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Grilled jerk shrimp and pineapple skewers ready to be served at a summer barbecue

Grilled Jerk Shrimp and Pineapple Skewers

A bright and spicy dish featuring juicy shrimp and caramelized pineapple, perfect for summer gatherings or quick weeknight dinners.
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Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Caribbean, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 tablespoon oil (olive or avocado) Avocado has a higher smoke point.
  • 2 tablespoons white vinegar
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon dark rum (optional) Omit for non-alcoholic version.
  • 1/2 unit orange (juice and zest)
  • 1 unit lime (juice and zest)
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated Substitute ground ginger if needed (use 1/4 tsp).
  • 1 unit Scotch bonnet pepper, finely chopped Use habanero or remove seeds to reduce heat.
  • 2 units green onions, finely chopped
  • 1 tablespoon fresh thyme, chopped Or 1 tsp dried.
  • 1 tablespoon allspice (ground)
  • 3/4 teaspoon nutmeg
  • 3/4 teaspoon cinnamon
  • 1 teaspoon black pepper
  • 1 tablespoon brown sugar (light or dark)
  • 1 unit salt to taste
For the Skewers
  • 1 pound large shrimp, peeled and deveined Tails off or on by preference.
  • Pineapple chunks to taste for skewering Fresh is best; canned drained and patted dry works in a pinch.

Method
 

Preparation
  1. In a large bowl, whisk together oil, white vinegar, soy sauce, dark rum (if using), orange juice and zest, lime juice and zest, garlic, ginger, Scotch bonnet, green onions, thyme, allspice, nutmeg, cinnamon, black pepper, brown sugar, and a pinch of salt. Taste and adjust heat or sweetness as needed.
  2. Add the shrimp to the bowl and toss to coat. Cover and chill for 30–120 minutes.
  3. Thread shrimp and pineapple chunks alternately onto skewers.
Grilling
  1. Preheat grill to medium-high (about 400–450°F / 200–230°C). Clean and oil the grates.
  2. Place skewers on the hot grill. Cook for 2–3 minutes per side, turning once, until shrimp are opaque and just pink with light char on the pineapple.
  3. Remove skewers and rest for 1–2 minutes before serving.

Notes

If using wooden skewers, soak them for 30 minutes first to prevent burning. For a lower-sodium option, reduce soy sauce and add a pinch more citrus. Serve with coconut rice, a green salad, or tortillas for tacos.