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Under 30 Minutes

Shrimp-and-Pineapple Skewers

In Hawaii, shrimp and pineapple are a natural pair; thread them on skewers and toss them on the grill for a fun luau-inspired dish.

  • Prep:
  • Total Time:
  • Servings: 4
Shrimp-and-Pineapple Skewers

Source: Everyday Food, June 2012


  • Vegetable oil, for grilling
  • 6 tablespoons honey
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 1 pound large or jumbo shrimp, peeled and deveined (tails left on)
  • 1/2 pineapple, cut into 1 1/2-inch pieces
  • 2 bunches scallions (white and light-green parts only), cut into 2-inch pieces


  1. Soak 8 to 10 wooden skewers in water, 15 minutes. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Whisk together honey, soy sauce, and vinegar. Reserve half the sauce for serving.

  2. Thread shrimp, pineapple, and scallions onto skewers. Grill until shrimp begin to turn opaque, 2 minutes. Brush with sauce, flip, and brush again. Grill until shrimp are opaque throughout and pineapple and scallions are lightly charred, about 3 minutes. Serve with reserved sauce.

Reviews (2)

  • cabaretsinger 28 Aug, 2013

    This is a great recipe that I have made many times and included various other veggies on occasion. Please note that you should not make the skewers in advance as bromelain , a tenderizing enzyme found in the pineapple, will start making the shrimp mushy within an hour and will literally make them fall off the skewer after 3-4 hours. If I absolutely need to do them in advance, I skewer and store the pineapple separately. Same flavor - no mush.

  • Karah Burgess 8 Jun, 2012

    Very easy & very good! The whole family loved it!!

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