Description
These succulent shrimp skewers feature a vibrant sweet and tangy glaze paired with caramelized pineapple and crisp vegetables. A high-protein, low-calorie American Fusion dish that balances fruit acidity, honey sweetness, and subtle heat for a balanced weeknight meal.
Ingredients
Large Shrimp (21-25 count)
2 Pounds
Peeled, deveined, and patted dry
Fresh Pineapple
1 Whole
Chopped into 1-inch pieces
Bell Peppers
3 Large
Any color, cut into 1 1/4-inch pieces
Red Onion
1 Large
Cut into 1-inch chunks
Olive Oil
5 Tablespoons
Divided between marinades and veggie coating
Apple Cider Vinegar (halal alternative)
1/3 Cup
Acidic balance for glaze
Canned Pineapple Juice
1/4 Cup
Natural tenderizer and sweetener
Honey
1/4 Cup
Natural sweetness for glaze
Sugar
1/4 Cup
Additional sweet contrast
Cornstarch
1 Tablespoon
For thickening final glaze
Red Pepper Flakes
1 Teaspoon
Optional heat adjustment
Instructions
Combine apple cider vinegar, pineapple juice, honey, sugar, 2 tbsp olive oil, and red pepper flakes in a bowl. Add shrimp and marinate 20-25 minutes.
Mix remaining 3 tbsp olive oil with 1 tbsp vinegar mixture for vegetables. Marinate bell peppers and onions 15 minutes.
Thread shrimp and vegetables onto clean skewers in equal proportions.
Preheat grill to 450°F or oven to 475°F. Cook 3-4 minutes per side for sear/char without overcooking.
Reserve 1/4 cup marinade. Whisk cornstarch into it, then simmer gently until thickened. Brush onto skewers before serving.
Notes
Substituted red wine vinegar with apple cider vinegar to meet halal requirements. For oven cooking: place on baking sheet for 5 minutes of direct heat.
Use aluminum or sturdy wooden skewers for even cooking.
Marinate vegetables separately to maintain structural firmness.
Adjust red pepper flakes based on spice preference (remove for mild variations).
Canned pineapple works if fresh unavailable – drain thoroughly to avoid diluting marinade.
- Prep Time: 45
- Cook Time: 5
- Category: Dinner Recipes
- Method: Grilling/Baking
- Cuisine: American Fusion