Shrimp and Pineapple Kebabs
Shrimp and Pineapple Kebabs are fresh, juicy, and full of bright summer flavor. Tender shrimp, sweet pineapple, and bursts of cherry tomato come together on the grill for a light, balanced bite. A simple lemon and olive oil marinade adds a clean, citrusy finish that keeps everything tasting vibrant and refreshing. Served straight off the grill with a squeeze of fresh lemon, these kebabs are easy, colorful, and perfect for warm-weather meals.
Recipe - Shreveport #24
Shrimp and Pineapple Kebabs
Prep Time30 Minutes
Servings4
Cook Time15 Minutes
Ingredients
2 small lemons
2 Tbs olive oil
1/4 tsp salt
1/2 tsp black pepper
24 large shrimp, peeled and deveined
24 cherry tomatoes
2 cups fresh pineapple chunks
skewers, for grilling
Directions
- In a large bowl, combine the juice from 1 lemon (about 2 to 3 tablespoons) with the olive oil, salt and pepper. Add the shrimp, tomatoes and pineapple. Toss to coat evenly. Cover, and marinate in the refrigerator for 15 minutes.
- Thread the shrimp, tomatoes and pineapple onto skewers with a tomato placed in the curve of each shrimp and pineapple pieces on either side.
- Preheat a grill to medium heat (about 375° F to 400° F). Place the skewers on the grill. Cook for 3 to 4 minutes per side (turning once) until the shrimp are pink and cooked throughout.
- Cut the remaining lemon into halves. Squeeze the lemon juice over the skewers just before removing them from the grill. Serve immediately.
Tip: If using wooden skewers, soak them in water for at least 20 minutes before assembling.
Nutritional Information
Per Serving: Calories: 180, Fat: 7 g (1 g Saturated Fat), Cholesterol: 85 mg, Sodium: 210 mg, Carbohydrates: 20 g, Fiber: 4 g, Protein: 12 g.
30 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Directions
- In a large bowl, combine the juice from 1 lemon (about 2 to 3 tablespoons) with the olive oil, salt and pepper. Add the shrimp, tomatoes and pineapple. Toss to coat evenly. Cover, and marinate in the refrigerator for 15 minutes.
- Thread the shrimp, tomatoes and pineapple onto skewers with a tomato placed in the curve of each shrimp and pineapple pieces on either side.
- Preheat a grill to medium heat (about 375° F to 400° F). Place the skewers on the grill. Cook for 3 to 4 minutes per side (turning once) until the shrimp are pink and cooked throughout.
- Cut the remaining lemon into halves. Squeeze the lemon juice over the skewers just before removing them from the grill. Serve immediately.
Tip: If using wooden skewers, soak them in water for at least 20 minutes before assembling.