 450 degrees Fahrenheit. Lightly oil the grill grates to prevent sticking.
05 - Place assembled skewers on the preheated grill and cook for 2 to 3 minutes per side, turning once, until shrimp are opaque and fully cooked through and vegetables develop light char marks.
06 - Transfer grilled skewers to a serving platter, garnish with additional fresh cilantro and lime wedges. Serve immediately while still warm.

# Expert Tips:

01 -
  • The shrimp cooks so fast you'll have dinner on the table before anyone gets impatient.
  • That cilantro-lime marinade tastes bright and complex but comes together in under five minutes.
  • Pineapple and shrimp together is a flavor combo that actually works, no gimmicks.
02 -
  • Don't marinate shrimp for longer than 20 minutes or the acid from the lime will make it rubbery—I learned this the hard way at a dinner party.
  • Raw pineapple contains an enzyme that breaks down protein, so keep shrimp and pineapple separate until you're ready to cook.
03 -
  • Pat your shrimp completely dry before marinating so the marinade actually clings instead of sliding off like water.
  • If pineapple juice drips onto coals, it'll flare up—position skewers so the fruit hangs slightly away from direct flame to avoid char that tastes burnt instead of caramelized.
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