Chili-Lime Grilled Shrimp and Pineapple Skewers
Sweet, spicy, and tangy grilled skewers that come together in just 20 minutes. The quick chili-lime marinade perfectly complements the juicy shrimp and caramelized fresh pineapple.
Equipment
- Grill or grill pan
- Metal skewers (or pre-soaked wooden skewers)
- Mixing bowl
- Tongs
Ingredients
Marinade
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice — Freshly squeezed
- 1 teaspoon Lime zest
- 1.5 teaspoons Chili powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Kosher salt
Skewers
- 1 pound Large shrimp — Peeled, deveined, tails left on or off
- 2 cups Fresh pineapple — Cut into 1-inch chunks
- 2 tablespoons Fresh cilantro (optional) — Chopped, for garnish
Marinade
| 2 tablespoons | Olive oil | |
| 2 tablespoons | Lime juice | Freshly squeezed |
| 1 teaspoon | Lime zest | |
| 1.5 teaspoons | Chili powder | |
| 0.5 teaspoon | Garlic powder | |
| 0.5 teaspoon | Kosher salt |
Skewers
| 1 pound | Large shrimp | Peeled, deveined, tails left on or off |
| 2 cups | Fresh pineapple | Cut into 1-inch chunks |
| 2 tablespoons | Fresh cilantro (opt.) | Chopped, for garnish |
Instructions
-
Preheat your grill or grill pan to medium-high heat (about 400°F).
~5 minMake sure your grill grates are clean and lightly oiled to prevent sticking. -
In a medium bowl, whisk together the olive oil, lime juice, lime zest, chili powder, garlic powder, and kosher salt.
~2 min -
Add the shrimp to the bowl with the marinade and toss to coat evenly. Let sit for 5 minutes. Do not over-marinate, or the lime juice will begin to cook the shrimp.
~5 minIf using wooden skewers, make sure they have been soaking in water for at least 30 minutes prior to this step. -
Thread the marinated shrimp and pineapple chunks alternately onto the skewers.
~3 minPiercing the shrimp through both the head and tail ends creates a 'C' shape that stays securely on the skewer. -
Place the skewers on the preheated grill. Cook for 2 to 3 minutes per side, until the shrimp are opaque and pink, and the pineapple has nice grill marks.
~6 min -
Remove the skewers from the grill, let rest briefly, and garnish with chopped fresh cilantro before serving.
~2 minServe with extra lime wedges if desired.
Tips & Storage
- Use fresh pineapple rather than canned; canned pineapple is too soft and may fall off the skewers on the grill.
- If you like extra heat, add a pinch of cayenne pepper or red pepper flakes to the marinade.
- Do not let the shrimp sit in the marinade for longer than 15 minutes to avoid a mushy texture caused by the acid.
- Storage: Store leftover skewers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat just until warmed through, or enjoy cold.