Using a cast iron grill pan, you can create flavorful and fragrant grilled shrimp and pineapple skewers from the comfort of your home kitchen. These skewers are topped with Chimichurri and served with a side of coconut rice, giving you the best Caribbean flavors. You’ll feel like you’re on a vacation without ever leaving your home.
Summer is in full swing, or at least it feels like it since there has been 80-90 degree weather for the past few days in New York City. This type of weather always makes me think about seafood, so I thought it was only right to bring you some seafood realness. You are going to love this grilled shrimp and pineapple skewer recipe I have for you today.
The savory shrimp combined with the sweet pineapple and the charring from the grill pan is a match made in heaven. You are going to love the addition of the Chimichurri on top because it brings a bright and fresh element to the dish, using herbs, garlic, shallots, vinegar and olive oil. The tanginess from the vinegar rounds out every other flavor. I thought about sides that would best compliment these skewers, and coconut rice was the best choice that could’ve been made. This explosive combination is sure to make your mouth water.
Let’s Make Shrimp & Pineapple Grilled Skewers
This recipe is a favorite because of how quick the whole process is from beginning to end. Shrimp cooks very quickly –taking only 10 minutes to marinate & cooking 2 minutes per side for this recipe– and the rice only takes 20 minutes to prepare & cook through.
- Soak Wooden Skewers: For this recipe I am using wooden skewers. To ensure that they don’t burn on the grill, I soak them for 30 minutes prior to cooking.
- Marinate Shrimp: Combine shrimp, salt, pepper, red pepper flakes, fresh lemon juice, and olive oil in a large bowl. Let shrimp marinate in the fridge for 10 minutes. Try not to go longer than 15 minutes because the lemon juice will start to “cook” the shrimp, and you will end up with ceviche.
- Cooking Coconut Rice: I found this recipe on Delish and changed the measurements a little. You’re going to use 2 cups of long grain rice, 1½ cups of water, 1 15 oz can of full fat coconut milk, 1 tsp of kosher salt (I use Diamond Crystal brand), and 2 tbsp of sugar. Combine everything in a saucepan and place over high heat. Let the rice come to a full boil, lower the heat, and cover the pot for 18 minutes. When time is up, fluff the rice with a fork and it’s ready to serve.
- Preparing & Cooking the Skewers: Sprinkle some salt, pepper, and olive oil onto your chopped pineapple. Cut the pineapple into small chunks with a thickness that matches the shrimps thickness. This way the shrimp and pineapple will cook evenly. Place your shrimp and pineapples onto the skewers (I was able to fit about three shrimp and three pineapple chunks onto one skewer). Preheat your cast iron grill pan over medium high heat and lightly oil it with vegetable or canola oil. Grill each skewer for about two minutes per side. Plate and drizzle some Chimichurri on top. Serve with the coconut rice & you’re all set!
Tips For The Best Results:
- Soaking the skewers is an important step, especially if you decide to make these skewers over an open flame grill.
- Do not go over the 10-15 minute time frame for marinating. Since we are using lemon juice in the marinade, it can begin to cook this shrimp the longer it sits. This is how ceviche is made, but we’re not making ceviche here.
- The width of the shrimp and the pineapple must be equal to ensure even cooking. Cutting the pineapple thicker than the shrimp will make it hard for the shrimp to touch the actual grill pan, thus making it harder to cook the shrimp through quickly.
- The Chimichurri sauce is a game changer in this recipe. The skewers are good without it, but the addition of the Chimichurri adds that brightness and tanginess that is needed. You can find the recipe for my Chimichurri sauce here.