Home
Grilled Pineapple Shrimp Skewers With Sweet Chili
Gluten Free

Grilled Pineapple Shrimp Skewers With Sweet Chili

Juicy grilled shrimp and caramelized pineapple chunks on skewers, glazed with a tangy sweet chili sauce for the perfect summer meal.
Gluten Free

Grilled Pineapple Shrimp Skewers With Sweet Chili

Juicy grilled shrimp and caramelized pineapple chunks on skewers, glazed with a tangy sweet chili sauce for the perfect summer meal.

28 minutes

Prep Time

8 minutes

Cook Time

Easy

Level

Serves 4

Servings

28 minutes

Prep Time

8 minutes

Cook Time

Easy

Level

Serves 4

Servings

These grilled pineapple shrimp skewers are the perfect combination of sweet, savory, and smoky flavors that scream summer. The natural sweetness of fresh pineapple pairs beautifully with succulent shrimp, while the sweet chili glaze adds just the right amount of heat and tang. Whether you’re hosting a backyard barbecue or looking for a quick weeknight dinner, these colorful skewers are guaranteed to impress. The best part? They come together in under 30 minutes and cook up perfectly on any grill.

Ingredients

  • shrimp
    1½
    pounds
  • pineapple
    1
    whole
  • red bell pepper
    1
    whole
  • red onion
    1
    medium
  • sweet chili sauce
    ⅓
    cup
  • olive oil
    2
    tablespoons
  • lime juice
    2
    tablespoons
  • garlic
    2
    cloves
  • smoked paprika
    1
    teaspoon
  • salt
    ½
    teaspoon
  • black pepper
    ¼
    teaspoon
  • cilantro
    2
    tablespoons

Tips

  1. Swap the shrimp for cubed chicken thighs and increase cooking time to 6-8 minutes per side.

  2. Add cherry tomatoes and zucchini chunks for extra vegetables and color.

  3. Try mango chunks instead of pineapple for a different tropical flavor profile.

  4. Make it spicier by adding sriracha or hot sauce to the sweet chili glaze.

  5. For indoor cooking, use a grill pan or broiler set to high heat.

Storage

Store leftover cooked skewers in the refrigerator for up to 3 days. Remove ingredients from skewers and store in an airtight container. Reheat gently in a skillet over medium heat or serve cold in salads. The ingredients can be prepped and threaded onto skewers up to 4 hours ahead - cover and refrigerate until ready to grill.

Steps:

Prepare the marinade
In a large bowl, whisk together olive oil, lime juice, minced garlic, smoked paprika, salt, and pepper. Add the shrimp and toss to coat evenly. Let marinate for 15 minutes while you prepare the other ingredients.
Prepare vegetables and fruit
Cut the pineapple into 1-inch chunks, removing the core. Cut the red bell pepper and red onion into similar-sized pieces. If using wooden skewers, soak them in water for at least 10 minutes to prevent burning.
Thread the skewers
Thread the marinated shrimp, pineapple chunks, bell pepper pieces, and onion alternately onto skewers. Leave small spaces between ingredients for even cooking. You should have about 8 skewers.
Preheat and oil the grill
Preheat your grill to medium-high heat. Clean the grates and brush with oil to prevent sticking. The grill is ready when you can hold your hand 5 inches above the grates for only 3-4 seconds.
Grill the skewers
Place skewers on the grill and cook for 2-3 minutes per side, turning once. Brush with sweet chili sauce during the last minute of cooking on each side. The shrimp should be pink and opaque when done.
Rest and garnish
Remove skewers from grill and let rest for 2 minutes. Drizzle with any remaining sweet chili sauce and sprinkle with fresh chopped cilantro before serving.

Nutritions

  • Calories

    285 kcal

    Energy

    1193 kJ

    Protein

    28 g

    Fat

    8 g

    Carbohydrates

    24 g

    Fiber

    3 g

    Sugars

    20 g

    Salt

    1.2 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Swap the shrimp for cubed chicken thighs and increase cooking time to 6-8 minutes per side.

  2. Add cherry tomatoes and zucchini chunks for extra vegetables and color.

  3. Try mango chunks instead of pineapple for a different tropical flavor profile.

  4. Make it spicier by adding sriracha or hot sauce to the sweet chili glaze.

  5. For indoor cooking, use a grill pan or broiler set to high heat.

FAQ

Yes, but make sure to thaw them completely and pat dry before marinating. Frozen shrimp may release more water during cooking, so watch for doneness carefully.
You can cook these skewers under the broiler or in a grill pan on the stovetop. Cooking times will be similar, just watch carefully to prevent burning.
Properly cooked shrimp will be pink and opaque throughout, with a slight curl. They should feel firm but not rubbery when touched.
You can assemble the skewers up to 4 hours ahead and keep them refrigerated. The marinade can be made a day in advance and stored separately.
Try serving with coconut rice, grilled corn, coleslaw, or a fresh green salad. Lime wedges and extra sweet chili sauce make great accompaniments.