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–+ servings

Sweet and Spicy Pineapple Shrimp Skewers

Juicy grilled shrimp and pineapple skewers glazed with a sweet chili sauce, perfect for a California summer BBQ.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 1
Course: Entree, Grilling, Seafood
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Skewers and Marinade
  • 1 pound large shrimp (16-20 count) peeled and deveined
  • wooden or metal skewers if wooden, soak in water for 1 hour before grilling
  • 2 cups fresh pineapple chunks about 1-inch pieces
  • 1 large green bell pepper cut into 1-inch pieces
  • 1 large red bell pepper cut into 1-inch pieces
  • 1 large red onion cut into 1-inch pieces
Glaze
  • 12 ounces sweet chili sauce
  • 1/4 cup fresh lime juice from about 2 limes
  • 1 tablespoon fresh cilantro chopped
  • 1/2 teaspoon sea salt

Method
 

Preparation
  1. If using wooden skewers, soak them in water for at least 1 hour to prevent burning on the grill.
  2. Preheat your grill to medium heat, about 350 to 400 degrees Fahrenheit.
  3. In a medium bowl, whisk together the sweet chili sauce, lime juice, chopped cilantro, and sea salt until well combined.
Assembly and Grilling
  1. Thread the shrimp, pineapple chunks, red onion pieces, and bell pepper pieces onto the skewers, alternating the green and red peppers. Use 2 shrimp per skewer, placing veggies between each shrimp and at the ends.
  2. Brush the assembled skewers with half of the chili glaze and let them rest for 5 minutes to absorb the flavor.
  3. Place the skewers on the preheated grill and cook for 4 to 5 minutes per side, or until the shrimp turn pink and are cooked through. Brush the skewers with the remaining chili glaze as they cook.

Nutrition

Calories: 220kcalCarbohydrates: 28gProtein: 18gFat: 3gSaturated Fat: 0.5gCholesterol: 180mgSodium: 780mgFiber: 2gSugar: 22g

Notes

For extra heat, add a pinch of red pepper flakes to the glaze.
Substitute wooden skewers with metal ones to skip soaking.
Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently on the grill or in a skillet.
Make ahead: prep the glaze and skewer everything up to 4 hours in advance; keep refrigerated.
Avoid overcooking shrimp; they are done when they curl and turn opaque.
Serve over rice or with a simple green salad for a complete meal.
If using frozen shrimp, thaw completely and pat dry before skewering.

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