Grilled Teriyaki Shrimp and Pineapple Skewers Recipe

Shrimp: Peeled and deveined, these are the star of the dish, offering a tender and juicy bite.

Pineapple: Fresh and cut into chunks, it adds a sweet and tangy contrast to the savory shrimp.

Teriyaki sauce: A savory and slightly sweet sauce that brings all the flavors together.

Olive oil: Helps to coat the shrimp and pineapple, ensuring they grill evenly.

Garlic powder: Adds a subtle, aromatic depth to the marinade.

Ginger powder: Provides a warm, spicy undertone that complements the teriyaki sauce.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of heat and balances the sweetness of the pineapple.

When threading the shrimp and pineapple onto the skewers, make sure to leave a little space between each piece. This allows for even cooking and ensures that the shrimp cooks through without overcooking the pineapple. Additionally, soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.

• shrimp - Substitute with chicken breast: Chicken breast can be cut into small chunks and will absorb the teriyaki sauce well, providing a similar texture and flavor profile.

• pineapple - Substitute with mango: Mango chunks offer a sweet and slightly tangy flavor that complements the teriyaki sauce and pairs well with the protein.

• teriyaki sauce - Substitute with soy sauce and honey mixture: Combine soy sauce with honey to mimic the sweet and savory balance of teriyaki sauce.

• olive oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that enhances the Asian-inspired profile of the dish.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more robust and aromatic flavor compared to garlic powder.

• ginger powder - Substitute with fresh grated ginger: Fresh grated ginger offers a more intense and vibrant flavor than ginger powder.

• salt - Substitute with soy sauce: Soy sauce can add the necessary saltiness while also contributing additional umami flavor.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat profile and can add a subtle complexity to the dish.

• Allow the grilled shrimp and pineapple skewers to cool completely before storing. This helps prevent condensation, which can make the food soggy.
• Place the cooled skewers in an airtight container. If you have multiple layers of skewers, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the skewers within 2-3 days. Make sure the temperature is consistently below 40°F (4°C) to keep the shrimp fresh.
• For longer storage, consider freezing the skewers. Wrap each skewer individually in plastic wrap or aluminum foil to prevent freezer burn.
• Place the wrapped skewers in a freezer-safe bag or container. Label the container with the date to keep track of how long they’ve been stored.
• When ready to reheat, thaw the skewers in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the shrimp and pineapple.
• Reheat the skewers on a grill or in an oven preheated to 350°F (175°C) for about 5-7 minutes, or until they are heated through. Brush with additional teriyaki sauce if desired to enhance the flavor.
• Avoid microwaving the skewers as it can make the shrimp rubbery and the pineapple mushy.

• Preheat your oven to 350°F (175°C). Place the shrimp and pineapple skewers on a baking sheet lined with aluminum foil. Cover them loosely with another piece of foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• Use a microwave-safe dish and arrange the shrimp and pineapple skewers in a single layer. Cover the dish with a microwave-safe lid or another microwave-safe plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Fire up your grill to medium heat. Place the shrimp and pineapple skewers back on the grill for a quick reheat. Grill for about 1-2 minutes on each side, just until they are warmed through. This method helps to retain the original grilled flavor.

• If you have an air fryer, preheat it to 350°F (175°C). Place the shrimp and pineapple skewers in the basket in a single layer. Heat for about 3-5 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the shrimp and pineapple skewers in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through.

• Grill: Used to cook the skewers, providing a smoky flavor and char marks.

• Mixing bowl: Used to combine the teriyaki sauce, olive oil, garlic powder, ginger powder, salt, and black pepper.

• Skewers: Used to thread the shrimp and pineapple chunks for grilling.

• Basting brush: Used to brush the skewers with the teriyaki mixture.

• Tongs: Used to turn the skewers on the grill for even cooking.

• Measuring cups: Used to measure the teriyaki sauce and olive oil.

• Measuring spoons: Used to measure the garlic powder, ginger powder, salt, and black pepper.

Marinate in advance: Mix the teriyaki sauce, olive oil, garlic powder, and ginger powder the night before. This allows the flavors to meld and saves prep time.

Pre-cut ingredients: Buy pre-cut pineapple chunks or cut them the day before. This reduces prep time on the day of cooking.

Use metal skewers: Metal skewers don't need soaking like wooden ones, saving you an extra step.

Batch grilling: Grill multiple skewers at once to save time. Ensure they are evenly spaced for even cooking.

Quick cleanup: Line your grill with aluminum foil to make cleanup faster and easier.