Sweet & Savory Perfection: Grilled Teriyaki Shrimp and Pineapple Skewers

Grilled Teriyaki Shrimp and Pineapple Skewers are the epitome of summer grilling: simple, quick, and bursting with flavor. This recipe combines the sweet tang of pineapple with the savory, umami-rich teriyaki marinade, creating a delightful explosion of taste in every bite. Perfect for backyard barbecues, weeknight dinners, or even a fancy appetizer, these skewers are guaranteed to be a crowd-pleaser.

This recipe is incredibly versatile, allowing you to customize it to your liking. You can add vegetables like bell peppers or red onions for extra color and nutrition. Adjust the sweetness of the teriyaki marinade or add a touch of spice with a pinch of red pepper flakes. The possibilities are endless!

## Why This Recipe Works

* **Sweet and Savory Balance:** The combination of sweet pineapple and savory teriyaki sauce is irresistible. The pineapple caramelizes beautifully on the grill, enhancing its natural sweetness.
* **Quick and Easy:** This recipe requires minimal prep time and cooks quickly, making it perfect for busy weeknights.
* **Versatile:** You can easily customize the recipe by adding different vegetables or adjusting the level of sweetness and spice.
* **Crowd-Pleasing:** These skewers are a hit with both kids and adults, making them perfect for gatherings.
* **Healthy:** Shrimp is a lean protein source, and pineapple is packed with vitamins and antioxidants.

## Ingredients You’ll Need

* **Shrimp:** 1.5 pounds large shrimp, peeled and deveined (tails on or off, your preference)
* **Pineapple:** 1 large pineapple, peeled, cored, and cut into 1-inch chunks
* **Teriyaki Sauce:** 1 cup (store-bought or homemade – see recipe below)
* **Soy Sauce:** 1/4 cup (low sodium preferred)
* **Honey:** 2 tablespoons
* **Rice Vinegar:** 2 tablespoons
* **Ginger:** 1 tablespoon grated fresh ginger
* **Garlic:** 2 cloves minced
* **Sesame Oil:** 1 teaspoon
* **Sesame Seeds:** 1 tablespoon, for garnish (optional)
* **Green Onions:** 2, thinly sliced, for garnish (optional)
* **Wooden Skewers:** 15-20 (soaked in water for at least 30 minutes to prevent burning)
* **Vegetable Oil:** For grilling

## Homemade Teriyaki Sauce (Optional)

While store-bought teriyaki sauce is convenient, making your own is surprisingly easy and allows you to control the ingredients and sweetness levels. Here’s a simple recipe:

* 1/2 cup soy sauce (low sodium preferred)
* 1/4 cup brown sugar (or honey, for a healthier option)
* 1/4 cup mirin (or dry sherry)
* 1 tablespoon cornstarch
* 1/4 cup water
* 1 teaspoon grated fresh ginger
* 1 clove garlic, minced

**Instructions for Homemade Teriyaki Sauce:**

1. In a small saucepan, whisk together soy sauce, brown sugar (or honey), and mirin (or sherry).
2. In a separate small bowl, whisk together cornstarch and water until smooth.
3. Add the cornstarch slurry to the saucepan and whisk well to combine.
4. Add ginger and garlic to the saucepan.
5. Bring the mixture to a simmer over medium heat, stirring constantly, until the sauce thickens to your desired consistency (about 2-3 minutes).
6. Remove from heat and let cool slightly. Use as directed in the recipe.

## Step-by-Step Instructions

**1. Prepare the Shrimp and Pineapple:**

* If using frozen shrimp, thaw them completely under cold running water. Pat them dry with paper towels. This will help them grill better and prevent them from steaming.
* Peel and devein the shrimp, leaving the tails on or off, depending on your preference. Leaving the tails on adds a nice visual appeal, but it’s perfectly fine to remove them if you prefer.
* Cut the pineapple into 1-inch chunks. Make sure the chunks are relatively uniform in size so they cook evenly.

**2. Marinate the Shrimp:**

* In a medium bowl, whisk together the teriyaki sauce, soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil. This marinade will infuse the shrimp with delicious flavor and help them stay moist during grilling.
* Add the shrimp to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. Do not marinate for longer than 2 hours, as the acid in the marinade can start to break down the shrimp.

**3. Assemble the Skewers:**

* Take your pre-soaked wooden skewers and start assembling them by alternating shrimp and pineapple chunks. Thread the shrimp onto the skewer through the thickest part to prevent them from falling off. Leave a little space between each piece to allow for even cooking.
* You can arrange the shrimp and pineapple in any order you like. Some people prefer alternating them evenly (shrimp, pineapple, shrimp, pineapple), while others prefer grouping them (e.g., two shrimp followed by two pineapple chunks). There’s no right or wrong way – just do what looks best to you!

**4. Preheat the Grill:**

* Preheat your grill to medium heat (around 350-400°F or 175-200°C). Make sure the grill grates are clean and lightly oiled to prevent the skewers from sticking. You can use a grill brush to clean the grates and then rub them with a paper towel dipped in vegetable oil.

**5. Grill the Skewers:**

* Place the skewers on the preheated grill. Cook for 2-3 minutes per side, or until the shrimp is pink and opaque and the pineapple is lightly caramelized. Be careful not to overcook the shrimp, as it can become rubbery.
* Keep a close eye on the skewers while they are grilling and rotate them frequently to ensure even cooking. If the teriyaki sauce starts to burn, reduce the heat or move the skewers to a cooler part of the grill.

**6. Garnish and Serve:**

* Once the skewers are cooked through, remove them from the grill and place them on a serving platter.
* Garnish with sesame seeds and thinly sliced green onions (optional). These garnishes add a nice visual appeal and a boost of flavor.
* Serve immediately and enjoy!

## Tips for Grilling Success

* **Soak the skewers:** Soaking wooden skewers in water for at least 30 minutes before grilling is crucial to prevent them from burning. If you’re using metal skewers, you don’t need to soak them.
* **Don’t overcrowd the grill:** Overcrowding the grill can lower the temperature and prevent the skewers from cooking evenly. Work in batches if necessary.
* **Use medium heat:** Grilling over medium heat will allow the shrimp to cook through without burning the teriyaki sauce or drying out the shrimp.
* **Don’t overcook the shrimp:** Overcooked shrimp is rubbery and unappetizing. Cook the shrimp just until it turns pink and opaque.
* **Let the grill do the work:** Avoid flipping the skewers too often. Let them cook for a few minutes on each side before flipping to allow them to develop nice grill marks.
* **Use a meat thermometer (optional):** If you want to be absolutely sure the shrimp is cooked through, you can use a meat thermometer. The internal temperature of cooked shrimp should be 145°F (63°C).

## Variations and Substitutions

* **Vegetables:** Add other vegetables to the skewers, such as bell peppers (red, yellow, or orange), red onions, zucchini, or cherry tomatoes. Make sure to cut the vegetables into similar sizes as the pineapple chunks so they cook evenly.
* **Protein:** You can substitute the shrimp with chicken, scallops, or tofu. If using chicken, cut it into 1-inch cubes and marinate for at least 30 minutes. Scallops cook very quickly, so be careful not to overcook them. Tofu should be pressed to remove excess water before marinating.
* **Spice:** Add a pinch of red pepper flakes to the teriyaki marinade for a touch of spice.
* **Sweetener:** You can use honey, maple syrup, or agave nectar instead of brown sugar in the teriyaki sauce.
* **Gluten-Free:** Use tamari instead of soy sauce in the teriyaki marinade to make the recipe gluten-free.
* **Citrus:** Add a squeeze of lime or lemon juice to the teriyaki marinade for a bright, citrusy flavor.

## Serving Suggestions

Grilled Teriyaki Shrimp and Pineapple Skewers are delicious on their own as an appetizer or light meal. Here are a few serving suggestions:

* **Serve over rice:** Serve the skewers over a bed of fluffy white rice or brown rice. Drizzle with extra teriyaki sauce.
* **Serve with a salad:** Pair the skewers with a fresh green salad or a slaw for a complete and balanced meal.
* **Serve with grilled vegetables:** Grill some additional vegetables, such as asparagus or corn on the cob, to serve alongside the skewers.
* **Make tacos or wraps:** Use the grilled shrimp and pineapple as a filling for tacos or wraps. Add some shredded lettuce, salsa, and sour cream.
* **Serve as an appetizer:** Cut the skewers into smaller pieces and serve them as an appetizer at a party or gathering.

## Make-Ahead Tips

* **Prepare the marinade:** The teriyaki marinade can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
* **Marinate the shrimp:** The shrimp can be marinated for up to 2 hours in the refrigerator. Do not marinate for longer, as the acid in the marinade can break down the shrimp.
* **Assemble the skewers:** The skewers can be assembled up to 4 hours in advance and stored in the refrigerator. Cover them with plastic wrap to prevent them from drying out.

## Storage Instructions

* **Refrigerator:** Leftover grilled shrimp and pineapple skewers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet or microwave before serving.
* **Freezer:** While not ideal, you can freeze the cooked skewers. However, the texture of the shrimp and pineapple may change slightly after freezing and thawing. To freeze, place the skewers in a single layer on a baking sheet and freeze for 2-3 hours. Once frozen, transfer them to a freezer bag or container. They can be stored in the freezer for up to 2 months. Thaw them in the refrigerator overnight before reheating.

## Recipe Card

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**Yields:** 6 servings
**Prep time:** 20 minutes
**Cook time:** 6-8 minutes

**Ingredients:**

* 1. 5 pounds large shrimp, peeled and deveined
* 1 large pineapple, peeled, cored, and cut into 1-inch chunks
* 1 cup teriyaki sauce
* 1/4 cup soy sauce
* 2 tablespoons honey
* 2 tablespoons rice vinegar
* 1 tablespoon grated fresh ginger
* 2 cloves minced garlic
* 1 teaspoon sesame oil
* 1 tablespoon sesame seeds, for garnish (optional)
* 2 green onions, thinly sliced, for garnish (optional)
* Wooden skewers, soaked in water
* Vegetable oil, for grilling

**Instructions:**

1. In a bowl, whisk together teriyaki sauce, soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil.
2. Add shrimp to marinade and toss to coat. Refrigerate for 30 minutes.
3. Thread shrimp and pineapple onto skewers.
4. Preheat grill to medium heat and lightly oil grates.
5. Grill skewers for 2-3 minutes per side, until shrimp is pink and pineapple is caramelized.
6. Garnish with sesame seeds and green onions (optional).
7. Serve immediately.

## Nutritional Information (Approximate)

* Calories: 250
* Protein: 25g
* Fat: 5g
* Carbohydrates: 25g
* Fiber: 2g
* Sugar: 20g

*Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.*

## Final Thoughts

These Grilled Teriyaki Shrimp and Pineapple Skewers are a fantastic way to enjoy the flavors of summer. They’re easy to make, delicious, and perfect for any occasion. So fire up the grill and give this recipe a try – you won’t be disappointed!

Enjoy cooking!