Pineapple-Glazed Shrimp Skewers

Name: Pineapple-Glazed Shrimp Skewers
Yield: 4 to 6 servings
Ingredients: 5 cups large-dice pineapple (from 1 large pineapple, about 5 pounds); 1/2 cup Sugar:packed light brown sugar; 1/2 cup white wine vinegar; 1/4 cup soy sauce; 2 medium Garlic:garlic cloves; 1/8 teaspoon Chile peppers:cayenne pepper; 36 extra-large Shrimp:shrimp (about 2 pounds), peeled and deveined; Vegetable oil; 12 (10-inch) metal or wooden skewers

Shrimp Pineapple Grilling Skewering Seafood Dairy Free Gluten Free Healthy Sauces Shellfish Lunch Appetizer Summer Kebabs Pescatarian Cocktail Party Main Dish Easy White Wine Vinegar

Save (258)

Rate

4 to 6 servings Easy

Total: 1 hr Active: 30 mins

8 Ratings

Ingredients (9)

5 cups large-dice pineapple (from 1 large pineapple, about 5 pounds)
1/2 cup packed light brown sugar
1/2 cup white wine vinegar
1/4 cup soy sauce
2 medium garlic cloves
1/8 teaspoon cayenne pepper
36 extra-large shrimp (about 2 pounds), peeled and deveined
Vegetable oil
12 (10-inch) metal or wooden skewers

Try Amazon Fresh

Nutritional Information

Calories446
Fat9.55g
Saturated fat1.07g
Trans fat0.09g
Carbs57.42g
Fiber3.06g
Sugar47.09g
Protein33.41g
Cholesterol285.76mg
Sodium2169.74mg
Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

With a flavor that’s somewhere between Asian and Caribbean, these skewers are hard to label but easy to make and tasty enough that they’ll be a hit with the whole family.

Game plan: If you’re using wooden skewers, soak them in warm water for 30 minutes beforehand, so they don’t burn on the grill.

There’s just a touch of heat in the glaze from cayenne pepper. If you’re up for it, you can add a little extra.

This recipe was featured as part of our Tailgating Recipes photo gallery.

Tips for Shrimp

Tip

How to Store Shrimp

Shrimp like to breathe, otherwise they start to get smelly. To avoid foul seafood, you’ll first want to store your shrimp in the coldest part of your fridge. If the shrimp was purchased in a bag, open the bag and place a paper towel over the top. Proceed to transfer the bag to a bowl of ice. The shrimp should be okay to use for up to two days.

1 of 3

Next: How to Freeze Shrimp

Tip

How to Freeze Shrimp

For maximum shelf life, freeze raw shrimp with their heads removed, but shells still intact. Package the shrimp in freezer bags leaving about a quarter of an inch of space at the top. Frozen shrimp can last from three to six months before needing to be discarded.

2 of 3

Next: How to Thaw Shrimp

Tip

How to Thaw Shrimp

Like fish, frozen shrimp should either be left in the refrigerator overnight or thawed in a bowl of cold water. Never re-freeze shrimp. Most seafood is usually frozen prior to arriving at the grocery store and you don’t want to freeze it for a second time.

3 of 3

Next: How to Store Shrimp

Instructions

1Combine 2 cups of the pineapple, the sugar, vinegar, soy sauce, and garlic in a blender and blend on high until smooth, about 30 seconds. Pour into a medium saucepan and bring to a boil over medium heat.
2Skim off any foam and reduce heat to low. Simmer until glaze is thick and syrupy enough to coat the back of a spoon and has reduced to about 3/4 cup, about 30 minutes. Stir in cayenne and set aside to cool slightly, at least 5 minutes. Meanwhile, heat a gas or charcoal grill to high (about 400°F) or a grill pan over high heat until very hot.
3Skewer 1 shrimp, making sure to pass the skewer through the thick portion and the tail portion, then skewer 1 piece of the remaining pineapple. Repeat, alternating between the two and leaving no space in between, until you have 3 shrimp and 2 pineapple pieces per skewer. Brush the skewers on one side with the glaze.
4Rub the grill with a towel dipped in vegetable oil, place the skewers on the grill glaze side down, and brush the other side of the skewers with more glaze. Continue brushing and turning every few minutes until the thick portions of the shrimp are white and firm, about 15 to 20 minutes. Remove from the grill and serve immediately.

Load Comments

Recommended from Chowhound

How to Make Kimchi at Home

(10:06)

Video from CHOW-TO

Kimchi has conquered the world! Most people know this popular Korean side dish as fermented cabbage, but the truth is you can kimchi pretty much any vegetable and fruit. Food explorers seek it at restaurants and/or specialty stores. This fermented delicacy is an immune-system boosting probiotic food, that includes "healthy bacteria". In the season finale of CHOW-TO, Atoboy's chef de cuisine YeongSoo Lee teaches Guillermo the basics on how to make the Korean staple. There is not one right recipe, here we learn the principles, and the idea is to make it your own. Kimchi is so customizable, that traditional Napa cabbage is just the start. YeongSoo shows us a couple of other variations for inspiration. Move over pickles, time to do some fermenting at home.