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Pineapple Shrimp Skewers on a serving tray.

Pineapple Shrimp Skewers

  • Author: Denay DeGuzman
  • Total Time: 50 Minutes
  • Yield: 15-30 Skewers 1x


These delicious shrimp skewers are perfect for feeding a crowd! Among shrimp kabob recipes, this one’s very special. It’s packed with vibrant Latin flavor! This recipe is easily adjusted to the desired level of spiciness – mild, medium or hot. Serve grilled shrimp skewers over cilantro lime rice. Add a fresh garden salad to round out the meal.




  • 1 64-ounce bottle Clamato Tomato Cocktail
  • 1 cup freshly-squeezed lime juice
  • 2 tablespoons hot sauce, or as desired
  • 1 tablespoon salt
  • 1 teaspoon black pepper


  • Wooden skewers, presoaked in water for 20-30 mins.
  • 24 pounds shrimp, large or jumbo
  • 12 fresh pineapples, depending on quantity of shrimp
  • 35 red bell peppers
  • Olive oil
  • Paprika, for seasoning children’s skewers
  • Chili powder, to season skewers for adults
  • Chili pepper flakes, for sprinkling on adults’ skewers
  • Garnishes: limes, cilantro leaves,  grilled jalapenos


  1. Place shrimp in a colander. Rinse under cold water. Pat dry with paper towels.
  2. Pour Clamato into a large deep bowl. Add fresh lime juice and your favorite hot sauce. Season with salt and pepper to taste. Whisk to combine.
  3. Add shrimp to the marinade. Make sure all pieces are fully submerged. Cover bowl with plastic wrap. Place in the refrigerator for 20 minutes. Do not allow the shrimp to marinate longer than 30 minutes or the citric acid in the marinade will break down the gentle fibers of the shrimp!
  4. Slice pineapple into flat triangles or cubes. Cut bell pepper into short wide strips. Place bell pepper and olive oil in a zip-top bag. Shake and massage bag to lightly cover the pieces in oil. Thread each skewer with 2 of each:  shrimp, bell pepper, and pineapple.
  5. Spray or brush the grill with olive oil to prevent sticking. Heat grill over medium heat. Just before placing skewers on the grill, season the pieces of shrimp. For children, sprinkle them with paprika. For the adult crowd, spice things up! Sprinkle shrimp with chili powder and a few pinches of red chili pepper flakes!
  6. Grill the pineapple shrimp skewers for about 4 to 5 minutes per side, or until done. How to tell if they’re done? The outside should be lightly pink; the inside should be slightly white or opaque. If you slice a piece open and the interior is a bright white, it’s possibly overcooked!



  • FRESH AND FROZEN SHRIMP: To make things easy, buy shrimp that’s been deveined. To maximize culinary results, purchase fresh shrimp the same day you’ll be grilling shrimp skewers. Keep in mind, frozen shrimp defrosts quickly and will go bad if not refrigerated right away. When wrapped tightly and properly stored in the refrigerator, uncooked shrimp can last for up 3 to 4 days.
  • CAN THAWED SHRIMP BE REFROZEN? For food safety reasons, do not refreeze shrimp that has been thawed out. Raw shrimp found at the market is generally thawed out shrimp that was previously frozen.
  • SHELL OR NO SHELL: Shrimp can be grilled either with or without shells. It’s a matter of preference. But for this recipe for pineapple shrimp skewers, use shelled shrimp so the flavor of the marinade can soak in.
  • BEST SHRIMP SIZES FOR GRILLING: Extra large, jumbo and colossal are the best sizes for skewering and grilling. For colossal-sized shrimp, double skewering is recommended.
  • SHRIMP COUNTS PER POUND: When shopping at the supermarket for shrimp, you’ll notice a number like 31/35 or 26/30 on the bag. This is the approximate number of shrimp per pound. Generally the counts are these: Large = 31/35, Extra Large = 26/30, Jumbo = 21/25, Colossal = U/15 (under 15 pieces per pound).
  • HOW MUCH SHRIMP PER PERSON? When making grilled shrimp skewers, count on 6 to 8 shrimp per person. This amount will vary depending on whether shrimp kebobs are appetizers or a main dish, whether veggies are included on the skewers, and the number of other entrees and side dishes being served.
  • SOAK WOODEN SKEWERS: When using wooden skewers it’s very important to soak the skewers in water for 20-30 minutes before skewering. This will help prevent the wood from scorching and falling apart on the grill. For the soaking process, place skewers on a baking tray filled with water.
  • Prep Time: 30 Minutes
  • Cook Time: 20 Minutes
  • Category: Dinner
  • Method: Grilling
  • Cuisine: Mexican

Keywords: Shrimp Skewers, Grilled Shrimp Skewers, Pineapple Shrimp Skewers