Sweet & Savory Grilled Pineapple Shrimp Teriyaki Kabobs with Homemade Pineapple Teriyaki Sauce

Fire up the grill for the most irresistible Grilled Pineapple Shrimp Teriyaki Kabobs, featuring succulent shrimp, sweet pineapple, and a vibrant homemade teriyaki sauce that will make your taste buds sing. This recipe is perfect for a summer send-off or any gathering where delicious, easy-to-make food is a must!

As you’re reading this, I’m likely knee-deep in moving boxes, surrounded by mountains of bubble wrap, or perhaps indulging in a well-deserved scoop of ice cream. The past week has been a whirlwind since I got the keys to my new apartment. It’s been a continuous cycle of packing, driving carload after carload of my belongings back and forth, and navigating the often-frustrating world of utility appointments.

Imagine, being given a four-hour window for a crucial utility hook-up, only to have the technician called away for an emergency. Of course, I’ll take another day off work! My schedule has been at the mercy of these logistical challenges, but I’m holding onto the promise of a fresh start. Next week, the movers will finally transfer my furniture, and I’ll officially be settled in my new place. Then, the real work begins: cleaning every nook and cranny and systematically unpacking each box.

I genuinely hope this new chapter lives up to my expectations and more, because the thought of moving again anytime soon is simply unbearable. What truly excites me the most, however, is the new kitchen. It boasts at least three times the counter space of my old one and a generous six more electrical outlets. Plus, it features a massive window that will flood the space with natural light! My friend playfully pointed out how both amusing and slightly sad it was that I was so thrilled about such basic kitchen necessities. Honestly, I still marvel at how I managed to create recipes with only three tiny counters and a single outlet, especially when my livelihood literally depends on a functional kitchen.

One minor trade-off in this move is the absence of a balcony. While I rarely used it for lounging, it was incredibly convenient for my tabletop grill. With Labor Day approaching and the official end of summer just around the corner, I felt compelled to orchestrate one last glorious grilling session before meticulously packing everything away. The call of the grill was strong, and I knew I had to make it count.

Shrimp has always been my absolute favorite protein – its versatility and quick cooking time make it a go-to choice. As I pondered what flavors would complement shrimp perfectly, my mind drifted towards the vibrant and savory notes of Asian cuisine. I vividly recall my high school days working at the mall, where I’d often wander through the food court, snagging free samples of chicken teriyaki. Of course, when it came time for my actual break, I’d invariably opt for the shrimp dish. I simply cannot resist shrimp!

That delightful memory was the precise inspiration behind these Grilled Pineapple Shrimp Teriyaki Kabobs, especially featuring a luscious homemade pineapple teriyaki sauce. The fact that shrimp cooks up so quickly on the grill is always a fantastic bonus – who wouldn’t appreciate a delicious meal that’s also fast and easy to prepare?

The incredible homemade pineapple teriyaki sauce recipe first caught my eye in the pages of the Bountiful cookbook. This sauce is a game-changer; the fresh pineapple lends a beautiful, natural sweetness that perfectly balances the savory notes of the soy sauce. And since you’re already purchasing a whole pineapple for the sauce, it’s a brilliant idea to utilize the remaining fruit by grilling it alongside your shrimp, creating those wonderfully caramelized pineapple chunks for the kabobs.

Beyond these kabobs, any leftover pineapple can be put to excellent use in other fantastic recipes. Consider incorporating it into Teriyaki Turkey Burgers for a tropical twist, or transform it into refreshing Pineapple Popsicles for a cool treat. Pineapple is truly a versatile fruit!

On a slightly curious note, have you ever wondered why eating too much fresh pineapple sometimes leaves your tongue feeling a bit numb or tingly? It’s actually quite fascinating! The answer lies in the special enzymes present in pineapple, particularly bromelain, which have the ability to break down proteins. In essence, these enzymes are working on the proteins in your tongue, leading to that peculiar sensation. It can be a little annoying, especially if you’re like me and wish you could devour an entire pineapple in one sitting without losing feeling in your mouth. But rest assured, it’s completely harmless and a unique characteristic of this delicious fruit.

For those who, like me, might find themselves temporarily grill-less next week (or simply don’t own an outdoor grill), fear not! These delectable skewers can be easily prepared using alternative methods right in your oven. You can achieve a similar caramelized finish by broiling them. Simply preheat your broiler and cook the kabobs for about 5-10 minutes, flipping them halfway through, until the shrimp turn opaque and pink, indicating they are perfectly cooked. Alternatively, you can bake them at a higher temperature, around 400°F (200°C), for approximately 8-12 minutes, or until the shrimp are cooked through and the pineapple is tender and slightly browned. While grilling offers that signature smoky flavor, both broiling and baking yield wonderfully tasty results, ensuring you can enjoy these kabobs no matter your kitchen setup.

These teriyaki shrimp kabobs are incredibly versatile when it comes to serving. They pair wonderfully with a bed of fluffy white or brown rice, allowing the rice to soak up all the flavorful sauce. For a lighter, fresher option, use them as a delicious filling for shrimp lettuce wraps, adding a satisfying crunch. You could also serve them alongside a simple green salad, some steamed vegetables, or even a quinoa salad for a complete and healthy meal. Don’t forget to have extra homemade pineapple teriyaki sauce on the side for dipping!

Tips for Perfect Pineapple Shrimp Teriyaki Kabobs

• **Choosing Your Shrimp:** Opt for large (21/25 count) or jumbo (16/20 count) shrimp. Fresh or frozen (thawed) will work, just make sure they are peeled and deveined. Patting them dry before marinating is crucial for better sauce adhesion and a nicer sear.
• **Marinating Time:** Don’t over-marinate the shrimp, as the acidity in the sauce can start to break down the proteins, leading to a mushy texture. 30 minutes is ideal for infusing flavor without compromising texture.
• **Skewers:** If using wooden skewers, remember to soak them in water for at least 30 minutes prior to grilling to prevent them from burning. Metal skewers are a great reusable alternative.
• **Grill Temperature:** A medium-high heat is perfect for shrimp. It cooks quickly, so you want enough heat to get a nice char without overcooking the inside.
• **Don’t Overcook:** Shrimp cooks incredibly fast. Once it turns opaque and pink, it’s done. Overcooked shrimp becomes rubbery and tough.
• **Brushing with Sauce:** Brushing the kabobs with reserved fresh sauce *after* grilling adds a beautiful glaze and an extra burst of flavor. Avoid using the marinade that touched raw shrimp for brushing.

More Delicious Shrimp Recipes to Try

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

• Baked Coconut Shrimp: A healthier twist on a classic, perfectly crispy.
• Air Fryer Coconut Shrimp: Achieve ultimate crispiness with less oil using your air fryer.
• Spicy Beer Shrimp: A flavorful and zesty dish, perfect for a casual dinner.
• General Tso Shrimp: All the sweet and spicy goodness of General Tso’s, but with succulent 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) large shrimp, peeled, deveined, and patted dry

Instructions

1. In a blender or food processor, combine 1 cup of the pineapple chunks, soy sauce, ginger paste (or minced fresh ginger), minced garlic, brown sugar, apple cider vinegar, and vegetable oil. Blend until the mixture is completely smooth and well combined.
2. Pour the blended sauce into a medium saucepan. Bring the sauce to a boil over medium-high heat, stirring occasionally. Once it reaches a rolling boil, reduce the heat slightly and continue to cook for another minute to allow the flavors to meld.
3. In a small bowl, whisk together the cornstarch and 1 tablespoon of water until no lumps remain, creating a smooth slurry. Add this cornstarch mixture to the boiling sauce in the saucepan. Stir continuously until the sauce begins to thicken to your desired consistency, which usually takes another 1-3 minutes. Remove the sauce from the heat and let it cool completely. Once cooled, set aside half of the thickened sauce to use for brushing onto the grilled kabobs later.
4. In a plastic zip-top bag or a shallow container with a lid, combine the raw, patted-dry shrimp with the remaining half of the cooled teriyaki sauce. Ensure the shrimp are thoroughly coated. Seal the bag or container and marinate in the refrigerator for 30 minutes. Do not marinate for longer than 30 minutes, as the acidity can start to break down the shrimp’s texture.
5. While the shrimp marinates, prepare your grill or oven. If using an outdoor grill, preheat it to medium-high heat. If you are using wooden skewers, remember to soak them in water for at least 10 minutes to prevent them from burning on the grill. Alternatively, if grilling indoors or using an oven, prepare your indoor broiler by preheating it, or preheat your oven to 400°F (200°C).
6. Carefully remove the marinated shrimp from the zip-top bag, discarding any excess marinade. Do not reuse the marinade that was in contact with raw shrimp.
7. Begin assembling your kabobs. Alternately thread the marinated shrimp and the remaining 1-inch pineapple chunks onto the prepared skewers. You may have some leftover pineapple depending on the size of your fruit and the length of your skewers.
8. **For Grilling:** Place the assembled kabobs on the preheated grill. Grill, covered, over medium-high heat for approximately 3 minutes per side. The shrimp should turn opaque and pink, indicating they are cooked through. Remove from the heat. **For Broiling/Baking:** Place kabobs on a baking sheet. Broil for 5-7 minutes, flipping once, until shrimp are pink. If baking, bake at 400°F (200°C) for 8-12 minutes, flipping halfway.
9. Once cooked, immediately brush the reserved, fresh teriyaki sauce generously over the hot kabobs. Serve your delicious Grilled Pineapple Shrimp Teriyaki Kabobs immediately with your favorite sides, such as rice or lettuce wraps. Enjoy!

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