Grilled Shrimp Skewers with Sweet-and-Sour Glaze

If you’re after an easy, flavorful grilling recipe, these sweet and sour grilled shrimp skewers are a perfect choice. Bright pineapple, red bell pepper and onion are threaded with shrimp and finished with a tangy-sweet marinade that doubles as a dipping sauce. Serve with your favorite sides for a light, healthy summer meal.

All about these shrimp skewers

These sweet and sour grilled shrimp skewers combine juicy shrimp with charred veggies and fresh pineapple for a balanced mix of savory and sweet. The marinade—made from low-sodium soy sauce, sweet chili sauce, applesauce, honey, sesame oil, garlic and scallions—works as both the marinade and a finishing sauce, concentrating flavor when simmered before serving. Grilling creates a pleasant char on the peppers and onions that complements the caramel notes in the pineapple and the glaze on the shrimp. If you prefer an alternative protein, skinless chicken pieces work well using the same method and timing adjustments.

If you enjoy this flavor profile, try other sweet-and-sour style dishes or skewered recipes for variety at the grill.

What you will need to make these skewers

• 1.5 lbs raw shrimp (peeled and deveined) — jumbo shrimp were used in the original recipe; this amount yielded about 30 shrimp.
• Fresh pineapple, cut into chunks (about 2 cups)
• Red bell pepper, cut into bite-sized pieces (about 2 cups)
• Red onion, cut into chunks (about 1 cup)
• Scallions, chopped
• Fresh garlic, minced
• Low-sodium soy sauce
• Sweet chili sauce
• Sesame oil
• Honey
• Unsweetened applesauce
• Skewers (wooden or metal) — if using wooden skewers, soak them in water for 20–30 minutes before grilling to prevent burning

How to make sweet and sour grilled shrimp skewers

How to make the marinade

Whisk the marinade ingredients together in a bowl: 1/4 cup low-sodium soy sauce, 1/4 cup sweet chili sauce, 1/2 cup unsweetened applesauce, 1 tablespoon honey and 1 teaspoon sesame oil. Add minced garlic (about 3 cloves) and 2 chopped scallions. Stir until well combined. Reserve most of this mixture to use later as the dipping sauce; set aside about 1/2 cup to marinate the shrimp.

Marinating the shrimp and preparing skewers

Rinse and pat the shrimp dry, peel and devein if necessary, and remove tails if preferred. Place the shrimp in a bowl and add about 1/2 cup of the prepared marinade. Toss to coat and let the shrimp marinate for at least 30 minutes in the refrigerator. While the shrimp marinates, chop the pineapple, bell pepper and red onion into uniform chunks for even cooking.

When ready, thread the skewers with alternating pieces: one shrimp, one bell pepper, one pineapple chunk, one onion piece, and repeat until the skewer is filled. For jumbo shrimp, expect roughly 3–4 shrimp per skewer; adjust according to shrimp size.

Grilling the shrimp skewers

Preheat the grill to medium heat. Place the skewers on the grill and cook for about 5 minutes per side, flipping once, until the shrimp are firm and opaque and the vegetables show light char marks but remain slightly crisp. Cooking time can vary with grill temperature and shrimp size, so watch closely to avoid overcooking.

While the skewers cook, pour the reserved marinade into a small saucepan and simmer over medium heat for about 5 minutes, bringing it to a gentle boil to concentrate the flavors and ensure it is safe for serving as a sauce. When skewers are done, remove them from the grill, drizzle with the warmed sauce, or serve the sauce on the side for dipping.

If you enjoyed these sweet and sour grilled shrimp skewers, you might also like other skewered or grilled shrimp recipes and salads that pair well with citrusy, sweet glazes and charred vegetables.