Sweet and Spicy Shrimp Pineapple Skewers
Juicy shrimp are marinated in a tangy sweet chili–lime and sriracha sauce, threaded onto skewers, in between sweet pineapple and grilled until lightly charred. These quick-cooking skewers deliver the perfect balance of sweet, spicy, and fresh in every bite.
Servings: 6 skewers
Calories: 126kcal
Ingredients
- ⅓ cup sweet chili sauce
- 1 teaspoon sriracha sauce
- 1 teaspoon lime juice
- 12 ounces large shrimp thawed and peeled
- 1 can pineapple chunks drained well
- Oil for the grill grates, if needed
- Lime wedges for serving, optional
- Chopped cilantro optional for garnish
Instructions
- In a small bowl, mix together the sweet chili sauce, sriracha sauce and lime juice. Add the shrimp and toss to combine. Let marinade for 15-20 minutes.
- While the shrimp is marinating preheat your grill to a medium-high heat.
- Thread the Shrimp onto skewers with a pineapple chunk in between each shrimp. You should get about 6 skewers.
- Oil the grates, lay the shrimp down. Grill for about 2-3 minutes, brush the top with leftover marinade sauce and flip over. Grill for an additional 2-3 minutes or until the shrimp is cooked through.
- Remove from the grill and serve with lime wedges, a sprinkle of cilantro, and more sweet chili sauce for dipping, if desired.
Notes
- You can marinade up to 30 minutes. If you marinade more than 15 minutes, refrigerate. Any longer than 30 minutes the acid from the lime juice will cook the shrimp.
- If you use bamboo skewers, make sure to soak them in water for 30 minutes before assembling.
- Store leftovers in the fridge for up to 2-3 days. Reheated shrimp isn’t as delicious. Enjoy leftovers cold, for best texture.
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