Teriyaki Grilled Shrimp and Pineapple

Enjoy vibrant Teriyaki Grilled Shrimp and Pineapple for a quick, flavorful meal. This recipe combines sweet pineapple chunks with savory, marinated shrimp, all perfectly grilled for a delicious summer dish that’s simple to prepare and always a crowd-pleaser.

Gather these fresh ingredients to create your delicious teriyaki shrimp and pineapple.

• For the teriyaki sauce
• For the teriyaki grilled shrimp and pineapple

Tailor your ingredients to fit your needs. Use tamari instead of soy sauce if you need the recipe to be gluten-free. If you don’t have fresh ginger and garlic, you can use about 1 teaspoon of ground ginger and 1 teaspoon of garlic powder. For a less spicy dish, reduce or omit the sriracha. Canned pineapple chunks can be used if fresh is unavailable, but drain them well.

1. Make the Teriyaki Sauce: In a small saucepan, combine soy sauce, pineapple juice, brown sugar, grated garlic, grated ginger, and sriracha.
2. Simmer the Sauce: Heat the sauce over medium heat, stirring until the brown sugar is completely dissolved. This should take about 3-5 minutes.
3. Cool the Sauce: Remove the sauce from the heat and set it aside to cool. This will allow the flavors to meld.
4. Prepare the Shrimp: Place the peeled and deveined shrimp in a medium bowl.
5. Marinate the Shrimp: Pour about half of the cooled teriyaki sauce over the shrimp. Toss gently to coat. Let the shrimp marinate for 30 minutes at room temperature.
6. Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
7. Assemble the Skewers: Thread the marinated shrimp and pineapple pieces onto the skewers, alternating between shrimp and pineapple.
8. Preheat the Grill: Preheat your grill to medium-high heat. Clean the grill grates well.
9. Grill the Skewers: Place the skewers on the preheated grill. Cook for about 2-4 minutes per side, or until the shrimp are pink and opaque and the pineapple has slight char marks.
10. Baste with Sauce: During the last minute of grilling, brush the remaining teriyaki sauce over the shrimp and pineapple.
11. Serve: Remove skewers from the grill. Serve immediately and enjoy your delicious Teriyaki Grilled Shrimp and Pineapple.

• Overcooking the Shrimp: Shrimp cook very quickly. Overcooked shrimp become tough and rubbery. Watch them closely and remove them from the heat as soon as they turn pink and opaque.
• Burning the Pineapple: The sugar in the pineapple and teriyaki sauce can cause it to caramelize quickly. Keep an eye on the pineapple, turning it frequently to ensure even cooking and prevent burning.
• Not Soaking Skewers: If using wooden skewers, failing to soak them can lead to them catching fire on the grill. Always soak them in water for at least 30 minutes prior to use.

• Add Vegetables: Skewer chunks of bell peppers (any color), red onion, or zucchini along with the shrimp and pineapple for a complete meal on a stick.
• Spicy Kick: Increase the sriracha for a hotter sauce, or add a pinch of red pepper flakes to the marinade for extra heat.
• Different Protein: This teriyaki marinade also works wonderfully with chicken or firm tofu cubes. Adjust grilling times accordingly.

• Serve the Teriyaki Grilled Shrimp and Pineapple skewers over fluffy white or brown rice.
• Pair with a side of steamed or stir-fried vegetables like broccoli, snap peas, or bok choy.
• Enjoy as a light appetizer during a summer barbecue.
• Serve alongside a fresh green salad for a balanced meal.

Can I make the teriyaki sauce ahead of time?

Yes, you can prepare the teriyaki sauce up to 3 days in advance. Store it in an airtight container in the refrigerator. You may need to gently reheat it to make it pourable if it thickens.

How do I store leftovers?

Leftover Teriyaki Grilled Shrimp and Pineapple should be stored in an airtight container in the refrigerator for up to 2-3 days. It’s best to remove them from skewers before storing.

Can I use canned pineapple?

Yes, canned pineapple chunks can be used. Make sure to drain them very well before skewering to avoid adding excess moisture, which can steam rather than grill the shrimp.

Teriyaki Grilled Shrimp and Pineapple offers a delightful balance of sweet and savory flavors, making it a fantastic choice for any occasion. Its simplicity and speed mean you can enjoy a restaurant-quality meal right in your backyard. Get ready to impress with this easy and delicious recipe.

Teriyaki Grilled Shrimp and Pineapple

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A vibrant summer dish combining sweet pineapple with savory marinated shrimp, grilled to perfection. Quick to prepare and packed with bold flavors, this crowd-pleaser features a homemade teriyaki glaze for a sweet and slightly spicy kick.

• Author: Clarice
• Prep Time: 35
• Cook Time: 10
• Total Time: 45
• Yield: 4 servings
• Category: Dinner
• Method: Grilling
• Cuisine: American

Ingredients

Soy Sauce (1/4 cup) – Use tamari for gluten-free option
Pineapple Juice (1/4 cup) – Unsweetened
Brown Sugar (1/4 cup) – Packed
Garlic (2 teaspoon) – Freshly grated
Ginger (2 teaspoon) – Freshly grated
Sriracha (1 tablespoon) – Adjust to taste
Large Shrimp (1 pound) – Peeled and deveined
Pineapple (1) – Peeled and sliced into 1/2 inch by 2 inch pieces

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Instructions

Combine soy sauce, pineapple juice, brown sugar, garlic, ginger, and sriracha in a saucepan
Simmer over medium heat, stirring until sugar dissolves (3-5 minutes)
Cool sauce completely
Marinate shrimp in half the sauce for 20 minutes
Thread shrimp onto skewers and grill 2-3 minutes per side
Toss pineapple in remaining sauce and grill until caramelized
Serve with additional sauce on the side

Notes

Use tamari or coconut aminos for gluten-free option
Canned pineapple chunks can be substituted if needed
Reduce sriracha to make it milder
Use fresh pineapple for optimal flavor and texture