Pineapple Shrimp
Pineapple Shrimp is a quick, easy and flavorful dinner that is sure to please. Jumbo shrimp grill up fast and we toss them with our homemade pineapple bbq sauce for a new family favorite.
There’s nothing easier than grilled shrimp. It’s great on it’s own or served in addition to grilled steaks and fish. We just can’t get enough of it. Lately we’ve been craving this Grilled Coconut Shrimp that is so simple to make.
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Ingredients for Pineapple Shrimp:
Jumbo Shrimp
Pineapple BBQ Sauce:
- Olive Oil
- Minced Garlic
- Pineapple Preserves
- Ketchup
- Brown Sugar
- Apple Cider Vinegar
- Worcestershire Sauce
- Dry Mustard
- Ground Ginger
- Kosher Salt
- Chili Flakes
How to Grill Pineapple Shrimp:
- Pour frozen shrimp into a colander and thaw under cold running water.
- Peel and devein shrimp. Save the shrimp shells to make shrimp stock! You can put them in freezer bag and do this later if you want.
- Prepare a grill fire to about 300°. Hickory, pecan or oak are great for adding smoke flavor to any grilled seafood.
- Make the pineapple bbq sauce.
- Add shrimp to the grill, if you have large grill grates, I recommend using a grill pan. Cook over indirect fire and close the lid.
- Grill for about 7 -8 minutes.
- Pile the shrimp using a spatula.
- Pour over pineapple bbq sauce and then gently stir to coat.
- Close the lid and cook an addition 2- 3 minutes.
- Remove from grill to a serving pan.
- Toss with a bit more bbq sauce and serve immediately.
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How to Tell if Shrimp is Done?
Shrimp should be 145° internal temperature with a digital thermometer when cooked through. Shrimp will curl and turn pink.
Try not to overcook shrimp as it will become tough and rubbery.
Serve shrimp over Fettuccine Alfredo for a decadent meal or over rice pilaf. Great sides for pineapple shrimp are grilled zucchini, grilled corn on the cob and garlic bread.
My kids also go crazy for this honey garlic shrimp that is ready in under 30 minutes and can be a main dish or appetizer and we can’t get enough of these Grilled Shrimp Tacos.
Stovetop Directions:
Use a non-stick skillet. Add 1 – 2 tablespoons of olive oil to skillet and cook shrimp over medium heat, stirring often for about 5 minutes. Add bbq sauce and continue to cook until shrimp is pink and curled.
How to Store and Reheat:
Store leftover shrimp in an airtight container in the refrigerator up to 2 days.
Reheat in a skillet with 2 tablespoons of pineapple bbq sauce and 1 tablespoon of water per cup of shrimp. Cook over low heat, stirring often until heated through.
Add this grilled pineapple shrimp to your menu this week. It’s super fast and incredibly flavorful and delicious.
IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!
Pineapple Shrimp
Ingredients
- 2 pounds jumbo shrimp
- 1 cup Pineapple BBQ Sauce recipe below
Instructions
- Thaw shrimp in a colander under cool running water. Peel and devein.
- Prepare a grill fire using hickory, pecan or oak to 300°.
- Cook shrimp over indirect fire with the lid closed about 7 minutes.
- Pile shrimp up and pour 3/4 cup bbq sauce over shrimp. Stir to mix.
- Close the lid and cook a few more minutes until shrimp is pink and curled. Shrimp is cooked through at 145°.
- Remove from grill to a serving tray.
- Pour remaining bbq sauce over shrimp and toss to coat.
- Serve immediately.
Stovetop Directions:
- Use a non-stick skillet. Add 1 - 2 tablespoons of olive oil to skillet and cook shrimp over medium heat, stirring often for about 5 minutes. Add bbq sauce and continue to cook until shrimp is pink and curled.
Video
Notes
Nutrition
Pineapple BBQ Sauce Recipe
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons minced garlic
- 18 oz Pineapple Preserves
Instructions
- Drizzle olive oil into a saucepan and add minced garlic. Cook over low heat about 2 minutes.
- Stir in pineapple preserves, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, dry mustard, ground ginger and salt.
- Raise heat to medium and whisk until well combined. Bring mixture to a boil and cook 2 minutes, whisking often.
- Remove from heat and whisk in chili flakes.
- Store in an airtight container in refrigerator up to 3 months.
I going to make this today for Easter dinner for my wif (we’re not married yet so she doesn’t get an e yet)
Hi Vernon,
I hope y’all enjoy it as much as we do! Also, you are cracking me up with the “wif”, that’s a good one.