Grilled Shrimp Pineapple Recipes

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GRILLED SHRIMP AND PINEAPPLE KABOBS



Grilled Shrimp and Pineapple Kabobs image

Make and share this Grilled Shrimp and Pineapple Kabobs recipe from Food.com.

Provided by gailanng

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb uncooked jumbo shrimp
1/2 fresh pineapple
6 tablespoons orange marmalade, divided
1/2 cup water
1 tablespoon soy sauce
couple dashes hot sauce (optional)
1 (6 ounce) box long grain and wild rice blend, prepared according to package directions
1/4 cup snipped fresh cilantro

Steps:

  • In a small saucepan combine 4 tablespoons of the marmalade, water, soy sauce and optional hot sauce; set aside.
  • If skewers are wooden, pre-soak approximately 30 minutes.
  • Cut pineapple into 4 crosswise slices; core and cut each slice in quarters to make 16 small wedges.
  • Peel and devein shrimp.
  • Thread on 4 skewers the shrimp alternating with pineapple wedges. Brush some of the marmalade-soy sauce mixture on shrimp and pineapple.
  • Place skewers on rack of an uncovered grill directly over medium heat. Grill 8 to 10 minutes, turning once, until shrimp are opaque and pineapple is heated through. Remove from heat; cover to keep warm.
  • Heat remaining marmalade-soy sauce mixture and bring to a full boil; remove from heat source.
  • Transfer prepared rice mixture to a serving bowl; stir in remaining 2 tablespoons marmalade and cilantro.
  • Serve kabobs with rice and boiled marmalade-soy sauce mixture.

SWEET CHILI SHRIMP AND PINEAPPLE SKEWERS:



Sweet Chili Shrimp and Pineapple Skewers: image

I love grilling and I love seafood. When you're ready to spice up your grilling game make sure to try my Grilled Shrimp and Pineapple Skewers with a sweet chili sauce. They'll be the hit of your next get together!

Provided by Chef Dennis Littley

Categories     Entree

Time 25m

Number Of Ingredients 10

1 pound 16-20 Shrimp ( gulf or pacific shrimp peeled with tail on and deveined without cutting to far into the shrimp.)
Skewers ( If using wood soak them for one hour before use.)
2 cups fresh pineapple (cut into 1 inch cubes)
1 large green bell pepper (seeded and cut into 1 inch x 1 inch piece)
1 large red bell pepper (seeded and cut into 1 inch x 1 inch piece)
1 large red onion (peeled and cut into 1 inch x 1 inch chunks)
12 ounces sweet chili sauce
¼ cup lime juice
1 tablespoon cilantro ( finely chopped)
½ teaspoon sea salt

Steps:

  • If you're using wooden skewers, make sure to pre-soak them in water for at least 1 hour
  • Preheat a grill over medium heat (350º-400ºF)
  • Mix the sweet chili sauce, lime juice, cilantro and sea salt together in a medium bowl.
  • Thread the shrimp, pineapple, red onions and peppers onto the skewers alternating the red and green peppers as you go. Use two shrimp per skewer with veggies in between and on the outside of each shrimp.
  • Brush skewers with half the marinade and let sit for 5 minutes.
  • Place the skewers on the grill, and grill for 4-5 minutes per side, or until the shrimp is pink and cooked through. Brush the skewers with the remaining chili sauce as they cook.

Nutrition Facts : Calories 182 kcal, Carbohydrate 30 g, Protein 12 g, Fat 1 g, Cholesterol 142 mg, Sodium 1013 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving

GRILLED TERIYAKI SHRIMP AND PINEAPPLE SKEWERS



Grilled Teriyaki Shrimp and Pineapple Skewers image

These savory-sweet shrimp skewers are easy to make and cook in just a few minutes. They are perfect for summer weeknights or weekend dinner parties. Prep the sauce ahead of time for an even faster dinner. I prefer to use jumbo shrimp (21-25 per pound), however use what you have on hand.

Provided by France C

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Teriyaki Sauce and Marinade Recipes

Time 45m

Yield 4

Number Of Ingredients 11

⅓ cup water
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon honey
1 teaspoon grated fresh garlic
1 teaspoon grated fresh ginger
1 pound jumbo shrimp
½ fresh pineapple, cored and cut into 1 1/2-inch pieces
skewers
2 tablespoons minced fresh cilantro
1 tablespoon toasted sesame seeds

Steps:

  • Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter.
  • Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.

Nutrition Facts : Calories 222.9 calories, Carbohydrate 32 g, Cholesterol 172.6 mg, Fat 2.3 g, Fiber 2.8 g, Protein 20.4 g, SaturatedFat 0.4 g, Sodium 654.1 mg, Sugar 25.1 g

GRILLED PINEAPPLE AND SHRIMP



Grilled Pineapple and Shrimp image

One day I was reading some Internet memes about putting pineapple on pizza and realized that in North America pineapple is rarely used in savory dishes. So, I ventured out to make a savory pineapple dish with flavors that I knew would work...plus my daughter wanted shrimp.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

12 jumbo shrimp (16/20 size), peeled with tail-on (about 12 ounces)
1 teaspoon finely chopped garlic
1 teaspoon finely chopped shallot
1 teaspoon fresh lemon zest
1/2 teaspoon ground coriander
1 teaspoon olive oil
Kosher salt
1/2 pineapple, peeled, cored and sliced into 6 spears
2 tablespoons chili oil
1/4 cup coconut milk
1 teaspoon honey
Fresh mint leaves, for garnish
Fresh basil leaves, for garnish

Steps:

  • Heat a grill or large grill pan to medium-high heat.
  • Pat the shrimp dry and place in a medium bowl. Add the garlic, shallot, lemon zest, coriander, olive oil, and 1/8 teaspoon salt, then very gently toss to combine. Refrigerate for at least 15 minutes (up to 1 hour) to marinate.
  • Using a pair of 12-inch metal skewers, thread 6 of the shrimp on both the tail and "head" side, leaving about 1/2 inch of space between each shrimp. You will end up with a total of 2 sets of skewered shrimp (6 per pair of skewers).
  • Place the pineapple on a large plate and drizzle with the chili oil. Gently flip the spears around to thinly and evenly coat the pineapple all over.
  • Grill the pineapple without moving the spears too much until nicely caramelized grill marks form, 3 to 4 minutes per side. Transfer to a large serving platter and finish seasoning with a touch of salt.
  • Grill the skewered shrimp over direct heat until pink and just firm at the thickest part, 2 to 3 minutes per side (they will continue to cook slightly as they cool, so try not to leave them on the grill too long!). Carefully remove the shrimp from the hot skewers and arrange them over the grilled pineapple.
  • Whisk the coconut milk and honey in a small bowl until the honey is fully dissolved. Drizzle over and around the shrimp and pineapple. Garnish with fresh mint and basil leaves and serve right away.

GRILLED SHRIMP-PINEAPPLE FAJITAS



Grilled Shrimp-Pineapple Fajitas image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 avocado
1/3 cup sour cream
2 jalapeno peppers (1 chopped, 1 whole)
1 cup fresh cilantro, chopped
4 teaspoons fresh lime juice, plus wedges for serving
Kosher salt and freshly ground pepper
1/4 cup vegetable oil, plus more for the grill
1 pound peeled and deveined large shrimp
2 1/2 teaspoons fajita seasoning
2 bell peppers (red and/or orange), sliced
3 thickly sliced fresh pineapple rings
8 small flour tortillas

Steps:

  • Halve the avocado and scoop into a food processor. Add the sour cream, chopped jalapeno, 1/2 cup cilantro and 2 teaspoons lime juice; process until smooth. Season with salt and pepper.
  • Heat a grill to medium high and oil the grates. Toss the shrimp with 2 tablespoons vegetable oil, 2 teaspoons fajita seasoning, the remaining 2 teaspoons lime juice, a big pinch of salt and a few grinds of pepper in a large bowl. Thread the shrimp onto skewers, leaving a little space between each shrimp. Toss the bell peppers, pineapple and whole jalapeno with the remaining 2 tablespoons vegetable oil, 1/2 teaspoon fajita seasoning, 2 pinches of salt and a few grinds of pepper in another large bowl.
  • Grill the shrimp until cooked through, 2 to 3 minutes per side; transfer to a large bowl. Grill the pineapple and tortillas until well-marked, 1 to 2 minutes per side. Transfer to a cutting board.
  • Place the bell peppers and whole jalapeno in a grill basket and grill, flipping, until charred, 5 to 6 minutes. Chop the pineapple and add to the shrimp. Thinly slice the jalapeno (remove the seeds for less heat). Add to the shrimp along with the bell peppers and remaining 1/2 cup cilantro; season with salt if needed and toss.
  • Divide the shrimp mixture among plates. Serve with the tortillas, avocado sauce and lime wedges.

Nutrition Facts : Calories 540, Fat 30 grams, SaturatedFat 5 grams, Cholesterol 191 milligrams, Sodium 1432 milligrams, Carbohydrate 42 grams, Fiber 7 grams, Protein 25 grams, Sugar 9 grams

BUTTERY PINEAPPLE GRILLED SHRIMP



Buttery Pineapple Grilled Shrimp image

Perfect for a quick and easy summer dinner these shrimp and pineapple skewers come together in about 15 total. Sweet and decadent this dinner feels like you are cheating, but is totally healthy and dairy free!

Provided by Hayley

Categories     Dinner

Time 15m

Number Of Ingredients 7

1 Lbs Large Shrimp (Shell-on)
1 Pineapple (Cubed)
1/4 Cup Barlean's Butter Flavored Coconut Oil (Melted)
1 Tsp Ginger (Ground)
1 Tsp Parsley (Dried)
1/2 Tsp Salt
1/2 Tsp Pepper

Steps:

  • Thaw shrimp under cool water if using frozen and chop the pineapple into equal sized cubes. If using wooden skewers place them in a bowl of cool water to soak at this time.
  • Melt your coconut oil if it is solid and mix in the ginger, parsley, salt, and pepper. Whisk to fully combine.
  • In a large, bowl toss the shrimp and pineapple with the coconut oil mixture to cover.
  • Alternate the shrimp and pineapple on the skewers pushing it through the largest part of the shrimp.
  • On a preheated grill over medium-high heat, cook the shrimp for 7 minute, flipping the skewers once about half way through the cooking until the shrimp are bright pink and lightly charred. Serve immediately.

Nutrition Facts : Calories 238 kcal, ServingSize 1 serving

GRILLED SHRIMP WITH PINEAPPLE AND MANGO



Grilled Shrimp with Pineapple and Mango image

"Grilled shrimp on the barbie" -- the easy way, with pineapple. Plate with your favorite rice and steamed green beans for a yummy, healthy meal.

Provided by swftjwl

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 6

Number Of Ingredients 11

1 pound frozen peeled and deveined medium shrimp, thawed
aluminum foil cut into large squares
1 (16 ounce) bag frozen mango chunks
1 ½ cups frozen pineapple chunks
2 onions, sliced
2 tomatoes, cut into wedges
2 tablespoons olive oil, or as needed
2 tablespoons Worcestershire sauce, or to taste
½ teaspoon lemon-pepper seasoning, or to taste
½ teaspoon garlic powder, or to taste
salt to taste

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Place 5 to 6 shrimp in the center of a square of foil. Add a few pieces of mango, pineapple, onion, and tomato. Drizzle with olive oil and Worcestershire sauce and sprinkle with lemon-pepper, garlic powder, and salt to taste. Fold the sides up around the shrimp mix to make a packet. Flip upside-down onto another sheet of aluminum foil.
  • Place the folded side of the foil packets down first on the preheated grill. Cook for 10 to 15 minutes; flip so the folded side is up. Continue to cook until shrimp are pink and onions are tender, 10 to 15 minutes more.

Nutrition Facts : Calories 175.3 calories, Carbohydrate 19.3 g, Cholesterol 115 mg, Fat 5.4 g, Fiber 2.6 g, Protein 13.7 g, SaturatedFat 0.9 g, Sodium 257.4 mg, Sugar 13.8 g

GRILLED GARLIC SHRIMP



Grilled Garlic Shrimp image

These grilled shrimp receive a double dose of garlic flavor - fresh garlic and garlic salt. Try not to marinate longer than 30 minutes, as the acid from the lemon juice will start to break down the delicate shrimp meat and make it mushy. Extra large shrimp come 26 to 30 shrimp per pound.

Provided by France C

Categories     BBQ & Grilled Shrimp

Time 51m

Yield 4

Number Of Ingredients 9

3 tablespoons olive oil
1 tablespoon lemon juice
3 cloves garlic, minced
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
½ teaspoon garlic salt
⅛ teaspoon freshly ground black pepper
1 pound extra large shrimp, peeled and deveined
6 wooden skewers

Steps:

  • Combine oil, lemon juice, garlic cloves, parsley, basil, garlic, salt, and pepper in the bowl of a food processor. Blend until marinade is smooth, about 20 seconds.
  • Pour marinade into a resealable gallon-sized plastic bag. Add shrimp to the bag and toss to coat with the marinade. Seal bag and chill in the refrigerator for 30 minutes.
  • Soak wooden skewers in cold water while shrimp is marinating.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Remove shrimp from marinade and thread onto skewers, 5 to 6 shrimp per skewer. Cook the shrimp on the preheated grill until they are bright pink on the outside and no longer transparent in the center, about 3 minutes per side.

Nutrition Facts : Calories 215.1 calories, Carbohydrate 2.3 g, Cholesterol 172.5 mg, Fat 12.1 g, Fiber 0.1 g, Protein 23.3 g, SaturatedFat 1.8 g, Sodium 395.7 mg

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