Juicy grilled shrimp, caramelized pineapple, and a rich garlic butter glaze make these tropical skewers an easy, flavor-packed dinner everyone will love.
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 4
Introduction
Grilled garlic butter shrimp pineapple skewers recipe with fresh pineapple, lemon, parsley and a savory garlic butter glaze is the perfect combination of sweet, savory, and smoky flavors. Tender shrimp and juicy pineapple chunks develop beautifully caramelized edges on the grill, while melted garlic butter adds a delicious richness to every bite. Fresh lemon juice balances the sweetness, and chopped parsley gives everything a bright, fresh finish. I love making these skewers for summer cookouts, family dinners, or whenever I want something impressive without spending hours in the kitchen. The secret is using large shrimp and fresh pineapple so everything stays juicy while developing those irresistible golden grill marks.
Ingredients
For the Shrimp and Pineapple Skewers
- 1 1/2 lbs (680 g) large shrimp, peeled and deveined
- 2 cups (330 g) fresh pineapple, cut into large chunks
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (2 g) smoked paprika
- 1/2 teaspoon (1 g) garlic powder
- 1/2 teaspoon (1 g) black pepper
- 1/2 teaspoon (3 g) salt
- 1 tablespoon (15 ml) fresh lemon juice
- 6–8 wooden or metal skewers
For the Garlic Butter Glaze
- 4 tablespoons (57 g) unsalted butter
- 4 garlic cloves, finely minced
- 2 tablespoons (30 ml) fresh lemon juice
- 2 tablespoons (8 g) fresh parsley, chopped
- 1 teaspoon (7 g) honey, optional
- 1/4 teaspoon (0.5 g) chili flakes, optional
For Serving
- Fresh lemon wedges
- 1 tablespoon (4 g) chopped fresh parsley
Step-by-Step Instructions
- Prepare the skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling. Cut the fresh pineapple into approximately 1 1/2-inch (4 cm) chunks so they hold their shape.
- Season the shrimp: Pat the shrimp dry with paper towels. Toss with olive oil, smoked paprika, garlic powder, salt, black pepper, and lemon juice until evenly coated.
- Assemble the skewers: Thread shrimp and pineapple chunks alternately onto each skewer. Leave a little space between the pieces so the heat can circulate and create beautiful caramelized edges.
- Prepare the garlic butter: Melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for 30–60 seconds until fragrant, then stir in lemon juice, parsley, honey, and chili flakes. Divide the glaze into two portions, reserving one for serving.
- Grill the skewers: Preheat a clean, lightly oiled grill to medium-high heat, approximately 400°F (205°C). Grill the skewers for 2–3 minutes per side, brushing with the cooking portion of garlic butter, until the shrimp are opaque and the pineapple has golden grill marks.
- Finish and serve: Transfer the skewers to a large white serving platter. Drizzle with the reserved garlic butter glaze, sprinkle with fresh parsley, and serve immediately with lemon wedges.
Tips for Perfect Shrimp and Pineapple Skewers
- Choose large shrimp: Jumbo or extra-large shrimp stay juicy and are easier to thread onto skewers.
- Use fresh pineapple: Fresh pineapple develops a delicious caramelized surface while keeping its juicy texture.
- Avoid overcooking: Shrimp cook quickly. Remove them once opaque and firm, reaching 145°F (63°C).
- Keep pieces similar in size: Evenly sized pineapple chunks help everything cook consistently.
- Separate the glaze: Never use butter sauce that touched raw shrimp as a finishing sauce unless it has been thoroughly cooked.
Serving Suggestions
These grilled garlic butter shrimp and pineapple skewers pair beautifully with coconut rice, fluffy jasmine rice, roasted vegetables, or a crisp cucumber avocado salad. For a complete summer dinner, serve them alongside grilled corn and a refreshing green salad.
They're also wonderful as party appetizers. Simply prepare smaller skewers and arrange them on a platter with fresh lemon wedges and extra garlic butter for dipping.
Storage and Reheating
Store leftover cooked shrimp and pineapple in an airtight container in the refrigerator for up to 3 days. Refrigerate promptly, within 2 hours of cooking.
For reheating, warm gently in a skillet over medium-low heat with a little butter until heated through. Avoid prolonged heating, which can make shrimp rubbery.
You can prepare the pineapple chunks and seasoning ahead of time, but assemble and cook the shrimp skewers shortly before serving for the freshest flavor.
Frequently Asked Questions
1. Can I use frozen shrimp?
Yes! Thaw frozen shrimp completely in the refrigerator, drain well, and pat dry before seasoning. Removing excess moisture helps create better grill marks.
2. Can I make these skewers without an outdoor grill?
Absolutely. Use a hot grill pan or broil the skewers in the oven, turning halfway through cooking. Watch carefully because shrimp cook very quickly.
3. Can I use canned pineapple instead of fresh?
Yes, but fresh pineapple is recommended. If using canned pineapple, choose large chunks packed in juice and drain thoroughly before grilling.
4. How do I prevent shrimp from becoming rubbery?
Cook shrimp over medium-high heat for only a few minutes per side. Remove them as soon as they turn opaque and reach a safe internal temperature of 145°F (63°C).
Final Thoughts
These grilled garlic butter shrimp and pineapple skewers bring together sweet caramelized pineapple, juicy seasoned shrimp, fragrant garlic, and a buttery lemon herb glaze. They're quick, colorful, and perfect for everything from casual weeknight dinners to summer gatherings.
Serve them hot with extra lemon and fresh parsley for a delicious homemade meal that tastes like something from your favorite seaside restaurant.
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