Yummy & Easy Pineapple Skewered Shrimp: A Flavorful Tropical Twist
Sweet fruit and seasoned seafood deliver a festive twist everyone will rave about.
Yummy & Easy Pineapple Skewered Shrimp
This vibrant and delicious recipe for Pineapple Skewered Shrimp delivers a tropical twist perfectly suited for easy entertaining, backyard grilling, or even a quick weeknight dinner. With a flexible marinade and a combination of juicy pineapple and tender shrimp, this dish will be the star of your table—welcoming endless customization and guaranteed smiles from hungry guests.
The Inspiration Behind the Recipe
There is a certain magic that happens when savory shrimp meets sweet pineapple, especially when enhanced with the depth of a homemade (or store-bought) teriyaki marinade. The original recipe, popularized by The Pioneer Woman, highlights the delicious harmony of flavors and approaches this dish with both creativity and a sense of fun. It’s designed to be forgiving with measurements, making it approachable for both novice cooks and seasoned kitchen veterans alike.
Ingredients
- Jumbo shrimp, peeled and deveined
- Canned pineapple chunks (reserve the juice for marinade)
- Teriyaki sauce (store-bought or homemade)
- Garlic, minced
- Green onions, sliced
- Sugar, for added sweetness
- Lemon juice
- Salt, to taste
- Optional flavors:
- Red pepper flakes (for spice)
- Fresh ginger, minced
- Lime zest
Tools Needed
- Wooden or metal skewers
- Mixing bowls
- Grill (or grill pan), or broiler/oven
- Basting brush (for marinades/sauces)
Step-by-Step: How to Make Pineapple Skewered Shrimp
1. Prepping the Shrimp
Begin with fresh or thawed jumbo shrimp. If your shrimp aren’t yet peeled and deveined, remove the shell by pulling it gently from the body, then use a paring knife (or, per the original recipe, your clean fingernails) to slice down the back and extract the vein. Save the shells for future seafood stock by freezing them in a bag—waste not, want not.
2. Preparing the Pineapple
While fresh pineapple is always delicious, this recipe calls for the convenience and consistency of canned pineapple chunks, which also yields pineapple juice used in the marinade. If you wish, substitute with fresh, ripe pineapple for a slightly more tart experience and firmer texture.
3. Mixing the Marinade
The beauty of this marinade lies in its flexibility. In a large bowl, combine:
- Teriyaki sauce (your preferred brand or homemade)
- Pineapple juice (reserved from the can)
- Minced garlic (about 1–2 cloves)
- Sliced green onions (2–3 tablespoons)
- A little lemon juice for brightness
- A sprinkle of sugar, to taste
- Salt as needed (taste before adding; teriyaki sauces vary in sodium content)
- Optional: a bit of fresh ginger for zest, red pepper flakes for spice, or lime zest for a citrusy lift
Whisk well. Taste and adjust—remember, marinades should be a bit bolder in flavor than the finished product.
4. Marinating the Shrimp
Place peeled and deveined shrimp into the marinade, tossing to coat. Let sit for at least two hours in the refrigerator—longer if you want more pronounced flavor. If pressed for time, 30 minutes will impart basic flavor, but longer marination = more deliciousness. Avoid marinating for more than four hours, as acidic marinades can start to alter the shrimp’s texture.
5. Assembling the Skewers
Thread a shrimp onto each skewer, followed by a chunk of pineapple, then another shrimp, and another pineapple, continuing until the skewer is filled or until you run out of ingredients. For best results, alternate shrimp and pineapple chunks to enhance both presentation and the balance of flavors.
What others are reading
- If using wooden skewers, soak them in water for at least 30 minutes prior so they don’t burn on the grill or under the broiler.
- You can add other veggies here—red bell pepper or red onion work beautifully.
6. Grilling, Broiling, or Roasting
- On the Grill: Preheat the grill to medium-high. Oil the grates lightly and place skewers on direct heat. Grill for 2–3 minutes per side, until the shrimp turn opaque and slightly charred at the edges.
- Under the Broiler: Arrange skewers on a foil-lined baking sheet. Broil 4 inches from heat source, turning once, for a total of 4–6 minutes until the shrimp are pink and cooked through.
- In the Oven: Roast at 425°F for about 8–9 minutes, turning once halfway, until shrimp are cooked and pineapple is caramelized.
Tips & Troubleshooting
- Marinade Customization: Use honey or extra sugar if your teriyaki sauce is too salty or sharp. Thin sauces can be thickened with a spoonful of honey.
- Don’t Pre-Assemble Too Early: Pineapple contains enzymes that break down protein. Assemble the skewers just before cooking to avoid mushy shrimp.
- Shrimp Sizing: Larger shrimp (16–20 count per lb) are easier to skewer and less likely to overcook.
- Extra Veggies: Threads of bell pepper, onion, or even zucchini can bulk out the skewers for color and variety.
- Sauce for Serving: Reserve a little marinade (before it touches the raw shrimp) to boil and serve as a finishing drizzle.
Serving Suggestions
- Party Platter: Arrange grilled skewers on a large platter, sprinkled with fresh green onions or sesame seeds.
- Rice Bowl: Place skewers over a bed of steamed jasmine or coconut rice, with a helping of grilled vegetables on the side.
- Salad Topping: Remove shrimp and pineapple from the skewers and toss over a crisp salad with a tangy vinaigrette.
- Taco Night: Slide shrimp and pineapple into soft corn tortillas with slaw and a splash of lime.
Make-Ahead and Storage
- Prep Ahead: The shrimp can be marinated and pineapple chopped a day in advance. Skewer assembly and grilling should be last-minute to prevent textural issues.
- Leftovers: Store any extra (cooked) skewers in the fridge up to 2 days. Remove from skewers for easier reheating in a skillet or even cold for salads.
Frequently Asked Questions (FAQs)
Q: Can I use fresh pineapple instead of canned?
A: Absolutely! Fresh pineapple yields firmer, juicier chunks. Just cut into 1-inch pieces and use as directed. For marinade, extract fresh juice with a juicer or by squeezing extra pineapple flesh.
Q: Can I substitute other proteins for shrimp?
A: Yes, chicken chunks, firm tofu, or even scallops work well. Adjust cooking times accordingly (chicken may require a longer cook—ensure internal temperature reaches 165°F).
Q: Is it possible to make this recipe gluten-free?
A: If you use a certified gluten-free teriyaki sauce (or make your own using tamari or coconut aminos), this recipe is naturally gluten-free.
Q: Why can’t I assemble the skewers ahead of time?
A: Pineapple’s enzymes (especially bromelain) will begin breaking down the proteins in shrimp, turning them mushy if they sit together for too long. Always skewer just before grilling.
Q: What’s the best way to reheat leftovers?
A: Remove shrimp and pineapple from skewers and toss in a hot skillet or oven for 2–3 minutes, just until warmed through to avoid overcooking shrimp.
Recipe Variations
- Bacon-Wrapped: For extra richness, wrap each shrimp-pineapple pair in a half-slice of bacon before skewering (see “Skewers of Glory”). Bake at 400°F, brushing with teriyaki or barbecue sauce, for 10–15 minutes until bacon is crispy and shrimp is cooked.
- Spicy Kick: Add a spoonful of sriracha or chili garlic sauce to the marinade, or extra red pepper flakes.
- Citrus-Lime: Swap lemon juice for lime juice, add lime zest, and garnish with cilantro for a zingy finish.
- Veggie-Forward: Alternate shrimp and pineapple with chunks of colorful bell peppers, mushrooms, or zucchini.
Nutritional Highlights
- Low in Calories: Shrimp is naturally lean, and grilling keeps fat to a minimum (unless you opt for the bacon variation!).
- Rich in Protein: Ideal for a light meal or appetizer.
- Gluten-Free Adaptable: Swap in gluten-free sauce options as needed.
Recipe Summary Table
| Step | Key Action | Tips |
|---|---|---|
| 1. Prep Shrimp | Peel, devein shrimp; save shells for stock | Use large shrimp to avoid overcooking |
| 2. Chop Pineapple | Drain canned pineapple, reserve juice | Fresh pineapple works, use ripe for best taste |
| 3. Mix Marinade | Combine teriyaki, juice, garlic, onions etc. | Taste and adjust salt, sweet, and spice |
| 4. Marinate Shrimp | Soak shrimp in marinade for up to 2 hours | Don’t exceed 4 hours to keep shrimp texture nice |
| 5. Skewer | Alternate shrimp and pineapple pieces | Assemble just before cooking |
| 6. Grill/Broil | Cook until shrimp are just opaque | Brush occasionally with reserved marinade |
Perfect for Every Occasion
- Summer cookouts: Grilled skewers are festive, fast, and crowd-pleasing.
- Holiday appetizers: Make smaller bite-sized skewers for passing around at parties.
- Quick weeknight meals: Prep in advance and cook in under 15 minutes.
- Potluck favorite: Transport cooked skewers on their tray (they’re just as good at room temperature).
Final Thoughts
Pineapple Skewered Shrimp is endlessly adaptable, colorful, and full of vibrant, tropical-inspired flavors. Whether you stick strictly to the basic recipe or experiment with marinades, vegetables, or even bacon, you’re guaranteed a popular, eye-catching dish that’s as fun to eat as it is to make.
Let your creativity (and your pantry) guide your next batch—Pineapple Skewered Shrimp never fails to impress!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a32881438/bacon-shrimp-skewers-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a9703/yummy-easy-pineapple-skewered-shrimp-or-is-it-skewered-pineapple-shrimp/
- https://www.food.com/recipe/pineapple-skewered-shrimp-304959
- https://www.thepioneerwoman.com/food-cooking/recipes/a11326/skewers-of-glory/
- https://food-network.app.link/dLPmkLnj41
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