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Pineapple Shrimp Skewers


Tyler Morning Telegraph

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Rate this recipe 4/5 (1 Votes)


  • 3 dozen medium shrimp, peeled and deveined
  • 1 can pineapple chunks,juice reserved
  • 1 red bell pepper, cut into 1-inch pieces
  • 1/2 sweet onion, cut into 1-inch pieces
  • 1 pint cherry tomatoes
  • Juice from 1 lie
  • 2 Tbsp fresh parsley, minced
  • 1 Tbsp honey
  • 1 Tbsp vegetable oil
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • Wooden skewers, soaked in water



Step 1

Combine pineapple juice, lime juice, parsley, salt, pepper, honey and oil in a large bowl. Add shrimpand other vegetables and toss to combine. Let marinate in the refrigerator for 15 minutes. Thread onions, pineapple and bell pepper onto skerers, alternating ingredients. On separate skewers, thread shrimp and cherry tomatoes. Heat grill to medium heat. When grill is ready, place skewers on the grate. Turn each skewer once. Baste skewers with remaining marinade. Cook until items have a slight char and are cooked through. The vegetable skewers will take longer than the shrimp skewers so watch each skewer individually and remove when ready.


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