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Grilled Chili Shrimp and Pineapple

Servings: 4


  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon chili sauce or sriracha
  • 1 tablespoon ginger peeled and minced
  • 2 teaspoons garlic minced
  • 1/2 teaspoon ground chinese five spice
  • 1 pound shrimp 16-20 count, peeled and deveined, thawed if frozen
  • 2 cups pineapple cut into 1" pieces
  • 2 poblano peppers cut into 2” pieces
  • 8 wood skewers soaked in water for at least 1 hour


  • Combine oil, vinegar, honey, chili sauce, ginger, garlic, and Chinese five spice in a large, resealable plastic bag.
  • Add shrimp, pineapple and peppers; let marinate for 30 minutes.
  • Preheat grill or grill pan on high heat.
  • Thread shrimp, pineapple and peppers onto skewers; brush marinade on skewers.
  • Grill skewers on high heat, about 2 minutes per side, basting again if desired, until shrimp turns pink in color and opaque.
  • Note: Because marinade originally contained raw shrimp, do not baste skewers after cooking is complete or use as a sauce when serving unless you heat marinade to the boiling point in a separate pan.