Grilled Shrimp & Pineapple Skewers

Grilled Shrimp & Pineapple Skewers make a fantastic weeknight meal. Cut them up and put them in a taco or serve it over rice. Find the recipe at Shutterbean.com

I had this image of shrimp & pineapple in my brain for a few weeks now. Non-stop shrimp & pineapple images going through this mind of mine. When I took this photo you see above, I was like YAAAAAAAAS. FINALLY.  Food fantasy actualized! Hello, Grilled Shrimp & Pineapple Skewers!!!

Grilled Shrimp & Pineapple Skewers // shutterbean

I knew that I wanted the shrimp to be kind of spicy….with an Asian/cilantro flavor profile.

And that spicy was going to be balanced with pineapple and honey.

Grilled Shrimp & Pineapple Skewers // shutterbean

The pineapple would be infused in the marinade so you’d get a nice kick of the lime, jalapeño and garlic with each juicy bite.

Here we are. Grilled Shrimp & Pineapple Skewers. I told Casey that I was thinking of putting some of the leftovers in a taco for lunch and he got all sad that he’d have to share leftovers. I know how he feels, man. I get super possessive when it comes to food.

And we’re off!

Three main ingredients on our skewers:

-Shrimp

-Pineapple

-Red Onion

Grilled Shrimp & Pineapple Skewers // shutterbean

But first we make a marinade.

Grilled Shrimp & Pineapple Skewers // shutterbean

I used a whole jalapeño for kick! If you don’t like spice as much as I do, use half.

I put half in the directions….

Grilled Shrimp & Pineapple Skewers // shutterbean

Marinade gets blended in mini food processor. I think it out with a little bit of water.

Grilled Shrimp & Pineapple Skewers // shutterbean

We put some on the pineapple and shrimp (separately) and marinade for about 15 minutes.

Grilled Shrimp & Pineapple Skewers // shutterbean

We’re ready to skew it up!

Grilled Shrimp & Pineapple Skewers // shutterbean

Red onion + pineapple+ red onion + shrimp + pineapple ….repeat!

All on these metal skewers!

Grilled Shrimp & Pineapple Skewers // shutterbean

I estimated about 4-5 shrimp per person. Although who am I kidding? People always want more.

Grilled Shrimp & Pineapple Skewers // shutterbean

And GRILLED!  We grill for about 3-4 minutes per side.

Grilled Shrimp & Pineapple Skewers // shutterbean

Here’s the thing. My husband loves carbs so I couldn’t NOT serve this with rice.

I took cilantro pesto (it’s really just cilantro oil- you can see how I did it in this post) and mixed it in a batch of rice.

Grilled Shrimp & Pineapple Skewers // shutterbean

Cilantro oil meets rice…

Grilled Shrimp & Pineapple Skewers // shutterbean

Instant cilantro rice.

Grilled Shrimp & Pineapple Skewers // shutterbean

We put the skewers on top. Drizzle the remaining marinade.

Grilled Shrimp & Pineapple Skewers // shutterbean

Top with cilantro for garnish.

Grilled Shrimp & Pineapple Skewers // shutterbean

Maybe a little squeeze or four of sriracha. You can totally add a little squeeze of lime too.

Grilled Shrimp & Pineapple Skewers // shutterbean

We like things spicy ’round these parts.

Oh!

Here’s another good skewer recipe—-Sambal Chicken Skewers

And if you’re a pineapple lover try this one—- Roasted Pineapple with Yogurt & Pistachios

Grilled Shrimp & Pineapple Skewers

serves 4

  • 20-25 medium sized shrimp, tail-off (about 1 lb.)
  • 3  1/2 cups chopped pineapple
  • 1 medium red onion, cut into large chunks
  • 2 cloves garlic
  • 1/2 jalapeño (seeds discarded)
  • the juice of 1/2 lime
  • 3 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sriracha
  • 2 teaspoons vegetable oil
  • 1 teaspoon fish sauce
  • salt & pepper
  • coconut oil cooking spray, for grill
  • chopped cilantro, for serving

Preheat grill/BBQ to medium-high heat.

Place the shrimp and pineapple in two separate containers to marinade.

In a mini food processor, add garlic jalapeño and process until both the garlic and jalapeño are finely chopped. Add fresh lime juice, honey, rice wine vinegar, sriracha, vegetable oil and fish sauce to the mixture and process until marinade is smooth. Add 1 tablespoon water to thin it out. If mixture is too spicy, add additional honey.

Pour 1/4 cup of the marinade into the shrimp. Stir well and set aside. Pour another 1/4 cup of the marinade into the pineapple. Stir well and set aside. Reserve the leftover marinade for serving.  Cover the pineapple and shrimp and let marinate in the refrigerator for 15-20 minutes.

To make skewers, place a piece of red onion on the skewer followed by pineapple, another piece of red onion and then shrimp. Continue the process so each skewer has roughly 4-5 pieces of shrimp on it, making sure a piece of red onion is nestled in between every layer. You should have about 4 skewers total. Season skewers with salt & pepper and spray skewers with cooking spray. Grill 3-4 minutes per side or until shrimp is cooked through. When skewers aren’t sticking to the grill, you know that each side is ready. Remove from the heat, drizzle the skewers with reserved marinade and garnish with fresh cilantro.

Related Posts Plugin for WordPress, Blogger...

Leave a Comment