Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 fresh pineapple, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 lime, juiced
- Salt and pepper, to taste
- Wooden or metal skewers
If you’re feeling adventurous, you can substitute the pineapple with mango for an equally delightful tropical twist. Or, if you’re in the mood for a bit of heat, add a pinch of chili powder to the marinade.
Instructions
- Soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- In a medium bowl, whisk together the olive oil, soy sauce, honey, garlic, cumin, smoked paprika, and lime juice. Season with salt and pepper to taste.
- Add the shrimp to the bowl, tossing to coat them in the marinade. Let them marinate in the refrigerator for at least 20 minutes, allowing the flavors to meld.
- Preheat your grill to medium-high heat. While it heats up, thread the shrimp and pineapple chunks onto the skewers, alternating between the two.
- Place the skewers on the grill and cook for 2-3 minutes on each side, or until the shrimp are opaque and the pineapple is caramelized.
- Remove from the grill and let them rest for a minute before serving.
Pro tip from my family’s kitchen: Make sure your grill is hot before placing the skewers on. This ensures a nice char and seals in the juicy goodness of the shrimp and pineapple.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International