Description
Juicy shrimp skewers grilled with sweet pineapple and spicy habanero in a bold, flavorful marinade. This vibrant dish delivers a perfect balance of heat, sweetness, and smokiness.
Ingredients
- 500 g large shrimp, peeled and deveined
- 2 cups fresh pineapple chunks
- 1 red bell pepper, cut into squares
- 1 green bell pepper, cut into squares
- 1 small red onion, cut into chunks
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1–2 habanero peppers, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- wooden or metal skewers
Instructions
- Whisk olive oil, honey, habanero, garlic, lime juice, smoked paprika, salt, and pepper to make the marinade.
- Add shrimp and toss to coat, then refrigerate for 20 minutes.
- Prepare pineapple and vegetables by cutting into even pieces.
- Thread shrimp, pineapple, peppers, and onion onto skewers.
- Preheat grill to medium-high and lightly oil grates.
- Grill kabobs for 8–10 minutes, turning occasionally, until shrimp are pink and slightly charred.
- Remove from grill and let rest briefly.
- Optionally drizzle with honey or lime juice before serving.
Notes
- Use chili flakes instead of habanero for less heat.
- Add zucchini or cherry tomatoes for variety.
- Swap shrimp with chicken or fish if desired.
- Drain canned pineapple well if using.
- Store leftovers for up to 2 days in the refrigerator.
- Reheat gently to avoid overcooking shrimp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 12 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 160 mg
