Huli Huli Shrimp, Shishito, and Pineapple Skewers

Prep Time: 
40 minutes + 30 minutes marinate time
Number of Servings: 
Makes 4 to 5 skewers
Recipe Source: 


Shrimp Marinade

  • 2 Tbsp canola oil
  • 3 Tbsp chopped fresh cilantro
  • 1 jalapeño pepper, seeded and diced
  • 2 Tbsp fresh lime juice
  • 1 tsp kosher salt


  • 1 lb large shrimp, (16 or 20 count), peeled and deveined
  • 16 shishito peppers
  • 2 cups fresh pineapple, cut into 1-inch cubes

Spicy Huli Huli Sauce

  • 1 cup pineapple juice
  • 2 Tbsp brown sugar
  • 2 Tbsp low-sodium soy sauce
  • 2 Tbsp ketchup
  • 2 Tbsp sherry vinegar
  • 1 Tbsp chili flakes
  • 1 Tbsp minced garlic
  • 12 Tbsp grated fresh ginger
  • 1 tsp sesame oil


  • Grilling skewers (metal or wooden)


  1. Preheat grill for direct cooking at medium-high heat, about 350 to 400°. Clean grill grates and oil them as needed.
  2. Mix ingredients together for shrimp marinade. Prepare shrimp, making sure they are cleaned properly. Place them in a sealed container or zipped bag and pour marinade over, making sure shrimp are completely coated. Make sure to reserve some marinade for serving. Refrigerate for 30 to 45 minutes.
  3. Prepare skewers. Drain marinade from shrimp and lightly pat them dry with paper towels. Thread a shrimp onto a skewer, piercing twice to secure it in place. Add a shishito pepper and then a pineapple cube. Keep alternating between ingredients until there are 4 to 5 skewers ready to grill.
  4. Prepare Huli Huli sauce. Mix all ingredients together, taste, and adjust.
  5. Place skewers on grill directly above coals and allow them to sear for about 2 to 3 minutes. Flip and glaze top with sauce. Cook for another 2 to 3 minutes and flip again, glazing second side. Repeat process one last time and cook until shrimp are done, about 120° internal temperature. Skewers are done when shrimp are opaque and start to firm up, shishitos are blistered, and pineapples have some char.
  6. Serve immediately with reserved Spicy Huli Huli Sauce as desired.


  • These skewers take full advantage of Japanese shishito peppers, pairing them with sweet pineapple and shrimp, glazed with a rich Huli Huli sauce.
  • The balance of bitter, spicy, and sweet is greater than the sum of its parts.
  • Everything cooks evenly and quickly, making this a convenient, flavorful weeknight meal.
  • Serve these skewers on their own as an appetizer, or make them a meal with some delicious steamed rice.
Nutrition Info: 
374 Calories, 28 g Protein, 183 mg Cholesterol, 49 g Carbohydrates, 32 g Total sugars (4 g Added sugars), 10 g Fiber, 10 g Total fat (1 g sat), 1,068 mg Sodium, ★★★★★ Vitamin B6, Phosphorus, ★★★★ Vitamin C, ★★★ Vitamin B1 (thiamine), K, ★★ Vitamin E, Folate, Magnesium, Potassium, Zinc, Vitamin A, B2 (riboflavin), B3 (niacin), Calcium, Iron


Brad Prose

Brad Prose, the force behind Chiles and Smoke, is a home chef that wants to inspire people to try bold flavors over the fire, using a combination of simple and advanced techniques to keep you excited about grilling and smoking food.