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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Grilled Jerk Shrimp and Pineapple Skewers

[heart_this] · Aug 11, 2013 · 57 Comments

Grilled Jerk Shrimp and Pineapple Skewers

Spicy grilled jerk marinated shrimp and sweet and juicy 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!

ingredients
  • 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
directions
  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!

ingredients
  • 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
directions
  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
Use in:
Jerk Shrimp Tacos with Pineapple Salsa, Slaw and Pina Colada Crema
Jamaican Jerk Chicken
Jerked Chicken with Mango and Avocado Salad
Jerk Fish on Coconut Rice Topped with Banana and Pineapple Salsa
Jerk Shrimp and Pineapple Salsa Quesadillas with Pina Colada Guacamole
Jerk Chicken and Pineapple Sandwiches with Coconut Slaw

Similar Recipes:
Grilled Coconut and Pineapple Sweet Chili Shrimp
Pesto Grilled Shrimp
Chipotle Lime Grilled Shrimp
Cilantro Lime Grilled Shrimp
Tom Yum Grilled Shrimp
Jerk Fish on Coconut Rice Topped with Banana and Pineapple Salsa
Jerk Chicken
Jamaican Jerk Burgers with Pineapple and Banana Salsa
Jerked Chicken with Mango and Avocado Salad
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Balsamic Garlic Grilled Mushroom Skewers
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Jamaican Style Jerk Beef Stew
Jerk Chicken and Pineapple Sandwiches with Coconut Slaw
Cajun Butter Garlic Grilled Shrimp with Cilantro Lime Avocado Sauce

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Reader Interactions

Comments

  1. Tieghan says

    August 11, 2013 at 1:12 pm

    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!

    Reply
  2. Jamie G says

    August 11, 2013 at 1:45 pm

    Delicious! I love jerk seasonings.

    Reply
  3. Kelli says

    August 11, 2013 at 10:01 pm

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

    Reply
  4. Danni says

    August 11, 2013 at 10:39 pm

    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!

    Reply
  5. Jenna says

    August 11, 2013 at 11:40 pm

    This looks delicious. Pinned it. Thank you!

    Reply
  6. Melanie @ Just Some Salt and Pepper says

    August 12, 2013 at 3:56 am

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

    Reply
  7. Tony Rose says

    August 12, 2013 at 6:23 am

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

    Reply
  8. Sara says

    August 12, 2013 at 4:08 pm

    YUM. These look pretty fantastic…lovely skewers.

    Reply
  9. Anonymous says

    August 12, 2013 at 10:08 pm

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

    Reply
  10. Anonymous says

    August 14, 2013 at 3:39 am

    This sounds delicious and sure looks delicious!

    Reply
  11. Glory/ Glorious Treats says

    August 28, 2013 at 12:32 am

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

    Reply
  12. Anonymous says

    August 28, 2013 at 10:22 pm

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

    Reply
  13. kevin says

    August 29, 2013 at 12:09 am

    Anonymous: Fresh or dried thyme will work.

    Reply
  14. Anonymous says

    August 29, 2013 at 3:36 pm

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

    Reply
  15. Anonymous says

    September 17, 2013 at 5:39 pm

    Is this precooked shrimp?

    Reply
  16. kevin says

    September 25, 2013 at 2:15 pm

    Anonymous: Use raw shrimp.

    Reply
  17. Anonymous says

    December 28, 2013 at 10:15 pm

    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.

    -Kat

    Reply
  18. kevin says

    December 29, 2013 at 11:53 am

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

    Reply
  19. Anonymous says

    January 14, 2014 at 9:00 pm

    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?

    Reply
  20. kevin says

    January 15, 2014 at 9:49 am

    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: http://en.wikipedia.org/wiki/Scotch_bonnet_(pepper)

    Reply
  21. Linda K says

    April 23, 2014 at 10:25 pm

    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!

    Reply
  22. Linda K says

    April 24, 2014 at 5:41 am

    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!

    Reply
  23. Linda K says

    April 24, 2014 at 5:49 am

    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?!

    Reply
  24. kevin says

    April 24, 2014 at 9:08 am

    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!

    Reply
  25. Linda K says

    April 26, 2014 at 6:02 am

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

    Reply
  26. Anonymous says

    June 16, 2014 at 5:55 pm

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

    Guy B.

    BTW: Delicious – thanks for this!

    Reply
  27. kevin says

    June 25, 2014 at 10:51 am

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

    Reply
  28. Adriana Zavala says

    February 5, 2015 at 8:00 pm

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

    Reply
  29. kevin says

    February 5, 2015 at 11:09 pm

    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.

    Reply
  30. Anonymous says

    June 11, 2015 at 10:33 pm

    can I use bottled jerk marinade?

    Reply
  31. kevin says

    July 25, 2015 at 4:00 pm

    Anonymous: Yes!

    Reply
  32. Gayatri Mantra says

    May 13, 2016 at 3:50 pm

    Looks O So Heavenly Yummy!

    Reply
  33. Gayatri Mantra says

    May 13, 2016 at 3:51 pm

    Looks O So Heavenly Yummy!

    Reply
  34. alesia gales says

    May 19, 2016 at 12:38 pm

    I love jerk anything, especially shrimp. Your recipe says 2 green onion, is that 2 stalks of green onion or 2 pieces out the stalk?

    Reply
  35. Unknown says

    July 30, 2016 at 7:49 am

    So! Just moved into a new place and we can't have a grill at our apartment, could I make these on my stove top? I want to impress my boyfriends parents when they come over to see the new place, and I know they'd love these!
    – SsW

    Reply
  36. WannaBeChef says

    March 1, 2017 at 3:46 pm

    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.

    Reply
  37. kevin says

    March 3, 2017 at 12:22 am

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

    Reply
  38. Rhonda says

    May 13, 2017 at 7:19 pm

    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.

    Reply
  39. Jennifer Stephens says

    June 25, 2017 at 2:09 pm

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

    Reply
  40. Anonymous says

    June 27, 2017 at 12:30 am

    Can this be done in the oven?

    Reply
  41. Chloe says

    August 23, 2017 at 5:36 am

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

    Reply
  42. Jennifer Stephens says

    August 24, 2017 at 2:24 pm

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

    Reply
  43. Heather says

    November 3, 2017 at 2:15 am

    Looks delicious! Exactly what I was looking for tonight!

    Reply
  44. Leslie Little says

    July 13, 2018 at 7:40 pm

    Awesome! Will definitely do this one again! Thank you!

    Reply
  45. Audre Becker says

    July 16, 2018 at 5:42 pm

    You are not only one of my favorite chefs, but have always admired the photographs of your food. Today for th first time I was not able to have a photo included with the recipes. Hopefully this is not permanent. Keep up thee good work, enjoy all that you publish.

    Happy creating to a Top Chef.

    Reply
    • kevin says

      July 16, 2018 at 5:53 pm

      I’m glad that you have been enjoying my recipes! What issue are you seeing with the photo? I recently updated my site and I would love to fix any problems!

      Reply
  46. Carrie says

    August 20, 2019 at 9:13 am

    I have only just recently discovered you…and my family adores all of your recipes that I have made. Thank you!!! And this recipe did not disappoint! Although, I will admit, I did add bacon to this one. You are perfection!

    Reply
  47. Anonymous says

    September 14, 2022 at 6:16 am

    Can’t wait to try this Grilled Jerk Shrimp and Pineapple Skewers recipe. Super excited to try this one, thanks for sharing this recipe with us. Amazing one.

    Reply
  48. Suzanne Woods says

    October 15, 2022 at 6:49 am

    Hi Kevin,
    I just love grilled shrimp, I love it’s combination of tastiness, crunchiness and juiciness!
    And with the Pineapple it’s just mouth-watering, I’ve always been a fan of grilling fruit.
    I just need to go easy on the spice, it’s not really my favorite seasoning 🙂
    Thank you for this recipe!

    Reply
  49. Jounayet Rahman says

    November 26, 2022 at 6:14 am

    Thank you for another beautiful recipe.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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