Pineapple shrimp skewers are the perfect summer grilling recipe - they're light, citrusy, and easy to assemble! Cubed fresh pineapple and shrimp are coated in a honey balsamic dressing and grilled to perfection.
Preheat grill to medium-high heat, about 375 to 400 degrees Fahrenheit. If needed, clean grill grates. If using wood skewers, soak in water for at least 30 minutes before assembling skewers.
Carefully thread shrimp, pineapple, and onion onto skewers and set aside.
In a small bowl, add dressing ingredients: oil, balsamic vinegar, honey, salt, garlic powder, and red pepper flakes. Whisk to combine. Brush dressing over skewers just before grilling (the acidic dressing will break down the delicate flesh of your raw shrimp if it sits for more than 15-20 minutes).
Wipe grill grates lightly with oil, then place skewers perpendicular across the grill grate. Cook for about 5 to 7 minutes, flipping once halfway through, or until shrimp have turned bright pink on the outside and meat is white on the inside.
Rely less on time and more on the look and feel of your shrimp to determine when they're done cooking. Grill temperatures and conditions can vary greatly.
Use an oil with a high smoke point to prevent burning on the grill. Vegetable oil, peanut oil, and avocado oil are great choices.
Cut pineapple and onions to about the same thickness as your shrimp to ensure each ingredient makes contact with the grill grates.
2 cups of cubed pineapple = about ½ of a cored pineapple
Leftover shrimp will keep for 3 to 4 days in a tightly sealed container in the refrigerator.