Bring bold Caribbean flavors to your backyard with these Grilled Jerk Shrimp and Pineapple Skewers—a perfect balance of smoky heat, juicy sweetness, and zesty freshness. Whether you’re planning a summer cookout, looking for a quick weeknight dinner, or want a lighter grilled option, this colorful skewer dish delivers big flavor with minimal effort.
Introduction
There’s something undeniably satisfying about food on a stick—especially when it’s kissed by flames and bursting with the vibrant flavors of the tropics. These Grilled Jerk Shrimp and Pineapple Skewers are inspired by the bold, aromatic seasonings of Jamaican cuisine. Jerk cooking, native to Jamaica, combines spices, Scotch bonnet peppers, and alliums like scallions and garlic to create a fragrant marinade that’s both spicy and deeply flavorful.
Pairing jerk-marinated shrimp with caramelized pineapple isn’t just delicious—it’s classic. The char from the grill gives the pineapple an intensified sweetness that complements the heat of the shrimp beautifully. This dish channels that unmistakable island energy: smoky, spicy, sweet, and completely satisfying.
Whether you’re new to jerk seasoning or a longtime fan, this recipe is fast, fresh, and flavorful—ready in under 30 minutes, but guaranteed to leave a lasting impression.
Ingredient Overview: What You’ll Need and Why
Understanding the ingredients helps you grasp the balance of heat, sweetness, and umami in this dish. Here’s a breakdown of the essential components that make these skewers shine:
Shrimp (Large or Jumbo, peeled and deveined)
Shrimp cook quickly and soak up marinade flavors exceptionally well. Large shrimp are ideal—they stay juicy on the grill and are easy to skewer. You’ll want tail-on for presentation or tail-off for easier eating.
Fresh Pineapple (cut into chunks)
Pineapple brings a juicy, tangy sweetness that balances the heat of the jerk marinade. When grilled, it caramelizes slightly, adding smoky depth to each bite.
Jerk Marinade:
This is the heart of the dish. You can make it from scratch or use a high-quality store-bought option (like Walkerswood). A traditional jerk marinade includes:
-
Scotch Bonnet Peppers (or habaneros): Brings intense heat.
-
Scallions: For an herbal onion-like base.
-
Garlic and Ginger: Add pungency and warmth.
-
Allspice: A signature jerk spice with notes of cinnamon and clove.
-
Thyme: Earthy and savory, essential in Jamaican cooking.
-
Soy Sauce or Tamari: Adds umami depth.
-
Brown Sugar: Balances the heat and aids in caramelization.
-
Lime Juice or Vinegar: For brightness and acidity.
Bell Peppers & Red Onion (optional, for skewers)
These add color and variety to your skewers. They hold up well on the grill and echo the flavors in the marinade.
Olive Oil
Used to help emulsify the marinade and prevent sticking on the grill.
Lime Wedges and Fresh Cilantro (for garnish)
Lime adds zing, and cilantro brings herbal brightness that cuts through the richness of the grilled flavors.
Step-by-Step Instructions: How to Make Jerk Shrimp & Pineapple Skewers
1. Prep the Shrimp
If using frozen shrimp, thaw completely, pat dry, and place in a bowl. Dry shrimp absorb marinade better and sear more effectively.
2. Make the Jerk Marinade
In a blender or food processor, combine:
-
2 chopped scallions
-
2 cloves garlic
-
1-inch piece fresh ginger
-
1 Scotch bonnet or habanero (seeded for less heat)
-
1 tbsp brown sugar
-
1 tsp allspice
-
1 tsp dried thyme
-
2 tbsp soy sauce
-
Juice of 1 lime
-
2 tbsp olive oil
Blend until smooth. Taste and adjust for salt, sweetness, or acidity.
3. Marinate the Shrimp
Pour the marinade over the shrimp. Toss to coat. Marinate in the refrigerator for 20–30 minutes. Do not over-marinate; shrimp are delicate and can become mushy.
4. Soak Wooden Skewers
If using wooden skewers, soak them in water for at least 20 minutes. This prevents burning on the grill.
5. Assemble the Skewers
Alternate shrimp, pineapple chunks, and optional vegetables (bell peppers, onion) on the skewers. Leave a little space between each piece for even cooking.
6. Preheat the Grill
Heat grill or grill pan to medium-high. Lightly oil the grates or pan to prevent sticking.
7. Grill the Skewers
Place skewers on the hot grill. Cook 2–3 minutes per side, turning once, until shrimp are pink and opaque with light grill marks and pineapple is caramelized.
8. Serve
Remove from grill and garnish with chopped cilantro and lime wedges.
Tips, Variations, and Substitutions
Pro Tips:
-
Control the heat: Use one pepper and remove seeds for milder heat. Add more for spicy lovers.
-
Uniform sizing: Cut pineapple and veggies the same size as shrimp for even cooking.
-
Don’t overcook: Shrimp cook quickly—remove as soon as they’re opaque.
Variations:
-
Tropical Fruit Swap: Use mango or papaya for a different twist.
-
Protein Switch: Try jerk-marinated chicken, tofu, or salmon cubes instead of shrimp.
-
Veggie-Only Option: Use halloumi cheese or marinated mushrooms with pineapple for a vegetarian version.
Dietary Adaptations:
-
Gluten-Free: Use tamari instead of soy sauce.
-
Low-Carb/Keto: Use less pineapple and bulk up on bell peppers or zucchini.
Serving Ideas & Occasions
These skewers are vibrant and festive—ideal for:
-
Summer Cookouts: A colorful crowd-pleaser that’s easy to prepare ahead.
-
Weeknight Dinners: Fast and flavorful in under 30 minutes.
-
Tropical-Themed Parties: Pair with coconut rice and grilled corn.
-
Meal Prep: Great cold or reheated in salads or grain bowls.
Serve them over:
-
Steamed jasmine rice or coconut rice
-
A crunchy slaw or grilled vegetables
-
Tropical salsa (like mango-avocado or pineapple-mint)
Nutritional & Health Notes
Shrimp is a lean protein source, low in fat and calories yet rich in:
-
Iodine (supports thyroid function)
-
Selenium (powerful antioxidant)
-
Vitamin B12
Pineapple brings:
-
Vitamin C and manganese
-
Bromelain, an enzyme known for its anti-inflammatory benefits
This dish is naturally gluten-free (if using tamari) and low in carbs if you go easy on the fruit. It’s an excellent high-protein, low-fat meal that’s satisfying without being heavy.
FAQ: Grilled Jerk Shrimp & Pineapple Skewers
1. Can I make these skewers ahead of time?
Yes! You can marinate the shrimp for up to 30 minutes in advance and assemble the skewers a few hours before grilling. Keep them covered in the fridge and grill just before serving.
2. What’s the best shrimp size for skewers?
Use large (31–40 count) or jumbo (21–25 count) shrimp. They’re meaty enough to grill without overcooking quickly and hold up well on skewers.
3. Can I cook these indoors?
Absolutely. Use a grill pan or cast iron skillet on high heat. You’ll still get excellent caramelization, though you’ll miss the smoky element of outdoor grilling.
4. What if I can’t find Scotch bonnet peppers?
Substitute with habanero for similar heat. If you want it milder, use jalapeños or skip hot peppers entirely and add a pinch of cayenne for warmth.
5. How spicy is this dish?
It depends on how much hot pepper you include. With one seeded Scotch bonnet, the heat is moderate. Increase or decrease based on your tolerance.
6. What sides pair well with jerk shrimp skewers?
Classic pairings include coconut rice, grilled corn, black bean salad, plantains, or mango salsa. A simple green salad works well to cool things down.
7. Can I use frozen shrimp?
Yes, just be sure to thaw them completely and pat dry before marinating. This ensures better flavor absorption and grilling texture.