Shrimp Skewers Recipe
Grilled shrimp and pineapple skewers with sweet pineapple chili sauce.
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Ingredients
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Method
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- 1
Rinse the shrimp and pat dry. Soak bamboo skewers in water for 15 minutes to prevent sticking during grilling.
- 2
In a bowl, whisk together olive oil, honey, soy sauce, lime juice, grated ginger, minced garlic, and red pepper flakes to create the marinade.
- 3
Add the shrimp to the marinade and toss to coat evenly. Let marinate for 15–30 minutes to absorb flavors.
- 4
If using fresh pineapple, cut into chunks and set aside with the shrimp. Reserve 1.5 cups of pineapple chunks for skewer assembly.
- 5
Thread shrimp and pineapple chunks onto the soaked skewers, alternating shrimp and pineapple for balanced flavor and color.
- 6
Prepare the glaze: in a small saucepan, combine pineapple juice, sweet chili sauce, rice vinegar, and salt. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened. Remove from heat.
- 7
Preheat grill to medium-high heat. Lightly oil the grates to prevent sticking.
- 8
Grill the skewers 2–3 minutes per side, basting with the pineapple chili glaze as you turn. Continue cooking until shrimp are pink and opaque and glaze is caramelized, about 6–8 minutes total.
- 9
Transfer to a platter and serve warm. Offer extra glaze on the side for those who want more sweetness and heat.