Description
These juicy Shrimp Skewers are loaded with tender shrimp, sweet pineapple, colorful bell peppers, and red onion, all coated in a homemade sweet and tangy glaze. Grill or bake them in just 30 minutes for an easy summer dinner that’s perfect for family meals, BBQs, or entertaining.
Ingredients
Scale
For the Shrimp & Vegetables
- 2 pounds large shrimp (21–25 count), peeled and deveined, patted dry
- 1 fresh pineapple, cut into 1-inch chunks
- 3 bell peppers, cut into 1¼-inch pieces
- 1 red onion, cut into 1-inch chunks
- 5 tablespoons olive oil, divided
- 1 teaspoon cornstarch
Sweet & Tangy Marinade/Glaze
- ⅓ cup red wine vinegar
- ¼ cup canned pineapple juice
- ¼ cup granulated sugar
- ¼ cup honey
- 2 tablespoons ketchup
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- ¼ teaspoon red pepper flakes
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes.
- In a bowl, whisk together all the marinade ingredients.
- Place ¼ cup marinade and 3 tablespoons olive oil in a large bowl or zip-top bag. Add the shrimp and toss to coat. Marinate for 30 minutes.
- Toss the pineapple, bell peppers, and onion with 2 tablespoons marinade and 2 tablespoons olive oil.
- Reserve the remaining marinade for the glaze.
- Thread shrimp, pineapple, peppers, and onions onto skewers.
- In a small saucepan, whisk the reserved marinade with the cornstarch. Bring to a boil, then reduce to a simmer for about 5 minutes until thickened.
To Grill
- Heat grill to medium-high (400°F) and lightly oil the grates.
- Grill skewers for about 2 minutes per side, or until shrimp are pink and cooked through.
- Brush generously with the warm glaze before serving.
To Bake
- Preheat oven to 450°F.
- Arrange skewers on a foil-lined baking sheet sprayed with nonstick cooking spray.
- Bake for 6–8 minutes, turning halfway through.
- Brush with the glaze before serving.
Notes
- Soak wooden skewers to prevent burning.
- Avoid overcooking the shrimp—they’re done once pink and opaque.
- Cut vegetables into similar sizes for even cooking.
- Fresh pineapple provides the best flavor, but canned pineapple chunks can be substituted.
- Leftover glaze makes a delicious dipping sauce.
- Serve with rice, grilled vegetables, or a fresh summer salad.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Main course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal
- Sugar: 17 g
- Sodium: 730 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 220 mg