Grilled Pineapple Shrimp Skewers with Sweet Chili: A Summer BBQ Favorite!

Hey there, grill lovers!  today, we’re turning up the heat with one of my absolute favorite easy-breezy summer recipes — Grilled Pineapple Shrimp Skewers with Sweet Chili. 🍍🔥🦐

If you’ve been searching for the perfect backyard BBQ showstopper, stop the presses — this is it. We’re talking about juicy shrimp, sweet caramelized pineapple, and a sticky-sweet chili glaze that brings the flavor fireworks. Whether you’re firing up the grill for a Saturday cookout, a pool party, or just craving something tropical on a Tuesday, this recipe is ready to make you the hero of your next gathering.

Let’s dive right in, shall we?

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That One Summer That Changed Everything…

Let me take you back to one of my favorite food memories — summer of 2017. I was grilling out with a few friends at a beach rental. We had a cooler packed with shrimp, a pineapple that was this close to overripe, and not much else besides beer and flip-flops.

Out of pure improvisation (and a little bit of liquid courage), I marinated the shrimp in whatever we had — a sweet chili sauce packet, some lime, and a splash of soy sauce. Threw some pineapple chunks on skewers with the shrimp, grilled them over an open flame…and magic happened.

That first bite was all I needed. The shrimp were juicy and kissed with smoke. The pineapple caramelized into golden perfection. And the glaze? Sweet, sticky, just a little spicy — it was a flavor bomb I’ll never forget. I knew I had just stumbled onto something special.

Since then, I’ve polished the recipe, added some tricks, and now it’s my go-to for any warm-weather gathering.

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Ingredients You’ll Need (And Some Chef’s Tips!)

Here’s what you’ll want to grab before you get started:

• 1 pound large shrimp, peeled and deveined
  (Go for 16/20 size if you can! They grill beautifully and stay juicy.)

• 1 small ripe pineapple, cut into chunks
  (Fresh makes all the difference here. Canned pineapple just doesn’t grill the same.)

• Sweet chili sauce (about 1/2 cup)
  (You can find this in the Asian section of most grocery stores — Mae Ploy is my favorite brand.)

• 2 tablespoons soy sauce
  (Adds a salty depth to balance the sweetness.)

• 1 tablespoon lime juice
  (Freshly squeezed, please! Bottled lime juice is a sad, sad substitute.)

• 1 tablespoon olive oil
  (Keeps everything juicy and helps the shrimp char nicely.)

• 1 teaspoon garlic powder
  (Or swap in a clove of fresh minced garlic for extra punch.)

• Wooden skewers, soaked in water for at least 30 minutes
  (So they don’t catch fire on the grill!)

• Optional garnish: chopped cilantro, sesame seeds, lime wedges

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Step-By-Step: Let’s Make Some Magic Happen

Alright, apron on, tongs in hand — here’s how we make the magic:

1. Marinate the Shrimp

In a big bowl, combine the sweet chili sauce, soy sauce, lime juice, olive oil, and garlic powder. Toss in the shrimp and stir to coat every little curl. Cover and refrigerate for at least 20–30 minutes.

🔥 Chef’s Tip: Don’t marinate too long! Shrimp are delicate little guys — leave them soaking all day and they’ll get rubbery. 30 minutes is perfect.

2. Prepare the Pineapple

While the shrimp is marinating, prep your pineapple. Cut off the top and bottom, slice off the rind, and chop into bite-sized chunks. If you’ve never cut a pineapple before, don’t stress — it’s easier than it sounds. Just remember to cut away the tough core.

🍍 Chef’s Hack: You can use a melon baller to make perfectly round pineapple balls if you want fancy party vibes!

3. Assemble the Skewers

Thread the shrimp and pineapple chunks onto the soaked skewers, alternating between the two. I usually fit about 3 shrimp and 3 pineapple chunks per skewer.

🛠️ Chef’s Note: Leave a little space between each piece so the heat can get around everything and cook evenly.

4. Fire Up the Grill

Preheat your grill to medium-high heat. Make sure your grates are clean and lightly oiled — nothing sadder than shrimp stuck to the grill.

Lay your skewers on the grill and cook for about 2–3 minutes per side, brushing with extra marinade if you like things extra saucy.

The shrimp should turn pink and opaque, and you’ll see gorgeous grill marks on the pineapple.

🌟 Chef’s Pro Tip: Don’t walk away! Shrimp cooks lightning fast, and nobody wants overcooked, rubbery seafood.

5. Serve It Up

Slide the skewers onto a platter, sprinkle with chopped cilantro and sesame seeds, and serve with lime wedges for squeezing.

Optional: Warm up a little extra sweet chili sauce for dipping on the side. Because you can never have too much sauce, right?

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Serving Ideas: Let’s Set the Table!

These skewers are absolute rockstars on their own, but if you want to round out the meal, here are some fun serving ideas:

• Over coconut rice: The creamy, nutty rice pairs beautifully with the sweet and spicy flavors.

• In tacos: Slide the shrimp and pineapple off the skewers into warm tortillas, top with slaw and drizzle of spicy mayo.

• On a summer salad: Toss mixed greens with cucumber, avocado, and a light vinaigrette, then top with the skewers.

• Next to grilled veggies: Bell peppers, onions, and zucchini love the grill too!

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Flavor Twists and Variations

Want to switch it up? Here’s how you can remix this recipe:

• Spicy Mango Skewers: Swap the pineapple for mango chunks and add a pinch of cayenne pepper to the marinade.

• Teriyaki Shrimp Skewers: Use teriyaki sauce instead of sweet chili for a different sweet-savory twist.

• Hawaiian Bacon Bombs: Wrap the shrimp in a half strip of bacon before skewering — yep, you heard me.

• Vegetarian Version: Skip the shrimp and load up the skewers with pineapple, bell peppers, mushrooms, and zucchini.

• Thai Inspired: Add a tablespoon of peanut butter to the marinade and sprinkle chopped peanuts over the skewers before serving.

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Chef’s Notes: Lessons From the Grill

Grilling shrimp taught me a big life lesson: simplicity wins. You don’t need a complicated ingredient list or hours in the kitchen to make food that tastes incredible.

The real trick is letting the natural flavors shine — the sweet-tart pineapple, the fresh briny shrimp, the smoky kiss from the flames. When you treat simple ingredients with love (and a little sweet chili sauce), you get magic every single time.

And hey — even if a few shrimp fall through the grates, or you char the pineapple a little too much? That’s just character, my friend. That’s flavor.

So pour yourself a cold drink, cue up the summer tunes, and get ready for some serious backyard bragging rights.

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FAQs: Your Grilled Skewer Survival Guide

Q: Can I use frozen shrimp?
A: Absolutely! Just make sure they’re fully thawed and patted dry before marinating. You want them to soak up all that good flavor.

Q: How can I tell when shrimp are done?
A: Shrimp are done when they curl into a “C” shape and turn opaque pink. If they curl into an “O” shape, they’re overcooked. (Think “C” for “cooked”!)

Q: What if I don’t have a grill?
A: No worries! You can make these skewers on a grill pan over medium-high heat or even broil them in your oven for a few minutes per side.

Q: Can I make them ahead of time?
A: You can marinate and assemble the skewers a few hours ahead, but grill them fresh right before serving for the best flavor and texture.

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Final Thoughts: Your New BBQ MVP

I hope you’re feeling as fired up as I am to make these Grilled Pineapple Shrimp Skewers with Sweet Chili! 🌴

They’re easy, colorful, full of flavor, and pretty much guaranteed to steal the show at your next cookout. Every bite tastes like a mini tropical vacation — no plane ticket required.

If you whip up a batch, I wanna hear about it! Drop a comment below, or tag me on Instagram with your gorgeous skewer pics. I’ll be right here, grilling up another round (and probably eating three skewers before anyone notices).