Make these simple, flavorful skewers featuring shrimp and pineapple brushed with a sweet and slightly spicy honey-lime glaze, perfect for grilling.
Author:Ahazzam
Prep Time:20 min
Cook Time:10 min
Total Time:40 min
Yield:4 servings
Category:Dinner
Method:Grilling
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 pound large shrimp, peeled and deveined
2 cups fresh pineapple, cut into 1-inch chunks
1 tablespoon olive oil
1/4 cup honey
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 teaspoon sriracha or hot sauce (optional)
1 clove garlic, minced
1/2 teaspoon ground ginger
Wooden or metal skewers (if using wood, soak for 30 minutes)
Instructions
In a small bowl, whisk together the honey, lime juice, soy sauce, sriracha (if using), minced garlic, and ginger to make the glaze. Set aside half of the glaze for basting later.
Place the shrimp and pineapple chunks in a medium bowl. Pour the remaining half of the glaze over the shrimp and pineapple. Toss gently to coat everything evenly. Let marinate for 15 minutes. Do not marinate longer than 30 minutes, as the lime juice can start to cook the shrimp.
Preheat your grill to medium-high heat (about 400 degrees F). Lightly oil the grates.
Thread the shrimp and pineapple onto the soaked skewers, alternating between shrimp and pineapple pieces. Try to keep them snug but not overly tight.
Place the skewers on the preheated grill. Cook for 3 to 4 minutes per side.
During the last 2 minutes of cooking, brush the skewers generously with the reserved glaze.
Cook until the shrimp are pink and opaque and the pineapple has light grill marks. Remove from the grill immediately.
Notes
If you prefer a thicker glaze, simmer the reserved glaze in a small saucepan over medium heat for 3 to 5 minutes until slightly reduced, then use it for basting.
For extra flavor, add chunks of red onion or bell pepper to the skewers between the shrimp and pineapple.
Serve these skewers with coconut rice or a simple green salad.