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Juicy grilled Shrimp and Pineapple Skewers with a sweet-spicy soy glaze make a quick and flavorful summer meal for a poolside party or weeknight dinner.
Shrimp and Pineapple Kabobs
These Shrimp and Pineapple Kabobs are one of my favorite summer grilling recipes. Juicy shrimp and sweet pineapple chunks are brushed with a simple glaze of soy sauce, garlic, and a little sambal oelek for just the right amount of heat. The combination of sweet, savory, and spicy flavors is always a hit, and since shrimp cooks in just a few minutes, this easy dinner comes together fast.
Ingredients You’ll Need
Besides the ingredients listed below, you’ll also need 8 small or 4 long skewers. If they’re wooden, soak them in water for at least 30 minutes to prevent them from burning on the grill. See the recipe card below for the exact measurements.
- Shrimp and pineapple sauce: Sambal oelek (a spicy Southeast Asian chili sauce), toasted sesame oil, low-sodium soy sauce.
- Extra large shrimp: Peel and devein the shrimp. Or, better yet, buy them ready to go from the supermarket. If you use frozen shrimp, don’t forget to thaw them in the fridge the day before.
- Pineapple: Fresh pineapple is best for this recipe. Canned pineapple will turn mushier when grilled and won’t caramelize as well.
- Red onion becomes sweeter when grilled.
If you want to prepare some of it ahead of time, you can make the sauce, cut the pineapple and onions, and soak the skewers the day before. See the recipe card at the bottom for printable directions.
- Coat the shrimp, pineapple, and red onion in the sambal, sesame oil, and soy sauce. Then, thread each piece onto the skewers.
- Prep the grill: Preheat the outdoor grill to medium-high heat and oil the grates. An easy way to do this is to pour some avocado oil on a wad of paper towels and rub them across the grates.
- Grill the kabobs: Spray them with oil and cook for 2 minutes on each side.
If you don’t have a grill, cook these shrimp and pineapple kabobs on a grill pan or cast-iron skillet on the stove over medium-high heat until the shrimp are opaque. You can even skip the skewers if you want.
You can also cook everything in the oven at 350°F for 10 to 15 minutes or air fry them at 400°F for 5 to 6 minutes.
- Spicy sauce: Swap sambal with sriracha.
- Keep it gluten-free by using tamari instead of soy sauce.
- Allergic to shrimp? Substitute chicken thighs, salmon, or flank steak. I’ve linked some other skewer recipes so you can see the specific cooking times for each type of protein.
- Add an extra vegetable, like zucchini, squash, or bell peppers.
- Refrigerate the shrimp kabobs for up to 3 days.
- Reheat: Remove the shrimp and pineapple from the skewer, then reheat in the microwave or in a skillet over medium-low heat.
For more healthy dinner ideas, check out my Shrimp Recipes collection, plus these five easy shrimp kebab recipes!
Equipment
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8 skewers metal or bamboo (8 small skewers or 4 long)
Ingredients
- 2 teaspoons sambal oelek, or sriracha
- 2 teaspoons sesame oil, toasted
- 2 tablespoons low sodium soy sauce, or gluten-free tamari, plus more for serving
- 1 pound extra large shrimp, peeled and deveined
- 2 cups cubed pineapple
- ½ red onion, cut into chunks
- Oil spray
- 1 head butter lettuce leaves, for serving
- cooked white or brown rice, optional for serving
Instructions
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If using wooden skewers, soak at least 30 minutes.
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Add the sambal, sesame oil, and soy sauce to a mixing bowl and whisk to combine. Add the shrimp, cubed pineapple, and red onion to the bowl and toss everything together to coat it in the sauce. Thread the shrimp, pineapple and red onion onto metal skewers and arrange them on a rimmed baking sheet lined in foil.
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Preheat an outdoor grill to medium high heat and lightly oil the grates.
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Lightly spray the kabobs with nonstick cooking spray. Place them on the preheated grill in an even layer. Cook for 2 minutes per side, until the shrimp is cooked through and nice char marks have formed.
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Remove the foil from the baking sheet and place the cooked kabobs on the clean baking sheet.
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Serve with rice, butter lettuce leaves, and extra soy sauce.
Last Step:
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Notes
You can serve this on kabobs or remove from the skewers.
Nutrition
