Ingredients
2 pounds large shrimp (21–25 count), peeled, deveined, and patted dry
1 fresh pineapple, chopped into 1-inch pieces
3 bell peppers (any color), cut into 1¼-inch pieces
1 red onion, cut into 1-inch chunks
5 tablespoons olive oil, divided
1/3 cup red wine vinegar
1/4 cup canned pineapple juice
1/4 cup sugar
1/4 cup honey
2 tablespoons ketchup
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
2–4 teaspoons lemon juice or zest
1 tablespoon fresh minced garlic
1 teaspoon ginger powder
1 teaspoon dried herbs (thyme, oregano, or Italian seasoning)
1 teaspoon paprika or cumin (optional)
1/2 teaspoon red pepper flakes
1 teaspoon cornstarch
Salt and freshly ground black pepper to taste
Instructions
1. Soak wooden skewers in water for 20-30 minutes; metal skewers require no soaking.
2. In a medium bowl, combine red wine vinegar, pineapple juice, sugar, honey, ketchup, soy sauce, Worcestershire sauce, garlic, ginger, herbs, and red pepper flakes. Reserve some marinade for glazing.
3. In a large bowl or resealable bag, combine 1/4 cup marinade with 3 tablespoons olive oil and shrimp; marinate for 20-30 minutes.
4. Toss pineapple, bell peppers, and onion with 2 tablespoons reserved marinade and 2 tablespoons olive oil; season with salt.
5. Thread shrimp and vegetables alternately onto skewers, piercing shrimp in two places for stability.
6. Prepare glaze by whisking cornstarch into reserved marinade, bringing to a boil, and simmering until thickened.
7. Preheat grill or grill pan to medium-high heat (400°F). Clean and lightly oil grates.
8. Grill kabobs uncovered for 2-3 minutes per side until shrimp are opaque with a slight char. Brush with glaze during or after grilling.
9. Alternatively, bake kabobs in a preheated oven at 450°F for 6-8 minutes, flipping halfway through.
10. Add fresh lemon juice or zest after cooking for added brightness.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🦐 Use large, wild-caught shrimp for optimal flavor; pat dry before marinating.
🔥 Do not marinate shrimp longer than 30 minutes to prevent them from becoming mushy.
🍍 Turn kabobs only once or twice during cooking to ensure even grilling and maintain juiciness.
- Prep Time: 10 minutes
- Marinating: 20-30 minutes
- Cook Time: 5-8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 skewer
- Calories: 220-280
- Sugar: 12g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg