Tangy Grilled Shrimp & Pineapple Skewers | BBQ Bites

pineapple

🥗Healthier: mango

💰Cheaper: canned pineapple

Mango offers a similar sweetness and tropical flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point for grilling.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Brown sugar provides sweetness with a hint of molasses.

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based protein option; chicken is more affordable.

Prepare the marinade by combining white sugar, white vinegar, cilantro, salt, minced garlic, olive oil, and the juice of one lime in a bowl.

Mix the marinade with a whisk until combined.

Add shrimp to the marinade and toss to coat.

Let the shrimp marinate in the refrigerator for at least 8 hours but no more than 24 hours.

Chop pineapple into even square chunks and place in the fridge.

Remove the tops and seeds from green peppers and rough chop them, then refrigerate.

After 8 hours, season the marinated shrimp with oy seasoning and mix to coat evenly.

Soak bamboo skewers in water for about 20 minutes to prevent burning on the grill.

Thread shrimp, green peppers, and pineapple onto the soaked skewers, alternating ingredients until filled.

Preheat the Traeger grill to 400°F for grilling.

Place the skewers on the grill and cook for 2 minutes per side until shrimp are firm and pink.

Prepare a garlic butter glaze by mixing melted butter with garlic powder.

Once the skewers are done, brush the garlic butter glaze over the shrimp, pineapple, and green peppers before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens