This sweet, lightly spicy, and citrusy recipe for pineapple Shrimp Kabobs is the mouthwatering summertime recipe you’ve been waiting for! They’re easy to customize, can be cooked a variety of ways, and the shrimp marinade is just FIVE ingredients.
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Why You’ll Love This Delicious Shrimp Recipe
- Dangerously Delicious. I will warn you: these coconut pineapple shrimp are habit forming (Grilled Salmon is too). They deftly combine salty-sweet flavors, and the hot sauce is subtle. It won’t burn your mouth and slow you down, but as you devour shrimp kabob after shrimp kabob, you will slowly begin to realize that it was the kick that kept you munching all along.
- Fast. Like my Air Fryer Shrimp, this recipe is quick! Five minutes of cook time are all that these shrimp kabobs need. They’re incredibly fast, making them a perfect choice for a busy weeknight or party appetizer.
- Easy. Kabobs are an easy yet impressive way to grill. Chicken Kabobs were my first foray into skewer-style cooking, soon followed by Grilled Pesto Chicken Skewers (DEAD EASY). Eventually, shrimp kabobs came into the mix. SOLD. They’re incredibly easy to prepare and can be adapted as needed.
5 Star Review
“They were a big hit. Everyone couldn’t stop talking about them and how good they were, especially the heat of the tabasco giving it that kick!! I will make these again!!!”— Amanda —
How to Make Shrimp Kabobs
- Shrimp. From Garlic Shrimp with Quinoa, Mediterranean Shrimp, to simple Grilled Shrimp–shrimp recipes are always a crowd-pleaser. They’re delicious, cook quickly, and are packed with protein, omega-3s, vitamins, and minerals.
- Pineapple. I know shrimp kabobs with fruit might sound a little odd, but pineapple shrimp is dreamy, especially with this marinade.
- Coconut Milk. To make the shrimp extra juicy and balance the heat.
- Fresh Lime Juice and Orange Juice. To turn the shrimp kabobs into summer gold on a skewer.
- Soy Sauce. To provide essential saltiness. I like soy sauce in place of plain-old kosher salt here, because its flavor is more complex and balances well with the sweetness of fruit you may add, like pineapple.
- Tabasco. The somethin’ somethin’ that gives the shrimp kabobs a Cajun edge. Tabasco adds the right amount of heat to unite the rest of the ingredients, and its spice will cause you to reach for “just one more” shrimp skewer…three times in a row.
- Marinate the Shrimp. Now is a great time to soak the wooden skewers (if using) and prep the pineapple.
- Thread. Alternate between the shrimp and pineapple pieces.
- Grill. Grill the kabobs over medium-high heat, turning once about halfway through. ENJOY!
- Stovetop Shrimp Kabobs. Use a stovetop grill pan like this reversible one or this skillet/grill combo. Grill the kabobs over medium-high heat for 3 minutes, then flip and cook for 2 to 3 minutes more.
- Oven Shrimp Kabobs. Preheat the oven to 450 degrees F. Lightly coat a baking sheet with nonstick spray. Place the threaded skewers onto the baking sheet. Place into oven and roast just until pink, firm, and cooked through, about 5 to 7 minutes.
- Mango Shrimp Kabobs. Swap the pineapple for mango. Shrimp kabobs with pineapple and mango would be particularly summery.
- Grilled Shrimp Kabobs with Vegetables and Pineapple. You can use almost any kind you like for shrimp and vegetable kabobs, as long as it is somewhat “soft” and easy to spear. My favorite is Hawaiian shrimp kabobs with a mix of red peppers, pineapple, and red onion. We like mushrooms and zucchini too.
- Sausage Shrimp Kabobs. For a meaty, Cajun twist, try shrimp and sausage kabobs! Cut precooked andouille sausage into coins the same thickness as the shrimp, tucking them into the shrimp’s curve so that the shrimp wraps around the outside. Thread onto the skewers together.
- To Store. Refrigerate shrimp and pineapple in an airtight storage container for up to 3 days.
- To Reheat. Very gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
- To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
What to Serve with Shrimp Kabobs
- Grains. Quinoa, brown rice, or white rice would be delicious with this recipe.
- Veggies. Pair these kabobs with Sauteed Broccoli, Air Fryer Green Beans, or Roasted Carrots. Or, toss some Grilled Zucchini on the barbie while the cook.
- Salad. Arugula Salad, Spinach Strawberry Salad, Asian Cucumber Salad, and Ramen Salad would be tasty with these kabobs.
- Noodles. Serve this recipe with Vegetable Lo Mein or Asian Noodle Salad.
Recommended Tools to Make this Recipe
- Mixing Bowls. With a selection of sizes, this set is a fabulous addition to your kitchen.
- Brush. Great for brushing the marinade onto the kabobs.
- Tongs. My go-to grilling tool.
Recipe Tips and Tricks
- Soak Your Skewers. If you are using wooden skewers with any open flame, be sure to soak them in water for at least 30 minutes first so that they do not burn. If you’re using metal skewers, you can skip this step.
- Watch the Shrimp. Overcooked, rubbery shrimp is the enemy. Cook the shrimp just until they are pink and opaque. This can happen in as few as 2 to 3 minutes per side, so don’t walk away!
- Make Them Your Own. Looking to season the shrimp kabobs with a dry spice blend rather than a wet marinade? Use my all-purpose Grilled Shrimp Seasoning instead. Not ideal grilling weather? Make them indoors! As the “Recipe Variations” section above can attest, this recipe is extremely flexible and easy to adapt.
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- 1/2 cup light coconut milk*
- 4 teaspoons Tabasco Original Red Sauce or hot sauce of choice
- 2 teaspoons soy sauce
- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lime juice from about 2 large limes
- 1 pound large shrimp 31-40 count, peeled and deveined (you can use fresh or frozen, thawed shrimp)
- 3/4 pound pineapple chunks 1 inch-cut
- Canola oil for grilling
- Freshly chopped cilantro and/or green onion for serving
- In a medium bowl, combine the coconut milk, Tabasco sauce, soy sauce, orange juice, and lime juice. Add the shrimp and toss to coat. Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. If using wooden skewers, soak in warm water while the shrimp marinates. Meanwhile, prepare the pineapple if needed.
- Preheat the grill to medium-high heat. Remove the shrimp from the marinade, and reserve the marinade for grilling. Thread the shrimp onto skewers, alternating with the pineapple.
- Lightly brush the grill with canola oil, then place the shrimp on the grill. Grill the shrimp for 3 minutes, brushing with the marinade, then turn and cook for an additional 2-3 minutes, brushing with the marinade again, until the shrimp are just cooked through. Remove to a serving plate and garnish with cilantro and green onion. Serve hot.
- *If you purchase a can of coconut milk for this recipe, you will have some leftover. You can freeze it for a future time, use it in smoothies, or try it in any of my recipes that include coconut milk as an ingredient (full list of coconut milk recipes here.)
- TO STORE: Refrigerate shrimp and pineapple in an airtight storage container for up to 3 days.
- TO REHEAT: Very gently rewarm shrimp kabobs in a baking dish in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze shrimp kabobs in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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Frequently Asked Questions
Yes! You can cook shrimp kabobs on any kind of grill: charcoal, gas (what we have), Traeger, Green Egg, and yes, even George Foreman (shout out to my first apartment!).
While these kabobs already have a kick to them, you can turn up the heat if desired. Feel free to up the amount of Tabasco in the shrimp marinade, or serve the kabobs with the bottle so everyone can add more as they wish.
Thread the shrimp through the thickest end first, then thread through the tail end. When adding the shrimp to the skewers, reverse which direction the tail faces each time.