Grilled Jerk Shrimp and Pineapple Skewers

Get ready for a taste of the Caribbean with these Grilled Jerk Shrimp and Pineapple Skewers! This recipe brings together spicy, homemade jerk marinade with sweet, grilled pineapple for a flavor explosion that’s perfect for any summer gathering. Easy to make and incredibly delicious, these skewers are sure to be a hit.

Why You Will Love This Recipe

These Grilled Jerk Shrimp and Pineapple Skewers are a guaranteed crowd-pleaser, offering a perfect balance of spicy and sweet. The homemade jerk marinade is packed with authentic Caribbean flavors, infusing tender shrimp with a delightful kick. Grilling caramelizes the natural sugars in the pineapple, creating a juicy, slightly smoky sweetness that beautifully complements the savory shrimp. Plus, they are incredibly easy to assemble and cook, making them ideal for busy weeknights or effortless entertaining. They look as good as they taste, making them a visually appealing appetizer or main course.

Ingredients

• 1 pound shrimp, peeled and deveined (20-25 or 16-20 count recommended)
• 1/2 cup jerk marinade (recipe below or store-bought)
• 2 slices fresh pineapple, cut into 1/2-inch pieces
• Wooden or metal skewers

Step-by-Step Instructions

1. Prepare the Jerk Marinade: If making your own jerk marinade, combine all marinade ingredients in a food processor and puree until smooth. Taste and adjust spice level by adding more scotch bonnet pepper if desired.
2. Marinate the Shrimp: In a bowl, combine the shrimp with half of the jerk marinade. Toss to coat evenly. Cover and refrigerate for at least 20 minutes, or up to overnight for deeper flavor.
3. Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
4. Assemble the Skewers: Thread the marinated shrimp and pineapple pieces onto the prepared skewers, alternating between shrimp and pineapple.
5. Preheat the Grill: Preheat your grill to medium-high heat.
6. Grill the Skewers: Place the skewers on the preheated grill. Grill for approximately 2-3 minutes per side, or until the shrimp are pink, opaque, and cooked through, and the pineapple is lightly charred and tender.
7. Serve: Remove skewers from the grill and serve immediately.

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Expert Tips / Pro Tips

For the best flavor, marinate the shrimp for at least 20 minutes, but overnight will yield an even more intense jerk flavor. If you’re sensitive to spice, start with a smaller amount of scotch bonnet pepper in your marinade and add more to your preference. Ensure your grill is properly preheated to achieve those desirable grill marks and prevent sticking. Don’t overcook the shrimp; they cook very quickly on the grill and can become tough if left on too long.

Variations & Substitutions

Feel free to substitute the pineapple with other fruits like mango, peaches, or even bell peppers for a vegetable variation. If you don’t have scotch bonnet peppers, you can use habanero peppers, adjusting the quantity based on your heat preference, or a milder pepper like jalapeño for less heat. For a smoky flavor, add a pinch of smoked paprika to your jerk marinade. If you don’t have soy sauce, tamari or coconut aminos can be used as a gluten-free alternative.

Serving Suggestions

These Grilled Jerk Shrimp and Pineapple Skewers are fantastic served as an appetizer with a side of cooling pineapple salsa or a fresh mango salsa. They also make a wonderful main course served alongside coconut rice, a fresh green salad, or grilled plantains. A drizzle of a creamy sauce, like a lime crema or a mild avocado sauce, can also beautifully balance the spice.

Storage, Freezing & Reheating

Leftover grilled jerk shrimp and pineapple skewers can be stored in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh, but can be reheated gently. To reheat, place them in a lightly oiled skillet over medium-low heat for a few minutes, or reheat them briefly in the oven at 300°F (150°C). Freezing is not recommended as the texture of the shrimp and pineapple may be compromised upon thawing.

Nutrition Information

Nutrition information is an estimate and may vary based on ingredients and preparation.

FAQ

Can I make the jerk marinade ahead of time?

Yes, the jerk marinade can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This allows the flavors to meld even further.

What can I use if I can’t find scotch bonnet peppers?

If scotch bonnet peppers are unavailable or too spicy for your liking, you can substitute them with habanero peppers (use less if you prefer milder heat) or even jalapeño peppers for a milder kick. You can also find pre-made jerk seasoning pastes in many international grocery stores.

How do I prevent my shrimp from overcooking?

Shrimp cook very quickly. Watch them closely on the grill and remove them as soon as they turn pink and opaque. They should curl slightly into a “C” shape; if they curl into a tight “O” or “8”, they are likely overcooked.

Can I make these skewers indoors?

Yes, you can adapt this recipe for indoor cooking. You can use a grill pan on the stovetop or broil them in the oven. For a grill pan, cook over medium-high heat, turning frequently. For broiling, place skewers on a baking sheet and broil on high, watching closely and turning as needed.

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Grilled Jerk Shrimp and Pineapple Skewers

Spicy grilled jerk marinated shrimp and sweet and juicy pineapple skewers! A taste of the Caribbean perfect for summer entertaining.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Appetizer, Main Course

Cuisine: Caribbean, Jamaican

Calories: 182

Ingredients Method Notes

Ingredients

  

For the Jerk Marinade

• 1 scotch bonnet pepper finely chopped, seeds removed for less heat if desired
• 2 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 2 green onions chopped
• 1 tablespoon fresh thyme leaves chopped
• 1 tablespoon allspice ground
• 3/4 teaspoon nutmeg ground
• 3/4 teaspoon cinnamon ground
• 1 teaspoon black pepper freshly ground
• 1 tablespoon brown sugar
• 1 tablespoon vegetable oil
• 2 tablespoons white vinegar
• 2 tablespoons soy sauce
• 1 tablespoon dark rum
• 1/2 orange juice and zest
• 1 lime juice and zest

For the Skewers

• 1 pound large shrimp peeled and deveined, 16-20 or 20-25 count
• 2 slices fresh pineapple cut into 1/2 inch thick wedges or chunks
• wooden or metal skewers soaked if wooden

Method

 

Instructions

1. Prepare the Jerk Marinade: In a food processor, combine all the jerk marinade ingredients: scotch bonnet pepper, minced garlic, grated ginger, chopped green onions, fresh thyme, ground allspice, ground nutmeg, ground cinnamon, black pepper, brown sugar, vegetable oil, white vinegar, soy sauce, dark rum, orange juice and zest, and lime juice and zest. Process until smooth and well combined. Taste and adjust seasoning or heat level as needed.
2. Marinate the Shrimp: Place the peeled and deveined shrimp in a bowl. Pour about half of the prepared jerk marinade over the shrimp. Toss to coat evenly. Cover the bowl and refrigerate for at least 20 minutes, or up to overnight for deeper flavor.
3. Prepare the Skewers: While the shrimp marinates, cut the pineapple slices into 1/2 inch thick wedges or chunks. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
4. Assemble the Skewers: Thread the marinated shrimp and pineapple pieces alternately onto the prepared skewers. Aim for about 3-4 shrimp and 2-3 pineapple pieces per skewer.
5. Grill the Skewers: Preheat your grill to medium-high heat. Lightly oil the grill grates. Place the skewers on the hot grill. Grill for approximately 2-3 minutes per side, or until the shrimp are pink, opaque, and cooked through, and the pineapple has grill marks and is slightly softened.
6. Serve: Remove the skewers from the grill. Serve immediately, perhaps with a side of rice and peas or a fresh salsa to complement the spice.

Notes

Adjust the amount of scotch bonnet pepper to control the spice level. For a milder marinade, remove the seeds and membranes from the pepper. Wooden skewers should be soaked in water for at least 30 minutes before use to prevent them from burning on the grill.