Easy Bbq Shrimp Pineapple Appetizers Recipes

PINEAPPLE BBQ SHRIMP

Steps:

• Melt 1 tablespoon butter in 12-inch skillet or wok over medium-high heat until sizzling; add shrimp and garlic. Cook, stirring occasionally, 2-3 minutes or until shrimp turn pink. Remove shrimp from pan; set aside.
• Melt remaining 1 tablespoon butter in same pan over medium-high heat; add green pepper and onion. Cook, stirring occasionally, 3-4 minutes or until vegetables are crisply tender. Stir in cooked shrimp, pineapple tidbits and barbecue sauce. Cook over medium heat, stirring occasionally, 1-2 minutes or until heated through.
• Serve immediately over hot cooked rice; sprinkle with chopped fresh parsley, if desired.

SHRIMP-PINEAPPLE SKEWERS

Steps:

• Preheat the oven to 400 degrees F. Set a roasting rack in a large baking pan.
• To make the marinade, pour the teriyaki sauce in a bowl and then throw in the ginger, sugar, crushed red pepper, salt, garlic, green onions and lemon juice. Stir it around and set it aside.
• Next, cut the pineapple into chunks by lopping off the top, slicing off the rind, cutting the pineapple into wedges, slicing off the hard inner core and then cutting the slices into chunks. Store half the chunks in the fridge for snacking.
• Place a chunk of pineapple on top of a shrimp and then wrap the whole thing in one of the half-slices of bacon. Stick a skewer through the whole thing so that it holds the pineapple, shrimp and bacon securely, and lay it on the rack in the pan. Continue with the remaining ingredients. Brush each skewer generously with some of the marinade.
• Roast the skewers for 10 minutes. Remove them from the oven and brush with a second coat of marinade. Return the pan to the oven and roast until the bacon is sizzling and the shrimp is cooked, about 15 minutes.
• Serve them hot or at room temperature. Divine!

SHRIMP-AND-PINEAPPLE SKEWERS

Steps:

• Soak 8 to 10 wooden skewers in water, 15 minutes. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Whisk together honey, soy sauce, and vinegar. Reserve half the sauce for serving.
• Thread shrimp, pineapple, and scallions onto skewers. Grill until shrimp begin to turn opaque, 2 minutes. Brush with sauce, flip, and brush again. Grill until shrimp are opaque throughout and pineapple and scallions are lightly charred, about 3 minutes. Serve with reserved sauce.

PINEAPPLE & BBQ SHRIMP KABOBS

Steps:

• Heat grill to medium-high heat.
• Thread half each of the shrimp, pineapple and vegetables alternately on 2 parallel skewers. Repeat with remaining ingredients and additional skewers to form 2 kabobs.
• Grill 4 to 6 min. or until shrimp turn pink, turning and brushing occasionally with barbecue sauce.

GRILLED TERIYAKI SHRIMP AND PINEAPPLE SKEWERS

Steps:

• Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter.
• Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.

BBQ SHRIMP ON PINEAPPLE PLANKS

Steps:

• Soak 8 6-8 inch wooden skewers in enough water to cover for 30 minutes.
• This will prevent your skewers from burning, however, if you have them metal skewers may also be used.
• Also, defrost shrimp, if needed.
• Cut pineapple lengthwise into 1/2" thick slices.
• Chop some of the pineapple until it measures 1/2 cup and set aside for relish.
• Halve each pineapple slice crosswise to equal 8 pineapple planks.
• Use 1 tbs of your melted butter and brush the planks on both sides, then set aside.
• Peel and devein shrimp, if needed.
• (You may want to save the shells for recipe#61197"Shrimp Stock" if desired.) In a medium bowl mix barbecue sauce, chipotles, garlic and the remaining 2 Tbsp of melted butter.
• Stir in shrimp.
• Cover and let sit at room temperature, stirring occasionally.
• Remove shrimp, discard marinade.
• Thread 1 jumbo or 3 large on each skewer, set aside.
• For relish: combine reserved 1/2 cup chopped pineapple, the chopped cucumber, chopped jicama, lime/lemon juice and 1/4 tsp salt.
• Cover and set aside until serving time.
• Grill shrimp kabobs and pineapple planks on the rack of an uncovered grill directly over medium coals.
• Grill until shrimp are opaque and pineapple is heated through, turning once through grilling time.
• Allow 10-12 min for jumbo shrink, 6-10 minutes for large shrimp and 6-8 minutes for pineapple planks.
• If desired, brush each kabob with additional barbecue sauce during last 1 minute of grilling.
• Alternately, cook under a hot broiler on a rack.
• To serve, stir chopped cilantro into relish.
• Place pineapple planks onto serving platter.
• Spoon some of the relish over the planks and then top each with a shrimp skewer.

EASY BBQ SHRIMP & PINEAPPLE APPETIZERS

Steps:

• Heat grill to medium-high heat.
• Toss shrimp and pineapple with oil. Thread 1 each shrimp and pineapple chunk onto 2 small parallel skewers. Repeat with remaining shrimp and pineapple on 5 additional sets of parallel skewers.
• Grill 4 to 6 min. or until shrimp turn pink, turning occasionally.
• Mix barbecue sauce and dressing until blended; drizzle over appetizers.

GRILLED CHIMICHURRI SHRIMP WRAPS

Steps:

• Cook the fries according to the package instructions.
• Meanwhile, preheat a grill pan over a medium-high heat. Add the shrimp to a bowl along with the olive oil and toss. Sprinkle the shrimp with the steak seasoning. Grill the shrimp until plump and opaque, 2 to 3 minutes per side. Remove the shrimp from the grill, then add them to a bowl. Toss with the half of the chimichurri sauce. Set aside.
• Place the naan breads on the grill to warm and slightly char, about a minute per side.
• To build, divide and spread the aioli on the grilled naan. Divide the arugula, avocado, tomatoes and pickled onions between the two. Top with the shrimp, fries and remaining chimichurri.
• Lay two pieces of foil, slightly longer than the longest side of the naans, out on the counter. Place the naans so that two-thirds is on the foil and one-third is on the counter. Roll the naans from left to right and wrap the foil around the bottoms to keep the wraps neatly rolled.
• Serve immediately.

BBQ SHRIMP ON PINEAPPLE PLANKS

Steps:

• Soak eight 6 to 8 inch wooden or bamboo skewers in enough water to cover for at least 30 minutes; drain. Thaw shrimp, if frozen.
• Cut pineapple lengthwise into 1/2-inch-thick slices. Chop one of the slices to measure 1/2 cup; set aside for relish. Halve each pineapple slice crosswise (you should have eight planks of pineapple). Using one tablespoon of the melted butter, brush both sides of each pineapple plank; set aside.
• Peel shrimp, leaving tail intact if desired. Devein shrimp. In medium mixing bowl combine barbecue sauce, chipotle peppers, remaining 2 tablespoons melted margarine or butter, and the garlic. Stir in shrimp. Cover and let stand at room temperature for 30 minutes, stirring occasionally. Remove shrimp, discarding marinade. Thread one jumbo or three large shrimp onto each skewer; set aside.
• For relish, in a bowl combine the reserved 1/2 cup chopped pineapple, the chopped cucumber, jicama, lime juice, and salt. Cover and set aside until serving time.
• Prepare charcoal grill or preheat a gas grill. Grill shrimp kabobs and pineapple planks on the rack of an uncovered grill directly over medium coals until shrimp are opaque and pineapple is heated through, turning once halfway through grilling time. (Allow 10 to 12 minutes for jumbo shrimp, 6 to 10 minutes for large shrimp, and 6 to 8 minutes for pineapple planks.) If desired, brush each shrimp kabob with additional bottled barbecue sauce during the last 1 minute of grilling. (For gas grill, place kabobs and pineapple on grill rack over heat. Cover and grill as above.).
• To serve, stir snipped cilantro into the relish mixture. Place pineapple planks onto a serving platter. Spoon some of the relish over the pineapple planks; top each with a shrimp skewer.

TROPICAL SHRIMP AND PINEAPPLE GRILLED SKEWERS RECIPE BY TASTY

Steps:

• Place wooden skewers in a bowl of water to soak for at least 10 minutes.
• Puree the pineapple, garlic, chili sauce, and water in a food processor.
• Heat a pan over medium heat, and add the pureed sauce mixture.
• Add vinegar, salt, coconut cream, lime juice, and zest of one lime.
• Bring the sauce to a boil, stirring occasionally. Reduce heat to a simmer.
• Mix the cornstarch and water in a small bowl to create the slurry, then add the mixture into the sauce and simmer until the sauce thickens, about a minute.
• Skewer the pineapple and shrimp, then brush sauce on both sides.
• Grill skewers over medium-high heat until cooked, about 2-3 minutes per side.
• Sprinkle finished skewers with lime zest and serve with remaining sauce.
• Enjoy!

GRILLED PINEAPPLE AND SHRIMP

Steps:

• Heat a grill or large grill pan to medium-high heat.
• Pat the shrimp dry and place in a medium bowl. Add the garlic, shallot, lemon zest, coriander, olive oil, and 1/8 teaspoon salt, then very gently toss to combine. Refrigerate for at least 15 minutes (up to 1 hour) to marinate.
• Using a pair of 12-inch metal skewers, thread 6 of the shrimp on both the tail and "head" side, leaving about 1/2 inch of space between each shrimp. You will end up with a total of 2 sets of skewered shrimp (6 per pair of skewers).
• Place the pineapple on a large plate and drizzle with the chili oil. Gently flip the spears around to thinly and evenly coat the pineapple all over.
• Grill the pineapple without moving the spears too much until nicely caramelized grill marks form, 3 to 4 minutes per side. Transfer to a large serving platter and finish seasoning with a touch of salt.
• Grill the skewered shrimp over direct heat until pink and just firm at the thickest part, 2 to 3 minutes per side (they will continue to cook slightly as they cool, so try not to leave them on the grill too long!). Carefully remove the shrimp from the hot skewers and arrange them over the grilled pineapple.
• Whisk the coconut milk and honey in a small bowl until the honey is fully dissolved. Drizzle over and around the shrimp and pineapple. Garnish with fresh mint and basil leaves and serve right away.

GRILLED SHRIMP APPETIZER KABOBS

Steps:

• In a large bowl, whisk the first seven ingredients until blended. Reserve 1/4 cup marinade for basting. Add shrimp to remaining marinade; toss to coat. Refrigerate, covered, 30 minutes., On each of 10 metal or soaked wooden appetizer skewers, alternately thread one shrimp, one pineapple chunk and an onion chunk. Grill, covered, over medium heat or broil 4 in. from heat 4-6 minutes or until shrimp turn pink, turning occasionally and basting with reserved marinade during the last 2 minutes.