I’m excited to share a quick and easy grilling recipe for summer! We love cooking and eating outside when the weather is nice, and these grilled pineapple shrimp kabobs are a new fave. They’re brushed with a soy ginger sauce and extra delicious served with fluffy coconut quinoa.
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Three cheers for grilling season! Now that the weather is warm, it’s so nice to be able to mix up our simple dinner go-tos by using the grill. So many easy dinner possibilities!
I’m a huge fan of grilled shrimp and grilled pineapple, so putting them together seemed like a fun choice for a simple, summery meal. The pineapple chunks get caramelized and sweet, with a touch of savory from the marinade, while the shrimp gets charred and smoky. Great flavor combo!
I wrote recently about how I’m loving coconut rice (rice cooked in coconut milk) – but this time I decided to try something a little different and make coconut quinoa. You guys – coconut quinoa is awesome!
Quinoa already has a slightly nutty flavor, so cooking it in coconut milk amplifies the nuttiness and makes it so much more interesting and flavorful than regular ol’ quinoa. It also plays perfectly off of the Asian-inspired marinade with sesame oil, soy sauce, ginger, and lime.
Recipe Ingredients
This grilled summer dinner is super simple and so flavorful! Here’s what you’ll need for this soy shrimp skewers recipe:
- raw shrimp, peeled and deveined
- pineapple (cut into 1-inch chunks)
For the shrimp marinade:
- soy sauce (We prefer low-sodium soy sauce)
- honey
- fresh ginger
- sesame oil
- lime
- green onions (optional)
And for the coconut quinoa:
- uncooked quinoa
- unsweetened coconut milk (we use canned)
- salt
Feel free to grill some of your favorite veggies to serve with this as well! We love grilling bell peppers, zucchini, mushrooms, and asparagus.
As for equipment, you’ll also need some kind of skewer! We usually use metal skewers for ease, but wooden skewers should also work – as long as you soak them in water for 30 minutes ahead of time, to avoid them charring or catching fire on the grill.
How to Make Grilled Shrimp and Pineapple Kabobs
I love how easy this shrimp recipe is to throw together!
Start by pre-heating the grill on high heat. Peel and devein shrimp if not already done. In a large bowl, mix the marinade ingredients and toss in shrimp and pineapple to coat. Then, skewer them, alternating between shrimp and pineapple, and grill for a few minutes until the shrimp turns white and opaque.
If using large shrimp, they may need a little extra time on the grill. Feel free to brush on more of the shrimp marinade while cooking for extra flavor.
In the meantime, combine coconut milk, quinoa, and water in a pot and simmer until fluffy.
You can also throw some extra vegetables on the grill for a balanced, colorful meal; asparagus is a great match here, as is peppers or corn. You can make some extra marinade for the veggies, or just dress them in a little oil, salt, and pepper – whatever you like!
Don’t have a grill?
If you don’t have a grill or are tight on time and want to make this shrimp dish without the skewers, that will work too! Just pan sear the shrimp and pineapple in the sauce, and roast your veggies separately in the oven. Lots of options here, grill or not!
What to Serve With Grilled Shrimp Skewers
Don’t feel like making the coconut quinoa or looking for more side dish ideas? These sides would all pair well with these shrimp and pineapple kabobs:
- Sesame shrimp salad with watermelon (to make this into a side dish, just leave out the shrimp!)
- Grilled vegetables
- Roasted sweet potato fries
- Roasted zucchini & squash
- Sautéed lemon garlic string beans
Looking for another delicious grilled shrimp recipe? Try these chimichurri shrimp skewers!
Grilled Shrimp & Pineapple Kabobs with Soy Ginger Marinade
Grilled shrimp and pineapple make a fun choice for a simple, summery meal. The pineapple gets caramelized and sweet, with a touch of savory from the marinade, while the shrimp gets charred and smoky. Great flavor combo!
Ingredients:
For the shrimp
- 2 (12 oz) packages raw shrimp, peeled
- 3 cups diced pineapple
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon grated fresh ginger
- 1 tablespoon sesame oil
- juice of one lime
- 2 green onions, sliced (optional)
- Optional veggie side of your choice (asparagus, zucchini, mushrooms, and peppers do well here, either roasted or grilled)
For the quinoa
- 1 & 1/2 cups quinoa (uncooked)
- 1 15-oz can coconut milk (unsweetened)
- 1 cup water
- 1/2 teaspoon salt
Instructions:
What are you most excited to cook on the grill this summer?
