Name: Grilled Jerk Shrimp and Pineapple Skewers
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Ingredients: 1 pound large shrimp, peeled and deveined (Substitute with jumbo shrimp if preferred.); 2 cloves garlic, minced; 1 tablespoon ginger, grated (Or 1 teaspoon ground ginger.); 1 Scotch bonnet pepper, finely chopped (Remove seeds to reduce heat; use jalapeño for milder.); 2 tablespoons white vinegar; 2 tablespoons soy sauce (Or coconut aminos for soy-free.); 1 tablespoon dark rum (Omit for alcohol-free; add a splash of orange juice instead.); 1/2 orange Juice and zest; 1 lime Juice and zest; 2 tablespoons oil (preferably olive oil) (Can use avocado oil for higher smoke point.); 1 tablespoon brown sugar (Or coconut sugar.); 1 tablespoon fresh thyme, chopped (Or 1 teaspoon dried thyme.); 1 teaspoon allspice; 3/4 teaspoon nutmeg; 3/4 teaspoon cinnamon; 1 teaspoon black pepper; salt to taste Salt; Pineapple chunks for skewering (Fresh is best; canned drained works in a pinch.)

I still remember the first time I grilled these jerk shrimp and pineapple skewers — the heat from the Scotch bonnet, the warm sweetness of charred pineapple, and the citrus lift all came together in one bite. This recipe pairs bold Caribbean spices with quick grilling, making it perfect for weeknight dinners, backyard barbecues, or when you want a dinner that feels like a mini celebration. If you want a sweet finish for the same party, try a fun fruity dessert like strawberry shortcake candy apples for a playful contrast.

Why you’ll love this dish

This recipe is an easy way to get big, bright Caribbean flavors without hours of fuss. It’s fast—marinate, skewer, grill—so it’s ideal for busy weeknights or last-minute entertaining. The combination of spicy jerk seasoning and sweet pineapple creates a crowd-pleasing balance that’s both family-friendly and adult-approved (adjust the Scotch bonnet to suit heat tolerance). Shrimp cooks quickly, which means less time watching the stove and more time enjoying company.

“Quick, bold, and perfectly charred—these skewers turned our backyard cookout into a tropical escape.” — a satisfied home cook

How this recipe comes together

Step-by-step overview:

Whisk the marinade to blend aromatics, citrus, rum, and spices.
Toss shrimp in the marinade and chill 30–120 minutes to absorb flavor.
Skewer shrimp alternately with pineapple for contrast and moisture.
Grill over medium-high heat until shrimp are pink and pineapple is slightly charred (about 2–3 minutes per side).
Serve hot with simple sides to let the skewers shine.

This gives you a clear timeline and what to expect at each stage so you can prep sides or drinks while the shrimp take on flavor.

What you’ll need

1 pound large shrimp, peeled and deveined (substitute with jumbo shrimp if preferred)
2 cloves garlic, minced
1 tablespoon ginger, grated (or 1 teaspoon ground ginger)
1 Scotch bonnet pepper, finely chopped (remove seeds to reduce heat; use jalapeño for milder)
2 green onions, finely chopped
1 tablespoon fresh thyme, chopped (dried thyme: use 1 teaspoon)
1 tablespoon allspice
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 teaspoon black pepper
1 tablespoon brown sugar (or coconut sugar)
1 tablespoon oil (preferably olive oil; can use avocado oil for higher smoke point)
2 tablespoons white vinegar
2 tablespoons soy sauce (or coconut aminos for soy-free)
1 tablespoon dark rum (omit for alcohol-free; add a splash of orange juice instead)
Juice and zest of 1/2 orange
Juice and zest of 1 lime
Salt to taste
Pineapple chunks for skewering (fresh is best; canned drained works in a pinch)

Notes: If using wooden skewers, soak them at least 30 minutes to prevent burning. Measure spices ahead for a smooth assembly.

Directions to follow

Make the marinade. In a large bowl, combine 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. Whisk until smooth.
Add the shrimp. Toss shrimp in the marinade to coat each piece evenly. Cover with plastic wrap.
Chill. Refrigerate for at least 30 minutes and up to 2 hours. Don’t exceed 2 hours; the citrus can start to “cook” the shrimp if left too long.
Preheat the grill. Heat your grill to medium-high (about 400–450°F). Clean and oil the grates.
Skewer. Thread shrimp and pineapple chunks alternately onto skewers. Leave a little space between shrimp so heat circulates.
Grill. Place skewers on the hot grill. Cook 2–3 minutes per side. Look for shrimp to turn pink and opaque and pineapple to get a light char.
Remove and rest. Transfer skewers to a plate and let rest 1–2 minutes before serving.
Serve immediately with your chosen sides.

Use tongs to flip once; shrimp overcook quickly and become rubbery. Aim for just opaque centers.

Best ways to enjoy it

Pair with fluffy coconut rice or cilantro-lime rice to soak up juices.
Serve alongside a crisp green salad or chilled slaw for contrast.
For a low-carb plate, place the skewers over a bed of grilled vegetables.
Make tacos: slide the shrimp off the skewers into warm tortillas with avocado and mango salsa.
If you’re making a larger spread, add a hearty sandwich like Crockpot French Dip Sandwiches for guests who want something meaty and comforting.

Garnish ideas: chopped cilantro, extra lime wedges, or a drizzle of plain yogurt mixed with lime zest to tame heat.

How to store & freeze

Refrigeration: Cool leftover skewers within two hours. Store in an airtight container for up to 2 days. Reheat gently in a 300°F oven for 6–8 minutes or briefly on the grill to avoid overcooking.

Freezing: For best texture, freeze shrimp before cooking only if you plan to marinate raw frozen shrimp—however, fresh cooks up far better. If you must freeze cooked skewers, wrap tightly and freeze up to 1 month. Thaw in the refrigerator overnight and reheat briefly.

Food safety: Shrimp should be kept below 40°F until cooked. Cook shrimp to an internal opaque texture; discard any perishable leftovers left out over 2 hours (1 hour in temperatures above 90°F).

Pro chef tips

Don’t over-marinate. Because the marinade has citrus and vinegar, keep marinating to 30–120 minutes to prevent a mushy texture.
Use high heat for quick sear. Medium-high gives a fast char without drying the shrimp.
Keep shrimp uniform. Choose similarly sized shrimp or butterfly larger ones so they cook evenly.
Pre-toast the pineapple. If pineapples are too wet, pat dry so they char properly.
Layer flavors. Reserve a little marinade, bring it to a boil for 3–4 minutes, and brush lightly while grilling for extra gloss—never use raw marinade that touched raw shrimp without boiling.

Creative twists

Milder jerk: Swap the Scotch bonnet for 1 seeded jalapeño and add a pinch of smoked paprika to mimic heat without extreme spice.
Tropical glaze: Brush with a mango-habanero glaze during the last minute for an extra fruity kick.
Vegetarian swap: Replace shrimp with firm tofu cubes or halloumi cheese and grill slightly longer. Marinate the same way for flavor.
Sheet-pan version: If you don’t have a grill, arrange skewers on a lightly oiled sheet pan and broil 3–4 inches from the heat for 2–3 minutes per side. Watch carefully to avoid burning.
Jerk chicken alternative: Use the same marinade on boneless chicken thighs; marinate 2–4 hours and grill until internal temperature reaches 165°F.

FAQ – Your questions answered

Q: How long does this take from start to finish?
A: Active hands-on time is about 15–20 minutes. With a 30-minute marinade and quick grilling, plan on roughly 50–60 minutes total.

Q: Can I make the marinade ahead?
A: Yes. Make the marinade 1 day ahead and refrigerate. Add shrimp just before marinating to avoid overexposure to citrus.

Q: What if I’m sensitive to heat?
A: Remove the seeds and membranes from the Scotch bonnet, or swap for jalapeño or serrano. You can also halve the pepper amount to tone down heat.

Q: Is it okay to use frozen shrimp?
A: Yes—thaw completely in the refrigerator and pat dry before marinating. Avoid refreezing thawed shrimp.

Q: Can I grill indoors?
A: Use a grill pan or broiler. A very hot cast-iron skillet will sear the shrimp, but work in batches to avoid steaming.

Q: How do I know when shrimp are done?
A: Shrimp turn opaque and pink with a slightly firm texture. The edges will curl slightly into a C shape. Overcooking makes them tough.

Q: Are there allergen-friendly swaps?
A: For soy-free, use coconut aminos instead of soy sauce. To remove alcohol, omit the rum or replace it with extra orange juice.

Final thoughts

These grilled jerk shrimp and pineapple skewers are a fast, flavorful way to bring Caribbean sunshine to your table — give them a try and let the contrasts of heat, sweet, and citrus win you over. If you make them, leave a note about how you adjusted the heat or what sides you served; I love seeing reader tweaks.