Pineapple Shrimp Skewers

Quick and easy to make these Pineapple Shrimp Skewers are a sweet and succulent summertime meal. With savory marinated shrimp and sweet pineapple these skewers only cook in a matter of minutes on the grill.

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Grilled Shrimp and Pineapple Skewers

These shrimp pineapple skewers are the epitome of what summer recipes should be. Something easily prepped ahead yet also cooked quickly on the outdoor grill. This skewer recipe is filling yet light the perfect balance of flavors!

A quick marinade is put together with only four ingredients combined with fresh shrimp before being combined with pineapple. This pineapple can be cut from a fresh pineapple or you can use canned pineapple for convenience. Then the shrimp and pineapple are added to skewers, the skewers can be bamboo skewers soaked in water or reusable metal skewers. Then the skewers get added to the grill for 2-3 minutes a side, and dinner is ready!

Ingredients

• Extra Large Shrimp – So I have done a lot of testing with grilling shrimp and I have found for the best results two thing: Bigger shrimp tend to stay more juicy, so any shrimp sized large or bigger will work best in this recipe (shrimp have official sizes of small to colossal). The second thing that made the biggest difference about grilling shrimp is to leave them in the shell, the marinade will still seep into the shrimp underneath the shell but the shell helps keep the juices in the shrimp while grilling. I have found a noticeable difference between grilling shrimp with the shell and tail removed and grilling with the shell on, with the shell on the juices stay inside the shrimp better resulting in a more succulent grilled shrimp.
• Pineapple Chunks – These can be from a fresh pineapple or from a can. For a fresh pineapple you will need about 1/2 of a normal sized pineapple, if you are using canned pineapple chunks you will want 1 20-ounce can of pineapple.
• Canned Coconut Milk – Canned full fat coconut milk works best, if you want to use reduced fat canned coconut milk that will work too but I would avoid using the boxed coconut milk.
• Sweet Chili Sauce – This is the sauce that you usually think about dunking egg rolls or spring rolls. It is usually found in the Asian section of the grocery store and helps give the marinade the perfect sweet spicy taste.
• Fresh Lime – The zest and juice will be used in the marinade for the shrimp to give it a little bit of citrus.
• Soy Sauce – Instead of using just salt soy sauce is used to give that salt the marinade needs.
• Sriracha (OPTIONAL) – If you want to turn up the heat add a little sriracha to the marinade. You can also use your personal favorite hot sauce or red pepper flakes as well. 

Instructions

In a large bowl add the coconut milk, sweet chili sauce, zest from the lime, juice from the lime, soy sauce, and sriracha if you want to add it. Mix everything together well.

Add the shrimp to the marinade. Let the shrimp marinade for at least 30 minutes but as long as overnight, a longer marinade time will leave the shrimp more flavorful.

If you are using wooden skewers add them to water to soak about 30 minutes before you are ready to make the skewers.

To build the skewers add a shrimp and pineapple chunk in an alternating pattern on each skewer. Continue to make the skewers until all the shrimp and pineapple are added.

Preheat the grill to medium-high. Ensure the grill is lightly greased.

Add the skewers to the grill and cook for 3 minutes.

Flip the skewers and cook for another 2 to 3 minutes until the shrimp is fully cooked and pink.

Remove the skewers from the grill and let them rest for at least 3 minutes before serving. Enjoy!

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