Experience the vibrant combination of succulent shrimp and sweet pineapple caramelized over an open grill, infused with a spicy honey glaze that brings just the right amount of heat and sweetness. Perfectly juicy and flavorful, these skewers capture the essence of tropical summer gatherings and make a memorable dish for family dinners or entertaining guests.
Quick to prepare and cook, this recipe balances tender seafood, smoky grilled fruit, and an irresistible glaze that enhances every bite. Serve these skewers as a stunning appetizer or pair with steamed rice and crisp vegetables for a delightful main course that will wow every palate.
- Bright tropical flavors with juicy pineapple and fresh shrimp grilled to perfection.
- Sweet and spicy glaze adds a complex, irresistible taste that’s easy to make.
- Fast cooking time ideal for busy weeknights or outdoor gatherings.
- Versatile as appetizer or main dish served with your favorite sides.
Ingredients
- Hot honey: Adds a fiery sweetness combining chili heat and natural honey for the glaze.
- Soy sauce: Provides savory umami depth and saltiness balancing the glaze’s sweetness.
- Honey: Pure honey enhances sweetness and helps caramelize the skewers during grilling.
- Pineapple juice: Offers fresh tropical tanginess that brightens the glaze flavor.
- Red pepper: Crisp, mildly sweet pepper pieces bring color and a juicy crunch on the skewers.
- Fresh pineapple: Sweet, tart chunks grilled to caramelized perfection complement the shrimp.
- Large shrimp: Peeled and deveined, these provide tender flaky seafood flavor.
- Olive oil: Used to brush skewers, preventing sticking and enhancing grilling.
Instructions
- Prepare the Spicy Honey Glaze
In a mixing bowl, whisk together hot honey, soy sauce, regular honey, and pineapple juice until thoroughly combined. Reserve half of this mixture for basting the skewers while grilling, which ensures the glaze remains vibrant and flavorful throughout cooking.
- Preheat the Grill
Set your grill to medium-high heat, approximately 400°F. Preheating ensures the shrimp and pineapple will sear quickly, locking in juices and creating a nice charred flavor that enhances the tropical ingredients.
- Assemble the Skewers
Alternately thread shrimp, red pepper pieces, and fresh pineapple onto skewers, ensuring even distribution for balanced flavors in each bite. This arrangement allows the vegetables and fruit to cook evenly alongside the shrimp.
- Oil the Skewers
Lightly brush each assembled skewer with olive oil. This step prevents sticking on the grill grates, facilitates better grilling marks, and adds a subtle layer of richness to the final dish.
- Grill and Baste the Skewers
Place the skewers on the preheated grill, cooking for 3–4 minutes on each side until shrimp turn pink, opaque, and firm. While grilling, generously baste with the reserved glaze to build up layers of sticky, spicy sweetness that caramelize beautifully.
- Serve Warm
Remove skewers from the grill and transfer to serving plates. Drizzle any remaining glaze over the skewers for extra flavor. These taste great alongside fluffy rice and steamed snow peas, creating a colorful and balanced dish.
- Use fresh, peeled, and deveined shrimp for the best texture and flavor.
- Keep an eye on the grill as shrimp cook quickly and can become rubbery if overdone.
- Soak wooden skewers in water 30 minutes before grilling to prevent burning.
Storage Tips
Store leftover skewers in an airtight container in the refrigerator for up to 2 days. Reheat gently on a grill or in a skillet to retain moisture and flavor, avoiding microwave reheating which can dry out shrimp.
Serving Suggestions
Pair these skewers with steamed jasmine rice or coconut rice and a side of crisp snow peas or a fresh green salad for a complete tropical meal. A cold mango salsa or lime wedges add refreshing contrast to the spicy honey glaze.
- For extra smoky flavor, add a sprinkle of smoked paprika to the glaze mix.
- Use metal skewers for more even cooking and less chance of burning.
- If fresh pineapple is unavailable, canned pineapple chunks well drained can be substituted.
FAQs
- Can I make this recipe without a grill?
Yes, you can broil the skewers in the oven or cook them on a grill pan over medium-high heat. Watch closely to avoid overcooking.
- What type of shrimp is best for this dish?
Large, peeled, and deveined shrimp work best as they cook quickly and stay tender without overpowering the pineapple.
- Can I prepare the glaze ahead of time?
Absolutely, the glaze can be made and refrigerated for up to two days. Bring it to room temperature or warm slightly before using.
- How can I make this dish less spicy?
Reduce or omit the hot honey, replacing it with regular honey to keep sweetness without the heat.
- Are these skewers suitable for meal prep?
Yes, you can prepare skewers in advance and store them uncooked in the refrigerator for a few hours. Just grill fresh before serving.
- Can this dish be made vegan?
Replace shrimp with firm tofu or tempeh cubes marinated in the glaze and grill similarly for a vegan-friendly version.
- What sides go well with these skewers?
Serve with coconut rice, grilled vegetables, or a fresh salad to complement the tropical flavors.
Shrimp Pineapple Skewers Honey Glaze
Equipment
- 1 grill preheated to 400°F
- 8 skewers for threading shrimp and fruit
- 1 mixing bowl to prepare glaze
- 1 basting brush to apply oil and glaze
Ingredients
- 2 tablespoons hot honey
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 1/4 cup pineapple juice
- 1 red pepper cut into 1-inch pieces
- 1 cup fresh pineapple cut into 1-inch pieces
- 1 pound large shrimp cleaned
- 1 tablespoon olive oil
Instructions
- In a mixing bowl, combine hot honey, soy sauce, honey, and pineapple juice to make the glaze. Reserve half for basting.
- Preheat the grill to 400 degrees Fahrenheit.
- Thread shrimp, red pepper chunks, and pineapple pieces alternately onto skewers.
- Brush skewers lightly with olive oil to prevent sticking.
- Grill skewers for 3 to 4 minutes per side, until shrimp turn pink and firm.
- Baste the skewers with the reserved glaze while grilling for added flavor.
- Remove from grill and serve with rice, snow peas, and remaining glaze drizzled on top.
Notes
- Use bamboo skewers soaked in water to avoid burning on the grill.
- Adjust spice level by modifying hot honey amount.
- Leftovers can be refrigerated up to 2 days.
- Try substituting shrimp with chicken for variation.
