Print Recipe
0 from 0 votes

Grilled Chili Shrimp and Pineapple

Servings: 4
Calories: 221kcal


  • 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.


Calories: 221kcal | Carbohydrates: 19g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 971mg | Potassium: 285mg | Fiber: 2g | Sugar: 14g | Vitamin A: 268IU | Vitamin C: 95mg | Calcium: 187mg | Iron: 3mg