Shrimp and Pineapple Kabobs with Chile-Lime Glaze

Name: Shrimp and Pineapple Kabobs with Chile-Lime Glaze
Prep time: 35 min
Cook time: 8 min
Total time: 43 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp Olive oil; 2 tbsp Honey; 2 tbsp Fresh lime juice; 1 tsp Chili powder (or Tajín); 1 tsp Lime zest; 0.5 tsp Kosher salt; 1.5 lb Large shrimp, peeled and deveined (16–20 count), tails on or off as preferred; 2 cups Fresh pineapple, cored and cut into 1-inch chunks; 10 pieces Bamboo skewers (soaked 30 minutes if using); 2 tbsp Fresh cilantro, chopped (for garnish)

Bright, tropical shrimp and pineapple kabobs grilled to smoky perfection and brushed with a sticky chile-lime glaze. Fast to assemble and ideal for summer cookouts, they pair sweet pineapple with a zesty, slightly spicy finish.

0.0(0 reviews)

Prep: 35m · Cook: 8m · Total43 mins

DifficultyEasy

Serves4

AuthorJake

Shrimp and Pineapple Kabobs with Chile-Lime Glaze

Ingredient Spotlight

Chili powder (or Tajín)

Tajín is a Mexican chile‑lime seasoning made from dried ground chiles, dehydrated lime and salt; it’s bright, tangy, mildly spicy and commonly used on fruit, snacks and drink rims. It originates from Mexico and has a citrusy, salty heat rather than the deeper smokiness of some chili powders. You can find Tajín in the spice or Latin foods aisle of most supermarkets or online; a quick substitute is chili powder mixed with a pinch of salt and lime zest or a squeeze of fresh lime.

Jake's note

"These kabobs bring a balance of sweet, smoky and bright flavors that shine at backyard barbecues or casual weeknight dinners. Home cooks will love how quickly they come together and how impressive the result looks on the plate."

Shrimp and Pineapple Kabobs with Chile-Lime Glaze

These shrimp and pineapple kabobs are a lesson in contrast: sweet, caramelized pineapple meets plump, slightly charred shrimp, all brightened by a sticky chile-lime glaze that balances honeyed sweetness with citrus acidity and a whisper of heat. Because the shrimp cook in minutes, the pineapple has just enough time to sear and concentrate its sugars, creating those glossy, mottled bits that cling to the glaze and make every bite sing. This recipe is built for backyard gatherings and weeknight dinners alike — fast to assemble, dramatic to serve, and forgiving if you need to scale up for a crowd.

What makes this version work is the simple emulsion of olive oil, honey and lime juice that both flavors and protects the shrimp from drying out while adding an easy, brush-on glaze that crisps without overwhelming the seafood. Using chili powder or Tajín gives a clean, chile-citrus note without muddying the dish, and reserving a small amount of the glaze at the start prevents cross-contamination while delivering that final glossy hit. If you like bold, balanced, grill-forward food, these skewers will be your go-to summer recipe.

Plan your timing

Enter your target meal time:

6:10 pm–6:19 pm→Make the chile-lime glaze

6:19 pm–6:28 pm→Prepare skewers with shrimp and pineapple

6:28 pm–6:37 pm→Preheat and oil the grill

6:37 pm–6:46 pm→Grill and baste the kabobs

6:46 pm–6:55 pm→Rest, garnish and serve

Ingredients

Yield

Instructions

Make the chile-lime glaze

In a medium bowl whisk together the olive oil, honey, fresh lime juice, chili powder (or Tajín), lime zest and kosher salt until smooth and slightly emulsified. Reserve about 1/4 cup of the glaze in a separate small bowl for finishing; the rest will be used to baste while grilling.

For this step

2 tbspOlive oil
2 tbspHoney
2 tbspFresh lime juice
1 tspChili powder (or Tajín)
1 tspLime zest
0.5 tspKosher salt

Prepare skewers with shrimp and pineapple

If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning. Pat shrimp dry with paper towels and, alternating, thread shrimp and pineapple chunks onto skewers (about 3–4 shrimp and 3–4 pineapple pieces per skewer, depending on size). Arrange kabobs on a tray and lightly brush both sides with a thin coat of the prepared glaze.

For this step

1.5 lbLarge shrimp, peeled and deveined (16–20 count), tails on or off as preferred
2 cupsFresh pineapple, cored and cut into 1-inch chunks
10 piecesBamboo skewers (soaked 30 minutes if using)

Prepare skewers with shrimp and pineapple

Preheat and oil the grill

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Clean the grates and brush with a little oil to prevent sticking. When the grill is fully hot, reduce flare risk by keeping a spray bottle of water nearby.

Grill and baste the kabobs

Place kabobs on the hot grill and cook for 2–3 minutes per side, turning once or twice, brushing with the remaining glaze after the first turn. Grill until shrimp are opaque, pink and just firm (internal temperature ~120–125°F for shrimp doneness) and pineapple has light char marks—total grilling time should be 6–8 minutes depending on shrimp size.

Rest, garnish and serve

Remove kabobs from the grill and let them rest 2 minutes. Brush with any reserved glaze, sprinkle with chopped cilantro, and serve immediately while hot. These are great on their own or alongside rice, a green salad or warm tortillas.

For this step

2 tbspFresh cilantro, chopped (for garnish)

Tips from the kitchen

Dry Shrimp Thoroughly

Pat shrimp completely dry before skewering so the glaze adheres and you get a quick sear rather than steaming.

Match Piece Sizes

Cut pineapple and choose shrimp of similar size so everything cooks evenly and nothing over- or undercooks on the skewer.

Brush Late to Avoid Burning

Because the glaze contains honey, apply most of it after the first sear and reserve some to brush on off the heat to prevent burning.

Use High Heat

Cook over medium-high heat (around 400°F) for quick caramelization and defined grill marks without prolonged cooking that dries shrimp.

Turn Only Once or Twice

Let the shrimp and pineapple develop char before turning; excessive flipping prevents good browning and lengthens cook time.

Variations & substitutions

Tropical Mango Swap

Use firm mango in place of pineapple for a softer, floral sweetness that pairs beautifully with the chile-lime glaze.

Tofu or Halloumi Alternate

Substitute extra-firm tofu (pressed) or halloumi for shrimp to make a vegetarian version that grills well and soaks up the glaze.

Smoky Chipotle Glaze

Add 1/2 teaspoon finely chopped chipotle in adobo or a pinch of smoked paprika to the glaze for a deeper, smoky heat.

Broiler Method

If you don't have a grill, broil skewers on a lined sheet pan 4–6 inches from the element, turning to caramelize both sides.

Storage & make-ahead

Leftover kabobs store in an airtight container in the refrigerator for up to 48 hours; separate any reserved glaze in its own container. Reheat gently on a hot skillet or briefly on the grill for a minute per side to avoid overcooking the shrimp, or serve cold chopped over a salad. Do not freeze cooked shrimp kabobs — the texture will become rubbery.

What to serve with it

Serve these skewers over cilantro-lime rice or coconut rice to pick up the tropical flavors, or slide the shrimp into warm tortillas with shredded cabbage and avocado for tacos. A crisp green salad with cucumber and jalapeño, grilled corn brushed with lime butter, and lime wedges on the side complement the sweet-heat profile. For drinks, try a classic margarita, a light Mexican lager, or a citrusy rum-based cocktail like a Mojito.

Frequently asked questions

Can I use frozen shrimp?

Yes — thaw frozen shrimp completely in the refrigerator or under cold running water, then pat dry thoroughly before skewering so they sear instead of steam.

How can I tell when shrimp are done?

Shrimp are done when they turn opaque, pink and form a loose C-shape; an internal temperature of about 120–125°F yields the best texture without toughness.

Is it safe to use the glaze that contacted raw shrimp?

No — reserve a portion of the glaze before adding raw shrimp for finishing; any glaze that’s been in contact with raw seafood should be discarded or boiled for food safety.

Will the honey burn on the grill?

Honey can burn if exposed to very high heat for long periods, so apply heavier coats near the end of grilling and watch for flare-ups; a quick baste and finishing brush off the heat gives the best caramelization.

How long can I assemble kabobs ahead of time?

You can thread shrimp and pineapple up to 2 hours ahead if refrigerated; avoid marinating them for long periods in the glaze because the citrus will start to cure the shrimp and alter the texture.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Make the chile-lime glaze

Olive oil2 tbsp
Honey2 tbsp
Fresh lime juice2 tbsp
Chili powder (or Tajín)1 tsp
Lime zest1 tsp
Kosher salt0.5 tsp

Step 2: Prepare skewers with shrimp and pineapple

Large shrimp, peeled and deveined (16–20 count), tails on or off as preferred1.5 lb
Fresh pineapple, cored and cut into 1-inch chunks2 cups
Bamboo skewers (soaked 30 minutes if using)10 pieces

Step 5: Rest, garnish and serve

Fresh cilantro, chopped (for garnish)2 tbsp

Nutrition Facts

Per serving: 2½ skewers

Calories373

Total Fat8.7g

Saturated Fat1.5g

Trans Fat0g

Polyunsaturated Fat3.5g

Monounsaturated Fat2.9g

Total Carbohydrates39.2g

Dietary Fiber6.4g

Total Sugars32.3g

Protein41.1g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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