Grilled Shrimp and Pineapple Skewers (Printable)

Juicy grilled shrimp and pineapple glazed with zesty cilantro-lime marinade for a perfect summer meal.

# Components:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Produce

02 - 2 cups fresh pineapple, cut into 1-inch chunks
03 - 1 red bell pepper, cut into 1-inch pieces
04 - 1 small red onion, cut into 1-inch pieces
05 - 1/4 cup fresh cilantro leaves, finely chopped
06 - 2 cloves garlic, minced
07 - 1 jalapeño, seeded and finely chopped

→ Marinade

08 - 3 tablespoons olive oil
09 - Zest and juice of 2 limes
10 - 1 tablespoon honey
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper

→ Garnish

15 - Lime wedges
16 - Additional fresh cilantro

# Directions:

01 - In a medium bowl, whisk together olive oil, lime zest and juice, honey, cumin, smoked paprika, salt, black pepper, garlic, cilantro, and jalapeño until fully combined.
02 - Add shrimp to the marinade and toss thoroughly to coat. Cover the bowl and refrigerate for 15 to 20 minutes.
03 - Thread shrimp, pineapple chunks, bell pepper pieces, and red onion pieces onto skewers, alternating ingredients to ensure balanced color and flavor distribution.
04 - Preheat grill to medium-high heat and lightly oil the grates to prevent sticking.
05 - Place skewers on the grill and cook for 2 to 3 minutes per side, turning once, until shrimp are opaque and fully cooked through and vegetables develop light charring.
06 - Remove skewers from heat and garnish with fresh cilantro and lime wedges. Serve immediately while warm.

# Expert Advice:

01 -
  • The shrimp cooks so quickly you'll have dinner ready before anyone gets restless, even on the busiest weeknights.
  • That cilantro-lime marinade works like a flavor multiplier, making simple ingredients taste like you've been cooking all day.
  • Grilling feels like a celebration, and these skewers always make people ask for the recipe before they finish eating.
02 -
  • Shrimp goes from perfectly cooked to tough in about 30 seconds, so a meat thermometer (145°F internal temperature) or the moment it turns opaque is your true guide, not guesswork on timing.
  • If your marinade tastes too acidic when you first mix it, the lime juice will mellow once it coats the shrimp and sits—don't panic and over-correct with more sweetness.
03 -
  • Don't skip oiling your grill grates—this tiny step prevents sticking and gives you beautiful caramelization that tastes like restaurant-quality cooking.
  • If you have any marinade left after coating the shrimp, brush it onto the vegetables and cooked skewers at the very end for an extra flavor boost that won't overcook on the hot grates.
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