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.