Gluten-Free, Dairy-Free Grilled Jerk Shrimp & Pineapple Skewers

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Pineapples, at this point, are synonymous with the Hawaiian islands and the tropical lifestyle that goes along with it.

So you knew we’d be craving pineapple after 3 weeks in Hawaii, and we couldn’t resist adding some to one of our Labor Day favorites—jerk shrimp skewers.

Turns out it is the perfect addition to keep that summer vibe going…at least through the long weekend.

The jerk seasoning gives the shrimp a hot kick, while the sweet pineapple juices cool your taste buds back down.

By all means feel free to make your own jerk marinade. I’ve tried a few recipes I’ve found on Pinterest, but they typically require a bunch of ingredients and just never turn out like store-bought ones taste so I usually opt to save time and energy and just pick up a bottle of Walkerswood from World Market or Amazon.

Walkerswood does come in different spice levels. Just something to be aware of when you’re shopping. Jerk seasoning is not known for “light tingly” spice levels or being gentle on the taste buds. :)

Depending on how many you are cooking for you may want to double or even triple the recipe. Shrimps always shrink once they are thawed and cooked…like a less extreme version of spinach. You know what I’m talking about.

The long weekend starts today! Hip-Hip-FRIYAY!

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Gluten-Free, Dairy-Free Grilled Jerk Shrimp & Pineapple Skewers

Ingredients

  • 1 (17 oz) Walkerswood Jerk Marinade or jerk marinade of choice, halved
  • 1 lb shrimp, peeled and deveined
  • 2 slices fresh pineapple, cut into 1/2-inch pieces
  • Cilantro, finely chopped (optional)

Directions

  1. Thaw the shrimp according to package instructions.
  2. In the meantime if you’re using wood skewers, place the skewers on a sheet pan and cover with water. Soak the skewers for a minimum of 30 minutes. Soaking the wooden skewers will last longer on the grill without burning up and help prevent fraying when food is slid on to them.
  3. In a 9x13-inch pan, toss the the thawed shrimp with half the marinade and allow to rest in the fridge for at least 30 minutes, or overnight if you’d like.
  4. Alternate skewering the shrimp with pineapple pieces.
  5. Discard the used marinade.
  6. Grill over medium-high heat until shrimp is pink and cooked through, roughly 2-3 minutes per side.
  7. Serve with remaining jerk marinade and sprinkle with cilantro (if desired).

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