Juicy grilled shrimp and pineapple skewers glazed with a sweet-and-spicy soy sauce make a fast, flavorful summer meal perfect for poolside parties, backyard barbecues, or an easy weeknight dinner.
Shrimp and Pineapple Kabobs
These shrimp and pineapple kabobs pair sweet caramelized pineapple with tender shrimp, bright red onion, and a simple glaze of soy, sesame oil, and sambal oelek (or sriracha). The flavors balance sweet, savory, and spicy, and because shrimp cooks in minutes, this recipe comes together quickly for busy evenings and summer gatherings.
Why these shrimp and pineapple skewers work
They’re ideal when you want something light, fresh, and packed with flavor without spending a lot of time in the kitchen.
- Quick: No long marinating—shrimp cooks in under 8 minutes.
- Sweet and spicy: Grilling caramelizes the pineapple and contrasts nicely with the spicy glaze.
- Perfect for summer: Uses fresh seasonal pineapple and simple ingredients.
- Entertaining-friendly: Easy to grill a lot at once for backyard parties.
Ingredients You’ll Need
Besides the items listed below you will need 8 short skewers or 4 long skewers. If using wooden or bamboo skewers, soak them in water at least 30 minutes before grilling to prevent burning. Exact measurements are listed in the recipe card below.
- Sauce: Sambal oelek (or sriracha), toasted sesame oil, and low-sodium soy sauce (or tamari for gluten-free).
- Shrimp: Extra-large shrimp, peeled and deveined. Thaw frozen shrimp in the refrigerator before cooking.
- Pineapple: Fresh, cubed pineapple for the best caramelization and texture.
- Red onion: Cut into chunks—it gets sweeter on the grill and adds color.
How to Make Shrimp and Pineapple Kabobs
You can do some prep ahead: make the glaze, cut the pineapple and onion, and soak the skewers a day before. Grill the skewers just before serving for the best texture. The brief method below summarizes the steps; detailed recipe directions are in the recipe card at the end.
- Coat: Whisk sambal, sesame oil, and soy sauce. Toss shrimp, pineapple, and onion in the glaze so everything is evenly coated. Thread onto skewers, alternating shrimp, pineapple, and onion.
- Heat the grill: Preheat to medium-high and oil the grates; wipe a paper towel dipped in oil over the bars to prevent sticking.
- Grill: Lightly spray the skewers with oil and grill 2 minutes per side, until shrimp are opaque and pineapple has char marks.
If You Don’t Have a Grill
Use a heavy grill pan or cast-iron skillet over medium-high heat and cook until shrimp are opaque. You can skip skewers and cook ingredients directly in the pan. Alternatively, roast in a 350°F oven for 10–15 minutes or air-fry at 400°F for 5–6 minutes.
Variations
- Sauces: Swap sambal for sriracha or add a touch of honey for extra sweetness.
- Gluten-free: Use tamari in place of soy sauce.
- Different proteins: Substitute chicken thighs, salmon, or flank steak—adjust cooking times for each protein.
- Extra vegetables: Add zucchini, squash, or bell peppers for more color and texture.
Serving Suggestions
Serve these shrimp and pineapple skewers with extra soy sauce, steamed white or brown rice, or butter lettuce leaves so guests can make rice bowls or lettuce wraps. They pair well with grilled zucchini, a bright carrot-ginger dressing, mango slaw, or spicy garlic edamame as vegetable sides.
Storage
- Refrigerate: Store cooked skewers in an airtight container up to 3 days.
- Reheat: Remove shrimp and pineapple from skewers, then reheat gently in a skillet over medium-low heat or briefly in the microwave.
Recipe Card — Shrimp and Pineapple Skewers
Shrimp and Pineapple Skewers
Yield: 4 servings • Prep: 20 mins • Cook: 6 mins • Total: 30 mins
Equipment
- 8 skewers (metal or bamboo; soak bamboo 30 minutes)
Ingredients
- 2 teaspoons sambal oelek (or sriracha)
- 2 teaspoons toasted sesame oil
- 2 tablespoons low-sodium soy sauce (or tamari), plus more for serving
- 1 pound extra-large shrimp, peeled and deveined
- 2 cups cubed fresh pineapple
- ½ red onion, cut into chunks
- Oil spray for grilling
- Butter lettuce leaves and cooked white or brown rice, for serving (optional)
Instructions
- If using wooden skewers, soak them at least 30 minutes.
- Preheat grill to medium-high and lightly oil the grates.
- Whisk sambal, sesame oil, and soy sauce in a bowl. Add shrimp, pineapple, and red onion; toss to coat.
- Thread shrimp, pineapple, and onion onto skewers and arrange on a rimmed baking sheet.
- Lightly spray the skewers with oil and place on the preheated grill. Cook about 2 minutes per side, until shrimp are opaque and charred.
- Transfer to a clean tray, serve with rice or lettuce leaves, and offer extra soy sauce at the table.
Notes
Makes about 5 cups. You can leave the ingredients on the skewers to serve or remove them and plate over rice. Tip: Don’t let shrimp sit in the pineapple mixture for long—the pineapple’s enzymes can break down the shrimp and make it mushy. Grill soon after coating.
Nutrition (per serving)
Calories: 150 • Protein: 17 g • Carbs: 14 g • Fat: 3 g • Fiber: 1 g • Sugar: 9 g • Sodium: 984 mg • Cholesterol: 143 mg
More Shrimp Skewer Ideas
If you enjoy kebabs, try other flavor profiles such as Bang Bang Shrimp Skewers, grilled pesto shrimp, cilantro-lime shrimp, coconut red curry skewers, or classic BBQ shrimp skewers. These variations offer different marinades and cooking times to suit every taste and occasion.