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–+ servings

Sweet and Spicy Pineapple Shrimp Skewers

Elevate your grilling with these sweet and spicy pineapple shrimp skewers coated in a tangy chili-lime glaze. Perfect for summer cookouts!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 1
Course: Entree, Seafood
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound large shrimp (16-20 count) peeled and deveined
  • 2 cups fresh pineapple cut into 1-inch chunks
  • 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 wedges
  • 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 fine
  • 8 wooden skewers soaked in water for 1 hour

Method
 

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

Nutrition

Calories: 210kcalCarbohydrates: 28gProtein: 18gFat: 4gSaturated Fat: 1gCholesterol: 143mgSodium: 720mgFiber: 2gSugar: 22g

Notes

For extra heat, add a pinch of red pepper flakes to the sauce. If using metal skewers, no soaking needed. You can substitute canned pineapple chunks (drained) if fresh is unavailable. Store leftover skewers in an airtight container in the fridge for up to 2 days. To make ahead, prep the skewers and sauce separately, then combine and grill just before serving. Serve over steamed rice or with a crisp green salad.

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