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Grilled Jerk Shrimp and Pineapple Skewers

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
Cook Time 10 minutes
Total Time 40 minutes
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.