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Grilled Asian Shrimp Pineapple Skewers on a white plate, garnished with fresh cilantro and a whole pineapple beside it.
Daniel

Asian Shrimp Pineapple Skewers

Juicy shrimp and caramelized pineapple chunks glazed with a sticky-sweet soy-ginger sauce, grilled to perfection in under 30 minutes.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Thai-inspired
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp and Pineapple
  • 1.5 lbs large shrimp peeled and deveined, tails on
  • 3 cups fresh pineapple cut into 1-inch chunks (about 1/2 medium pineapple)
  • 1 tbsp vegetable oil for grilling
For the Glaze
  • 3 tbsp soy sauce low sodium preferred
  • 2 tbsp honey
  • 1 tbsp rice vinegar unseasoned
  • 1 tsp sriracha adjust to taste
  • 1 tbsp fresh ginger minced
  • 2 cloves garlic minced
  • 1 tsp cornstarch
For Serving
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges

Equipment

  • Grill or Grill Pan
  • 8-10 wooden or metal skewers
  • Small saucepan

Method
 

Prep
  1. If using wooden skewers, soak in water for at least 20 minutes to prevent burning. Pat shrimp completely dry with paper towels - this is crucial for good browning. Cut pineapple into 1-inch chunks, removing any tough core pieces.
  2. In a small saucepan, whisk together soy sauce, honey, rice vinegar, sriracha, ginger, garlic, and cornstarch. Bring to a simmer over medium heat and cook for 2-3 minutes, stirring constantly, until the glaze thickens enough to coat the back of a spoon. Remove from heat and set aside half the glaze for serving.
  3. Thread shrimp and pineapple onto skewers, alternating pieces. Aim for 3-4 shrimp per skewer with pineapple in between. Brush or spoon about half of the warm glaze over the skewers, turning to coat all sides.
Grill
  1. Preheat grill or grill pan to medium-high heat (about 400F). Lightly oil the grates. Place skewers on the grill and cook for 2-3 minutes per side, until shrimp turn pink and opaque with light char marks and pineapple caramelizes at the edges. Brush with remaining glaze during the last minute of cooking.
  2. Transfer to a platter, drizzle with reserved glaze, and sprinkle with cilantro. Serve immediately with lime wedges for squeezing over the top.

Notes

Buy the largest shrimp you can find - 16-20 count per pound holds up best on skewers and stays juicy. If using frozen shrimp, thaw completely and pat extremely dry; excess moisture prevents caramelization. The glaze can be made up to 3 days ahead and reheated gently. For a complete meal, serve over coconut rice or with a simple cucumber salad.