Grilled Shrimp Pineapple Skewers (Print version)

Juicy shrimp and sweet pineapple marinated in cilantro-lime and grilled for a vibrant summer dish.

# 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

→ Serving

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, 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.
03 - Thread shrimp, pineapple chunks, bell pepper, and red onion onto skewers, alternating ingredients for visual appeal and balanced flavor distribution.
04 - Preheat grill to medium-high heat and lightly oil the grates to prevent sticking.
05 - Place skewers on the hot grill and cook for 2 to 3 minutes per side, turning once, until shrimp are opaque throughout and vegetables develop light char marks.
06 - Transfer skewers to a serving platter and garnish with fresh cilantro and lime wedges. Serve immediately.

# Expert Tips:

01 -
  • The marinade does all the heavy lifting while you prep, so you're never stuck hovering over the grill stressed.
  • Those charred edges on the pineapple hit different than anything you can make in a pan indoors.
  • It tastes impressive enough for guests but honest enough that you'll make it on random Tuesdays just for yourself.
02 -
  • If your wooden skewers aren't soaked for at least 30 minutes, they'll catch fire on the grill and taste like charcoal instead of food—I learned this the embarrassing way in front of people I was trying to impress.
  • Don't marinate the shrimp longer than 20 minutes or the lime juice will start to denature the proteins and turn them mushy, which ruins everything you've worked toward.
03 -
  • Pat your shrimp completely dry before marinating—any surface water dilutes the marinade and keeps the flavors from sticking where they belong.
  • Turn your skewers only once; the second side cooks faster than the first, so don't rotate them constantly or you'll lose that beautiful char.
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