Grilled Shrimp and Pineapple Skewers (Printer-friendly)

Marinated shrimp and pineapple grilled to perfection with zesty cilantro-lime seasoning.

# What You'll Need:

→ Seafood

01 - 1 lb 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 or agave syrup
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 fresh cilantro

# Directions:

01 - In a medium bowl, whisk together olive oil, lime zest and juice, honey, cumin, smoked paprika, salt, black pepper, garlic, cilantro, and jalapeño until well combined.
02 - Add shrimp to the marinade and toss to coat evenly. Cover and refrigerate for 15 to 20 minutes to allow flavors to infuse.
03 - Thread shrimp, pineapple, bell pepper, and red onion onto skewers, alternating ingredients to ensure balanced color and flavor distribution throughout.
04 - Preheat grill to medium-high heat. Lightly oil the grates using tongs and a folded paper towel with oil to prevent sticking.
05 - Place skewers on hot grates and cook for 2 to 3 minutes per side, turning once, until shrimp are opaque and cooked through and vegetables develop light char marks.
06 - Remove skewers from grill and transfer to a serving platter. Garnish with fresh cilantro and lime wedges. Serve immediately while hot.

# Expert Advice:

01 -
  • The shrimp stays buttery and tender while the pineapple caramelizes just enough to turn sweet and smoky all at once.
  • Your grill gets hot enough to char things in ten minutes, so you're eating dinner before the sun even thinks about setting.
  • One bowl, one marinade, and somehow it tastes like you spent hours planning instead of throwing it together on a whim.
02 -
  • Shrimp cooks faster than you think it does, so watch for that moment when the outside turns from gray to white and opaque—anything past that and you're eating rubber, not shrimp.
  • The pineapple needs to be thick enough that it doesn't fall apart on the grill, so cut your chunks closer to an inch and a half if you have the time, it makes threading easier and keeps them from slipping off.
03 -
  • Pat your shrimp completely dry before marinating—any excess moisture on the surface will steam instead of sear, and you lose that beautiful char.
  • Don't skip the smoked paprika; it's only half a teaspoon but it adds a depth that makes people ask what makes these taste different from every other grilled shrimp they've ever had.
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