Grilled Shrimp on a Stick

  • Yield 4 servings

A succulent, pineapple-marinated shrimp, grilled to perfection, and served on a skewer


I have a passion for cooking and enjoy making this awesome crowd-pleaser that is great for a party - like on July 4. I have 8-year-old identical twin girls who have been learning to cook.


1 (10-ounce) can pineapple chunks in syrup
1/2 cup soy sauce
1/2 cup sugar
1/4 cup vegetable oil
3 medium garlic cloves, minced
1 teaspoon grated fresh ginger, or to taste
1 teaspoon pepper
2 tablespoons sesame seeds, toasted
4 green onions, chopped (green part only)
1/2 pound jumbo shrimp, peeled and deveined, leave tails on


  1. Drain pineapple chunks, reserving syrup. Combine soy sauce, sugar, oil, garlic, ginger, pepper, sesame seeds, onions and reserved pineapple syrup in a gallon-size zip-top plastic freezer bag. Seal bag tightly and shake to blend thoroughly. Transfer 1 cup of the marinade to a bowl.
  2. Add shrimp to bag. Seal tightly and shake to coat thoroughly. Refrigerate 2 to 3 hours, but no longer than 4 hours.
  3. Preheat grill to high. Thread wooden skewers, alternating shrimp and pineapple. Place on the grill rack 4 to 5 inches from heat source. Grill until shrimp is opaque in the center, about 3 minutes on each side, basting with the reserved marinade.

– Shelia Hake, Bossier City, LA



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