Grilled shrimp skewers are quickly becoming one of my favorite things to grill this summer. Something about them just seems light and summery to me. I also happen to love grilled pineapple so this variation that involves putting the two together was a natural combination. Serve these with a light salad or if you want over a bed of rice for a light summer meal. I made these for the first time when I was home alone and loved how quick and easy it was – especially when I often struggle to cook for just one.
Grilled shrimp marinated in a homemade teriyaki sauce perfectly complements the sweet and caramelized grilled pineapple. The shrimp marinades in a homemade marinade for about 30 minutes but then grills in only 4-5 so this comes together pretty quickly.
Here’s what you need:
Start by whisking together some soy sauce, worcestershire, pineapple juice, brown sugar and some fresh ginger and garlic. I like to grate the ginger and garlic on a microplane so it’s nice and fine.
Now toss in the shrimp and let it chill in the fridge for 30 minutes.
Meanwhile, slice up some pineapple, I made my chunks about a half inch wide and about an inch or so square.
Now it’s time to thread the shrimp and pineapple onto some skewers. I used wooden skewers and made sure to soak them for about 30 minutes first.
Alternate shrimp and pineapple. You can get about 3 of each on the size skewer that I used.
Preheat your grill for medium high heat. I just used my gas grill for this because waiting 20 minutes for charcoal to light seemed silly for something that was going to be on the grill for less than 5 minutes.
These are only going to cook for about 4-5 minutes, 2 to 2 and a half minutes per side. You really don’t want to overcook the shrimp.
Serve immediately while the shrimp are warm.
- ¼ c low sodium soy sauce
- 1 t worchestershire sauce
- ¼ c pineapple juice
- 1 t fresh ginger, grated
- 1 clove garlic, grated
- 2 T brown sugar
- 15 medium shrimp
- 15 pieces of pineapple, cut to same size as shrimp
- 5 wooden skewers, soaked in water for 30 minutes.
- Whisk together all the marinade ingredients. Add the shrimp and refrigerate for 30 minutes.
- Meanwhile, prepare grill for medium-high heat.
- Remove shrimp from marinade and discard.
- Alternate threading shrimp and pineapple onto the skewers, 3 pieces each.
- Grill for 4-5 minutes, flipping halfway through.
- Serve immediately.