Grilled Jerk Shrimp and Pineapple Skewers Recipe
Hey there! So, let me tell you about this recipe that has become a bit of a staple at my backyard BBQs—Grilled Jerk Shrimp and Pineapple Skewers. I first stumbled upon this idea when I had a ton of shrimp and a pineapple staring back at me from my kitchen counter. Who knew they’d become best friends on a skewer? These skewers have become my go-to dish whenever I’m in the mood for something that’s both spicy and sweet, and they’ll have you dreaming of tropical beaches in no time. Oh, and fair warning: once you try these, your regular BBQ might just need an upgrade.
Why You’ll Love This
I make this recipe whenever I feel like impressing my guests without spending hours in the kitchen. (Though, let’s be honest, who doesn’t love something that looks fancy but is secretly easy?) My family goes crazy for this because it’s like a mini vacation on a stick. The kids love the sweetness of the pineapple, and the adults can’t get enough of the jerk spice kick. Plus, it doesn’t hurt that it’s kind of healthy too! The only downside? Trying not to eat them all before they’re served.
Ingredients You’ll Need
- 1 pound of large shrimp, peeled and deveined (I sometimes use pre-cooked if I’m in a hurry)
- 1 fresh pineapple, cut into chunks (canned works too in a pinch, but fresh is best)
- 1/4 cup of jerk seasoning (my grandmother always insisted on making it from scratch, but store-bought is just fine)
- 2 tablespoons of olive oil
- 2 tablespoons of lime juice (though lemon would work too, if that’s what you’ve got)
- Skewers (I prefer metal ones, but wooden ones soaked in water will do the trick)
Let’s Get Grilling!
- First, let’s marinate those shrimp. Toss them in a bowl with the jerk seasoning, olive oil, and lime juice. Give them a little TLC, ensuring each shrimp gets some love from the marinade. Let them sit and soak up all those flavors for about 30 minutes. This is where I usually sneak a taste—just to check the balance, of course!
- While the shrimp are marinating, fire up your grill to medium-high heat. If you don’t have a grill, a griddle pan works just fine. I’ve tried it both ways, and honestly, it’s all about what you’ve got handy.
- Thread the marinated shrimp and pineapple chunks onto the skewers. I like to alternate them, but you do you!
- Place the skewers on the hot grill. Cook for about 2-3 minutes on each side or until the shrimp are opaque and the pineapple has lovely grill marks. Don’t worry if it looks a bit weird at this stage—it always does!
- Remove from grill, and there you have it—deliciousness on a stick.
Notes
From my experience, pre-soaking wooden skewers prevents them from catching fire—learned that the hard way! Also, keep a close eye on the grill; shrimp cook faster than you think.
Variations
Once, I tried adding bell peppers to the mix, and it added a nice crunch! Though, an attempt with mango didn’t quite hit the mark—it sort of fell apart on the grill.
Equipment
If you don’t have skewers, you can always lay everything straight on the grill. Just be careful when flipping!
Storing Your Leftovers
If by some miracle there are leftovers, pop them in an airtight container in the fridge. They should last for a couple of days, though, honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving these with a side of coconut rice. It just feels right, you know? And a cold beer or a tropical cocktail wouldn’t go amiss either.
Pro Tips
Don’t rush the marinating step. I once tried skipping it, and regretted it because the flavors didn’t fully develop. Also, if you’re using metal skewers, remember—they get hot!
FAQ
Q: Can I use chicken instead of shrimp?
A: Absolutely! Just adjust the cooking time as chicken takes a bit longer.
Q: Do I have to use a pineapple?
A: No, but I think it adds a nice sweetness. Peaches could work as a substitute in a pinch.
Q: What if I don’t have jerk seasoning?
A: You can make a quick blend with common spices like allspice, thyme, nutmeg, and cayenne. It’s not exactly the same, but it works in a bind!
