Description
Juicy grilled shrimp and sweet pineapple marinated in a savory‑sweet blend with a hint of heat—perfect for quick, flavorful skewers.
Ingredients
- ¼ cup soy sauce
- 1 large lime, juiced (about ¼ cup lime juice)
- 1 Tbsp hot sauce (e.g., sriracha)
- ¼ cup brown sugar
- 1 tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 12 oz frozen X‑large shrimp (26–30 per pound), thawed, tail‑on
- 2 cups pineapple chunks (about 340 g)
- 1 green bell pepper, cut into 1‑inch pieces
- Wooden skewers (soaked in water for at least 30 minutes)
Instructions
- Preheat grill to 375°F (190°C). If using wooden skewers, soak them in water for at least 30 minutes.
- In a medium bowl, whisk together soy sauce, lime juice, hot sauce, brown sugar, garlic powder, salt, and pepper.
- Place shrimp, pineapple, and bell pepper in a large Ziploc bag. Reserve ¼ cup of the marinade and pour the rest into the bag. Seal and gently massage to coat everything evenly. Marinate for 30 minutes.
- Thread shrimp, pineapple, and bell pepper onto the skewers, alternating ingredients—about 3 or 4 shrimp per skewer.
- Once the grill is hot, place the skewers on the grate. Baste both sides with the reserved marinade.
- Grill for about 3–4 minutes per side, until shrimp are opaque and slightly firm, and pineapple is caramelized. Avoid overcooking.
Notes
- Use X‑large shrimp (26–30 per pound) for easier threading and even cooking.
- Customize the heat: swap sriracha for any hot sauce, or omit it for mild flavor.
- Substitute brown sugar with agave, honey, or maple syrup if preferred.
- Prep ahead: chop pineapple and bell pepper ahead of time; keep shrimp separate until you’re ready to marinate to avoid over‑marinating.
- Store leftovers in an airtight container in the fridge for 2–3 days. Reheat gently on the grill or in a skillet over low heat to avoid overcooking shrimp.
Nutrition
- Serving Size: 2 skewers
- Calories: 236 kcal
- Sodium: 2039 mg
- Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 19 g
