Hawaiian Shrimp Kebabs with Sweet Chili Sauce

Cooked shrimp kebobs on a serving white plate.
Prep Time: 
30 min prep time
Number of Servings: 
serves 10
Recipe Source: 
From Cooking With Miss Quad by Quad Webb ($29.95, Countryman Press, 2019), Photo Credit: Will Sterling


Sweet Chili Sauce

  • 3 garlic cloves, minced
  • 2 tsp minced fresh ginger
  • 1 12 tsp red pepper flakes
  • 1 Tbsp cornstarch
  • 13 cup rice vinegar
  • 1 Tbsp soy sauce
  • 23 cup honey
  • 14 cup water


  • 2 lb jumbo shrimp, peeled and deveined
  • 12 teaspoon kosher salt
  • 1 tsp freshly ground black pepper
  • 12 tsp paprika
  • 1 pineapple, cut into 1-inch chunks
  • 1 large red onion, cut into 1-inch chunks
  • 1 large red bell pepper, seeded and cut into 1-inch chunks
  • 1 large green bell pepper, seeded and cut into 1-inch chunks
  • Olive oil, for brushing


  1. Prepare sauce: Whisk together all sauce ingredients in a saucepan over medium-low heat. Allow sauce to thicken for 2 to 3 minutes, and then remove from heat and set aside.
  2. Preheat a grill to medium-high heat.
  3. Prepare shrimp: Place shrimp in a bowl and season with salt, black pepper, and paprika. Thread shrimp, pineapple, onion, and bell peppers onto 10 skewers. Brush each side of kebabs with oil.
  4. Place shrimp on grill. Cook until shrimp become opaque on both sides and pineapple and veggies begin to char, 2 to 3 minutes per side.
  5. Transfer to a serving platter, drizzle with sauce, and serve immediately.
Nutrition Info: 
Per serving (2 skewers): 419 Calories, 27 g Protein, 70 g Carbohydrates, 4 g Fiber, 5 g Total fat (1 g sat), 1,137 mg Sodium, ★★★★★ Vitamin B6, B12, C, Phosphorus, ★★ Vitamin B3 (niacin), E, Folate, Zinc, Vitamin A, B1 (thiamine), B2 (riboflavin), Calcium, Magnesium, Potassium