Grilled Jerk Shrimp and Pineapple Skewers

There’s something about grilled food on a stick that feels like summer. It’s festive, casual, and fun to eat. And when you combine smoky jerk spices with sweet, juicy pineapple and charred shrimp? That’s magic.

The jerk marinade here is a simplified version of the traditional Jamaican spice blend—bold and flavorful with warm spices, garlic, lime, and a little heat from scotch bonnet (or habanero) peppers. If you’re worried about spice, don’t be. You can control the heat to make it family-friendly or fiery-hot, depending on your crew.

This is one of those meals that feels impressive but comes together in under 30 minutes. It’s perfect for outdoor grilling, but you can also make it indoors on a grill pan or under the broiler.

I love serving these skewers with coconut rice, grilled veggies, or even a simple salad with lime vinaigrette. They also make a showstopping appetizer if you serve them as mini skewers at a party.

Why You’ll Love This Recipe

Big flavor with little effort
The jerk marinade does all the heavy lifting. It’s bold, spicy, and sweet all at once—thanks to warm spices, lime juice, and a touch of brown sugar.

Grilled perfection
The high heat caramelizes the marinade and pineapple while locking in the juiciness of the shrimp.

Tropical vibes anytime
The sweet pineapple balances the spice of the jerk seasoning beautifully. Every bite feels like a little tropical vacation.

Great for grilling season—or anytime
Fire up the outdoor grill or use a grill pan indoors. You’ll get amazing results either way.

Customizable
Swap the shrimp for chicken or tofu, make it spicier or milder, and serve it with rice, salad, or flatbread—it all works.

Prep Time and Servings

Prep Time: 15 minutes
Marinate Time: 20–30 minutes
Cook Time: 8–10 minutes
Servings: Serves 4
Calories per serving: 280
Protein: 22g
Carbs: 15g
Fat: 15g

Ingredients

For the jerk shrimp marinade:

• 1 pound large shrimp, peeled and deveined (tails on or off)
• 2 tablespoons olive oil
• 2 tablespoons lime juice (about 1 lime)
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon thyme (dried or fresh)
• 1 scotch bonnet or habanero pepper, finely minced (optional, or use chili flakes to control heat)
• Salt and black pepper, to taste

For the skewers:

• 2 cups fresh pineapple, cut into 1.5-inch chunks
• 1 red bell pepper, cut into 1-inch pieces (optional, for color and crunch)
• Metal or soaked wooden skewers

Step-by-Step Instructions

1. Marinate the shrimp
In a large bowl, combine all the marinade ingredients: olive oil, lime juice, garlic, brown sugar, spices, herbs, pepper, salt, and chopped chili (if using). Toss in the shrimp and coat well. Cover and refrigerate for 20–30 minutes. Don’t marinate longer or the lime juice can start to “cook” the shrimp.

2. Prep your skewers
If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. While the shrimp marinates, cut your pineapple and bell pepper into even pieces.

3. Assemble the skewers
Thread shrimp, pineapple chunks, and bell pepper onto the skewers, alternating for color and flavor. Make sure not to pack them too tightly—leave a little space so the heat circulates evenly.

4. Preheat your grill
Heat a grill or grill pan to medium-high. Lightly oil the grates or spray your pan with cooking spray.

5. Grill the skewers
Place the skewers on the grill and cook for about 2–3 minutes per side, or until the shrimp turn opaque and get those gorgeous grill marks. Watch closely—shrimp cook fast!

6. Rest and serve
Remove from the grill and let the skewers rest for 2–3 minutes. Serve warm with lime wedges and fresh herbs if you’d like.

How to Serve

Here are a few serving ideas to make this dish shine:

• With coconut rice or lime rice for a full tropical plate
• Over salad greens with avocado and a light vinaigrette
• In flatbread or lettuce wraps with a dollop of yogurt or tahini sauce
• As an appetizer with a creamy dipping sauce
• Next to grilled corn, black beans, or plantains for a Caribbean-inspired spread

Additional Tips

1. Use fresh pineapple
Canned pineapple can work in a pinch, but fresh pineapple gives you better texture and caramelizes beautifully on the grill.

2. Don’t overcook the shrimp
Shrimp cook quickly—about 2–3 minutes per side. Once they’re opaque and slightly curled, they’re done.

3. Adjust the spice
Want it mild? Skip the fresh chili and use just a pinch of red pepper flakes. Want it fiery? Go bold with scotch bonnet or habanero.

4. Try other proteins
This marinade works great with chicken, tofu, or even salmon. Just adjust cooking times as needed.

5. Keep it halal
Make sure your ingredients (like pre-cleaned shrimp or sauces, if used) are halal-friendly. This recipe is naturally alcohol- and pork-free.

Recipe Variations

Spicy Mango Jerk Skewers:
Swap pineapple for mango chunks or do a mix of both for even more tropical sweetness.

Grilled Veggie Add-In:
Add zucchini, red onion, or mushrooms to the skewers for extra color and texture.

Honey-Lime Glaze:
Brush the skewers with a quick glaze of honey and lime juice during the last minute of grilling for added shine and flavor.

Oven-Broiled Version:
No grill? Place the skewers on a foil-lined baking sheet and broil on high for 3–4 minutes per side.

Tofu Swap:
Use pressed, cubed tofu in place of shrimp for a plant-based version. Marinate a bit longer (at least 1 hour) to really absorb the flavors.

Serving Suggestions

• Sides:
  • Coconut rice
  • Cilantro-lime quinoa
  • Grilled corn on the cob
  • Cucumber and tomato salad with lime
• Sauces:
  • Cooling yogurt sauce with lime
  • Tahini-lemon drizzle
  • Avocado crema
  • Jerk mayo (jerk seasoning + mayo or yogurt)
• Drinks:
  • Iced hibiscus tea
  • Chilled lemonade with mint
  • Sparkling water with a splash of pineapple juice

Freezing and Storage

Refrigerator:
Store leftover grilled shrimp and pineapple in an airtight container for up to 3 days. Reheat gently in a skillet or microwave.

Freezer:
You can freeze the marinated shrimp (uncooked) for up to 1 month. Thaw in the fridge overnight before threading onto skewers and grilling.

Make-ahead tip:
You can assemble the skewers a few hours ahead of time and refrigerate until ready to grill.

Special Equipment

• Metal or wooden skewers
• Outdoor grill, indoor grill pan, or broiler
• Tongs for easy flipping
• Large bowl or zip-top bag for marinating

FAQ Section

Can I use frozen shrimp?
Yes—just thaw them completely and pat dry before marinating.

What size shrimp should I use?
Large shrimp (16–20 per pound) work best for grilling and don’t overcook as quickly.

Is this spicy?
It can be! But you can control the heat by adjusting or omitting the hot pepper.

Can I bake these instead of grilling?
Yes. Bake at 425°F on a foil-lined sheet for about 10 minutes or broil for 3–4 minutes per side.

What if I don’t have fresh pineapple?
Canned pineapple chunks (in juice, not syrup) can be used—just pat them dry before skewering.

Can I make this ahead?
You can marinate the shrimp and cut your pineapple a few hours in advance. Assemble skewers just before grilling.

What does jerk seasoning taste like?
It’s warm, smoky, a little sweet, and spicy—thanks to a mix of spices like allspice, cinnamon, thyme, and chili.

Is this gluten-free?
Use tamari or gluten-free soy sauce in the marinade and you’re good to go.

Can I make this for a crowd?
Absolutely. Just double or triple the recipe and grill in batches or use the oven broiler.

Do I need to peel the shrimp?
Peeling is recommended for easier eating. You can leave the tails on for presentation or remove them for convenience.

Conclusion

These Grilled Jerk Shrimp and Pineapple Skewers are your go-to recipe for flavor-packed, tropical-inspired grilling. Whether you’re making them for a quick weeknight dinner or a full-on backyard party, they deliver heat, sweetness, and smoky goodness in every bite.

Make them once and they’ll become a regular summer favorite. And if you give them a try, I’d love to hear how they turn out. Drop a comment, tag me in your photos, or send me your favorite ways to serve them—I’m always here for the grilled shrimp love.

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