This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.
Grilled Shrimp Pineapple Skewers take your BBQ to the next level! Marinated in a garlic ginger soy marinade and threaded with sweet pineapple and bell peppers, you’ll love how easy this dish is to make — and how delicious it tastes!
The weather is heating up and I love it! We’re still mostly staying home, but that doesn’t mean we can’t celebrate the sunshine and the return of summer with some yummy BBQ!
Lately, since we aren’t traveling, I’ve been craving all things tropical. These Tropical Margarita Popsicles and Pineapple Mango Sorbet help transport me and my family to the tropics – without the expensive airfare and sunburns! But it’s not just desserts and sweets that can help bring on sunny tropical vibes.
Turn on backyard vacation mode with these savory Grilled Pineapple Shrimp Skewers. They bring a taste of the tropics to your home!
Grilled Shrimp Pineapple Skewers
These shrimp skewers are perfect for everyday afternoon grilling. They don’t require long, overnight marinades as many BBQ meat dishes do. And, they cook so quickly. That means more time relaxing and enjoying the BBQ!
This is a vibrant, colorful dish that celebrates summer. It’s a party on a platter!
What you need to make these grilled shrimp skewers
I found all of the ingredients to make this easy, yummy BBQ recipe at my local Safeway store in Portland, Oregon. If you don’t have a Safeway near you, you can find these quality grilling essentials at any other Albertsons Companies family of stores. This includes Albertsons, Safeway, ACME Markets, Jewel-Osco, Vons, Randalls, Shaw’s Supermarket, Star Market (shout out to my former neighborhood Star Market in Boston!), Tom Thumb, and Vons.
For this recipe, you’ll need:
Shrimp – I use Argentine Red Shrimp that I find in Safeway’s frozen seafood section. I love how plump and juicy this shrimp is, and I use it in a LOT of recipes. It’s also quite affordable when you consider how much you pay for shrimp entrees when you dine out! If you can’t find Argentine Red Shrimp, any large shrimp will do. Be sure to thaw the shrimp ahead of time if you buy frozen.
Pineapple – use fresh pineapple if you can, but canned pineapple chunks will also work.
Green Bell Pepper and Red Bell Pepper – Try to find medium-sized bell peppers that are approximately the same size. You can also use yellow bell peppers or orange bell peppers instead. I just like the flavor and the colors of the green and red bell peppers on the skewers.
Soy Sauce – I use dairy-free, gluten-free coconut aminos, but you can use your favorite soy sauce.
Olive Oil – use your favorite extra virgin olive oil.
Unsalted Butter – I like the flavor of butter and olive oil combined with this seafood dish. You can leave the butter out if you prefer, either without adding more olive oil or you could increase the amount by another tablespoon of olive oil.
Garlic – what’s a BBQ dish without garlic? I use 4 large garlic cloves, which gives the shrimp skewers a delicious added layer of flavor. You could use less if you prefer.
Ginger – use freshly peeled and minced ginger root, which you’ll find in most grocery store produce sections. At my local Safeway, I find ginger nestled in the produce aisle with the jalapeno peppers, chiles, and unique produce like the black radish you see below the ginger root in the photo above.
How to make grilled shrimp pineapple skewers
You’ll love how easy it is to make these grilled shrimp pineapple skewers!
Simply mix the marinade ingredients into a bowl or a large ziplock bag.
Add the shrimp and marinate for at least 5 minutes, up to 30 minutes.
Skewer the shrimp, pineapple pieces, and slices of bell peppers.
Heat the grill to medium, between 350 degrees and 400 degrees. Grill the shrimp skewers for 2-3 minutes on each side, just until the shrimp turns pink.
Grilling tips for shrimp skewers
- Normally, when cooking with shrimp, I prefer to keep the shells on because they soak up so much lovely flavor. However, when grilling shrimp, I suggest removing the shells except for the tails. You could remove the tails too if you prefer. Grilling shrimp without the shells helps the shrimp cook up evenly on the grill.
- Soak wooden skewers in water for at least 30 minutes before grilling. This helps prevent them from burning up.
- Do not marinate the shrimp for more than 30 minutes. Because this marinade is acidic, it will actually cook the shrimp if you allow it to marinate for too long.
What to serve with grilled shrimp skewers
This succulent shrimp dish would go well with most BBQ dishes. Round out your BBQ with an assortment of these dishes:
- Corn with Basil Lime Butter
- Pineapple Mango Salsa
- Avocado Corn Salad
- Filipino Lumpia
- Peach Bourbon Grilled Chicken
What wine pairs well with grilled shrimp?
Since the marinade has some slightly Asian flavors (soy sauce, garlic, ginger), the best bet is to serve this with a Riesling or a Sauvignon Blanc.
I have also enjoyed these summer shrimp kabobs with a glass of Grenache rosé and thoroughly enjoyed the way the dry, pale pink wine brought out the sweetness of the shrimp.
More summer recipes
- Backyard BBQ: Party Ideas
- Perfect BBQ Side Dish Recipe: Corn with Basil Lime Butter
- The Perfect Summer Party: Food, Drink, and Entertaining Ideas
- Melon & Prosciutto Caprese Salad
- Pineapple Mango Salsa
Grilled Shrimp Pineapple Skewers Recipe
- 1 pound shrimp peeled (can leave tails on if you like)
- 1/4 cup soy sauce or coconut aminos
- 2 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter melted and cooled slightly
- 4 large garlic cloves peeled and minced
- 1 tablespoon ginger peeled and minced
- 2 tablespoons lemon juice
- salt & pepper
- 1 1/2 to 2 cups chopped pineapple chunks
- 1 green bell pepper de-seeded, de-stemmed, and cut into 1-inch pieces
- 1 red bell pepper de-seeded, de-stemmed, and cut into 1-inch pieces
- olive oil for the grill
- In a large bowl or a large ziplock bag, mix together the soy sauce, olive oil, butter, garlic, ginger, and lemon juice. Add the shrimp and marinate for at least 5 minutes, and up to 30 minutes.
- When you are ready to grill, remove the shrimp and season with salt and pepper. Skewer shrimp, pineapple, and bell peppers, alternating between the shrimp, pineapple, and bell peppers.
- Heat the grill to medium, between 350 and 400 degrees.
- Grill for 2-3 minutes on each side.
- Soak wooden skewers for 30 minutes in water before skewering shrimp & grilling.
- Remove the shrimp shells except for the tail (or you can remove the tail if you prefer) before skewering.
- Do not marinate the shrimp for more than 30 minutes, or else the acidic marinade will start cooking the shrimp.
- Cut the bell peppers and pineapples into similar sizes, to match the size of the shrimp, so they grill up evenly.