Grilled Pineapple Shrimp Skewers

They’re incredibly easy and bursting with taste, and since I use frozen shrimp, they’re budget-friendly, too! The shrimp, juicy pineapple, and crisp bell peppers get a quick marinade in soy sauce, lime, brown sugar, and a little sriracha.

One of the reasons I love grilling seafood is how fast it cooks! Cleanup is a breeze, and the smoky, caramelized char takes everything up a notch. Seriously, these pineapple shrimp skewers will make anyone feel like a grill master…with next to no effort.

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Easy Recipe for Grilled Pineapple and Shrimp Skewers

Grilled shrimp is one of my go-to proteins in the summer, and these pineapple-packed skewers are always a hit.

They’re simple to prep, easy to switch up depending on what I have in the fridge, and perfect for summer weeknights or cookouts. I like serving these skewers over rice, but they’re just as tasty tossed on a salad or enjoyed straight from the grill.

Give this easy pineapple grilled shrimp method a try! It’s fun, fast, and full of savor!

Budget-Saving Tip

I use X-large shrimp (26–30 per pound) that are peeled, deveined, and tail-on. The larger size cooks in the same time it takes the pineapple and peppers to soften, and they’re much easier to thread onto skewers than smaller shrimp.

If you can find them, shell-on frozen shrimp can sometimes save you a little money. You’ll just need to peel and devein them yourself! Whether you choose tail-on or off shrimp is up to you.

Grilled Pineapple Shrimp Skewers

- ¼ cup soy sauce ($0.22) - 1 large lime (juiced, (1/4 cup juice) $0.25*)

- 1 Tbsp hot sauce (I used sriracha, $0.06) - ¼ cup brown sugar ($0.12**)

- 1 tsp garlic powder ($0.06) - ¼ tsp black pepper (freshly cracked, $0.04)

- 12 oz frozen shrimp (X-large, thawed (26-30 per lb) $5.68***) - 2 cups pineapple (skin removed, cored & cut into 1-inch chunks (340g) $1.17)

- 1 green bell pepper (cut into 1-inch pieces, $0.86) - Preheat the grill to 375°F.

Gather and prepare all elements. If you use wooden skewers, soak them in water for at least 30 minutes.

- In a medium bowl, whisk together the soy sauce, lime juice, hot sauce, brown sugar, garlic powder, salt, and pepper. - In a Ziploc bag, add the shrimp, pineapple, and bell pepper.

Reserve ¼ cup of the marinade on the side and pour the remaining marinade into the bag. Seal and gently massage the bag to ensure the shrimp are evenly coated.

- Thread the pineapple, shrimp, and bell pepper onto the skewers, alternating the colors and components. 3 or 4 shrimp will go on each skewer. - Once the grill is hot, place the skewers on the grill.

Baste with the remaining sauce on both sides. Grill for 3-4 minutes per side.

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Nutrition Information

how to make Grilled Pineapple Shrimp Skewers step-by-step photos Gather all of your elements and preheat your grill to 375°F.

You as well want to make sure your shrimp are fully thawed. I like to let mine thaw overnight in the fridge, but you can in addition run them under cold water for about 10 minutes in a pinch.

Don’t let them thaw on the counter, in the microwave, or under hot water. Soak the skewers: If you’re using wooden skewers, soak them in a shallow dish of water for at least 30 minutes. This will help stop them from burning on the grill.

Make the marinade: Add ¼ cup soy sauce, ¼ cup lime juice (from 1 large lime or bottled), 1 Tbsp hot sauce (I use sriracha), ¼ cup brown sugar, 1 tsp garlic powder, ¼ tsp salt, and ¼ tsp black pepper to a medium-sized mixing bowl. Marinate the shrimp: Add 12 oz. thawed X-large shrimp, 2 cups diced pineapple, and 1 diced green bell pepper to a ziplock bag.

Reserve ¼ cup of the marinade and set it aside. Pour the rest of the marinade into the bag.

Seal the bag well and gently massage the marinade into the shrimp, pineapple, and bell pepper. Make sure the shrimp are all evenly coated in the marinade.

Now, let everything marinate for 30 minutes. Make the skewers: After 30 minutes, thread the marinated shrimp, pineapple, and bell pepper onto your skewers.

Alternate the elements as you go so each skewer has a good mix of flavors and colors. Either 3 or 4 shrimp will go on each skewer.

Grill the skewers: Once the grill is hot, place the skewers on the grill. Baste the skewers on both sides with the ¼ cup reserved marinade.

Since it was in contact with raw shrimp, dON’T use the leftover marinade from the ziplock bag. Cook the shrimp for 3-4 minutes per side.

The shrimp should turn pink and opaque, and the pineapple and peppers should have light grill marks and start to soften.

Recipe Success Tips & Suggestions

- If using wooden skewers, soak them for 30 minutes before using. I let mine soak while the shrimp marinate.

Soaking the wooden skewers helps them not catch fire or burn on the grill. You don’t need to do this if you’re using metal skewers.

- Marinating enhances taste, gains tenderness, and keeps the shrimp moist while preparation. Even so, DON’T marinate the shrimp for longer than 30 minutes; the citrus juice starts to “cook” the shrimp, like ceviche, if left too long.

- Make sure to cut the pineapple and bell pepper the same size as the shrimp. When I first tested the recipe, I cut them too large, and the heat from the grill struggled to get to the shrimp and get grill marks.

- You can customize the marinade that said you like. Swap the lime juice for lemon juice, use any hot sauce you want, or try a totally different marinade altogether.

A homemade teriyaki sauce would be SO good on these pineapple shrimp kabobs. - Use any veggies you’ve got hanging out in your fridge!

Zucchini, cherry tomatoes, and summer squash would all work great here. Just make sure everything is cut to a similar size as the shrimp so it cooks evenly.

- Your shrimp are fully cooked when they turn opaque and pink, and the surface looks and feels slightly company. If they start curling in tightly or feel tough, they’ve probably gone a bit too far. I used 26-30 per lb X-large shrimp, and they took me 3-4 minutes each side to cook.

How to Serve Grilled Pineapple Shrimp Skewers

I used Sriracha hot sauce in the marinade and leaned into the Asian-inspired flavors, so I think these grilled shrimp skewers pair especially well with rice, a veggie stir fry, or garlicky noodles for a super easy takeout-fakeout midweek meal.

They’re also great tossed into a leafy green salad or served as part of a cookout spread with grilled okra and a summer lentil salad! Honestly, they’re a staple at my place all grilling season long!

Storage, Meal Prep & Reheating

Once cooled, store your pineapple and grilled shrimp skewers in an airtight container in the fridge for up to 2-3 days.

Reheat them back on the grill or in a skillet with a little oil over low heat to avoid overcooking the shrimp. If you have a meat thermometer, the internal temp of the shrimp should reach 165°F once reheated.

You can in addition prep the elements for these skewers ahead of time! Mix up the marinade and slice the pineapple and bell pepper, then store everything separately in the fridge for up to 24 hours.

Just wait to combine the shrimp with the marinade until you’re ready to grill to avoid overmarinating. You can thaw the shrimp in the fridge overnight or run them under cold water for about 10 minutes just before marinating.