Grilled Shrimp and Pineapple Skewers

I wanted to make something with shrimp since the boyfriend was out with the boys for the night and he’s not a shrimp fan. I was chatting with Cat about food (what’s new) and we were tossing around ideas and came up with this. I knew I wanted shrimp, but Cat said scampi was boring. She suggested adding mango, I made it pineapple instead, and boom- this idea was born.

Last summer I made a glaze for chicken with a mix of piri piri hot sauce, butter, garlic, lemon juice and cilantro, it was wonderful. That was the inspiration for the sauce.

This is a really simple quick appetizer (or dinner) whip up the sauce, skewer everything, give it a quick turn on the grill, and drizzle with the sauce. Good to go. Quick and fancy- two of my favorite adjectives.

Shrimp and Pineapple Skewers with Spicy Sweet Sauce:

Sauce ingredients:

1 Tbs olive oil

1 Tbs butter

2 cloves garlic, minced

½ of a medium sized jalapeno seeded and minced

Juice of 3 limes (about ¼ cup)

2 Tbs honey

2 Tbs pineapple juice (or orange juice)

1 Tbs cilantro finely chopped

Dash of Tabasco

Pinch of salt

Heat the olive oil and butter until the butter is melted. Add the garlic and jalapeno and sauté for about a minute. Add lime juice, honey and pineapple juice. Cook on medium for 2-3 minutes. Add cilantro, Tabasco and salt. Cook for an additional minute and reduce heat to low until ready to use. Sauce can be prepared in advance and warmed before use.

For the skewers:

About 1 lb of raw shrimp, peeled and deveined

1 ripe pineapple, peeled, cored, and cubed

Drizzle of olive oil

Bamboo skewers

Soak the bamboo skewers in water while you prepare everything (don’t skip this, trust me, if you do, they will catch fire). Alternate shrimp and pineapple on the skewers, drizzle lightly with olive oil.

Grill over medium heat about 3-4 minutes per side or until the shrimp is pink and the pineapple is lightly seared.

Drizzle the skewers with the sauce and serve warm.

notice the burnt skewers

A few notes:

If you don’t soak the skewers they will burn. See picture above. So don’t skip this step (or use metal ones).

I thought about serving these as lettuce wraps, which I still think would be delicious. Simply take everything off the skewers, wrap in a large leaf of butter lettuce (the best kind for lettuce wraps) and either drizzle with sauce, or dip them. A few leaves of fresh cilantro would probably also be delicious.

How to tell if pineapple is ripe: Look at it. Does it have a golden yellow color to it? Smell it. Does it smell like pineapple? These are the best ways to tell if it’s ripe. The pineapple should also feel heavy for its size and be firm to the touch, if it’s too soft it is probably rotten.  Here is a tutorial on how to cut a pineapple, it’s not hard, please don’t buy the precut stuff- it’s a waste of money.

Use big shrimp if you can. I used smaller shrimp, which was still delicious, but bigger is better (at least when it comes to shrimp).

– Sue



Filed under Appetizers, Recipes, Seafood

2 responses to “Grilled Shrimp and Pineapple Skewers

  1. Mom

    Had the shrimp skewers this weekend for Mother’s day!!! Fabulous!! Easy, easy easy.

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