Grilled Shrimp & Pineapple Skewers with Garlic Cilantro Butter
- Gluten-Free
- Dairy-Free
- Paleo
- Whole30
- Low Calorie
- Pescatarian
Are you hanging on to these last days of summer like I am? I’m over here soaking up all of the summer weather and vibes that I can before Labor Day. I’ve been wanting to make this recipe forever and felt like it just had to be published before Fall officially rolls around.
Well, here it is! Delicious, simple grilled shrimp & pineapple skewers. With garlic cilantro butter 🤤. OMG. So good. I feel like I say that about every recipe. But really, these are so good.
Speaking of Labor Day, this recipe is great for a crowd and would be the perfect addition to your Labor Day cookout.
These skewers are so easy to make. You can make it even easier by buying already cut up pineapple and already peeled shrimp if you want. The marinating time for these babies is 30 mins, but besides that they take less than 25 mins to make! Exactly what I’m looking for for dinner or for a party! Your family or guests will think you spent much more time making these than you actually did.
Equipment needed:
- Grill
- Skewers (bamboo or metal)
- Chef’s knife
- Cutting board
- Medium-sized mixing bowl
- Small mixing bowl
- Baking sheet
- Serving platter/plate
- Mortar and pestle OR small bowl and fork OR hand blender
- Grilling tongs
Enjoy!
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Grilled Shrimp & Pineapple Skewers with Garlic Cilantro Butter
- Gluten-Free
- Dairy-Free
- Paleo
- Whole30
- Low Calorie
- Pescatarian
Ingredients
- 1 pineapple
- 2 lbs wild-caught shrimp raw, peeled (leave on tails for presentation)
- 3 Tbsp avocado oil
- 1 lime juiced
- 2 tsp sea salt
- 1/8 tsp red pepper flakes
- 3 Tbsp butter or ghee melted
- 2 Tbsp chopped fresh cilantro
- 2 cloves garlic pressed or very finely minced
- Lime wedges for serving
- **Prep and cook times do not include 30 minute marinating time**
Instructions
- Soak bamboo skewers for a few hours so they don't burn on the grill.
- Cut pineapple into large chunks.
- Take about 1/2 cup of pineapple chunks and mash them up in a bowl or using a mortar and pestle until you have a purée (this will be used for the marinade). If your pineapple isn't soft enough to mash by hand, try using a hand blender or even a regular blender.
- De-vein shrimp if desired.
- In a medium-sized mixing bowl, combine avocado oil, lime juice, pineapple purée, sea salt, and red pepper flakes. Mix until salt dissolves a bit.
- Add shrimp to the bowl and mix everything together until all shrimp are coated in the marinade.
- Cover and allow to marinate at room temp for 30 mins.
- Skewer shrimp and pineapple chunks onto skewers and place on a sheet pan.
- Mix melted butter, cilantro, and garlic together in a small bowl.
- Grill the shrimp & pineapple skewers over medium/high heat (approx. 400ºF) for about 2 minutes per side or until they turn pink and opaque. This cook time is for large shrimp. Adjust cook time based on the size of your shrimp.
- Remove the shrimp skewers to a serving platter and immediately brush with the butter mixture using a pastry brush. Make sure to do this when the shrimp are still piping hot for the best results 🙂
- Serve immediately.
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I hope you enjoyed the recipe! What is your favorite thing to grill? Let me know in the comments section!
xx Kit
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The pineapple and lime juice precook the shrimp, which we have found to make them mushy after grilling. Would leave out of the marinade next time.
I’m sorry you had that issue with the shrimp turning mushy. May I ask how long you marinated them for? I cut it off the marinating time right at 30 minutes to avoid any potential mushiness. With good quality shrimp, especially fresh ones, mushiness shouldn’t occur unless you are marinating for more than 30 minutes. Did you use fresh shrimp or frozen?
Thank you for the recipe, came out so good!
Yay! I’m so happy to hear that! Thanks so much for taking the time to leave a review! 🙂
This was delicious! I followed you method but added some cumin, and a bit it oregano and ginger. I also used lemon and lime with the zest and subbed black pepper for the red because of an allergy. I also subbed some onion for the garlic. Sweet in the marinade, and green onion in the butter basted on after grilling (also allergies). This was so delicious! Thank you for a great recipe! I’m saving it in my favorites!
Yay! So glad you enjoyed the recipe! 🙂