Simple Grilled Pineapple Shrimp Skewers

I never thought much about grilling fruit until I accidentally left some pineapple on the grill at a backyard cookout. It caramelized into something sweet and a little smoky, and I couldn’t stop eating it. That’s when it hit me—pineapple belongs on skewers with shrimp.

These grilled pineapple shrimp skewers are what I make when I want something that feels a little fancy but doesn’t require much effort. The marinade is simple—just soy sauce, garlic, ginger, and a few other things you probably have in your kitchen. Thread everything onto skewers, toss them on the grill, and you’re done in about 15 minutes. The pineapple gets all caramelized and sweet, the peppers pick up some char, and the shrimp stay juicy. It’s the kind of meal that makes you look like you know what you’re doing, even on a Tuesday night.

SAVE NOW

What Kind of Shrimp Should I Use?

For grilled skewers, I recommend using large or jumbo shrimp since they’re easier to thread onto skewers and won’t overcook as quickly on the grill. You can use fresh or frozen shrimp for this recipe – just make sure frozen shrimp are completely thawed and patted dry before marinating. If you’re buying shrimp with the shell on, you’ll need about 1.5 pounds to end up with 1 pound of peeled shrimp. Wild-caught shrimp tends to have a slightly firmer texture and more flavor than farm-raised, but either option will work great here.

SAVE NOW

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Shrimp: If shrimp isn’t your thing or you can’t find it fresh, chicken breast cut into 1-inch cubes works great with the same marinade. Just increase your grilling time to make sure the chicken cooks through completely.
• Soy sauce: For a gluten-free option, coconut aminos are already mentioned as a swap. You can also use tamari or even teriyaki sauce if you want a slightly sweeter flavor.
• Fresh pineapple: Canned pineapple chunks work just fine here – just drain them well and pat dry before skewering. Fresh is nice, but canned is totally acceptable and way more convenient.
• Bell peppers: Mix it up with whatever color peppers you have on hand, or try zucchini, red onion, or cherry tomatoes for variety. Just keep the pieces about the same size so everything cooks evenly.
• Fresh ginger: In a pinch, you can use 1 teaspoon of ground ginger instead of fresh. It won’t have quite the same punch, but it’ll still give you that ginger flavor.
• Lemon juice: Lime juice works equally well and actually pairs nicely with the tropical vibe of the pineapple.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling shrimp is overcooking them, which happens fast since they only need 2-3 minutes per side – look for that pink, opaque color and slight curl, then pull them off immediately to avoid rubbery texture.

Don’t marinate your shrimp for more than 30 minutes, as the acid in the lemon juice will start to break down the proteins and make them mushy instead of tender.

Before threading your skewers, make sure to oil your grill grates well and leave a little space between each piece so everything cooks evenly – if you pack them too tightly, the shrimp will steam instead of getting those nice grill marks.

If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning and falling apart on the grill.

SAVE NOW

What to Serve With Grilled Pineapple Shrimp Skewers?

These skewers are perfect over a bed of coconut rice or regular jasmine rice to soak up all those sweet and savory juices. I love serving them with a simple cucumber salad dressed with rice vinegar and sesame oil, which adds a cool, crunchy contrast to the grilled shrimp and pineapple. For a heartier meal, try pairing them with grilled corn on the cob or a quick stir-fried vegetable medley. You can also wrap everything in warm flour tortillas with some shredded cabbage and a drizzle of sriracha mayo for easy shrimp tacos that everyone will love.

Storage Instructions

Store: Keep any leftover shrimp skewers in an airtight container in the fridge for up to 3 days. I like to slide the shrimp and veggies off the skewers before storing to make reheating easier. They’re great tossed into a salad or grain bowl the next day!

Freeze: You can freeze the marinated raw shrimp (without the veggies) for up to 2 months if you want to prep ahead. Just thaw in the fridge overnight before threading onto skewers and grilling. I don’t recommend freezing the cooked skewers since shrimp can get rubbery.

Reheat: Warm up your leftovers gently in a skillet over medium heat for just a few minutes until heated through. You can also microwave them for about 30-45 seconds, but watch carefully so the shrimp doesn’t overcook and get tough.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 70-80 g
• Fat: 48-54 g
• Carbohydrates: 60-75 g

Ingredients

For the marinade:

• 1/4 cup soy sauce
• 2 tbsp olive oil
• 3 tbsp butter (melted and cooled)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp lemon juice
• 1 tbsp honey

For the skewers:

• 1 lb jumbo shrimp (peeled and deveined)
• 2 1/2 cups pineapple chunks
• 1 yellow bell pepper (1-inch pieces)
• 1 red bell pepper (1-inch pieces)
• 2 tbsp olive oil
• 1/2 tsp sea salt
• 1/2 tsp freshly ground pepper
• 1/4 tsp red pepper flakes

Step 1: Prepare the Marinade and Mise en Place

• 1/4 cup soy sauce
• 2 tbsp olive oil
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp lemon juice
• 1 tbsp honey
• 1 lb jumbo shrimp
• 2 1/2 cups pineapple chunks
• 1 yellow bell pepper
• 1 red bell pepper

Whisk together the soy sauce, olive oil, melted butter, minced garlic, grated ginger, lemon juice, and honey in a bowl to create a cohesive marinade with balanced sweet and savory notes.

While the marinade comes together, prepare all your vegetables: cut the pineapple into 1-inch chunks, slice both bell peppers into 1-inch pieces, peel and devein the shrimp if not already done, and pat the shrimp dry with paper towels.

Dry shrimp will absorb the marinade better and grill with better color.

Step 2: Marinate the Shrimp

• 1 lb jumbo shrimp from Step 1
• marinade from Step 1

Place the prepared shrimp in the marinade and toss gently to coat evenly.

Let the shrimp marinate for 15-20 minutes at room temperature—this is the sweet spot that allows flavor absorption without the acid in the lemon juice beginning to cook the delicate shrimp.

I find that 15 minutes gives excellent flavor without over-marinating, which can make shrimp mushy.

Step 3: Season and Assemble the Skewers

• marinated shrimp from Step 2
• 2 1/2 cups pineapple chunks from Step 1
• bell pepper pieces from Step 1
• 1/2 tsp sea salt
• 1/2 tsp freshly ground pepper
• 1/4 tsp red pepper flakes

Remove the shrimp from the marinade (reserve the excess marinade for basting), and season them lightly with sea salt, freshly ground pepper, and red pepper flakes—don’t over-season since the marinade is already salty.

Thread the shrimp, pineapple chunks, and bell pepper pieces alternately onto skewers, creating a balanced pattern that allows even heat exposure.

Aim to start and end each skewer with pineapple or pepper to keep shrimp centered and prevent them from spinning during grilling.

Step 4: Heat the Grill and Prepare for Cooking

• 2 tbsp olive oil

Preheat your grill to 350-400°F (medium-high heat).

Once hot, lightly brush the grill grates with the remaining 2 tablespoons of olive oil using a folded paper towel and tongs to prevent sticking.

This is the ideal temperature for shrimp—hot enough to develop a golden crust in 2-3 minutes without cooking through too quickly.

Step 5: Grill the Skewers with Basting

• assembled skewers from Step 3
• reserved marinade from Step 2

Place the assembled skewers on the hot grill and cook for 2-3 minutes without moving them—this allows the shrimp to develop a nice caramelized exterior.

Flip the skewers and cook for another 2-3 minutes on the second side, basting with the reserved marinade during the final minute of cooking.

The shrimp are done when they turn opaque and curl slightly; the pineapple should have light char marks and the peppers should be tender-crisp.

I like to baste at the very end rather than throughout cooking so the marinade doesn’t burn, giving you that glossy, flavorful finish.

Step 6: Rest and Serve

• grilled skewers from Step 5

Transfer the grilled skewers to a serving platter and let them rest for 2-3 minutes.

This short rest allows the shrimp to finish cooking gently from residual heat while staying moist.

Serve immediately while the pineapple is still warm and juicy.

Simple Grilled Pineapple Shrimp Skewers

Delicious Simple Grilled Pineapple Shrimp Skewers recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 975 kcal

Ingredients

  

For the marinade:

• 1/4 cup soy sauce
• 2 tbsp olive oil
• 3 tbsp butter (melted and cooled)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp lemon juice
• 1 tbsp honey

For the skewers:

• 1 lb jumbo shrimp (peeled and deveined)
• 2 1/2 cups pineapple chunks
• 1 yellow bell pepper (1-inch pieces)
• 1 red bell pepper (1-inch pieces)
• 2 tbsp olive oil
• 1/2 tsp sea salt
• 1/2 tsp freshly ground pepper
• 1/4 tsp red pepper flakes

Instructions

 

• Whisk together the soy sauce, olive oil, melted butter, minced garlic, grated ginger, lemon juice, and honey in a bowl to create a cohesive marinade with balanced sweet and savory notes. While the marinade comes together, prepare all your vegetables: cut the pineapple into 1-inch chunks, slice both bell peppers into 1-inch pieces, peel and devein the shrimp if not already done, and pat the shrimp dry with paper towels. Dry shrimp will absorb the marinade better and grill with better color.
• Place the prepared shrimp in the marinade and toss gently to coat evenly. Let the shrimp marinate for 15-20 minutes at room temperature—this is the sweet spot that allows flavor absorption without the acid in the lemon juice beginning to cook the delicate shrimp. I find that 15 minutes gives excellent flavor without over-marinating, which can make shrimp mushy.
• Remove the shrimp from the marinade (reserve the excess marinade for basting), and season them lightly with sea salt, freshly ground pepper, and red pepper flakes—don't over-season since the marinade is already salty. Thread the shrimp, pineapple chunks, and bell pepper pieces alternately onto skewers, creating a balanced pattern that allows even heat exposure. Aim to start and end each skewer with pineapple or pepper to keep shrimp centered and prevent them from spinning during grilling.
• Preheat your grill to 350-400°F (medium-high heat). Once hot, lightly brush the grill grates with the remaining 2 tablespoons of olive oil using a folded paper towel and tongs to prevent sticking. This is the ideal temperature for shrimp—hot enough to develop a golden crust in 2-3 minutes without cooking through too quickly.
• Place the assembled skewers on the hot grill and cook for 2-3 minutes without moving them—this allows the shrimp to develop a nice caramelized exterior. Flip the skewers and cook for another 2-3 minutes on the second side, basting with the reserved marinade during the final minute of cooking. The shrimp are done when they turn opaque and curl slightly; the pineapple should have light char marks and the peppers should be tender-crisp. I like to baste at the very end rather than throughout cooking so the marinade doesn't burn, giving you that glossy, flavorful finish.
• Transfer the grilled skewers to a serving platter and let them rest for 2-3 minutes. This short rest allows the shrimp to finish cooking gently from residual heat while staying moist. Serve immediately while the pineapple is still warm and juicy.