Description
These Shrimp Pineapple Skewers are the ideal Summer dinner! A simple Hawaiian inspired marinade infuses the shrimp with delicious flavors and they're skewered onto kabob sticks with fresh pineapple and grilled to perfection.
Ingredients
Scale
Shrimp Pineapple Kabobs:
- 1 and 1/2 lbs peeled and deveined shrimp (medium 16/20 ct) *preference for Argentine Shrimp
- 2-3 cups of pineapple wedges (approximately 32 pieces)
- 2 tablespoons green onion for garnish, sliced on a bias
- Optional: I recommend serving teriyaki sauce on the side for drizzling or dipping. Kinder's Teriyaki Sauce is my favorite.
Marinade:
- 1/4 cup pineapple juice
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 1/4 teaspoon salt
*You also need skewers for kabobs (wood or metal) *I prefer metal because you don't have to soak them first.
Instructions
- *If you're using wooden skewers, soak them in warm water for 30 minutes. Peel and devein shrimp, then rinse and dry.
- Cut the fresh pineapple into large chunks. You need about 4 pieces for each skewer and there are 8 skewers, so about 32 pieces.
- Twist the tails off the shrimp and discard. Add the shrimp into a medium sized bowl and pour in olive oil, pineapple juice, soy sauce, brown sugar and salt. Toss to combine, then let them sit for 10 minutes.
- Pour out the marinade in the bowl, leaving only the shrimp. Take a skewer and alternate between pineapple and shrimp with about 4 pieces of pineapple and 4 shrimp on each skewer. Repeat. *Note: I find it easiest to add the shrimp skewers all to a cookie sheet, then I'll grab a clean cookie sheet for when they come off the grill.
- Heat the gas grill to medium high heat (about 450 degrees closed). We're keeping the grill open, so we do need a higher heat. Allow it to heat up for a few minutes, then place the skewers over the grates. It's easiest to place the skewers perpendicular to the grates so they don't fall in. Grill for 3-4 minutes.
- Flip the skewers and grill the other side of the shrimp and pineapple until the internal temperature of the shrimp reaches 145 degrees.
- Transfer to a serving dish and top with green onions. I like to serve with a side or drizzle of teriyaki sauce. Enjoy!
Notes
- Don't leave the shrimp in the pineapple marinade longer than 15 minutes or the acidity will start to make the shrimp a bit mushy.
- Make sure the grill temp is really hot (around 450 degrees) before adding the kabobs. I like to lie them perpendicular on the racks instead of parallel so that they don't fall through.
- I leave the grill open when cooking, so it takes a bit more than 2-3 minutes on each side like it usually would in the pan. Rely on internal temperature over time and use an instant read thermometer to make sure they are 145 degrees in the midpoint of the thickest part, before removing them from the grill.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: dinner
- Method: grilled
- Cuisine: Hawaiian