These grilled Teriyaki Shrimp and Pineapple Skewers are so easy to make and great for a weeknight dinner! Juicy shrimp and sweet chunks of fresh pineapple are glazed with a simple homemade teriyaki sauce. They’ll be on the table in 30 minutes or less!
There’s still plenty of summer left, but just like every August people seem to forget. Suddenly I feel like I’m being surrounded by apples, soup recipes and have even come across a few pumpkin items. Just like I say every year, I can’t stand it when people push the seasons. I don’t know about where you live, but there’s still plenty of 90 degree days on tap here in Denver. Nothing about 90 or even 80 degrees screams fall to me.
So, if you’re like me and still totally into all things summer, then light up the grill and make these quick and easy Teriyaki Shrimp and Pineapple Skewers! Shrimp, pineapple and teriyaki sauce are an awesome combination and they taste even better when they’ve been grilled. I love the flavor that grilling adds to shrimp and the caramelization it adds to the pineapple.
For this recipe I highly recommend using fresh pineapple. In general, I suggest using fresh pineapple whenever possible, especially when grilling. Not only is the flavor far superior when you buy fresh, but it holds up better on the grill as well. If you feel intimidated at the grocery store trying to pick out a fresh pineapple, here are some tips to help you out.
How to Pick Out a Fresh Pineapple
- Start with the fronds on the pineapple. Look for smaller ones in the center and give one a tug. If it releases that means it’s ripe and ready to eat. No release, no-go. Keep looking.
- In general, you can ignore the color of the pineapple. Instead, smell it. If it smells like a pineapple it’s ripe. If it smells vinegary or like alcohol it’s overripe.
- As with most fruit, look for a pineapple that is heavy for it’s size. This means it has a higher water content and should be juicier.
Speaking of superior flavor, making a homemade teriyaki sauce not only tastes better, but in general is much better for you compared to most bottled sauces. Bottled teriyaki sauce is usually loaded with sugar or worse, corn syrup. Yes, the sauce should be sweet, but at least when you make it yourself you can control the sweetness.
I’m all about convenience if I can find a bottled sauce that isn’t loaded with garbage, but my homemade teriyaki sauce is so easy to make, you have no excuse not to. You only need 7 ingredients and most of them, if not all you probably already have at home. The sauce uses low sodium tamari, which is what you’ll want if you’re gluten-free. If you aren’t gluten-free feel free to use low sodium soy sauce.
Once you make the teriyaki sauce, let it cool while you skewer the shrimp and pineapple and preheat the grill. Pour a little of the sauce into a small serving bowl and save it for dipping or drizzling. The teriyaki sauce will act as a glaze for the skewers rather than a marinade. Since there’s honey in it, the sauce will burn if it spends too much time on the grill.
I served the teriyaki shrimp and pineapple skewers over quinoa and garnished everything with sliced green onions, cilantro and sesame seeds. If you don’t like quinoa substitute with rice or cauliflower rice if you’re eating low carb.
More Teriyaki Recipes
- 1/3 cup low sodium tamari or soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 clove of garlic, grated
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon sriracha
- 2 teaspoons cornstarch + 2 teaspoons water, whisked together to make a slurry.
Shrimp and Pineapple Skewers
- 1 pound large shrimp
- 1 small pineapple, cut into cubes
- Kosher salt and fresh ground black pepper to taste
- In a small saucepan whisk together all of the ingredients except the cornstarch water slurry. Bring the mixture to a boil and boil for 2 minutes.
- Whisk in the cornstarch slurry and boil for another minute or until it has thickened. Remove from the heat and pour half of the sauce into a small serving bowl. Cool the remaining sauce while you assemble the skewers, this will be used to glaze the skewers.
Shrimp and Pineapple Skewers
- Preheat the grill to approximately 400-425° F. Thread the shrimp and pineapple onto metal or wooden skewers (soak overnight if using wooden). Season with salt and pepper and brush or spray with oil.
- Place the skewers on the grill and brush the tops with teriyaki sauce. Close the lid and grill for approximately 2 minutes. Flip the skewers over and brush with the remaining sauce and grill another 2 minutes or until just cooked through.
- Remove from the grill and serve over quinoa, rice, or cauliflower rice. Garnish with sliced green onion, sesame seeds and the reserved teriyaki sauce.
Quinoa, rice, cauliflower rice not included in nutritional info.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 226 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 239mg Sodium: 1851mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 1g Sugar: 17g Sugar Alcohols: 0g Protein: 28g