Make sweet and smoky adobo glazed shrimp and pineapple skewers with colorful peppers, red onion, and a bold chipotle lime glaze.
These Sweet and Smoky Adobo Glazed Shrimp and Pineapple Skewers bring bold summer flavor to the table in just 25 minutes. Tender shrimp, juicy pineapple, colorful bell peppers, and red onion are coated in a smoky chipotle lime glaze before being grilled until lightly charred and caramelized. The vibrant colors and irresistible combination of sweet, savory, tangy, and smoky flavors make these skewers ideal for backyard barbecues, family dinners, and warm-weather entertaining.
The blended marinade is the secret to creating a smooth, flavorful coating. Fresh scallions, adobo sauce, honey, garlic, lime juice, olive oil, and smoked paprika come together to complement the shrimp without overpowering its delicate flavor. As the skewers cook, the honey and natural sugars in the pineapple begin to caramelize, while the vegetables become tender-crisp and develop lightly charred edges.
Naturally gluten-free and easy to prepare, these grilled shrimp and pineapple skewers pair beautifully with cilantro-lime rice, coconut rice, grilled corn, black bean salad, or a fresh garden salad. They can also be transformed into a colorful taco filling by removing the cooked ingredients from the skewers and serving them in warm corn tortillas with cabbage, avocado, cilantro, and lime.
Directions
Step 1: Prepare the Skewers
If you are using wooden skewers, soak them in water for at least 30 minutes before placing them on the grill. Soaking helps prevent exposed portions of the wooden skewers from burning too quickly. Metal skewers do not need to be soaked.
While the wooden skewers soak, prepare the grill ingredients. Pat the shrimp dry with paper towels so the marinade adheres evenly. Cut the pineapple, bell peppers, and red onion into approximately 1-inch pieces. Keeping the ingredients similar in size encourages even cooking and makes the finished skewers easier to turn and serve.
Step 2: Make the Adobo Marinade
Place the chopped scallions, olive oil, adobo sauce, honey, lime juice, garlic, smoked paprika, kosher salt, and black pepper in the bowl of a food processor.
Process the ingredients for 30 to 60 seconds, or until the marinade is smooth and thoroughly combined. Stop and scrape down the sides of the food processor bowl as needed.
The scallions contribute a fresh, mild onion flavor, while the adobo sauce provides smoky depth and gentle heat. Honey balances the spice and helps the ingredients caramelize on the grill. Lime juice adds acidity and brightness, preventing the glaze from tasting overly sweet or heavy.
Step 3: Reserve Some Marinade
Before the marinade comes into contact with the raw shrimp, transfer a few tablespoons to a clean, separate bowl. Cover and set this portion aside for brushing over the fully cooked skewers.
Do not reserve marinade that has already touched raw shrimp unless it is brought to a full boil before being used as a finishing sauce. Keeping the finishing portion separate is the simplest way to prevent cross-contact.
Step 4: Assemble the Skewers
Thread the shrimp, pineapple, red bell pepper, orange bell pepper, yellow bell pepper, and red onion onto the prepared skewers. Alternate the ingredients to distribute their colors, flavors, and textures evenly.
Leave a small amount of space between the pieces so heat can circulate around them. Avoid packing the ingredients too tightly, which could cause the shrimp to cook before the vegetables have had an opportunity to soften.
Step 5: Marinate the Skewers
Arrange the assembled skewers on a large platter or rimmed baking sheet. Using a clean brush, generously coat every side of the shrimp, pineapple, peppers, and onion with the remaining marinade.
Allow the skewers to marinate for 10 to 15 minutes while the grill preheats. Avoid marinating the shrimp for an extended period because the lime juice can begin changing its delicate texture.
Discard any marinade and brush that have been in contact with the raw shrimp.
Step 6: Preheat the Grill
Preheat an outdoor grill to medium-high heat, approximately 400°F to 425°F. Clean the grill grates and oil them carefully if necessary to help prevent the shrimp and pineapple from sticking.
A properly heated grill encourages caramelization and creates attractive grill marks without requiring the shrimp to remain over the heat for too long.
Step 7: Grill the Skewers
Place the skewers directly on the hot grill grates. Grill for 4 to 5 minutes on the first side. Turn the skewers carefully with long-handled tongs, then grill for another 4 to 5 minutes.
The skewers are ready when the shrimp are opaque and pink, the peppers are tender-crisp, the onion has lightly charred edges, and the pineapple has caramelized grill marks. Shrimp cook quickly, so begin checking them near the lower end of the cooking time. Properly cooked shrimp should be firm but still juicy rather than dry or rubbery.
Step 8: Finish the Skewers
Transfer the cooked skewers to a clean serving platter. Using a new, clean brush, coat them lightly with the marinade that was reserved before contact with the raw shrimp.
Squeeze fresh lime juice over the skewers just before serving. The fresh citrus brightens the smoky adobo glaze and balances the sweetness of the pineapple and honey.
Step 9: Serve
Serve the skewers immediately while the shrimp and vegetables are hot. Pair them with cilantro-lime rice, coconut rice, grilled corn on the cob, roasted vegetables, black bean salad, avocado salad, or a crisp garden salad.
For an easy taco dinner, carefully slide the cooked shrimp, pineapple, and vegetables off the skewers. Serve them in warm corn tortillas with shredded cabbage, sliced avocado, fresh cilantro, and additional lime wedges.
Notes
Fresh pineapple is recommended because it becomes juicy and caramelized on the grill. Cut the pieces evenly so they remain secure on the skewers and cook at the same rate as the other ingredients.
Large shrimp are a good choice for grilling because they are easier to thread onto skewers and are less likely to overcook immediately. Patting them dry before applying the marinade helps the glaze coat them more effectively.
For additional heat, blend one whole chipotle pepper from the can into the marinade. This will create a spicier glaze, so adjust it according to the preferences of the people you are serving.
When preparing this recipe for someone with celiac disease or gluten sensitivity, check the label on the canned chipotle peppers and every other packaged ingredient for appropriate gluten-free labeling. Prevent cross-contact by using clean preparation surfaces, utensils, brushes, and grill tools.
If an outdoor grill is not available, arrange the skewers on a foil-lined baking sheet and cook them under the broiler for 8 to 10 minutes. Turn them once halfway through cooking and watch them closely to prevent burning.
Always reserve the finishing marinade before brushing the raw shrimp. Any marinade or brush that has touched uncooked seafood should be discarded unless the marinade is boiled thoroughly before reuse.
These skewers are best served immediately after grilling. Store leftovers in an airtight container in the refrigerator for up to 2 days. Remove the shrimp and vegetables from the skewers before storing them for easier reheating.
Reheat leftovers gently in a covered skillet over low heat. Avoid prolonged reheating because shrimp can become tough when overcooked. Leftovers can also be enjoyed cold in a salad if they have been handled and refrigerated safely.
