Pineapple Skewered Shrimp Recipes

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.

SWEET CHILI SHRIMP AND PINEAPPLE SKEWERS:

Steps:

• If you're using wooden skewers, make sure to pre-soak them in water for at least 1 hour
• Preheat a grill over medium heat (350º-400ºF)
• Mix the sweet chili sauce, lime juice, cilantro and sea salt together in a medium bowl.
• Thread the shrimp, pineapple, red onions and peppers onto the skewers alternating the red and green peppers as you go. Use two shrimp per skewer with veggies in between and on the outside of each shrimp.
• Brush skewers with half the marinade and let sit for 5 minutes.
• Place the skewers on the grill, and grill for 4-5 minutes per side, or until the shrimp is pink and cooked through. Brush the skewers with the remaining chili sauce as they cook.

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!

PINEAPPLE SKEWERED SHRIMP

Steps:

• In a bowl combine teriyaki sauce, green onions, garlic, sugar, pineapple juice, lemon juice and salt (and any other of the optional ingredients of your choosing, to taste). Mix these together well and set aside.Wash, then peel and de-vein the shrimp (unless they've already come that way). Stir peeled/de-veined jumbo shrimp into the marinade and marinate at least a couple of hours.Skewer pineapple chunks with the shrimp and grill until done, about 1 to 2 minutes per side on a very hot grill. Flip again and cook until brown to just slightly blackened. Serve to a hungry crowd. Get ready to be kissed because they will love you for the shrimp, if for nothing else.Enjoy!

PINEAPPLE-SHRIMP SKEWERS

Steps:

• Heat broiler.
• Mix first 6 ingredients in medium bowl until blended. Add shrimp and pineapple; toss to evenly coat.
• Thread 2 shrimp and 1 pineapple chunk onto each of 12 skewers.
• Broil, 6 inches from heat, 4 to 5 min. or until shrimp turn pink.

HONEY-GARLIC SHRIMP AND PINEAPPLE SKEWERS

Steps:

• Combine butter, honey, lemon juice, pineapple juice, garlic, soy sauce, and red pepper flakes in a small saucepan over medium-low heat. Simmer until sauce begins to thicken, 3 to 4 minutes. Set aside 1/2 of the sauce for dipping.
• Thread pineapple, shrimp, and bell pepper alternately onto both skewers and baste with the remaining sauce.
• Preheat an outdoor grill for high heat (400 degrees F (200 degrees C)) and lightly oil the grate.
• Grill until shrimp are cooked through and opaque in color, turning halfway, 5 to 7 minutes. Serve with dipping 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.

PINEAPPLE SKEWERED SHRIMP

Steps:

• Pour teriyaki sauce into marinading pan.
• Add in the green onions, the sugar and the garlic.
• Now add in the liquid from your pineapple can.
• Toss in your ginger and lime zest and distribute the ingredients evenly, making sure the sugar is well mixed. Feel free to add in other fun spices too.
• Add in the shrimp to the marinade. Rotate to coat.
• Cover and marinate 2-3 hours. Set aside pineapple chunks.
• In the mean time, let your wooden skewers soak in water.
• After marinating, remove shrimp one by one from the pan. Hold the shrimp so it looks like a U and put a pineapple chunk into the little divet. Use your skewer to pierce the shrimp from the left, then pierce the pineapple and then the rest of the shrimp on the other side.
• Fill each skewer with four pineapple and shrimp combinations.
• Coat your grill with a touch of oil or Pam and put the skewers on to cook. After a minute or two, flip the skewers over.
• Rotate once again after two more minutes. Let sit one more minute and remove and serve.

ISLAND SHRIMP AND PINEAPPLE SKEWERS WITH RUM BUTTER SAUCE

Steps:

• Preheat a grill to medium heat.
• In a bowl, combine the lime juice, oil, 2 teaspoons of the ginger, garlic, and pepper flakes. Add the shrimp and pineapple chunks, toss to combine, and let marinate while the grill heats, about 15 minutes. Remove from the marinade.
• Wrap the shrimp with the prosciutto. Alternately, thread the pineapple chunks and the wrapped shrimp onto metal or bamboo skewers. Grill until the shrimp are cooked through and the pineapple chunks are marked, 3 to 4 minutes per side. Remove from the grill. (Alternately, the skewers can be cooked under the broiler, turning as necessary to cook evenly and avoid burning.)
• Make the sauce in a medium saucepan by combining the rum, shallots, and remaining 2 teaspoons of minced ginger. Bring to a boil. Reduce the heat and simmer until reduced to 3 tablespoons in volume, 3 to 4 minutes. With the heat on medium-low, whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Season with the salt and cayenne, and stir. Remove from the heat and transfer to a decorative bowl.
• To serve, transfer the wrapped shrimp and pineapple chunks from the skewers to a platter. Sprinkle with the cilantro and serve with the rum butter sauce.

PINEAPPLE-GLAZED SHRIMP SKEWERS

Steps:

• Combine 2 cups of the pineapple, the sugar, vinegar, soy sauce, and garlic in a blender and blend on high until smooth, about 30 seconds.
• Pour into a medium saucepan and bring to a boil over medium heat.
• Skim off any foam and reduce heat to low.
• Simmer until glaze is thick and syrupy enough to coat the back of a spoon and has reduced to about 3/4 cup, about 30 minutes.
• Stir in cayenne and set aside to cool slightly, at least 5 minutes. Meanwhile, heat a gas or charcoal grill to high (about 400°F) or a grill pan over high heat until very hot.
• Skewer 1 shrimp, making sure to pass the skewer through the thick portion and the tail portion, then skewer 1 piece of the remaining pineapple. Repeat, alternating between the two and leaving a space in between, until you have 3 shrimp and 2 pineapple pieces per skewer. Brush skewers on one side with glaze.
• Rub the grill with a towel dipped in vegetable oil, place the skewers on the grill glaze side down, and brush the other side of the skewers with more glaze.
• Continue brushing and turning every few minutes until the thick portions of the shrimp are white and firm, about 10 to 15 minutes.
• Remove from the grill and serve immediately.

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.

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!