Grilled Shrimp and Pineapple Skewers (Printable)

Tender shrimp and sweet pineapple grilled with a zesty cilantro-lime marinade for a bright, flavorful summer meal.

# What You 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

→ To Serve

15 - Extra lime wedges
16 - Additional chopped cilantro

# Directions:

01 - In a medium mixing bowl, whisk together olive oil, lime zest and juice, honey, cumin, smoked paprika, salt, pepper, minced garlic, cilantro, and jalapeño to create the marinade base.
02 - Add shrimp to the prepared marinade and toss thoroughly to coat evenly. Cover the bowl and refrigerate for 15 to 20 minutes.
03 - Thread shrimp, pineapple chunks, bell pepper pieces, and red onion pieces onto skewers, alternating ingredients to create visual appeal and ensure even flavor distribution.
04 - Preheat grill to medium-high heat and lightly oil the grates to prevent sticking.
05 - Place skewers on the preheated grill and cook for 2 to 3 minutes per side, turning once halfway through. Cook until shrimp are opaque throughout and vegetables show light charring.
06 - Transfer grilled skewers to a serving platter and garnish with additional fresh cilantro and lime wedges. Serve immediately while still warm.

# Expert Hints:

01 -
  • The cilantro-lime marinade creates this bright, almost electric flavor that makes plain grilled shrimp feel like restaurant-quality food.
  • Everything comes together in under 30 minutes, including marinating time, so it's perfect for weeknight dinners when you want something special without the fuss.
  • The char on the pineapple caramelizes into something sweet and smoky that keeps people coming back for more.
02 -
  • If you're using wooden skewers, soak them in water for at least 30 minutes before grilling or they'll catch fire and turn into charcoal sticks before your shrimp is even warm.
  • Don't marinate the shrimp longer than 20 minutes or the acid in the lime will start cooking it like ceviche, which sounds interesting until you bite into mushy shrimp.
  • The grill temperature is non-negotiable because medium-high heat creates that caramelization that makes this dish taste special, while lower heat just steams everything.
03 -
  • Buying shrimp from the freezer section and thawing them yourself gives you way more control over texture than buying pre-thawed, and they cost less too.
  • If you don't have a grill, a grill pan on your stove works almost as well and gives you similar char marks without needing to fire up the outdoor equipment.
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