Summer on a Stick

Skewers loaded with fresh shrimp and pineapple and a tasty Asian marinade make for a tasty summer meal on the grill.

This sweet, light and citrusy recipe was originally inspired by a trip my spouse and I took to Charleston before COVID. At one restaurant we really enjoyed, I ordered this dish of shrimp and pineapple skewers over jasmine rice. The plate brought to our table and was colorful and fragrant, and I knew I was going to love it. I had never eaten much jasmine rice, but the sweet, nutty flavor went perfectly with the shrimp and pineapple.

Back home, I knew I had to try and re-create the flavors of that dish and take us back to the feeling of water spraying from the Pineapple Fountain in downtown Charleston.

During the summer months, we cook almost every meal on the grill. It is a great time to enjoy the weather, a cold brew and a few friends, and there is virtually no clean up. I find that skewered recipes are among the simplest for the grill, and the results are consistently delicious. Shrimp skewers are especially easy and super versatile. Because shrimp are mild, they pair well with just about any marinade, vegetable or fruit. Be sure to seek out local shrimp from your local fish market for the best flavor.

This recipe is so delicious because of the marinade. It has an Asian flair mixed with a little Southern touch. The dish we had in Charleston had a bit of heat to it, but as I am not as keen on spicy foods, this recipe does not. If you like the spiciness, feel free to add Tabasco or a bit of wasabi to the marinade.

This recipe is perfect for summer grilling. I hope you like my version.

Photography by James Stefiuk

Print Recipe

Pineapple Shrimp Skewers

Skewers loaded with fresh shrimp and pineapple and a tasty Asian marinade make for a tasty summer meal on the grill.

Course

Main Dish

Cuisine

Caribbean, Seafood, Summer

Keyword

pineapple, shrimp

Servings

people

Ingredients

• 1 1/2 lbs fresh jumbo shrimp peeled, leaving tails
• 1/2 fresh pineapple peeled, cored and cut into 1 1/2 inch chunks
• 2 green peppers cut into 1 1/2 inch chunks
• 1 tablespoon sesame Oil
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• 1/4 cup pineapple juice
• 1 tablespoon toasted sesame seeds
• 4 wedges lemon
• 4 cups cooked jasmine rice

Course Main Dish Cuisine Caribbean, Seafood, Summer Keyword pineapple, shrimp Servings people Ingredients 1 1/2 lbs fresh jumbo shrimp peeled, leaving tails 1/2 fresh pineapple peeled, cored and cut into 1 1/2 inch chunks 2 green peppers cut into 1 1/2 inch chunks 1 tablespoon sesame Oil 2 tablespoons soy sauce 2 tablespoons brown sugar 1 teaspoon minced garlic 1 teaspoon grated ginger 1/4 cup pineapple juice 1 tablespoon toasted sesame seeds 4 wedges lemon 4 cups cooked jasmine rice

Instructions

1. In a medium bowl, whisk the sesame oil, soy sauce, brown sugar, garlic, ginger and pineapple juice. Add the shrimp and toss to coat. Cover and place in the refrigerator to marinate 1 to 2 hours.
2. If using wooden skewers, soak in water while the shrimp marinates.
3. Preheat the grill to medium/high heat.
4. Remove the shrimp from the marinade but reserve the marinade to brush on while grilling. The marinade may have separated so you may have to whisk it again.
5. Thread the shrimp onto the skewers, alternating the pineapple and pepper chunks between. You should have about 8 skewers in total.
6. Place the skewers on the grill and brush with the marinade. Leave the grill open and after about 3 minutes flip the skewers and brush with the marinade again grilling for another 3 minutes.
7. Pile warm jasmine rice on a serving plate. Layer the skewers atop the rice. Garnish with sesame seeds and lemon wedges.