Grilled Pineapple Shrimp Skewers – The Schmidty Wife: Grilled Pineapple Shrimp Skewers Recipe

A Taste of Sunshine

Hello, my dear. Come sit with me. I want to tell you about my favorite summer dish. It is Grilled Pineapple Shrimp Skewers. They taste like a warm beach day.

Sweet pineapple and juicy shrimp are best friends. The grill makes them even sweeter. Doesn’t that smell amazing? I think food should make you smile. This recipe always does.

Why We Marinate

Let’s talk about the marinade. It is coconut milk, sweet chili, lime, and soy sauce. You mix it all in a big bowl. Then you let the shrimp take a long bath in it.

This matters because flavor needs time to get cozy. Thirty minutes is good. Overnight is a party for the shrimp. They soak up all that goodness. It makes every bite special.

My Little Skewer Story

I once tried to grill without soaking the wooden sticks. What a mistake! They caught a little fire. My grandson still laughs at that. Now I always soak them in water first.

So, please soak your skewers for 30 minutes. It keeps them safe. Then slide on a shrimp, then a pineapple chunk. Keep going. It is like making tasty jewelry. Do you like to cook with family? I love the help.

The Magic of the Grill

The grill is where the magic happens. A hot grill makes those pretty brown lines. Cook the skewers for just a few minutes per side. Watch the shrimp turn pink.

This matters because good food is often simple. You are not just cooking. You are creating a feeling. Fun fact: Grilling pineapple breaks down its sugars. This makes it taste even sweeter! Let them rest a bit after. It keeps them juicy.

Your Turn to Share

I hope you try this recipe. It is perfect for a sunny evening. You can eat them right off the stick. It is fun and a little messy.

What is your favorite food to cook outside? Tell me about it. Would you add the spicy sriracha or keep it sweet? I want to know. And what summer taste makes you the happiest? For me, it will always be pineapple and shrimp.

Ingredients:

Ingredient	Amount	Notes
Extra large shrimp	1 pound	raw with shells on
Pineapple chunks	1 ½ cups	about 1 can of pineapple or ½ a fresh pineapple
Canned coconut milk	½ cup
Sweet chili sauce	¼ cup
Fresh lime	1
Soy sauce	2 tablespoons
Sriracha	1 teaspoon	Optional

Sunshine on a Stick: My Grilled Pineapple Shrimp

Hello, my dear. Come sit at the counter. I want to tell you about my favorite summer skewers. They taste like a beach vacation. Sweet pineapple and juicy shrimp just belong together. The coconut milk makes everything so tender. Doesn’t that smell amazing? I first tried this at my grandson’s cookout. Now I make it all the time. It always makes me smile.

Let’s get everything ready. You’ll need your shrimp and pineapple chunks. The magic is in the marinade. It’s a simple mix in a big bowl. What do you think makes the shrimp so tender? Share below! Here is how we make our sunshine skewers.

• Step 1: Grab a big mixing bowl. Pour in the coconut milk and sweet chili sauce. Zest your lime right into the bowl. Then squeeze all its juicy lime juice in. Add the soy sauce. A little sriracha is nice for a kick. Give it a good stir. Now add your raw shrimp. Let them take a bath in that sauce. Thirty minutes is fine. Overnight is even better. (A hard-learned tip: zest your lime before you juice it. It’s much easier that way!)
• Step 2: If you’re using wooden sticks, soak them now. Just let them sit in a pan of water. This keeps them from burning on the grill. It’s a little step I sometimes forget. I still laugh at that. Once, my skewers caught a tiny flame! So now I always soak them.
• Step 3: Time to build! Take a skewer. Slide on a shrimp, then a pineapple chunk. Repeat. Shrimp, pineapple, shrimp, pineapple. It’s like making a tasty pattern. Keep going until all your pieces are used. I love how colorful they look. It reminds me of a festive necklace.
• Step 4: Get your grill nice and hot. A medium-high heat is perfect. Please make sure the grates are lightly greased. This helps the shrimp not to stick. It makes flipping so much simpler.
• Step 5 & 6: Lay your skewers on the grill. Cook for about three minutes. You’ll see them start to change color. Then flip them carefully. Cook for two or three more minutes. The shrimp will be pink and firm. The pineapple gets lovely grill marks.
• Step 7: Take them off the heat. Let them rest for a few minutes. This keeps all the juices inside. Then, it’s finally time to eat. I promise it’s worth the wait.

Cook Time: 6–8 minutes
Total Time: About 45 minutes
Yield: 4 servings (2 skewers each)
Category: Dinner, Grilling

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change things up. Here are some playful ideas for next time.

• Swap the Shrimp for big scallops. They get so sweet and caramelized on the grill. It feels very fancy.
• Make it Veggie with firm tofu or big mushroom caps. Use the same tasty marinade. It soaks up all that flavor beautifully.
• Add Some Heat by brushing the skewers with extra sriracha at the end. Or sprinkle them with a little chili powder. It’s a sweet and spicy dance.

Which one would you try first? Comment below!

What to Serve With Your Skewers

These skewers are the star. But they love good company. I like to serve them on a big platter of fluffy rice. The rice soaks up the extra sauce. A simple cucumber salad is lovely on the side. It’s so cool and crisp. For a garnish, a little extra lime zest looks pretty.

For drinks, a cold glass of iced green tea is perfect. It’s refreshing. For a special grown-up treat, a light pinot grigio wine pairs nicely. It’s not too heavy. Which would you choose tonight?

Keeping Your Skewers Tasty Later

Let’s talk about saving some for tomorrow. These skewers are best fresh. But you can store them. Put them in a sealed container in the fridge. They will keep for two days. I don’t recommend freezing the cooked shrimp. They get rubbery.

You can batch-cook the marinade, though. Mix a big batch of the sauce. Keep it in a jar in the fridge. It’s ready for your next shrimp night. I once made a triple batch for a family picnic. It saved so much time.

Why does this matter? A little planning makes weeknight dinners easy. You deserve a simple, tasty meal. To reheat, use a low oven or a skillet. This keeps the shrimp tender. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Skewer Problems

We all run into little kitchen troubles. First, shrimp can stick to the grill. Always grease the grates well. I use a paper towel dipped in oil. I remember when I forgot once. What a sticky mess!

Second, the pineapple might burn before shrimp cooks. Cut your pineapple chunks nice and thick. This gives them more time on the grill. Third, your marinade might not taste strong enough. Let the shrimp soak for the full 30 minutes. This matters for big flavor in every bite.

Why does this matter? Fixing small issues builds your cooking confidence. You learn what works for your kitchen. Good food should be fun, not frustrating. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free?
A: Use tamari instead of regular soy sauce. Then it is gluten-free.

Q: Can I make it ahead?
A: Yes! Assemble skewers and keep them covered in the fridge. Grill them just before eating.

Q: What if I don’t have sweet chili sauce?
A: Use a mix of honey and a little vinegar. It will still be delicious.

Q: Can I double the recipe?
A: Absolutely. Just use two bowls for marinating. This ensures every shrimp gets coated.

Q: Is the sriracha important?
A: It’s optional. It adds a nice little kick. My grandson always asks for extra! Which tip will you try first?

A Little Note From My Kitchen to Yours

I hope you love these tropical skewers. They always remind me of summer evenings. The smell of the grill is just wonderful. Fun fact: grilling pineapple makes it even sweeter!

I would love to see your creation. Sharing food stories connects us all. It makes my day to see your kitchen adventures. Have you tried this recipe? Tag us on Pinterest! Thank you for cooking with me today.

Happy cooking!
—Anna Whitmore.