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–+ servings

Sweet and Spicy Pineapple Shrimp Skewers

Elevate your grilling game with these sweet and spicy pineapple shrimp skewers, glazed in a zesty chili-lime sauce. Perfect for a California backyard barbecue.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 1
Course: entree, Grilling, Seafood
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

For the Skewers
  • 1 pound large shrimp (16-20 count), peeled and deveined
  • 2 cups fresh pineapple chunks about 1-inch pieces
  • 1 large green bell pepper, cut into 1-inch pieces
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large red onion, cut into 1-inch pieces
  • 12 ounces sweet chili sauce such as Mae Ploy
  • 1/4 cup fresh lime juice from about 2 limes
  • 1 tablespoon fresh cilantro, chopped
  • 1/2 teaspoon sea salt or kosher salt

Method
 

Prepare and Grill
  1. If using wooden skewers, soak them in water for at least 1 hour to prevent burning.
  2. Preheat your grill to medium heat, about 350-400 degrees F.
  3. In a medium bowl, whisk together the sweet chili sauce, lime juice, cilantro, and sea salt until well combined.
  4. Thread the shrimp, pineapple, red onion, and bell pepper pieces onto the skewers, alternating red and green peppers. Use 2 shrimp per skewer, placing veggies between and on the outside of each shrimp.
  5. Brush the assembled skewers with half of the chili-lime marinade and let them rest for 5 minutes.
  6. Place the skewers on the grill and cook for 4-5 minutes per side, until the shrimp turn pink and are cooked through. Brush with the remaining chili sauce as they cook.

Nutrition

Calories: 210kcalCarbohydrates: 28gProtein: 18gFat: 3gSaturated Fat: 0.5gCholesterol: 160mgSodium: 780mgFiber: 2gSugar: 22g

Notes

For extra heat, add a pinch of red pepper flakes to the marinade. If using metal skewers, no soaking needed. Serve immediately with steamed rice or a crisp green salad. Leftover skewers can be stored in an airtight container in the fridge for up to 2 days; reheat gently in a skillet. To make ahead, prep all ingredients and assemble skewers, then refrigerate; brush with marinade just before grilling. Avoid overcooking the shrimp—they cook quickly and become tough if left too long.

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