Grilled Shrimp Pineapple Skewers (Printable Version)

Juicy shrimp and sweet pineapple marinated in a cilantro-lime mix and grilled to perfection.

# What You’ll Need:

→ 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 - Lime wedges
16 - Additional chopped fresh cilantro

# Method:

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 with plastic wrap and refrigerate for 15 to 20 minutes to allow flavors to develop.
03 - Thread shrimp, pineapple chunks, bell pepper pieces, and red onion pieces onto skewers, alternating ingredients for balanced color and flavor distribution.
04 - Preheat grill to medium-high heat, approximately 400°F. Lightly oil the grates using a paper towel to prevent sticking and ensure even cooking.
05 - Place skewers on the preheated grill and cook for 2 to 3 minutes per side, turning once. Grill until shrimp are opaque and cooked through and vegetables develop light char marks.
06 - Remove skewers from grill and transfer to serving platter. Garnish with fresh cilantro and lime wedges. Serve immediately while warm.

# Expert Hints:

01 -
  • The marinade is bold enough to taste restaurant-quality but comes together in the time it takes your grill to preheat.
  • Shrimp cooks so fast that you actually get a moment to breathe between flipping and serving, unlike fussier proteins.
  • Those charred pineapple bits get this almost caramelized quality that tastes like summer concentrated into one bite.
02 -
  • Wooden skewers absolutely must soak for at least 30 minutes or they'll catch fire and your dinner becomes a comedy of smoke and singed wood.
  • Marinate for exactly 15 to 20 minutes, not longer—citrus juice starts to cook the shrimp's proteins if you leave it too long, turning the texture mushy before the grill even enters the picture.
03 -
  • If your grill isn't quite hot enough, the shrimp will release moisture and steam instead of sear, so that sizzle sound when they hit the grates is your confirmation that you're doing this right.
  • Red peppers and red onions have more natural sugar than other colors, which means they caramelize faster and look more dramatic once cooked—a small detail that makes plating feel effortless.
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