Grilled Jerk Shrimp and Pineapple Skewers

Grilled Jerk Shrimp and Pineapple Skewers
Up next in my summer grilling adventures I head down south to the Caribbean for some grilled Jamaican jerk shrimp using a tasty homemade jerk marinade. Jamaican jerk spice comes in the form of a spice blend a paste or a marinade and its main ingredients are allspice, scotch bonnet peppers, green onions, thyme, nutmeg and garlic. I like to make my own jerk marinate from scratch and although the list of ingredients may be long it is super simple to make and you should have most of the ingredients in your pantry already. This jerk shrimp is as easy to make as marinating the shrimp in the jerk marinade, skewering it and grilling it! Jerk spice is typically on the spicy side so I like to serve it with fresh fruits or salsas, especially in the summer! The only thing that is better than fresh fruit is grilled fresh fruit so why not throw something like pineapple or peaches onto the skewer along with the shrimp for grilling? It is hard to beat grilled meat on a stick for summer entertaining but throw some fruit into the mix and you have to have one of the most perfect appetizers around!

Grilled Jerk Shrimp and Pineapple Skewers
Hot and spicy jerk shrimp along with sweet and juicy pineapple on a stick is a fabulous combo!

Grilled Jerk Shrimp and Pineapple Skewers

Grilled Jerk Shrimp and Pineapple Skewers

Jerk Marinade
Grilled Jerk Shrimp and Pineapple Skewers

Grilled Jerk Shrimp and Pineapple Skewers

Prep Time: 10 minutes Marinate Time: 20 minutes Cook Time: 10 minutes Total Time: 40 minutes Servings: 4

Spicy grilled jerk marinated shrimp and sweet and juicy pineapple skewers!

  • 1 pound (20-25 or 16-20) shrimp, peeled and deveined
  • 1/2 cup jerk marinade
  • 2 slices pineapple, cut into 1/2 inch pieces
  1. Marinate the shrimp in the the half of the jerk marinade for at least 20 minutes and up to over night, skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.
Nutrition Facts: Calories 182, Fat 3g (Saturated 0g, Trans 0g), Cholesterol 239mg, Sodium 408mg, Carbs 11g (Fiber 0.6g, Sugars 5.7g), Protein 27g
Nutrition by: Nutritional facts powered by Edamam
Jerk Marinade

Jerk Marinade

Prep Time: 10 minutes Total Time: 10 minutes Servings: 4

A quick and easy homemade jerk marinade!

  • 1+ scotch bonnet pepper
  • 2 cloves garlic
  • 1 tablespoon ginger, grated
  • 2 green onions
  • 1 tablespoon thyme, chopped
  • 1 tablespoon allspice
  • 3/4 teaspoon nutmeg
  • 3/4 teaspoon cinnamon
  • 1 teaspoon pepper
  • 1 tablespoon brown sugar
  • 1 tablespoon oil
  • 2 tablespoons white vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon dark rum
  • 1/2 orange, juice and zest
  • 1 lime, juice and zest
  1. Puree everything in a food processor.

Tip: Scotch bonnet peppers can be a little hot so you may want to start by adding half a pepper, test the heat level and continue adding more until the marinade is as hot as you want.
Nutrition Facts: Calories 77, Fat 3g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 455mg, Carbs 8g (Fiber 1g, Sugars 4g), Protein 1g
Nutrition by: Nutritional facts powered by Edamam


Tieghan said...

Too funny, I am posting jerk salmon and pineapple this week! LOL!
I love your shrimp skewers and I am always game for anything with pineapple. YUM!

Jamie G said...

Delicious! I love jerk seasonings.

Kelli said...

Now I know what I'm cooking for dinner tomorrow! This sounds fabulous. Can't wait to try it.

Danni said...

I'm making this tomorrow. I would have never thought of peaches. :) I have been reading your blog for awhile and hands down- yours is the best cooking blog out there. Your recipes are amazing!
Thanks for sharing them all!

Jenna said...

This looks delicious. Pinned it. Thank you!

Melanie @ Just Some Salt and Pepper said...

Yum, looks like the perfect recipe to make on an upcoming vacation!

Tony Rose said...

Love the look of that marinade, I'll have to try it.

Sara said...

YUM. These look pretty fantastic...lovely skewers.

Anonymous said...

I am going to make these tomorrow - thanks for the recipes!

Anonymous said...

This sounds delicious and sure looks delicious!

Glory/ Glorious Treats said...

OOh yum, this looks delicious! I think I might try this with chicken.

Anonymous said...

Is the "thyme" in the marinade fresh or dried?

Kevin Lynch said...

Anonymous: Fresh or dried thyme will work.

Anonymous said...

Thanks - just wasn't sure of the amount (if you meant dried, and I was using fresh, I'd need to add more).

Anonymous said...

Is this precooked shrimp?

Kevin Lynch said...

Anonymous: Use raw shrimp.

Anonymous said...

These look fantastic!

Are they good at room temperature? I'm thinking of making them for NYE, but I'd need to make them an hour or so ahead.


Kevin Lynch said...

Kat: These are better hot but they will still be good at room temp. Enjoy and Happy New Year!

Anonymous said...

It might sound dumb to you all but I have to ask "what is a scotch bonnet pepper?" I,m sorry but I never heard of it before so what do I look for?

Kevin Lynch said...

Anonymous: The scotch bonnet pepper is a chili pepper common in the Caribbean and it might be labeled as a Caribbean pepper. If you can't find them the habanero pepper has a similar heat and can be used in place of them, though the flavour is different. Here is the wikipedia article for more info on them:

Linda K said...

For those of you not familiar with Scotch Bonnet Peppers, they are probably the hottest pepper available so be careful using them. Don't get any of the juices on your fingers and then rub your eyes. But, they are definitely good in Caribbean dishes!

Linda K said...

Kevin, what can I use instead of the dark rum? Or, can I just leave it out. I do have some rum extract..would that work? I'm so excited to try this recipe. I love shrimp and this looks fabulous!

Linda K said...

Oh, I forgot, I have one more question...can this jerk seasoning be stored in the frig for another use later? Or maybe even frozen?!

Kevin Lynch said...

Linda K: A little bit of rum extract will give you the flavour or you can omit it. You can store the marinade in the fridge for a few day or in the freezer for longer term. Enjoy!

Linda K said...

Thank you...this is definitely tomorrow's menu! Can't wait to try it!!

Anonymous said...

"Marinate the shrimp in the the half of the jerk marinade ..." and the other half? %-)

Guy B.

BTW: Delicious - thanks for this!

Kevin Lynch said...

Anonymous: Use the other half for something else like jerk chicken, steak, etc. or just halve the marinade recipe.

Adriana Zavala said...

How does the marinade have chunks if you blend all the ingredients in a food processor? Did you add them?.....i like the look.

Kevin Lynch said...

Adriana Zavala: I had a cheap food processor back then and it did not fully puree things like cloves of garlic so the marinade was not perfectly smooth.

Anonymous said...

can I use bottled jerk marinade?

Kevin Lynch said...

Anonymous: Yes!

Gayatri Mantra said...

Looks O So Heavenly Yummy!

WannaBeChef said...

Hi Kevin - just stumbled across your site when looking for some jerk recipes. What did it take to fill the decanter you have a picture of? How many times the recipe? I am missing where the volume comes from. Thanks.

I will be trying this marinade soon.

Kevin Lynch said...

WannaBeChef: I made a double recipe with each batch making 1/2 cup or 1 cup in total.

Rhonda said...

I made these. We love jerk seasonings and I thought they looked fantastic!
I doubt I will make them again. The ginger was, in our opinion, incredibly overpowering. If I were to try it again, I would dial it back significantly and maybe use 1/4th the amount prescribed.
I used a habanaro pepper because I could not find a Scotch Bonnet anywhere, and perhaps this altered the taste significantly, it also may have been a good bit hotter than a Scotch Bonnet.I am not sure, but they were wildly BLAZING! Haha.

Jennifer Stephens said...

This looks fabulous! Is the calorie count for the whole recipe?

Chloe said...

These look incredible! Also interested to know the calorie count if possible? Thank you!

Jennifer Stephens said...

I made them, and they were great. By calculating the calories, the above listed calories are per serving not the whole recipe.

Heather said...

Looks delicious! Exactly what I was looking for tonight!

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