Grilled Teriyaki Shrimp and Pineapple

This grilled teriyaki shrimp and pineapple is a vibrant, flavorful dish that combines smoky-sweet pineapple with juicy shrimp glazed in a homemade teriyaki sauce. I love how the char from the grill adds depth and makes the sweet and savory flavors stand out even more.

Why You’ll Love This Recipe

I like this recipe because it’s light, colorful, and full of tropical flavor. The homemade teriyaki glaze is simple but delicious, coating the shrimp and pineapple perfectly. I also enjoy how it pairs beautifully with fluffy rice, making it a complete meal that feels both fresh and satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 Tbsp. Garlic (minced)
1/3 cup Soy sauce
1/4 cup Brown sugar
1/4 cup Honey
1/2 Tbsp Cornstarch
1 Pineapple (whole)
1 lb. Raw Shrimp (peeled and deveined)
3 cups White rice (prepared)
Green onions (chopped for garnish)
Sesame Seeds

Directions

1. I start by making the teriyaki sauce: in a small saucepan, I combine soy sauce, brown sugar, honey, and garlic.
2. I bring it to a simmer over medium heat, then whisk in the cornstarch dissolved in a little water until the sauce thickens slightly. I set it aside to cool.
3. I peel and core the pineapple, then cut it into chunks or spears.
4. I thread the shrimp and pineapple onto skewers, alternating between the two.
5. I brush the skewers generously with the teriyaki sauce.
6. I preheat the grill to medium-high heat and lightly oil the grates.
7. I grill the skewers for about 2–3 minutes per side, basting with more sauce, until the shrimp are opaque and the pineapple has caramelized edges.
8. I serve the skewers over a bed of warm white rice, garnished with green onions and sesame seeds.

Servings and Timing

This recipe makes about 4 servings. It takes around 20 minutes to prep and 10 minutes to grill, so I plan for about 30 minutes total.

Variations

Sometimes I add bell peppers or red onions to the skewers for extra color and crunch. I also like to sprinkle a little crushed red pepper into the teriyaki sauce when I want more heat. For a lighter version, I swap the white rice for cauliflower rice or a fresh salad.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm them gently in a skillet over low heat with a splash of water or extra teriyaki sauce. I don’t recommend freezing since shrimp can become rubbery once thawed.

FAQs

Can I use store-bought teriyaki sauce?

Yes, but I prefer homemade since I can adjust the sweetness and thickness.

Do I need skewers for this recipe?

Not necessarily I sometimes grill the shrimp and pineapple directly on a grill pan or basket.

Can I use frozen shrimp?

Yes, I thaw them completely and pat them dry before grilling.

How do I keep shrimp from overcooking?

I cook them just until they turn pink and opaque about 2–3 minutes per side.

Can I make this without a grill?

Yes, I use a grill pan on the stovetop or broil the skewers in the oven.

Can I marinate the shrimp in the teriyaki sauce?

Yes, I marinate for about 15–30 minutes, but not much longer since shrimp can get mushy.

What sides go well with this dish?

I like rice, stir-fried vegetables, or a crisp cucumber salad.

Can I use chicken instead of shrimp?

Yes, I cube boneless chicken and grill it the same way, adjusting the cooking time until fully cooked.

How do I cut the pineapple for skewers?

I slice off the top and skin, remove the core, and cut it into bite-sized chunks.

Can I prepare this ahead of time?

Yes, I assemble the skewers a few hours ahead and refrigerate until ready to grill.

Conclusion

I enjoy making this grilled teriyaki shrimp and pineapple because it’s quick, flavorful, and fun to serve. The sweet-savory sauce, smoky shrimp, and caramelized pineapple make a delicious combination that always feels like a summertime favorite. It’s a dish I love to bring out when I want something fresh and vibrant off the grill.

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