Grilled Shrimp and Pineapple Kabobs: A Taste of Summer on a Skewer

I remember the first time I had grilled shrimp and pineapple. It was at a beachside barbecue on a small island off the coast of Belize. The smoky aroma of the grill mingled with the salty sea air, and the sweetness of the pineapple perfectly complemented the savory shrimp. As the sun dipped below the horizon, painting the sky in fiery hues, each bite was a miniature vacation, an explosion of tropical flavors that etched itself into my memory. To this day, the scent of grilling pineapple instantly transports me back to that idyllic evening.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 4
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

• 1 lb uncooked jumbo shrimp, peeled and deveined
• ½ fresh pineapple
• 6 tablespoons orange marmalade, divided
• ½ cup water
• 1 tablespoon soy sauce
• Couple dashes hot sauce (optional)
• 1 (6 ounce) box long grain and wild rice blend, prepared according to package directions
• ¼ cup snipped fresh cilantro

Equipment Needed

• Small saucepan
• Wooden or metal skewers (if wooden, prepare for soaking)
• Cutting board
• Knife
• Grill

Instructions

1. Begin by preparing the glaze. In a small saucepan, combine 4 tablespoons of the orange marmalade, ½ cup water, 1 tablespoon soy sauce, and a couple of dashes of hot sauce (if using). Set this mixture aside.
2. If you’re using wooden skewers, it’s crucial to pre-soak them in water for approximately 30 minutes. This prevents them from burning on the grill.
3. Prepare the pineapple: Cut the pineapple into 4 crosswise slices. Core each slice, and then cut each slice into quarters, resulting in 16 small pineapple wedges.
4. Ensure the shrimp is prepped. Peel and devein the 1 lb jumbo shrimp. Pat them dry with paper towels.
5. Thread the shrimp and pineapple onto the skewers. Alternate between shrimp and pineapple wedges on each of the 4 skewers.
6. Brush the shrimp and pineapple kabobs generously with some of the marmalade-soy sauce mixture you prepared earlier. This glaze will caramelize beautifully on the grill.
7. Place the skewers directly on the rack of an uncovered grill over medium heat. Be careful not to overcrowd the grill.
8. Grill the kabobs for 8 to 10 minutes, turning them once halfway through, until the shrimp are opaque and pink and the pineapple is heated through and slightly caramelized. Keep a close eye on them to prevent burning.
9. Once the kabobs are cooked, remove them from the heat and cover them loosely to keep them warm while you prepare the rest of the dish.
10. Heat the remaining marmalade-soy sauce mixture in the saucepan over medium heat and bring it to a full boil, stirring constantly. Once boiling, remove it from the heat source. This boiling step ensures the sauce is thickened slightly and the flavors are intensified.
11. While the kabobs are grilling, prepare the rice according to package directions. Once cooked, transfer the prepared long grain and wild rice blend to a serving bowl.
12. Stir in the remaining 2 tablespoons of orange marmalade and ¼ cup of snipped fresh cilantro into the rice. This adds a touch of sweetness and freshness to complement the grilled kabobs.
13. Serve the shrimp and pineapple kabobs immediately with the prepared rice and the boiled marmalade-soy sauce mixture. Drizzle the sauce over the kabobs and rice for an extra burst of flavor.

Expert Tips & Tricks

• Perfect Shrimp Doneness: The most common mistake is overcooking shrimp. Shrimp are done when they turn opaque and form a “C” shape. An “O” shape means they’re overcooked.
• Prevent Sticking: Lightly oil the grill grates before placing the skewers on the grill to prevent sticking.
• Flavor Boost: Marinate the shrimp in a portion of the marmalade-soy sauce mixture for 30 minutes before grilling for a deeper flavor.
• Even Cooking: Use skewers that are the same length for more even grilling.
• Pineapple Selection: Choose a ripe pineapple that has a sweet aroma and gives slightly when gently squeezed.
• Charred Goodness: For extra caramelized pineapple, consider grilling the pineapple wedges separately for a few minutes before skewering.

Serving & Storage Suggestions

Serve the Grilled Shrimp and Pineapple Kabobs immediately after grilling for the best flavor and texture. The vibrant colors and enticing aroma make for an attractive presentation. You can garnish the dish with extra cilantro and a wedge of lime.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the kabobs in a skillet over medium-low heat or in a microwave. Be careful not to overcook the shrimp during reheating. Reheated rice can sometimes be dry, so add a splash of water or broth when reheating.

Do not leave the kabobs at room temperature for more than 2 hours. Freezing is not recommended as it can alter the texture of the shrimp and pineapple.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	213.9 kcal	N/A
Calories from Fat	11 g	5%
Total Fat	1.3 g	1%
Saturated Fat	0.1 g	0%
Cholesterol	143 mg	47%
Sodium	913.1 mg	38%
Total Carbohydrate	36 g	12%
Dietary Fiber	1.9 g	7%
Sugars	29.2 g	N/A
Protein	16.6 g	33%

Note: Percent Daily Values are based on a 2000 calorie diet.

Variations & Substitutions

• Spicy Kick: Add a pinch of red pepper flakes to the marmalade-soy sauce mixture for a spicy kick.
• Different Fruit: Substitute pineapple with other fruits like mango, peaches, or bell peppers.
• Honey Glaze: Use honey instead of orange marmalade for a different flavor profile.
• Coconut Rice: Prepare the rice with coconut milk for a richer, tropical twist.
• Protein Power: Add cubes of firm tofu or chunks of chicken to the skewers for added protein.
• Herb Infusion: Use different herbs like basil or mint instead of cilantro for a unique flavor.
• Vegetable Variety: Incorporate colorful vegetables such as zucchini, red onion, or cherry tomatoes onto the skewers.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Be sure to thaw them completely before grilling and pat them dry with paper towels.

Q: How do I know when the pineapple is cooked properly?
A: The pineapple should be heated through and slightly softened with grill marks. It doesn’t need to be cooked for very long.

Q: Can I make these kabobs ahead of time?
A: You can prepare the skewers ahead of time, but it’s best to grill them just before serving. The cooked shrimp can become rubbery if stored for too long.

Q: What if I don’t have a grill?
A: You can also cook these kabobs in a grill pan on the stovetop or under the broiler in your oven. Broil for about 5-7 minutes per side, keeping a close watch.

Q: Is orange marmalade the best marmalade to use?
A: Orange marmalade pairs best with the other ingredients, but you can experiment with other flavors of marmalade, such as grapefruit or lemon, if you prefer.

Final Thoughts

These Grilled Shrimp and Pineapple Kabobs are a delightful way to bring the taste of summer to your table. The combination of sweet pineapple, savory shrimp, and the tangy marmalade-soy sauce glaze is simply irresistible. Whether you’re hosting a backyard barbecue or simply looking for a quick and easy weeknight meal, this recipe is sure to be a crowd-pleaser. Don’t be afraid to experiment with different variations and substitutions to create your own unique twist on this classic dish. Grab your skewers, fire up the grill, and enjoy the flavors of the tropics!