Grilled Shrimp Kabobs with Pineapple

A delightful and healthy summer entree, grilled shrimp kabobs with sunny chunks of pineapple, and homemade teriyaki sauce are so easy and just plain delicious! 

You are going to love these grilled shrimp kabobs: jumbo shrimp, marinated in a zesty teriyaki sauce, and golden juicy fresh pineapple chunks, threaded on a skewer, grilled over a nice hot flame. They are easy to prepare and only need to be on the grill five minutes or so, just enough to impart a nice glaze and smoky flavor.

My mom and husband couldn’t wait for these babies to come off the grill the first time we made them. The looks on their faces said it all. My mom kept saying, “Okay, maybe I’ll eat just one more.” And she did–with lots of lip smacking and finger licking. 

And the homemade teriyaki sauce! It’s so simple and really imparts a glorious sweet/salty/umami flavor to the shrimp and pineapple. Used as a marinade and then a glaze in this recipe, the teriyaki sauce does double duty, ensuring lots of flavor for your kabobs. It’s great on salmon or chicken, too.

The most important advice I have is to make more shrimp kebobs than you think you’ll need. There won’t be any left over, I can almost guarantee it! They’re that good!

About this recipe

While the kabobs don’t need to be on the grill very long, you’ll need a little extra time to marinate the shrimp. Actually that works out perfectly if you’re having guests. Get the shrimp marinating in the fridge and when it’s nearly time to eat, assemble the kabobs, throw them on the grill for a few minutes, and serve. You won’t have to stand for an hour over a broiling hot grill, sweltering in the sun, while everyone else enjoys their frosty drink in the shade. You’ll be able to join them in no time at all. And that’s a happy thing!

Look for the printable recipe card at the end of this post.

How To Make Shrimp Kabobs

For the teriyaki sauce, combine honey, soy sauce, rice vinegar, grated fresh ginger, fresh garlic, and red pepper flakes in a bowl, whisking to combine.

Add the shrimp, put the bowl in the fridge, and allow the shrimp to swim awhile in the flavorful sauce.

What kind of shrimp can you use? I recommend frozen jumbo shrimp, peeled and deveined, with the tails on. Thaw under cold running water. If you have access to fresh shrimp, lucky you! 

When it’s nearly time to eat, get your grill fired up, and assemble the kabobs. Thread the shrimp in two places, head and tail, so it stays secure. One shrimp, one pineapple chunk, one shrimp, one pineapple chunk. Beautiful!

Meanwhile, pour the marinade in a small saucepan, and boil it over high heat to kill any germs and thicken it up a bit. You’ll be brushing the marinade on the skewers as they grill, imparting a nice glaze and adding so much flavor. 

Grill the kabobs a couple minutes on one side, brushing with the sauce, flip over, and grill a few minutes on the other side, again brushing with the teriyaki sauce. 

How can you tell if the kebobs are done? The shrimp should be pink, firm, and beginning to curl. Please don’t overcook them! They’ll get tough and dry. The length of cooking time greatly depends on the size of your shrimp.

Is your mouth watering yet? Serve the shrimp kabobs with this flavorful freekah salad, Asian salad, or jasmine rice.

For a beverage, chilled semi-sweet Gewurztraminer or Sauvignon Blanc are good choices. Bell’s Oberon beer goes great with summer fare. Try a pineapple screwdriver cocktail from Miss in the Kitchen. For a no-alcohol beverage, this Pineapple Water (Pineapple Agua Fresca) is so refreshing and goes well with the pineapple theme.

For a perfect finale, grill the rest of the pineapple and serve it on ice cream with homemade bourbon caramel sauce. Oh, yes!!! Expect some exclamations of delight!

FAQs

How to make these kabobs your own

• Alternative cooking methods: You can broil shrimp kabobs in the oven or in a grill pan on the stove. The cooking times will be similar, again depending on the size of the shrimp. Or try this recipe for skillet Lemon Pepper Shrimp. It’s super duper good and easy, too! If you like deep-fried shrimp, Air Fryer Breaded Shrimp is the recipe for you.
• As a side, grill vegetable kabobs. Good choices are red onions, zucchini, summer squash, eggplant, or bell peppers. For best results, grill the vegetable kabobs on additional skewers since they take a little longer to cook. You can get them cooking first, and then grill the shrimp.
• Substitute 3 tablespoons brown sugar for the honey. You may need to add a splash of pineapple juice to get the right consistency.
• Like it spicy? Increase the amount of red pepper flakes in the teriyaki sauce.
• Instead of fresh pineapple, use canned pineapple. Fresh is definitely better, but canned will do in a pinch.
• Garnish with a sprinkle of toasted sesame seeds or chopped fresh cilantro.

Storage and Reheating Tips

While grilled shrimp kabobs are best eaten right away, if you happen to have leftovers, remove the shrimp and pineapple from the skewers and put into a tightly covered container.

They’ll keep in the fridge for up to two days. Reheat for 30-60 seconds in the microwave.

Leftover Love

Make a salad with leftover shrimp and pineapple. Start with mixed greens, add shredded carrots, sliced green onions, sliced cucumbers and radishes (or other vegetables of your choice). Arrange the grilled shrimp and pineapple on each salad. Drizzle with White Wine Vinaigrette or any dressing of your choice.

More grilling recipes

Grilling imparts such good flavor and it gets you out of the kitchen. Here’s a few more ideas:

• Grilled Marinated Salmon
• Grilled Pork Kabobs with Apple
• Grilled Shrimp Salad with Garlic Parmesan Vinaigrette
• Grilled Chicken Shawarma Drumsticks
• Grilled Zucchini — an easy side, done in 10 minutes!
• Grilled Pizza with Arugula Pesto, Corn, and Ham
• Tequila Lime Chicken
• Grilled Portobella Mushrooms with Spinach and Cheese
• Grilled Asian Chicken