Grilled Shrimp with Grilled Pineapple Salsa | OCC Culinary Studies Institute

Cut a jalapeno.

Dice a red bell pepper.

Dice a red onion.

Chop fresh cilantro.

Remove the top and bottom of the pineapple and peel the outside.

Brush pineapple with oil, salt, and pepper.

Grill the pineapple until charred and sweet.

Mix grilled pineapple, red bell pepper, red onion, jalapeno, rice vinegar, vegetable oil, chopped cilantro, sugar, and salt and pepper until combined to make salsa.

Soak wooden skewers in cold water for about an hour to prevent burning.

Brush shrimp with oil on both sides.

Season shrimp with paprika, salt, pepper, garlic powder, and coriander.

Skewer three shrimp together on each soaked skewer.

Grill shrimp on a hot grill for about 2-3 minutes on each side, closing the lid to retain heat.

Plate grilled shrimp and top with grilled pineapple salsa.

Garnish with fresh jalapenos and chopped cilantro.

Equipment Needed

Spice Level: