Grilled Shrimp Pineapple Skewers Recipe

closeup of several grilled shrimp pineapple skewers served together

5 from 10 votes

Grilled Shrimp Pineapple Skewers Recipe

Marinated in a garlic ginger soy marinade and threaded with sweet pineapple and bell peppers, you'll love how easy this dish is to make -- and how delicious it tastes!

Course dinner, Fast Lunch

Cuisine American, Asian

Prep Time 10

Cook Time 5

Marinating time 5

Servings skewers

Calories 393kcal

Author Marlynn Schotland

Ingredients

1 pound shrimp peeled (can leave tails on if you like)
¼ cup soy sauce or coconut aminos
2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter melted and cooled slightly
4 large garlic cloves peeled and minced
1 tablespoon ginger peeled and minced
2 tablespoons lemon juice
salt & pepper
1 ½ to 2 cups chopped pineapple chunks
1 green bell pepper de-seeded, de-stemmed, and cut into 1-inch pieces
1 red bell pepper de-seeded, de-stemmed, and cut into 1-inch pieces
olive oil for the grill

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Instructions

In a large bowl or a large ziplock bag, mix together the soy sauce, olive oil, butter, garlic, ginger, and lemon juice. Add the shrimp and marinate for at least 5 minutes, and up to 30 minutes.
When you are ready to grill, remove the shrimp and season with salt and pepper. Skewer shrimp, pineapple, and bell peppers, alternating between the shrimp, pineapple, and bell peppers.
Heat the grill to medium, between 350 and 400 degrees.
Grill for 2-3 minutes on each side.

Notes

Soak wooden skewers for 30 minutes in water before skewering shrimp & grilling.
Remove the shrimp shells except for the tail (or you can remove the tail if you prefer) before skewering.
Do not marinate the shrimp for more than 30 minutes, or else the acidic marinade will start cooking the shrimp.
Cut the bell peppers and pineapples into similar sizes, to match the size of the shrimp, so they grill up evenly.

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