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Grilled shrimp and pineapple skewers served on a white plate with lime wedges, set against a tropical beach backdrop with palm trees and ocean.

Grilled Shrimp and Pineapple Skewers – Sweet, Smoky, and Tropical BBQ Perfection

Samantha
These grilled shrimp and pineapple skewers are a tropical twist on BBQ that’s fast, healthy, and packed with zesty citrus, juicy fruit, and tender shrimp. Perfect for summer cookouts, weeknight dinners, or light, low-carb meals, this colorful kabob recipe delivers big flavor in under 30 minutes!
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Prep Time 15 minutes
Cook Time 10 minutes
Marinate Time 20 minutes
Total Time 45 minutes
Course Dinner
Cuisine American BBQ, Tropical Fusion
Servings 4 servings
Calories 260 kcal

Ingredients
  

  • 1 lb large shrimp peeled, deveined, tails on or off
  • 1 fresh pineapple cut into chunks
  • 2 bell peppers red, orange, or yellow, cut into 1-inch pieces
  • Wooden or metal skewers soaked if wooden

For the Marinade:

  • 2 tbsp olive oil
  • Juice and zest of 2 limes
  • 1 tbsp honey
  • 2 cloves garlic minced
  • ½ tsp chili flakes optional

Instructions
 

  • Step 1: Prepare the Marinade
    In a bowl, whisk together olive oil, lime juice and zest, honey, garlic, chili flakes, salt, and pepper.
  • Step 2: Marinate the Shrimp
    Place shrimp in a bowl or resealable bag. Pour in the marinade and toss to coat. Let sit for 15–20 minutes.
  • Step 3: Assemble the Skewers
    Thread shrimp, pineapple chunks, and bell peppers alternately on skewers.
  • Step 4: Grill to Perfection
    Preheat grill to medium-high heat. Grill skewers for 3–4 minutes per side until shrimp are opaque and slightly charred.
  • Step 5: Serve and Garnish
    Plate with extra lime wedges and fresh cilantro or parsley if desired.

Notes

Secret Tips for Grilled Shrimp and Pineapple Skewers

  1. Double Skewer Trick: Use two skewers per kabob to keep ingredients from rotating when flipping. This helps everything cook evenly and makes turning them on the grill a breeze.
  2. Dry the Shrimp Thoroughly: After thawing or rinsing, pat the shrimp completely dry before marinating. Too much moisture will dilute the marinade and prevent a good sear.
  3. Light Brush of Oil on Pineapple: Before grilling, brush the pineapple chunks with a tiny bit of oil. This helps them caramelize without sticking—and enhances those beautiful charred grill marks.
  4. Zest Matters: Don’t skip the lime zest in the marinade! It intensifies the citrus aroma without adding more acidity, which can "cook" the shrimp if left too long.
  5. Grill on High Heat, Fast: Shrimp are delicate and cook in minutes. Grill over high direct heat to sear the outside while keeping the inside juicy.
  6. Layer for Flavor: Alternate shrimp and pineapple so the juices mingle—the sweetness of the pineapple enhances the shrimp flavor as they cook side-by-side.
  7. Serve with Citrus Salt: Mix sea salt with lime zest and a pinch of chili powder for a finishing sprinkle. It adds a punch of flavor that elevates the dish.
  8. Rest Before Serving: Let the skewers rest for 2 minutes off the heat before serving. This keeps the juices in the shrimp instead of running out when cut or bitten into.
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