Sweet Hot Shrimp and Pineapple Skewers with Pineapple Glaze

My preferred shrimp is U.S. wild caught Gulf of Mexico shrimp. These shrimp come from a well managed sustainable fishery and have the best flavor and texture of any shrimp. I like to use a 21/25 count per pound size, peeled and deveined. Figure about 8 shrimp per person for this recipe or 1 1/2 pounds for 4 people, 2 skewers each or one skewer per person as an appetizer for 8 people.

  • Our Sweet and Hot marinade is available at Dirk's Fish

  • Skewer your shrimp and pineapple before you marinate them

  • Shrimp have a dense meat and therefore should be marinated for a couple hours for maximum flavor. Leave them at room temperature for the last 1/2 of marinating for quicker grilling.

  • Pineapple Glaze can be made ahead of time and is also good on chicken or pork(if you must).


  • 1 1/2 pounds (approx 32 for 8 per person) Gulf of Mexico shrimp, 21/25 count, peeled and deveined

  • 1 Ripe pineapple, cubed

  • 1 cup Sweet and Hot marinade

  • Wooden skewers, 2 per kabob, per-soaked in water

Pineapple Glaze

  • 2 cups pineapple chunks

  • 1/2 cup brown sugar

  • 1/4 cup balsamic vinegar

  • 1 tablespoon fresh garlic, chopped

  • 1 tablespoon jalapeno pepper, seeded and chopped


Pineapple Glaze

  • Put all ingredients into food processor or blender. Blend until smooth. Pour into a saucepan and cook over medium heat until very thick. Remove from heat and a use brush to glaze skewers.


  • Be sure to thaw shrimp first if not already thawed.

  • Double skewer shrimp with a piece of pineapple in between each two shrimp.

  • Add skewers to marinade in the refrigerator at least one hour ahead, longer is ok too. Remove at least 1/2 hour ahead of time to warm at room temperature.

  • The easiest way to cook these skewers is to use a flat perforated grill pan. Place pan on grill until hot. Add skewers and cook on first side for about 1 1/2 minutes, flip over and baste with pineapple glaze. cook another 1 1/2 minutes. Remove from grill and serve.

Dirk FucikSHRIMP