Okay, Let’s Talk Skewers!
Right then, gather ’round because I HAVE to share this recipe for Grilled Jerk Shrimp and Pineapple Skewers. Honestly, the first time I made these, it was kinda last minute for a potluck BBQ. I grabbed some shrimp, a pineapple that looked vaguely hopeful, and that jar of jerk seasoning lurking in the back of the cupboard. Threw it all together, chucked it on the grill, and boom – instant hit! Everyone was asking for the recipe, and I felt like a proper domestic goddess for about five minutes. It’s become a summer staple in our house ever since; it’s just dead easy and tastes like sunshine, even if the British weather isn’t playing ball.
Why You’ll Probably Make These Again (and Again)
I whip these out whenever I want something that feels a bit special but doesn’t actually take loads of effort (my favourite kind of cooking, if I’m honest!). My family goes absolutely bonkers for the sweet and spicy combo – the juicy pineapple gets all caramelized on the grill and it’s just *chef’s kiss* with the kick from the jerk shrimp. It’s also pretty quick! Perfect for a weeknight when you’re knackered but still want something exciting. Plus, cooking on skewers? Minimal washing up. Winning!
What You’ll Need (Give or Take)
- Shrimp (or Prawns!): About 1lb (or roughly 500g?) large ones, peeled and deveined. Seriously, buy them already prepped if you can, it saves SO much faff. Frozen are fine, just thaw ’em properly.
- Pineapple: Half a fresh pineapple, cut into chunks about the same size as your shrimp. Fresh is miles better here for texture, but I have used canned chunks in absolute desperation (drain them really, really well!).
- Jerk Seasoning: 2-3 tablespoons. This varies WILDLY in heat! I like Grace Mild Jerk Seasoning when the kids are eating, but use your favourite paste or dry rub. Taste it first if you’re unsure about the spice level! My nan used to make her own, but who has the time?
- Olive Oil: A glug, maybe 2 tablespoons.
- Red Onion: 1 smallish one, cut into wedges. Optional, but adds nice colour and flavour.
- Bell Pepper: 1 any colour you fancy, cut into chunks. Again, optional but good!
- Lime (Optional): For squeezing over at the end. Highly recommended!
- Skewers: Metal ones are easiest, but wooden ones work too – see notes!
Getting Your Grill On: The How-To Bit
- Marinate the Shrimp: Pop your peeled shrimp in a bowl. Add the jerk seasoning and olive oil. Give it a good mix – get your hands in there if you want! Let it sit for about 15-20 minutes while you prep everything else. Don’t leave it *too* long, especially if your seasoning has citrus, or the shrimp can go a bit weird texturally.
- Chop Chop: Cut your pineapple, red onion, and bell pepper (if using) into roughly 1-inch chunks. Try and get them similar sizes so they cook evenly. This is where I usually realise my knife isn’t sharp enough… must sort that out.
- Skewer ‘Em Up: Thread the shrimp, pineapple, onion, and pepper onto your skewers. Alternate them so you get a bit of everything in each bite. Don’t pack them on too tightly, leave a little space for the heat to get in.
- Grill Time!: Preheat your grill (outdoor BBQ, indoor grill pan, George Foreman – whatever you’ve got) to medium-high heat. You want it hot enough to get a nice sear.
- Cook ’em Quick: Place the skewers on the hot grill. Shrimp cook super fast, maybe 2-4 minutes per side? You’ll know they’re done when they turn pink and opaque. The pineapple should get lovely grill marks and maybe soften slightly. This is where I usually sneak a taste of a pineapple chunk that ‘accidentally’ fell off. Don’t worry if things look a bit charred in places – thats flavour!
- Serve!: Take ’em off the grill, maybe squeeze over some fresh lime juice if you’re feeling fancy, and serve immediately!
Little Notes From My Kitchen
- Wooden Skewers?: If you’re using wooden skewers, soak them in water for at least 30 minutes before you thread the ingredients on. It helps stop them form completely catching fire on the grill, though the ends might still get a bit toasted!
- Don’t Overcook!: Seriously, rubbery shrimp are just sad. Keep an eye on them, they cook in a flash.
- Pineapple Prep: Cutting a fresh pineapple can feel like wrestling a spiky beast. There are loads of tutorials online, this WikiHow one looks decent if you need a visual guide.
Fun Twists I’ve Tried (Some Better Than Others)
Okay, so sometimes I mess around with this. Adding chunks of mango alongside the pineapple works really well! Halloumi cheese cubes are also AMAZING, they get all squeaky and salty. One time, I tried adding chorizo slices… honestly? It was a bit greasy and overpowered the shrimp. Probably wouldn’t do that again. Stick with the shrimp, I reckon.
What Gear Do You Need?
Well, a grill is kinda essential, isn’t it? But like I said, indoor grill pans work great too, you just might not get that smoky flavour. And skewers – metal are my preference because they’re reusable and conduct heat well. But if you only have wooden ones, just remember to soak ’em! No biggie. You’ll also need a bowl for marinating and a knife/chopping board. Nothing too technical.
Storing Leftovers (If Any!)
Ha, leftovers! Good one. Okay, on the rare occasion there *are* any Grilled Jerk Shrimp and Pineapple Skewers left, pop them in an airtight container in the fridge. They’re probably best eaten the next day? I find shrimp gets a bit tough if you keep it much longer. Reheat gently in the microwave or a pan – you dont want to cook them again, just warm them through. Though honestly, in my house, they vanish pretty sharpish.
How We Eat Them
My favourite way is just straight off the skewer, maybe with a dollop of plain yogurt mixed with a squeeze of lime to cool things down if the jerk seasoning is particularly punchy. They’re also brilliant with some simple coconut rice or just a big green salad. Super versatile!
Top Tips (Learned The Hard Way!)
- Don’t Marinate Too Long: I once left the shrimp sitting in a very lime-heavy jerk marinade for about an hour while I got distracted by laundry (don’t ask). The acid basically ‘cooked’ the shrimp before they even hit the grill, making them a bit mushy. Stick to 15-30 mins max!
- Pat Shrimp Dry: Especially if you’re using thawed frozen shrimp. Get rid of excess moisture with paper towels before marinating. Helps the marinade stick better and stops them steaming instead of searing on the grill.
- Hot Grill is Key: I once tried rushing and put the skewers on a grill that wasn’t properly hot. They just sort of… steamed. Ugh. You need that sizzle for the char and flavour! Be patient, let it heat up properly.
Quick Questions You Might Have
Can I make these in the oven?
Yeah, you probably could! I haven’t tried it myself for this recipe, but I’d maybe try them under a hot broiler (keep a close eye!) or baked on a sheet pan at around 200°C (400°F) for maybe 8-10 minutes, flipping once? You won’t get the same char, but the flavours should still be good!
Is it really spicy?
It totally depends on your jerk seasoning! Some are mild, some are fiery. If you’re worried, start with less seasoning, you can always add more heat later with some hot sauce on the side. Or make that cooling lime yogurt dip!
Can I use different protein?
Chicken chunks would work, but they’ll take longer to cook than the shrimp and pineapple, so the timing would be off. Maybe cook chicken skewers separately? Firm tofu could be interesting for a veggie option too!
Right, I think that’s everything! Hope you give these Grilled Jerk Shrimp and Pineapple Skewers a go. Let me know how they turn out!
simo
Med