Master the Grill: Irresistible Grilled Pineapple Shrimp Teriyaki Kabobs with Homemade Sauce

As summer gently winds down and the anticipation of Labor Day fills the air, there’s no better way to celebrate the season’s last hurrah than with a fantastic grilled meal. Today, we’re firing up the grill for a dish that perfectly captures the sweet and savory flavors of summer: Grilled Pineapple Shrimp Teriyaki Kabobs with a luscious homemade pineapple teriyaki sauce and beautifully charred grilled pineapple. This recipe is not just a meal; it’s a celebration of simple, fresh ingredients transformed into something truly spectacular.

Right now, as you delve into this delicious recipe, my own life is a whirlwind of boxes, bubble wrap, and the occasional celebratory scoop of ice cream. Just last week, I finally got the keys to my new apartment, and it’s been a non-stop journey of moving my belongings, carload by carload. The process has been a true test of patience, from navigating utility appointments (a four-hour window, only to be rescheduled? Oh, the joys!) to meticulously packing every last item. Next week marks the grand finale, when the movers will transport my furniture, and I’ll officially settle into my new space for good. Then, of course, comes the endless task of unpacking and organizing. I sincerely hope this new place lives up to every expectation, because I’m not sure I ever want to deal with moving again!

Amidst the chaos, one aspect has kept my spirits incredibly high: the promise of my new kitchen. It’s a dream come true, boasting at least three times the counter space and six more outlets than my previous tiny kitchen. And the crown jewel? A giant window that will flood the space with natural light! My friends playfully tease me for being so excited over what they call “basic necessities,” but when your job literally revolves around cooking and creating, these are luxuries. Honestly, I still marvel at how I managed to survive with just three minuscule counters and a single outlet for so long.

However, every silver lining has a cloud, and in my case, it’s the absence of a balcony. While I rarely used it for lounging, it was the perfect spot for my tabletop grill. With Labor Day approaching and the official end of summer just around the corner, I felt compelled to give my trusty grill one last glorious hurrah before it gets packed away. Naturally, shrimp, my absolute favorite protein, was the star I envisioned. My culinary thoughts quickly drifted towards the vibrant and robust flavors of Asian cuisine.

My inspiration for these kabobs harks back to my high school days, working at the mall. The food court was a dangerous place for my paycheck, especially with those irresistible free samples of chicken teriyaki. But when it came time to order my own meal, without fail, I’d opt for the shrimp. I simply cannot resist shrimp, and its quick cooking time is always a bonus. Who doesn’t appreciate a meal that’s both fast and incredibly flavorful?

The Secret to Sensation: Homemade Pineapple Teriyaki Sauce

The true magic of these Grilled Pineapple Shrimp Teriyaki Kabobs lies in the homemade pineapple teriyaki sauce. I first discovered the brilliance of pineapple in teriyaki from the Bountiful cookbook, and it has since become a staple in my kitchen. The natural sweetness and subtle tang of fresh pineapple beautifully complement the savory depth of soy sauce, creating a perfectly balanced glaze that clings wonderfully to the shrimp and pineapple alike.

Making your own teriyaki sauce from scratch might seem like an extra step, but trust me, the difference in flavor is monumental. Store-bought versions often contain high-fructose corn syrup and artificial ingredients, which can overpower the delicate flavors of your main ingredients. Our homemade version uses fresh pineapple, soy sauce, brown sugar, ginger, garlic, and a touch of apple cider vinegar, ensuring a fresh, vibrant, and genuinely delicious taste. Plus, since you’ll be buying a whole pineapple for the skewers anyway, it’s incredibly efficient to use part of it for the sauce, minimizing waste and maximizing flavor.

And speaking of whole pineapples, don’t let any leftover fruit go to waste! You can use your remaining pineapple to make delightful Teriyaki Turkey Burgers, refreshing Pineapple Popsicles, or even a simple grilled side dish. The versatility of fresh pineapple is truly amazing.

Why Does Pineapple Make Your Tongue Numb? A Fun Fact!

Have you ever noticed that tingling, sometimes slightly numb sensation on your tongue after eating a lot of fresh pineapple? It’s a common experience, and there’s a fascinating scientific reason behind it! Pineapples contain a group of enzymes called bromelain. Bromelain is a proteolytic enzyme, meaning it breaks down proteins. When you eat fresh pineapple, these enzymes are essentially doing their job on the delicate proteins that make up the surface of your tongue and mouth. Don’t worry, it’s completely harmless and your mouth quickly regenerates! While it’s a bit annoying if you want to devour an entire pineapple in one sitting (which I absolutely would, if not for the temporary numbness!), it’s also a testament to the incredible power of natural enzymes.

Grilling Perfection (and Oven Alternatives!)

These kabobs are designed for the grill, where the high heat caramelizes the pineapple and gives the shrimp a beautiful char, infusing them with that irresistible smoky flavor. For best results, preheat your outdoor grill to medium-high heat. If you’re using wooden skewers, remember to soak them in water for at least 10 minutes beforehand to prevent them from burning on the grill. This simple step can save your kabobs from an untimely demise! The shrimp cook incredibly fast, requiring only about 3 minutes per side until they turn pink and opaque, indicating they are perfectly cooked. Be careful not to overcook them, as shrimp can become rubbery quickly.

But what if you’re like me next week, finding yourself temporarily grill-less? No problem! These kabobs are incredibly versatile and can be easily cooked indoors. You can use your oven’s broiler for a similar char effect. Arrange the skewers on a baking sheet and broil for 2-4 minutes per side, keeping a close eye on them to prevent burning. Alternatively, you can bake them in the oven at 400°F (200°C) for about 5-10 minutes, or until the shrimp are cooked through. No matter the method, the result will be a delicious and satisfying meal.

Serving Suggestions for Your Teriyaki Masterpiece

Once your Grilled Pineapple Shrimp Teriyaki Kabobs are ready, brush them generously with the reserved homemade sauce for an extra burst of flavor and a beautiful glaze. These kabobs are wonderfully versatile and pair well with a variety of sides. The most classic accompaniment is a bed of fluffy white or brown rice, which perfectly soaks up any extra sauce. For a lighter meal, consider serving them as a filling for shrimp lettuce wraps, offering a crisp, refreshing contrast. You could also serve them alongside a simple green salad, quinoa, or other grilled vegetables like bell peppers and zucchini for a more complete and colorful dish. The vibrant flavors make them a fantastic option for a weeknight dinner or a crowd-pleasing dish for entertaining.

More Irresistible Shrimp Recipes to Explore

If you’re as big a fan of shrimp as I am, you’ll love these other fantastic recipes:

• Baked Coconut Shrimp with Mango Jalapeno Dipping Sauce
• Crispy Air Fryer Coconut Shrimp
• Spicy Beer Shrimp
• General Tso’s Sweet Chili Shrimp

Grilled Pineapple Shrimp Teriyaki Kabobs

Yield:
4 servings

Prep Time:
1 hour

Cook Time:
6 minutes

Total Time:
1 hour 6 minutes

Ingredients

• 1 small fresh pineapple, cored and cut into 1-inch pieces
• 1/2 cup soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon ginger paste or minced ginger
• 1 clove garlic, minced
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon vegetable oil
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1/2 pound (8 ounces) shrimp, peeled, deveined, and patted dry

Instructions

1. In a blender, combine 1 cup of the pineapple pieces, soy sauce, ginger, garlic, brown sugar, vinegar, and oil. Blend until the mixture is completely smooth. This will form the base of your delicious homemade teriyaki sauce.
2. Transfer the blended sauce to a medium saucepan. Bring the sauce to a boil over medium-high heat. Once it reaches a rolling boil, allow it to cook for an additional minute, stirring occasionally.
3. In a small separate bowl, whisk together the cornstarch and water until you have a smooth, lump-free slurry. Gradually add this cornstarch mixture to the boiling sauce in the saucepan, stirring continuously. Continue to stir until the sauce thickens to your desired consistency, which typically takes about 1-3 minutes. Remove the sauce from the heat and let it cool completely. Once cooled, reserve half of this rich sauce for brushing onto the kabobs later.
4. In a plastic zip-top bag or a lidded container, combine the raw shrimp with the remaining half of the cooled teriyaki sauce. Ensure the shrimp are fully coated. Marinate the shrimp in the refrigerator for 30 minutes. This allows the flavors to penetrate the shrimp and tenderize them slightly.
5. While the shrimp are marinating, prepare your grill. Preheat an outdoor grill to medium-high heat. If you prefer, you can also prepare an indoor broiler. If you are using wooden skewers, remember to soak them in water for at least 10 minutes prior to grilling to prevent them from burning.
6. Once the shrimp have finished marinating, remove them from the bag or container. Shake off any excess marinade from the shrimp. Discard the used marinade as it has come into contact with raw shrimp.
7. Begin assembling your kabobs. Alternately thread the marinated shrimp and the remaining 1-inch pieces of pineapple onto the prepared skewers. You may have some leftover pineapple depending on the size of your fruit and the length of your skewers.
8. Carefully place the assembled kabobs on the preheated grill. Grill, covered, over medium heat for approximately 3 minutes. Then, flip the kabobs and cook for another 3 minutes, or until the shrimp turn pink and are no longer transparent. This indicates they are perfectly cooked. Remove the kabobs from the heat, brush them generously with the reserved teriyaki sauce, and serve immediately. Enjoy your flavorful Grilled Pineapple Shrimp Teriyaki Kabobs!

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Whether you’re celebrating the end of summer, preparing for a holiday weekend, or simply craving a quick and flavorful meal, these Grilled Pineapple Shrimp Teriyaki Kabobs are sure to impress. The combination of sweet pineapple, succulent shrimp, and a savory homemade teriyaki sauce creates an unforgettable culinary experience. So, fire up your grill (or oven!), gather your ingredients, and get ready to enjoy one of the most delicious dishes of the season. Happy grilling!