Grilled Jerk Shrimp Pineapple (Print Version)
Shrimp meets jerk seasoning and juicy pineapple for a lively grilled Caribbean-inspired dish.
# Ingredients:
→ Marinade Ingredients
01 -
1 pound large shrimp, peeled and deveined
02 -
2 cloves garlic, minced
03 -
1 tablespoon ginger, grated
04 -
1 Scotch bonnet pepper, finely chopped
05 -
2 green onions, finely chopped
06 -
1 tablespoon thyme, chopped
07 -
1 tablespoon allspice
08 -
¾ teaspoon nutmeg
09 -
¾ teaspoon cinnamon
10 -
1 teaspoon black pepper
11 -
1 tablespoon brown sugar
12 -
1 tablespoon olive oil
13 -
2 tablespoons white vinegar
14 -
2 tablespoons soy sauce
15 -
1 tablespoon dark rum
16 -
Juice and zest of ½ orange
17 -
Juice and zest of 1 lime
18 -
Salt to taste
→ Skewering Ingredients
19 -
Pineapple chunks
# Directions:
01 -
In a large bowl, mix together 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 a pinch of salt. Stir well to combine all the ingredients.
02 -
Add the shrimp to the marinade and toss to ensure each shrimp is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
03 -
Preheat your grill to medium-high heat.
04 -
Thread the marinated shrimp and pineapple chunks alternately onto skewers. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
05 -
Place the skewers on the hot grill and cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque, and the pineapple is slightly charred.
06 -
Remove the skewers from the grill and serve immediately, perhaps with a side of rice or a fresh salad.
# Notes:
01 -
If using wooden skewers, soak them in water for at least 20 minutes before grilling to prevent burning.
02 -
Adjust the amount of jerk seasoning to suit your spice preference.