Why I Love This Recipe

These Hawaiian Shrimp Skewers are one of my favorite ways to bring tropical flavors to the dinner table. Juicy shrimp, sweet pineapple, crisp bell pepper, and red onion are grilled until lightly charred, creating the perfect balance of smoky, sweet, and savory in every bite. The homemade pineapple ginger glaze is what ties it all together. Made with pineapple juice, soy sauce, brown sugar, fresh garlic, and ginger, it caramelizes beautifully on the grill and coats everything in the most delicious glossy glaze. Served over rice with a sprinkle of fresh cilantro, it’s a meal that feels bright, fresh, and full of flavor.

Enjoying The Leftovers

Leftover shrimp and vegetables make an easy lunch the next day. Serve them over fresh rice, toss them into a salad, or wrap everything in lettuce cups for a lighter meal. If you have extra glaze, drizzle it over your leftovers just before serving for even more flavor.

Storing

Store the shrimp, vegetables, and rice in separate airtight containers in the refrigerator for up to 3 days. Keep any extra pineapple ginger glaze refrigerated in its own container and reheat gently before serving.

Reheating

Serve the skewers over steamed jasmine or coconut rice with fresh cilantro, sliced green onions, and lime wedges. For an extra burst of flavor, brush on a little more pineapple ginger glaze right before serving.

Skewers that have shrimp, pineapple, red pepper, and red onion with a glaze on them.
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Hawaiian Shrimp Skewers

These Hawaiian Shrimp Skewers are loaded with juicy shrimp, grilled pineapple, colorful vegetables, and a sweet and savory homemade pineapple ginger glaze. Perfect for summer grilling or an easy weeknight dinner, they're delicious served over rice for a fresh, tropical-inspired meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
US M
Servings 4

Ingredients

For the skewers
  • 1 lb large shrimp, peeled and deveined
  • 1 cup pineapple, cut into chunks
  • 1 red bell pepper, cut into chunks
  • 1/2 red onion, cut into chunks
  • 1 tbsp avocado oil
For the glaze
  • 1/4 cup pineapple juice
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp ketchup
  • 1 tsp rice vinegar
  • 1 tsp ginger paste
  • 1 tsp fresh ginger, grated
  • 1/2 tsp sesame oil
  • Pinch of chili flakes
  • Salt and pepper to taste
To serve
  • Choice of rice
  • Chopped cilantro
US – M

Instructions

  • In a small bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, sesame oil, and chili flakes. Taste and add salt and pepper as needed. Set aside half of the glaze in a separate bowl for later.
  • Thread shrimp, pineapple chunks, red bell pepper, and red onion onto skewers. Brush one side of each skewer with half of the glaze.
  • Heat oil in a grill pan or cast iron skillet over medium-high heat. Add skewer, glazed side down, and press down slightly. Cook for 4-5 minutes, then brush the remaining glaze on top and flip. Cook for an additional 4-5 minutes, or until the shrimp are cooked through and slightly charred.
  • Remove from the heat and serve immediately with your choice of rice and freshly chopped cilantro. Enjoy!

Equipment

mixing bowls
measuring cups

Nutrition Per Serving

Calories: 179kcal | Carbohydrates: 16g | Protein: 17g | Fat: 5g | Fiber: 2g