Your taste buds will travel to the Caribbean with these Jerk Pineapple Shrimp Skewers. Marinated in a bright, spicy Jamaican-style jerk marinade, they are sweet, smoky, and ready in under 10 minutes on the grill.
Grilling is the ideal summer cooking method: it keeps your kitchen cool, reduces cleanup, and adds that unbeatable smoky char. Shrimp are one of the quickest proteins to grill, and when paired with juicy fresh pineapple and bold jerk seasoning, they become a crowd-pleasing meal.
These skewers feature peeled, deveined shrimp briefly marinated in citrus, olive oil, jerk seasoning and a touch of brown sugar for balance. Then the shrimp are threaded onto skewers along with pineapple, red bell pepper and onion, grilled until charred and opaque, and finished with lime and fresh herbs.
If you’re new to jerk seasoning, it’s a Jamaican blend that highlights warm spices like allspice, cinnamon and nutmeg, balanced with heat from cayenne (or other chiles) and a touch of sweetness. In this recipe, that flavor profile pairs perfectly with citrus and caramelized pineapple for a bright yet smoky plate.
This recipe is naturally gluten- and dairy-free, low in carbs, and versatile enough to serve over rice, in tacos or lettuce wraps, or simply on the skewers with a fresh salad.
Why you’ll love this recipe
- These grilled pineapple shrimp skewers are loaded with flavor: warm, aromatic jerk spices, balanced sweetness from brown sugar and pineapple, and bright citrus to lift the whole dish.
- They take less than 10 minutes to grill and are quick to assemble, making them a perfect weeknight or weekend grilling recipe.
- The skewers are gluten- and dairy-free and pair beautifully with coconut rice, quinoa, salads, or tortillas for tacos.
Recipe ingredients
- Shrimp: Peeled and deveined shrimp (I used wild-caught frozen shrimp thawed per package directions). Frozen shrimp is convenient—thaw and marinate.
- Jerk seasoning: A spice mix of allspice, cinnamon, cayenne, garlic and onion powders, ginger, nutmeg, thyme and brown sugar. Use your favorite store-bought blend or a homemade mix.
- Citrus juice: Lime and orange juice tenderize and brighten the shrimp.
- Pineapple: Fresh pineapple works best for grilling. Canned pineapple can be substituted in a pinch. Other stone fruits like peaches or mango would also be delicious.
- Red onion: Becomes sweet when grilled—yellow onion may be used instead.
- Bell pepper: Red pepper is sweeter than green and complements the jerk seasoning beautifully.
- Herbs: Fresh cilantro for garnish; parsley can replace cilantro if you prefer.
The full ingredient list and quantities appear in the recipe card below.
How to grill pineapple shrimp skewers
These skewers are simple and fast: a short marinade, quick assembly, and a few minutes on a hot grill yields perfectly cooked shrimp with caramelized pineapple.
Pro tip: Do not marinate shrimp for longer than 30 minutes. The acid in citrus will start to “cook” the shrimp and can make the texture rubbery if left too long.
Follow the steps below for best results.
- Thaw the shrimp. Thaw according to package directions by refrigerating overnight or rinsing under cold running water until thawed.
- Marinate the shrimp. Whisk together olive oil, orange juice, lime juice, 1 tablespoon jerk seasoning and brown sugar in a large bowl. Add shrimp, toss to coat, cover and let marinate at room temperature for up to 30 minutes.
- Skewer and season. Preheat the grill to medium-high. Thread shrimp, pineapple chunks, bell pepper and onion onto skewers. Sprinkle the shrimp lightly with the remaining jerk seasoning on both sides.
- Grill until done. Grill skewers for about 3 minutes on the first side until charred, flip and grill another 2–3 minutes until shrimp are opaque and the tail curls. Avoid overcooking.
- Garnish and serve. Serve with lime wedges and chopped cilantro. Enjoy on their own, over rice, or in lettuce wraps or tortillas.
Recipe FAQs
On medium-high heat, shrimp generally cook in 4 to 6 minutes total—about 2 to 3 minutes per side depending on size.
Shrimp are done when they turn white and opaque and curl so the tail meets the head. The texture should be firm but not rubbery.
Rubbery shrimp are a sign of overcooking. Shorten the cook time or lower the heat to prevent chewiness.
Serving suggestions
These skewers are flexible—serve them a number of ways depending on the occasion:
- Build bowls with coconut rice, cilantro-lime rice, or cauliflower rice as a base and top with the grilled skewers.
- Serve with grilled corn, black beans, or a grilled vegetable salad for a complete summer meal.
- Remove shrimp and pineapple from skewers and place in warm tortillas or crisp lettuce leaves with guacamole for tacos or wraps.
Recipe notes
- Pro tip: Use peeled and deveined shrimp to save time. If using frozen shrimp, always thaw before marinating.
- If using wooden skewers, soak them in water for 30 minutes while the shrimp marinates to prevent burning on the grill.
- Do not marinate shrimp for more than 30 minutes; the citrus will begin to change the texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
More easy shrimp recipes you’ll love
- Blackened shrimp
- Shrimp ceviche with mango and avocado
- Shrimp fried rice
- Air fryer shrimp
- Grilled shrimp Louie salad
Did you try this recipe? If so, please leave a review below and share your photos on social media using the recipe name so others can find this easy, flavorful summer favorite.
Jerk Pineapple Shrimp Skewers Recipe
Ingredients
- 1 lb wild caught shrimp, 31–40 count, peeled and deveined (I used frozen and thawed)
- 2 tbsp olive oil
- Juice of 2 limes
- Juice of 1/2 orange
- 1.5 tbsp jerk seasoning
- 1/2 tbsp brown sugar
- 1/2 pineapple, cut into 1″ chunks
- 1 medium red bell pepper, cut into 1″ chunks
- 1/2 small red onion, cut into 1″ chunks
- Additional lime and cilantro, for serving (optional)
Instructions
- Thaw shrimp according to package instructions.
- In a large bowl whisk together olive oil, lime juice, orange juice, 1 tablespoon jerk seasoning and brown sugar. Add shrimp and toss to coat. Cover and marinate at room temperature for 30 minutes.
- Preheat grill to medium-high. Thread shrimp, pineapple, bell pepper and red onion onto skewers. Sprinkle the shrimp with the remaining 1/2 tablespoon jerk seasoning on both sides.
- Grill skewers for about 3 minutes on the first side until char marks appear, then flip and grill another 2–3 minutes until shrimp are opaque and tails curl. Serve with lime wedges and cilantro if desired.
Notes
- Pro tip: Peeled and deveined shrimp save time. Thaw frozen shrimp before marinating.
- If using wooden skewers, soak them for 30 minutes while the shrimp marinates to prevent burning.
- Do not marinate shrimp longer than 30 minutes or the citrus will begin to break down the texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 278 kcal
Carbohydrates: 26 g • Protein: 25 g • Fat: 9 g
Sodium: 934 mg • Fiber: 5 g • Sugar: 17 g • Vitamin C: 116 mg
Nutrition is estimated using a food database and is intended as a guideline.