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.
They’re perfect for busy weeknights, summer entertaining, or anytime you want something light, fresh, and packed with flavor without spending a lot of time in the kitchen.
Quick: You don’t have to marinate the shrimp, and they cook in under 8 minutes.
Sweet and spicy: The pineapple caramelizes as it cooks, creating a perfect contrast with the spicy sauce.
Excellent for summer: A grilling recipe that uses fresh summer produce
Great for backyard parties:Easy to throw a bunch on the grill
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.
How to Make Shrimp and Pineapple Kabobs
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.
How do I cook shrimp skewers if I don’t have a grill?
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.
Variations
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.
Serving Suggestions
I serve these sweet and spicy shrimp and pineapple skewers with extra soy sauce, white or brown rice, and butter lettuce leaves, so people can make rice bowls or lettuce wraps. It’s a great way to accommodate various diets. Below are some side dish recipes if you’d like to add an extra vegetable.
1
Perfectly Grilled Zucchini Recipe
25mins
3
Asian Carrot Ginger Dressing
15mins
1
Asian Slaw with Mango
30mins
3
Spicy Garlic Edamame
15mins
Storage
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.
More Shrimp Skewer Recipes You’ll Love
For more healthy dinner ideas, check out my Shrimp Recipes collection, plus these five easy shrimp kebab recipes!
Bang Bang Shrimp Skewers
Grilled Pesto Shrimp Skewers
Cilantro Lime Grilled Shrimp
Coconut Red Curry Shrimp Skewers
BBQ Shrimp Skewers
Shrimp and Pineapple Skewers
1
Cals:150
Protein:17
Carbs:14
Fat:3
Fiber:1
Make these easy, grilled Shrimp and Pineapple Skewers with a sweet-spicy soy glaze for a quick and flavorful summer meal or poolside party.
Course: Dinner
Cuisine: Asian
Prep: 20 minutesmins
Cook: 6 minutesmins
soaking time if using wooden skewers: 30 minutesmins
Total: 30 minutesmins
WW Points
Yield: 4servings
Serving Size: 1skewer
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
If using wooden skewers, soak at least 30 minutes.
Preheat an outdoor grill to medium high heat and lightly oil the grates.
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.
Lightly spray the kabobs with oil 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.
Remove the foil from the baking sheet and place the cooked kabobs on the clean baking sheet.
Serve with rice, butter lettuce leaves, and extra soy sauce.
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