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These pineapple and shrimp skewers are the absolute perfect grilled dinner. Juicy pineapple, tender shrimp, red bell pepper and red onion get smoky and caramelized on the grill, then brushed with a buttery cilantro sweet chili glaze. They’re colorful, quick to throw together and make an easy summer dinner for a busy weeknight or backyard BBQ with your favorite sides.

Grilled pineapple and shrimp skewers with red bell pepper and red onion brushed with cilantro sweet chili glaze.
small photo of the author, Erica

I’ve made this 4 times in the past 3 weeks.

My girls love it! I make their rice into a cute little mound and give each of them a few skewers. They love to take the shrimp and veggies off their skewers and pop them into their mouths, but not before having the shrimp climb the rice mountain, surrounding the rice mountain with pineapple chunks and burying the onion chunks IN the mountain, not to be seen or touched again. I did also serve this with some sliced cucumbers which is always a hit.

Am I condoning playing with your food? Maybe. Maybe not.

collage of four images showing how to serve pineapple skewers to little kids

There are many irresistible things about this recipe:

  1. It’s so easy. A handful of simple ingredients (many of which I bet you already have on hand) and less than 30 minutes to make.
  2. It features grilled pineapple (!!) Uggghhhh. So good.
  3. Anything doused in sweet chili sauce cannot be bad, right? Throw in a little butter for richness, cilantro for flavor and lime juice to lift it all up. This glaze is so yum.
  4. I strongly recommend you pair these skewers with my basil lime coconut rice. One bite and you’re in the Caribbean somewhere. Maybe Thailand. Or Mexico. You choose.

A new family favorite in the books and another weeknight dinner win. Doesn’t get better than that!

signature of Erica

What You’ll Need to Make Pineapple and Shrimp Skewers:

Ingredients for pineapple and shrimp skewers including shrimp, fresh pineapple, red bell peppers, red onion, sweet chili sauce, lime, cilantro and seasonings.
  • Shrimp: I use peeled, deveined, tail-off shrimp to make the skewers easier to assemble and eat. I highly recommend wild-caught Argentinian shrimp (I get mine from Trader Joe’s or Costco). They’re plump, tender and slightly sweet, which works perfectly for this recipe.
  • Pineapple: Cut it into roughly 1-inch chunks so everything cooks evenly. Fresh pineapple works best here for flavor and caramelization. Canned pineapple has extra moisture from the pineapple juice, so it won’t get quite as caramelized on the grill.
  • Vegetables: Dice the red bell peppers and red onion into roughly 1-inch pieces so the skewers stay nice and even in size. I use red bell peppers for the pop of color and because they’re the sweetest, but orange, yellow, or green are totally fine too if that’s what you have.
  • Seasonings: Garlic powder, smoked paprika, kosher salt and black pepper make up our smoky, savory spice blend. Keep in mind kosher salt is really different from table salt. Table salt is about twice as salty by volume, so use less if you’re substituting.
  • Glaze: Thai-style sweet chili sauce makes up the base of the glaze, while butter adds richness and helps it coat the skewers. Use freshly squeezed lime juice rather than bottled here to balance the sweetness. And the cilantro adds a fresh, herby finish. Chop it finely so it brushes easily over the skewers.

How to Make Grilled Pineapple Shrimp Skewers:

Place the wooden skewers in a baking dish and cover them with water while you get everything else ready. This helps prevent scorching when they hit the grill. Meanwhile, stir together the garlic powder, smoked paprika, kosher salt and black pepper.

Cut the bell peppers, onion and pineapple into 1-inch pieces that are roughly the same size. Pat the shrimp really well with paper towels to remove excess moisture so the oil and spices don’t slide off. Keep the shrimp separate from the fruit/veggies, then divide the olive oil and seasoning mixture between the two bowls. Toss each bowl until everything is evenly coated. Take care not to crush the pineapple or over-handle the shrimp.

Shrimp in one bowl and chopped pineapple, red bell pepper and red onion in another bowl with seasoning blend on top.
Seasoned shrimp alongside seasoned fresh pineapple chunks, red bell pepper and red onion.

Thread the shrimp and produce onto the soaked skewers, alternating pieces as you go. Try to leave just a little breathing room between pieces rather than packing them tightly together. That lets more of the surface touch the heat and gives you better browning and grill marks.

For the shrimp, pierce through both the thick end and the narrower tail end so each one curves around the skewer instead of hanging loosely from a single point. That helps keep them in place when you flip them on the grill. Keep assembling until you’ve used everything up.

Hands threading seasoned shrimp, pineapple, red bell pepper and red onion onto a bamboo skewer.
Assembled shrimp pineapple skewers with red bell pepper and red onion arranged in a glass baking dish.

Preheat the grill to high, around 500°F, and oil the grates well before adding the skewers. Grill for about 3-4 minutes per side. While the skewers are grilling, add the melted butter, sweet chili sauce, fresh lime juice and finely chopped cilantro to a small bowl. Whisk the glaze until the butter is fully incorporated and the cilantro is evenly distributed.

Melted butter, sweet chili sauce, lime juice and chopped cilantro in a small glass bowl.
A red spatula mixing cilantro sweet chili glaze in a small glass bowl.

The skewers are done when the shrimp are opaque and tender, the peppers and onion are softened, and there are some dark caramelized spots on the pineapple.

Move the cooked skewers straight to a serving platter and brush them generously with the cilantro sweet chili glaze while they’re still hot so it soaks it up really well.

Shrimp and pineapple skewers with red bell pepper and red onion cooking on a cast iron grill pan.
Cilantro sweet chili glaze being brushed over grilled shrimp pineapple skewers.

Serve right away with basil lime coconut rice and glaze on the side if you made extra.

Variation Ideas

  • Switch up the vegetables. Bell pepper and red onion are perfect here, but zucchini, yellow squash or mushrooms would also work well. Just keep the pieces fairly similar in size.
  • Make them spicier. Add a little sriracha, red pepper flakes, or your favorite hot sauce to the cilantro sweet chili glaze if you want more heat.
  • Try a different herb. If cilantro isn’t your thing, fresh basil or green onions would work nicely.
  • Make them without pineapple. You can absolutely turn these into simple shrimp and veggie skewers. Add extra bell peppers, onion, zucchini or another grill-friendly vegetable to replace the pineapple.
Close-up of grilled shrimp and pineapple skewers with caramelized pineapple, red peppers, red onion and fresh cilantro.
Grilled shrimp and veggie skewers served with white rice and lime wedge on a white plate.

Basically summer on a skewer. So. Freaking. Good. 🤤

FAQs

Can I make pineapple and shrimp skewers ahead of time?

Yes. You can chop the pineapple and vegetables and mix the seasoning ahead of time. Store the shrimp and produce separately in airtight containers in the fridge.

You can also assemble the skewers a few hours before grilling. Keep them covered and refrigerated until you’re ready to cook. For the best texture, I would wait to season the shrimp until closer to grilling.

How do I store and reheat leftovers?

Remove the shrimp, pineapple and vegetables from the skewers and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave just until warmed through. Shrimp can become rubbery if reheated too long, so keep it quick.

Can I use frozen shrimp?

Absolutely. Frozen shrimp works great as long as it’s completely thawed first. Drain off any excess liquid and pat the shrimp very dry with paper towels before seasoning.

What size shrimp works best for grilled shrimp skewers?

Large or jumbo shrimp work best because they’re easier to thread onto skewers and are less likely to overcook before the vegetables soften.

Can I make these shrimp skewers without a grill?

Yes, you can cook them on a grill pan over the stovetop or on a broiler pan in the oven. Broil the skewers on high, flipping once, until the shrimp cooks through and the pineapple and vegetables have some color.

If you try and like this recipe, please don’t forget to leave a comment and star rating down below! For more lifestyle, behind-the-scenes and ‘eating in real life’ type of content, come find me over on Instagram, TikTok, Pinterest, Facebook, or Youtube – I love connecting with you all there!

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Grilled pineapple and shrimp skewers with red bell pepper and red onion brushed with cilantro sweet chili glaze.

Pineapple and Shrimp Skewers with Sweet Chili Glaze

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  • Author: Erica Baty
  • Prep Time: 15 minutes
  • Cook Time: 6-8 minutes
  • Total Time: 21-23 minutes
  • Yield: 12-14 skewers, four 3-skewer servings
  • Category: Dinner
  • Method: Assemble, Grilling
  • Cuisine: American, Fusion
  • Diet: Dairy-Free, Gluten-Free, Pescatarian
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Description

Sweet pineapple, juicy shrimp, bell peppers and red onion are grilled until smoky and caramelized, then brushed with a buttery cilantro sweet chili glaze. Serve with coconut rice for an easy summer dinner that’s ready in less than 30 minutes.

Ingredients

Skewers

  • 12–14 bamboo skewers (12-inch)
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 red bell peppers, 1-inch dice
  • 2 cups fresh pineapple chunks
  • 1 small red onion, 1-inch dice
  • 1 ¼ lb shrimp, peeled and deveined, tail-off

Cilantro Sweet Chili Glaze

  • 2 tablespoons butter, melted
  • 4 tablespoons sweet chili sauce
  • 1 tablespoon lime juice
  • 1 tablespoon finely chopped fresh cilantro

Instructions

  1. Place bamboo skewers in a 9×13 casserole dish with enough water to cover while you prep the shrimp and veggies. Soaking helps prevent scorching on the grill.
  2. In a small bowl, mix together 2 teaspoons garlic powder, 2 teaspoons smoked paprika, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
  3. Chop the red bell peppers, red onion, and pineapple into similar-ish sized pieces and place in a bowl. Pat the shrimp dry with a paper towel and place in another bowl.
  4. Divide the olive oil and seasoning mixture between the pineapple/veggies and the shrimp, and toss each to get everything evenly coated with oil and seasonings.
  5. Assemble your skewers. Thread the shrimp on in a ‘C’ formation, through both the thick end and tail end. (See photos if you need a reference). Alternate shrimp with veggies and pineapple in whatever pattern your heart desires.
  6. Preheat grill to 500°F (high). Oil the grill grates. Grill the shrimp and veggie skewers for 3-4 minutes per side, until there are some grill marks, the shrimp is opaque and tender, the veggies are softened and the pineapple is slightly caramelized.
  7. While the skewers are grilling, whisk together 2 tablespoons melted butter, 4 tablespoons sweet chili sauce, 1 tablespoon lime juice and 1 tablespoon finely chopped cilantro in a small bowl.
  8. Remove skewers to a serving platter and brush immediately and all over with the glaze. I love to serve this with my Thai basil lime coconut rice. It’s like a tropical escape in your own kitchen, you’re welcome.

Notes

If you’re an extra saucy human or want more for dunking, I wouldn’t be mad if you doubled the glaze.

Remember, friends, kosher salt is really different from table salt. Table salt is about twice as salty by volume, so if that’s what you’re using, use ½ teaspoon instead of a full teaspoon.

I highly recommend wild-caught Argentinian shrimp; it’s the best! You can find it at most grocery stores, Trader Joe’s, and Costco.

Refer to the above blog post for ingredient information, step-by-step instructions, variation ideas and answers to frequently asked questions.

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Nutrition

  • Serving Size: 3 skewers
  • Calories: 280
  • Sugar: 18.5 g
  • Sodium: 553.6 mg
  • Fat: 7 g
  • Carbohydrates: 26.2 g
  • Fiber: 3.8 g
  • Protein: 30.5 g
  • Cholesterol: 243.3 mg

If these pineapple shrimp kabobs are your vibe, try these next!

Roasted Paprika Salmon with Nectarine Salsa and Coconut Rice

Blackened Shrimp Bowl with Caramelized Pineapple Salsa

Juicy Sweet Chili Ground Chicken Burgers with Sesame Slaw

Garlic Sweet Chili Prawns with Crispy Green Beans

Cilantro Lime Shrimp Tacos with Creamy Slaw

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