Grilled Shrimp Pineapple Cilantro Lime (Printable Page)

Marinated shrimp and pineapple grilled with cilantro-lime for a zesty, summery dish.

# What You'll Need:

→ Seafood

01 - 1 pound large shrimp, peeled and deveined

→ Produce

02 - 2 cups fresh pineapple, cut into 1-inch chunks
03 - 1 red bell pepper, cut into 1-inch pieces
04 - 1 small red onion, cut into 1-inch pieces
05 - 1/4 cup fresh cilantro leaves, finely chopped
06 - 2 cloves garlic, minced
07 - 1 jalapeño pepper, seeded and finely chopped

→ Marinade

08 - 3 tablespoons olive oil
09 - Zest and juice of 2 limes
10 - 1 tablespoon honey
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper

→ Garnish

15 - Lime wedges for serving
16 - Additional fresh cilantro

# Step-by-Step Guide:

01 - In a medium bowl, whisk together olive oil, lime zest and juice, honey, ground cumin, smoked paprika, salt, black pepper, minced garlic, chopped cilantro, and jalapeño to combine thoroughly.
02 - Add shrimp to the marinade and toss until fully coated. Cover with plastic wrap and refrigerate for 15 to 20 minutes.
03 - Thread shrimp, pineapple chunks, bell pepper pieces, and red onion pieces onto skewers in alternating pattern for even cooking and visual appeal.
04 - Preheat grill to medium-high heat and lightly oil the grates to prevent sticking.
05 - Place skewers on the grill and cook for 2 to 3 minutes per side, turning once midway through cooking, until shrimp are opaque and vegetables show light charring.
06 - Transfer skewers to serving platter, garnish with fresh cilantro and lime wedges, and serve immediately.

# Expert Tips:

01 -
  • It comes together in 30 minutes flat, which means you can go from hungry to eating in basically the time it takes to preheat the grill.
  • The marinade does all the heavy lifting flavor-wise, so the shrimp taste restaurant-quality without fussing over techniques.
  • You get that beautiful char on the fruit that caramelizes the natural sugars and makes everything taste deeper and more interesting.
02 -
  • Wooden skewers absolutely must soak for 30 minutes or they'll char instead of your food charring, which ruins the whole aesthetic and tastes bitter.
  • The shrimp will turn opaque and slightly pink when done, but that moment happens fast—overcook by even 90 seconds and they'll be rubbery, so stay close to the grill and keep watch.
03 -
  • Pat the shrimp completely dry before marinating because any excess moisture prevents them from getting that proper sear and keeps them steamy instead.
  • Make the marinade in advance and let it sit for an hour before adding the shrimp—the flavors blend together and taste deeper and less raw when you finally cook everything.
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