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.

Grilled Pineapple and Shrimp Skewers with Sweet Chili Glaze

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

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.
In a small bowl, mix together 2 teaspoons garlic powder, 2 teaspoons smoked paprika, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
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.
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.
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.
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.
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.
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