Grilled shrimp and pineapple kabobs.

Buttery Pineapple Grilled Shrimp

Perfect for a quick and easy summer dinner these shrimp and pineapple skewers come together in about 15 total. Sweet and decadent this dinner feels like you are cheating, but is totally healthy and dairy free! 

Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 People
Calories 238 kcal


  • 1 Lbs Large Shrimp Shell-on
  • 1 Pineapple Cubed
  • 1/4 Cup Barlean's Butter Flavored Coconut Oil Melted
  • 1 Tsp Ginger Ground
  • 1 Tsp Parsley Dried
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper


  1. Thaw shrimp under cool water if using frozen and chop the pineapple into equal sized cubes. If using wooden skewers place them in a bowl of cool water to soak at this time. 

  2. Melt your coconut oil if it is solid and mix in the ginger, parsley, salt, and pepper. Whisk to fully combine.

  3. In a large, bowl toss the shrimp and pineapple with the coconut oil mixture to cover. 

  4. Alternate the shrimp and pineapple on the skewers pushing it through the largest part of the shrimp. 

  5. On a preheated grill over medium-high heat, cook the shrimp for 7 minute, flipping the skewers once about half way through the cooking until the shrimp are bright pink and lightly charred. Serve immediately.

Recipe Notes

I use shell-on shrimp for this recipe. If you would rather use peeled shrimp just reduce the cooking time by a minute or two so the shrimp do not overcook!