Bring the flavors of the Hawaiian islands to your table with these tasty grilled mint and honey Hawaiian pineapple shrimp skewers.
A drizzle of local honey and fresh mint brings out the tropical flavors of this Hawaiian favorite.
Are you a fan of pineapple?
Can you grill pineapple?
Fresh pineapple turns even sweeter once caramelized on a grill top.
Grilling caramelizes the pineapple’s sugar glaze and turns it into a flavor that’s exotic.
Of course, I enjoy it cut fresh too and it’s hard to stop eating it once you start.
Especially when you get your hands on a pineapple that is irresistibly sweet.
I absolutely love it as the base for a pineapple milkshake!
I’m not talking about out of a can.
That stuff is fine in a pinch.
I’m talking about fresh, sweet pineapple, sliced from its prickly skin, cored and chopped into bite-sized pineapple chunks.
If you’re not sure how to cut and core a pineapple you can learn easily enough.
Pair it with Asian marinated shrimp and you will think you were at a Hawaiian luau.
It’s delicious and an easy dinner too!
How to make delicious shrimp skewers
Peel the shrimp. Or buy the shrimp already peeled and deveined. You’ll need about 20 for two people.
Marinate. Mix together the soy sauce, lime juice, freshly grated ginger and garlic and marinate the shrimp for about 20 minutes.
Peel and chop the pineapple. Or buy it already peeled and chopped in the produce department of your grocery store.
Thread the wood skewers. Alternate the pineapple and shrimp on the skewers and be sure to save the marinade.
Grill the skewers. Preheat the outdoor grill to medium heat and grill each skewer for about 3-4 minutes per side.
Garnish with mint. A sprinkle of chopped mint adds a wonderful hint of flavor before serving.
Simple Ingredients for Hawaiian Kabobs
Here’s what you’ll need to make this shrimp recipe.
Shrimp. Fresh is best. Be sure to select medium to large shrimp for easy skewering.
Oil Oil. Extra virgin.
Lime Juice. Fresh is best. Pick up a lime or two so you can get plenty of fresh lime juice for your marinade.
Soy Sauce. If you don’t already have this at home, select a decent brand not the cheapest on the shelf.
Honey. Local is best and you can find local honey at your farm market or even locally distributed to your grocery store.
Ginger. Fresh ginger makes a big difference in this recipe. You’ll want to select a piece that is at least an inch thick.
Pineapple. Fresh pineapple can be found in the produce department and even already freshly cut for you in the produce refrigerator section.
Mint. Grow it yourself or pick up this fresh herb in the produce department.
Wooden bamboo skewers or metal skewers.
What are you grilling this summer?
My husband was in heaven.
This was the perfect dinner recipe using succulent shrimp from the fish market.
I think the best part of this delicious meal was the pineapple although all the juicy shrimp disappeared too.
We enjoy summer’s fresh fruits, all summer long.
We’ve been known to throw peaches and watermelon on the grill.
A drizzle of balsamic vinegar on top will bring out the sweet flavor of any kind of grilled fruit.
Or just a sprinkle of fresh mint on top can bring out incredible flavor.
My favorite recipes using shrimp
- EASY GRILLED SHRIMP AND SWEET PEACH SALAD
- SPICY GRILLED SHRIMP SKEWERS
- LEMON BASIL GRILLED SHRIMP AND COUSCOUS
- SOUTHERN-INSPIRED SHRIMP & GRITS
- HOMEMADE JAMBALAYA (CHICKEN, SHRIMP & ANDOUILLE)
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Easy Hawaiian Shrimp Kabobs with Mint and Honey
- 15 – 20 jumbo shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 1 teaspoon garlic, minced
- 2 tablespoons honey
- 1 teaspoon ginger, grated
- 1 teaspoon black pepper
- 1 cup pineapple, cut into 1 inch pieces
- 1 tablespoon freshly chopped mint
- Wooden skewers, soaked in water for 20 minutes
- In a measuring cup or medium bowl, stir together the oil, soy sauce, lime juice, ginger, garlic, honey and black pepper.
- Set aside half the shrimp marinade for brushing onto the shrimp while grilling.
- Allow the shrimp to marinate in the mixture for 15 to 20 minutes for maximum flavor.
- Preheat the grill to medium-high heat. Thread the kabob sticks with chunks of pineapple alternating with a shrimp.
- Place the shrimp skewers on the grill grates and use a basting brush on each side occasionally with the reserved marinade.
- Grill until the shrimp turn pink, about 3-4 minutes per side.
- Garnish the shrimp kebabs with the freshly chopped mint and serve immediately.
If you make this recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!