Grilled Jerk Shrimp Pinappie

Bring the taste of the Caribbean to your backyard with these grilled jerk shrimp and pineapple skewers. Juicy shrimp marinated in a bold jerk mix mingle with sweet pineapple for a smoky sweet and spicy combo I crave every summer. This recipe transforms a simple grill night into a tropical mini vacation.

The first time I made these for a family cookout the platter emptied in minutes. Now they are a must at every summer gathering because everyone loves the balance of bright pineapple and warming Caribbean spice.

Ingredients

• Large shrimp: look for plump and clean shrimp that hold up on the grill and absorb flavor
• Fresh ginger: brings a warm and slightly spicy undertone pick a piece with smooth skin
• Scotch bonnet pepper: offers authentic fiery heat handle with gloves and start with a small amount
• Green onions: add fresh savory flavor and color choose firm vibrant stalks
• Fresh thyme: for earthiness go for bright green sprigs with tiny leaves
• Allspice, nutmeg and cinnamon: work together for the unmistakable jerk warmth be sure your spices are fresh
• Brown sugar: balances out the spice with just a touch of sweetness use a soft packed variety
• Olive oil or another neutral oil: helps coat everything evenly and prevents sticking
• White vinegar: adds acidity and ensures a bright marinade pick a version with a clean flavor
• Soy sauce: provides depth and umami opt for low sodium if preferred
• Dark rum: brings extra Caribbean flavor but the alcohol cooks off leaving complexity
• Orange and lime juice and zest: give citrusy punch and help tenderize shrimp use fresh fruit if possible
• Pineapple chunks: add sweet juicy bites that caramelize on the grill use fresh ripe pineapple for best results
• Salt: amplifies all the flavors add to taste

Step-by-Step Instructions

Prepare the Marinade:

Combine olive oil white vinegar soy sauce dark rum orange juice and zest lime juice and zest minced garlic grated ginger chopped scotch bonnet green onions thyme allspice nutmeg cinnamon black pepper brown sugar and salt in a large bowl

Whisk everything until well blended and fragrant

Marinate the Shrimp:

Add shrimp to the marinade and stir so each shrimp is completely coated

Cover the bowl and refrigerate for at least thirty minutes to infuse the flavors or up to two hours for even more depth

Preheat the Grill:

Heat your grill to medium high while the shrimp marinates

Clean the grates thoroughly and oil them lightly so nothing sticks

Assemble the Skewers:

Alternate threading marinated shrimp and juicy pineapple chunks onto skewers

If using wooden skewers soak them in cold water for at least thirty minutes to prevent burning on the grill

Grill:

Place the assembled skewers on the preheated grill

Cook for two to three minutes per side turning once until the shrimp are pink and opaque and the pineapple has caramelized grill marks

Watch closely shrimp cook quickly and overcooking makes them rubbery

Serve:

Remove skewers carefully from the hot grill and transfer to a serving platter

Enjoy these straight away with rice a fresh salad or slices of avocado

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My favorite part is sneaking an extra piece of grilled pineapple before serving the platter and tasting how the caramelized sugars mix with the heat of jerk marinade always reminds me of cooking with my mom in our kitchen and sneaking tastes together before calling everyone to the table

Storage Tips

Leftover skewers store well in an airtight container in the fridge for up to two days. Gently reheat on a grill pan or in the oven. Avoid microwaving as shrimp can become tough.

Ingredient Substitutions

If Scotch bonnet is hard to find swap with habanero pepper or even jalapeño for a milder heat. For an alcohol free version leave out the rum the flavor will still pop. Canned pineapple works in a pinch just drain it well.

Serving Suggestions

I love serving these with coconut rice or a tangy slaw made of cabbage and carrots tossed in lime juice. For a fun appetizer make smaller skewers and serve with extra lime wedges and fresh cilantro.

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Cultural Context

Jerk seasoning hails from Jamaica and features a blend of warm spices like allspice and fiery fresh peppers. It was originally used as a way to preserve and flavor meats over an open fire. Today it is beloved across the Caribbean and brings a festive flair to any meal.

Recipe FAQs

→ How spicy are the skewers?

The heat comes from Scotch bonnet pepper, but you can adjust the quantity for your preferred spice level.

→ Can I use a different fruit instead of pineapple?

Mango or peaches can be substituted for pineapple, offering a similar sweet, juicy contrast to the spices.

→ Do I need to marinate the shrimp for a certain time?

Marinate at least 30 minutes for best flavor. Longer (up to 2 hours) deepens the seasoning.

→ What sides go well with these skewers?

Rice, grilled vegetables, or a crisp salad pair excellently to balance the bold, tropical flavors.

→ Can I grill these indoors?

Yes, a grill pan or broiler works well if outdoor grilling isn't possible—just watch the shrimp closely.

→ How do I prevent wooden skewers from burning?

Soak wooden skewers in water for 20–30 minutes before threading shrimp and pineapple to prevent charring.