Grilled Jerk Shrimp and Pineapple Skewers

Grilling is a summer staple: it keeps the kitchen cool, minimizes cleanup, and adds a delicious char that can’t be replicated indoors. Shrimp is one of the quickest proteins to grill, and it soaks up marinades beautifully. These skewers pair juicy shrimp with fresh pineapple and vegetables, brushed in a citrusy marinade and seasoned with homemade jerk spice for a balanced sweet-heat profile.

If you’re new to jerk seasoning, it’s a Jamaican spice mix that blends warm aromatics like allspice and cinnamon with heat from cayenne or similar chiles and a touch of sweetness. In this recipe the shrimp briefly marinates in orange and lime juice, olive oil, jerk seasoning and brown sugar—then it’s threaded with pineapple, bell pepper and onion and grilled until just opaque and slightly charred.

This dish is fast, adaptable, and ideal for weeknight dinners, backyard cookouts, or casual summer entertaining.

Why you’ll love this recipe

• Bold flavor: jerk seasoning offers warm spices, a hint of sweetness and a pleasant kick, while the citrus-based marinade brightens the shrimp and balances the heat.
• Quick and easy: skewers cook in under 10 minutes once the grill is hot, and the recipe is naturally gluten- and dairy-free and low in carbs.
• Versatile: serve over coconut rice, quinoa, in a tortilla or lettuce wrap, or alongside grilled vegetables for a satisfying summer meal.

Recipe ingredients

• Shrimp – Peeled and deveined shrimp are a huge time-saver. Frozen shrimp that’s thawed according to package instructions works great.
• Jerk seasoning – A blend of allspice, cinnamon, cayenne, onion and garlic powders, brown sugar, ginger, nutmeg and thyme provides the signature warm-spicy flavor.
• Citrus juice – Orange and lime juice tenderize and flavor the shrimp during a short marinade.
• Pineapple – Fresh pineapple is best for grilling; canned can be used in a pinch. Mango or peaches make tasty alternatives.
• Red onion – Becomes sweet and juicy on the grill; yellow onion is an acceptable substitute.
• Red bell pepper – Sweeter than green and pairs well with jerk seasoning.
• Cilantro – For garnish; omit or replace with parsley if you prefer.

See the recipe card below for exact quantities.

How to grill pineapple shrimp skewers

These skewers come together quickly. Follow the steps below and watch the shrimp closely—overcooking makes shrimp tough.

Pro tip: Marinate the shrimp no longer than 30 minutes. Longer exposure to citrus will begin to “cook” the shrimp and change the texture.

Full instructions are included in the recipe card section.

1. Thaw the shrimp. Follow package instructions to thaw safely, either overnight in the refrigerator or under cold running water until thawed.
2. Marinate. Whisk together olive oil, orange juice, lime juice, 1 tablespoon jerk seasoning and brown sugar. Toss the shrimp to coat, cover and marinate at room temperature for up to 30 minutes.
3. Skewer and season. Preheat the grill to medium-high. Thread shrimp, pineapple chunks, bell pepper and onion onto skewers, then sprinkle the shrimp with the remaining jerk seasoning.
4. Grill briefly. Grill 2–3 minutes per side until shrimp are opaque with light char marks and the tails curl so they meet the head. Serve with lime wedges and cilantro.

Recipe FAQs

Serving suggestions

These skewers are great on or off the stick. Try them with:

• Coconut rice, cilantro-lime rice, or cauliflower rice for a lower-carb bowl.
• Grilled corn, black beans, or a fresh grilled vegetable salad for a summer spread.
• Tortillas or lettuce wraps topped with guacamole for handheld tacos.

Recipe notes

• Shortcut: Use peeled, deveined shrimp to save prep time. Thaw frozen shrimp fully before marinating.
• If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
• Do not marinate longer than 30 minutes to avoid texture changes from the citrus.
• 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

Jerk Pineapple Shrimp Skewers Recipe

Servings: 4 | Prep: 15 mins | Cook: 6 mins | Marinate: 30 mins | Total: about 51 mins

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined (31–40 count, thawed if frozen)
• 2 tbsp olive oil
• Juice of 2 limes
• Juice of 1/2 orange
• 1.5 tbsp jerk seasoning, divided
• 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 wedges and cilantro for serving (optional)

Instructions

1. Thaw shrimp according to package directions.
2. 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 for up to 30 minutes at room temperature.
3. Preheat the grill to medium-high heat. Thread shrimp, pineapple, bell pepper and red onion onto skewers. Sprinkle the exposed shrimp with the remaining 1/2 tablespoon jerk seasoning on both sides.
4. Grill skewers 2–3 minutes per side until shrimp are opaque and lightly charred. Remove from the grill and serve immediately with lime wedges and cilantro.

Notes

1. Use peeled and deveined shrimp to reduce prep time. Thaw frozen shrimp completely before marinating.
2. Soak wooden skewers for at least 30 minutes before grilling to prevent burning.
3. Do not marinate longer than 30 minutes to avoid texture changes from the citrus.
4. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition (per serving, approximate)

Calories: 278 kcal • Carbs: 26 g • Protein: 25 g • Fat: 9 g • Fiber: 5 g • Sugar: 17 g