These sweet and spicy skewers are grilled to perfection and come together fast for an easy weeknight meal on hot days!
Last week we had such a heat wave! Just the thought of cooking over a hot stove made me sweat! These simple chili lime shrimp and pineapple skewers were just the trick – quick and tasty to satisfy our hunger on a warm summer night.
While these Chili Lime Shrimp & Pineapple Skewers make an easy weeknight meal, we’ve also made them for summertime BBQs, 4th of July parties and more!
Heck, sometimes I get a craving for them in the middle of the winter and I make them right in my oven!
I always feel so lucky my whole family loves shrimp. How about yours?
If your family doesn’t like shrimp, the chili lime marinade is delicious on Chicken too!
And on a positive note, my kids seem to think that food on skewers is the best thing ever. So making these chili lime shrimp and pineapple skewers is a win-win!
How to make Chili Lime Shrimp & Pineapple Skewers:
Ingredients:
1 1/2 lb medium shrimp, defrosted, peeled, deveined, tail off
pineapple, chopped
red onion, chopped into large chunks
paprika
chili powder
a lime
4 cloves garlic, pressed
Salt & pepper
Olive Oil
Honey
Chopped green onions
If you are grilling, preheat your grill to 350-400 degrees. If you are using your oven, that’s fine too! Same temperature will work!
Dice pineapple, and slice onions.
Make your Marinade:
In a large bowl, combine:
paprika,
chili powder,
lime juice,
garlic,
salt & pepper,
olive oil,
green onions, and honey.
Mix well until ingredients are well combined.
Add the shrimp to the marinade and toss. Be sure to hold onto remaining marinade.
Add your shrimp and pineapple to your skewers, adding a slice of red onion between.
We use these metal skewers, but if you decide to use wooden skewers, just be sure to soak them for about an hour so that the wood doesn’t burn while you are grilling.
Drizzle remaining marinade over skewers, and grate the zest of one lime over top.
Cook skewers on the grill on direct heat for 3-4 minutes per side, until shrimp are pink.
Serve immediately.
I usually serve our Chili Lime Shrimp & Pineapple Skewers over some rice or just a simple salad on the side.
You can make some variations of your Chili Lime Shrimp & Pineapple Skewers as well. Some ideas include:
- Cherry tomatoes
- Diced Red or Green Peppers
- Mushrooms
- Cauliflower
What’s your go to meal on hot summer nights?
Chili Lime Shrimp & Pineapple Skewers
These sweet and spicy Chili Lime Pineapple & Shrimp Skewers are grilled to perfection and come together fast for an easy weeknight meal on hot days!
Ingredients
- 1 1/2 lb medium shrimp, defrosted, peeled, deveined, tail off
- 2 cups pineapple, chopped
- 1/2 medium red onion, chopped into large chunks
- 1 1/2 tsp paprika
- 1 tsp chili powder
- 3 tbsp fresh lime juice
- 4 cloves fresh garlic, pressed
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil
- 1 tbsp honey
- 1/4 cup green onions, chopped
- zest of one lime
Instructions
- Preheat your grill to 350-400 degrees.
- In a large bowl, make your chili lime marinade by combining paprika, chili powder, lime juice, garlic, salt, pepper, olive oil, green onions, and honey.
- Mix well until ingredients are well combined.
- Add shrimp, and toss. Be sure to hold onto remaining marinade.
- Add your shrimp and pineapple to your skewers, adding a slice of red onion between.
- Drizzle remaining marinade over shrimp & pineapple skewers, and grate the zest of one lime over top.
- Cook chili lime shrimp & pineapple skewers on the grill on direct heat for 3-4 minutes per side, until shrimp are pink.
- Serve your chili lime shrimp & pineapple skewers immediately.
Notes
We use these metal skewers, but if you decide to use wooden skewers, just be sure to soak them for about an hour so that the wood doesn't burn while you are grilling.
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Holly Noel Garrigus says
These look absolutely delicious, I love shrimp and pineapple! I’m not too sure about it having a little chili kick, but I’d definitely be willing to try them!
Judy Thomas says
These look absolutely delicious! I can’t wait to make them.