Flaming Pineapple Shrimp Skewers Recipe

flaming pineapple shrimp skewers recipe
  • Yield: 10
  • Servings: 10
  • Prep Time: 10m
  • Cook Time: 15m
  • Ready In: 25m

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    11 g
  • Cholesterol

    62 mg
  • Sodium

    751 mg
  • Carbohydrate

    31 g
  • Fiber

    6 g
  • Protein

    22 g

Flaming pineapple shrimp skewers recipe.

Raw shrimp (I prefer to use uncooked shrimp) with chunked pineapples grilled over a gas grill. Very Delicious! If you like grilled shrimp, you may also like Peanut Shrimp with Asian Dipping Sauce:

Grilled Peanut Shrimp with Asian Dipping Sauce Recipe

Makes 4 servings
Ingredients: 1½ pounds (720 g) large shrimp, peeled and deveined, kosher salt and freshly ground black pepper, 2 cloves garlic, peeled and minced, 1/4 cup (60 ml) finely chopped fresh cilantro, 1/4 cup (60 ml) finely chopped roasted peanuts, 1 tablespoon (15 ml) Asian fish sauce, 1 tablespoon (15 ml) vegetable oil, 1 bunch fresh mint, rinsed and torn into sprigs, 1 head Boston lettuce, separated into individual leaves, rinsed and spun dry, Vietnamese Dipping Sauce (see recipe below)

Instructions: Rinse the shrimp under cold running water, then pat them dry with paper towels. Place shrimp in a large mixing bowl and season with salt and black pepper, stirring to coat evenly. Add minced garlic, cilantro, and 2 tablespoons (30 ml) chopped peanuts. Mix well. Add the fish sauce and vegetable oil and toss well. Cover and refrigerate for 15 minutes.

Arrange fresh mint sprigs and lettuce leaves on a platter. Remove marinated shrimp from the refrigerator, drain and discard the marinade. Cook the shrimp on the preheated grill until just cooked through.

Transfer grilled shrimp to a platter and sprinkle with remaining 2 tablespoons (30 ml) chopped peanuts over. To eat, wrap grilled shrimp and a couple of mint leaves in a lettuce leaf and dip in the Vietnamese sauce.

Vietnamese Dipping Sauce Recipe

Makes about 1 cup (250 ml)

Ingredients: 2 cloves garlic, peeled and minced, 3 tablespoons (45 ml) granulated sugar, 1 small carrot, peeled  and cut into thin slivers, 1/4 cup (60 ml) Asian fish sauce, 1/4 cup (60 ml) freshly squeezed lime juice, 3 tablespoons (45 ml) rice vinegar, Serrano pepper, thinly sliced

Instructions: In a small mixing bowl, combine minced garlic and sugar. Mash with the back of a spoon. Add slivered carrots, stir and set aside for 10 minutes or until carrots are softened.

Stir in the fish sauce, lime juice, rice vinegar, and 1/4 cup (60 ml) water to the carrot mixture. Mix well until sugar dissolves completely. Divide the sauce among 4 tiny serving bowls and float sliced Serrano peppers on top.

Flaming Pineapple Shrimp Skewers Recipe


  • 1/2 pound (240 g ) medium cooked,or uncooked cocktail shrimps(tails intact)
  • 1 can pineapple chunks in their own juice,drained (2 tablespoons juice reserved)
  • 1 teaspoon Firehouse Chili Powder(recipe follows)
  • 2 cloves garlic, peeled and minced
  • green pepper, sliced(optional)
  • firehouse chili powder ingredients:
  • 1/3 cup crushed red pepper flakes
  • 4 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon chipotle chili powder


Step 1

Place shrimp and pineapple chunks in a medium bowl. Drizzle in reserved pineapple juice, and toss to coat. Sprinkle on Firehouse Chili Powder, and toss to coat.

Step 2

In a large skillet over medium-high heat, heat olive oil, and garlic. Add shrimp mixture, and sauté for 1 minute more. Return to the bowl. When cool enough to handle, thread pineapple and shrimp onto small wooden skewers, alternating pineapple, and shrimp.

Step 3

For Firehouse Chili Powder: Combine crushed red pepper flakes, cumin, garlic powder, oregano, and chipotle chili powder in a mini-food chopper or food processor. Process for 2 to 3 minutes or until well combined and powdered.

Step 4

Season pineapple shrimp skewers with resulting chili powder. Store remaining powder in an airtight spice jar or another container. You can whip up this home-blended chili powder if you have difficulty finding a salt-free blend. Even if a label doesn't disclose salt, look for other sodium keywords, such as mono sodium glutamate. Spices or natural seasoning may be listed as an ingredient as well.

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