Grilled Hawaiian shrimp kabob with pineapple is a juicy and savory dish that’s perfect for summer grilling. This recipe is quick, easy, and a hit with the whole family, making it ideal for weeknight dinners or a backyard barbecue. You’ll love the tropical flavors and vibrant colors that make this kabob not only delicious but also visually stunning.
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Why You’ll Love These Grilled Hawaiian Shrimp Kabobs
Imagine biting into perfectly grilled shrimp, tender and succulent, paired with sweet, caramelized pineapple. This dish captures the essence of a tropical getaway in each bite. The marriage of flavors is not only delightful but also incredibly customizable, ensuring that every family member will find something to enjoy.
Essential Ingredients for Hawaiian Shrimp Kabobs
Shrimp
For these kabobs, you’ll need 2 lbs of raw shrimp, either fresh or frozen. The shrimp should be peeled and deveined before grilling to achieve that perfect texture.
Pineapple
A large, ripe pineapple is essential. Its natural sweetness adds an amazing tropical vibe to the dish. Reserve some pineapple chunks for skewering to enhance the flavor profile.
Glaze Ingredients
Your kabobs will shine with a simple glaze made from 1 tbsp of cornstarch, 2 tbsp of raw organic honey, and a dash of salt and black pepper. This glaze adds a rich, glossy finish to your grilled delights.
Skewers and Seasonings
Use bamboo skewers (soaked in water for at least 30 minutes) or metal skewers for grilling. A sprinkle of salt and pepper will enhance the natural flavors of the shrimp and pineapple.
How to Prepare Hawaiian Shrimp Kabobs
Preparing the Shrimp and Pineapple
Start by thawing frozen shrimp in cold water if needed. Rinse the shrimp and season it with salt and pepper. Chop the pineapple into chunks, saving three-quarters for the skewers to maximize flavor.
Crafting the Sweet Pineapple Glaze
To create your glaze, process a quarter of the pineapple in a food processor, strain the puree to extract the juice, and combine it in a saucepan with cornstarch and honey. Bring this mixture to a boil while stirring constantly, then remove it from heat once it bubbles.
Assembling the Shrimp and Pineapple Skewers
Thread the seasoned shrimp and pineapple chunks onto your skewers. This colorful assembly is as enjoyable to make as it is to eat!
Grilling the Perfect Hawaiian Shrimp Kabobs
Grilling Instructions
Heat your grill to 350°F and place a grill mat on the grates if you have one. Grill the skewers for about 5 minutes, then flip them over.
Glazing and Finishing
Brush half of the glaze onto one side of the skewers and grill for an additional 4 minutes. After removing the skewers, place the glazed side down and brush the remaining glaze onto the other side for that finishing touch.
Tips for the Best Grilled Shrimp Kabobs
Skewer Preparation
Soaking bamboo skewers is crucial to prevent them from burning. If you use metal skewers, you’re good to go without any prep!
Glaze Consistency
Be careful not to overcook the glaze; it should be thick but pourable for the best coverage on your kabobs.
Variations and Substitutions
Skewer Additions
Feel free to add mushrooms, red bell peppers, zucchini, or red onions to the skewers for extra flavor and nutrition!
Protein Swaps
If shrimp isn’t your thing, you can swap it out for skinless chicken. Just remember to increase the grilling time accordingly.
Serving Suggestions for Hawaiian Shrimp Kabobs
These kabobs pair wonderfully with rice, potatoes, or pasta. For a light option, serve them alongside quinoa or corn on the cob, and don’t forget a refreshing side like potato salad!
Storing and Reheating Leftovers
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat them in a 325°F oven for 5-7 minutes with a drizzle of olive oil to keep them moist.
FAQs
What ingredients do I need for grilled Hawaiian shrimp kabobs?
You’ll need raw shrimp, pineapple, cornstarch, honey, salt, pepper, and skewers.
How long should I grill the shrimp kabobs?
Grill the kabobs for about 5 minutes on one side, flip, and then an additional 4 minutes after glazing.
Can I use other fruits in the kabobs?
Yes! You can add fruits like bell peppers or even mango for a twist on the traditional kabob.
What is the best way to marinate the shrimp?
Season the shrimp with salt, pepper, and a sweet glaze made from pineapple juice and honey before grilling.
Are grilled Hawaiian shrimp kabobs suitable for kids?
Absolutely! They are flavorful, easy to eat, and can be customized to suit children’s tastes.
Related Recipes to try
- Pineapple Chicken Tacos
- Shrimp Salad Recipe And Variations
- Grilled Chicken Avocado Salad
- Grilled Honey Mustard Chicken
- Pineapple Chicken
- Grilled Chicken
Conclusion
Grilled Hawaiian shrimp kabob with pineapple is a delightful dish that brings a taste of the tropics to your table. With simple ingredients and easy prep, it’s perfect for any occasion. For more delicious ideas, explore recipes like this collection on Pinterest for inspiration. Enjoy your culinary adventure!
Grilled Hawaiian Shrimp Kabob with Pineapple: A Flavorful Delight
Equipment
- grill
- food processor
- saucepan
- cheesecloth
- Bamboo skewers
- Metal skewers
- oven/grill mat
Ingredients
- 2 lbs raw shrimp fresh or frozen
- 1 large pineapple Reserve 3/4 for skewers, process 1/4 for glaze
- Salt to taste
- black pepper to taste
- 1 tbsp cornstarch
- 2 tbsp raw organic honey
Glaze
- pineapple juice from processed pineapple
- 1 tbsp cornstarch
- 2 tbsp raw organic honey
Skewers
- 12-16 bamboo skewers or metal skewers, soak bamboo for 30+ min
- Oven/grill mat optional
Instructions
- Thaw shrimp if frozen, then rinse and season with salt and pepper. Rinse and chop pineapple, reserving 3/4 for skewers and processing the rest for glaze.
- Thread shrimp and pineapple chunks onto soaked bamboo or metal skewers.
- For the glaze, process 1/4 of the pineapple and strain the juice. Combine juice, cornstarch, and honey in a saucepan, bring to a boil while stirring, then remove from heat.
- Preheat grill to 350°F, optionally placing a mat on the grates. Grill skewers for 5 minutes.
- Flip skewers, brush one side with half the glaze, and grill for 4 minutes. Remove skewers, place glazed side down, and brush the remaining glaze onto the other side.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 325°F oven for 5-7 minutes with olive oil.
Variations
- Add mushrooms, bell peppers, zucchini, or red onion to skewers. Substitute shrimp with skinless chicken, increasing grilling time.
Serving Suggestions
- Serve with rice, potatoes, pasta, quinoa, corn on the cob, or potato salad.
Notes
- Soak bamboo skewers in water for at least 30 minutes (overnight preferred) to prevent burning. Do not overcook the glaze. Freezing is not recommended due to texture changes in pineapple.
