There’s nothing better than firing up the grill on a warm evening, and these Chili Lime Shrimp & Pineapple Skewers are a favorite summer dinner. Juicy shrimp and sweet pineapple are tossed in a bright chili-lime marinade, then grilled until lightly charred and caramelized.
Served atop fluffy bone broth rice and finished with fresh cilantro and a squeeze of lime, this simple meal is full of vibrant flavor while remaining light and satisfying. It’s ideal for weeknights, backyard cookouts, or any time you want an easy, fresh summer dish.
Why You’ll Love This Recipe
This recipe highlights bright summer flavors. Sweet pineapple, zesty lime, garlic, and warm spices make a lively marinade that complements grilled shrimp perfectly.
It’s quick and easy: shrimp need only a short marinate and cook in minutes, making this a great weeknight option.
It’s a complete meal: protein-rich shrimp, fragrant bone broth rice, and fresh garnishes come together for a balanced, satisfying plate.
Recipe Ingredients
Bone Broth Rice
- Jasmine Rice: Light, fluffy, and fragrant — a perfect base.
- Bone Broth: Adds savory depth and extra protein to the rice.
- Water: Balances the broth to create ideal rice texture.
- Avocado Oil or Butter: Adds richness and keeps the rice tender.
- Kosher Salt: Enhances and ties the flavors together.
Chili Lime Shrimp & Pineapple Skewers
- Shrimp: Quick-cooking and protein-packed; it soaks up the marinade well.
- Fresh Pineapple Chunks: Provide natural sweetness and caramelize beautifully on the grill.
- Avocado Oil: Helps the marinade cling and promotes good grill marks.
- Fresh Lime Juice: Bright citrus that balances the pineapple and honey.
- Lime Zest: Adds extra citrus aroma and flavor.
- Garlic: Gives savory depth that complements the citrus and spices.
- Honey: A touch of sweetness that helps with grilled caramelization.
- Chili Powder: Mild heat and a hint of smokiness.
- Smoked Paprika: Adds subtle smoked flavor.
- Cumin: Warm, earthy notes that pair well with shrimp and pineapple.
- Kosher Salt & Black Pepper: Basic seasoning to enhance all flavors.
For Serving
- Fresh Cilantro: Bright garnish and color.
- Lime Wedges: For squeezing over the finished dish.
- Thinly Sliced Jalapeño: Optional, for extra heat and crunch.
- Flaky Sea Salt: A finishing touch to elevate texture and flavor.
How to Make
Make the Bone Broth Rice
Rinse jasmine rice under cold water until the water runs mostly clear to remove excess starch and keep the rice fluffy.
In a medium saucepan combine rinsed rice, bone broth, water, avocado oil or butter, and kosher salt. Stir once and bring to a boil over medium-high heat.
When it reaches a boil, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and the rice is tender.
Remove from heat and let sit, covered, for 10 minutes to steam. Fluff gently with a fork before serving.
Marinate the Shrimp & Pineapple
Whisk together avocado oil, fresh lime juice, lime zest, garlic, honey, chili powder, smoked paprika, cumin, kosher salt, and black pepper in a large bowl.
Add shrimp and pineapple chunks and toss until evenly coated. Cover and refrigerate for 20–30 minutes to let the flavors meld.
Assemble the Skewers
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
Thread the marinated shrimp and pineapple onto skewers, alternating between pieces. Make sure pineapple chunks are similar in size to the shrimp so the shrimp can reach the grill grates and cook evenly.
Grill the Skewers
Preheat a grill or grill pan to medium-high. Grill skewers 2–3 minutes per side, until shrimp are opaque and cooked through and pineapple is lightly caramelized. Remove from the grill.
Serve
Spoon bone broth rice onto a platter or individual plates. Top with the shrimp and pineapple skewers and garnish with cilantro, lime wedges, and sliced jalapeños if using. Finish with a squeeze of lime and a sprinkle of flaky sea salt.
Frequently Asked Questions
Yes. Thaw the shrimp completely and pat them dry before marinating to ensure the marinade adheres and the shrimp cook evenly.
Absolutely. A grill pan or cast-iron skillet works well and will give the shrimp good color and flavor.
Either chicken or beef bone broth works. Chicken offers a milder flavor, while beef bone broth yields a richer taste.
Yes. Cooked rice can be stored in an airtight container in the refrigerator for up to 3 days.
Store shrimp and rice separately in airtight containers in the refrigerator for up to 3 days.
Serve with grilled vegetables, a green salad, cucumber salad, or fresh watermelon for an easy summer meal.
Other Shrimp Recipes to Consider Trying
- Shrimp Scampi
- Lemon Pepper Shrimp
- Creamy Chilled Shrimp Salad
- Blackened Shrimp Southwest Wedge
- Quick Shrimp Ceviche
Chili Lime Shrimp & Pineapple Skewers with Bone Broth Rice
Pin
Equipment
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5 skewers metal or wooden
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mixing bowl
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grill or grill pan
Ingredients
Bone Broth Rice
- 1 cup jasmine rice, rinsed
- 1 cup beef or chicken bone broth
- ¾ cup water
- 1 tablespoon avocado oil or butter
- ½ teaspoon kosher salt
Chili Lime Shrimp & Pineapple Skewers
- 1 lb. large shrimp, peeled and deveined
- 1.5 cups fresh pineapple chunks
- ¼ cup avocado oil
- ¼ cup fresh lime juice
- 1 zest from 1 small lime (or ½ medium)
- 2 cloves garlic, finely grated
- 1 tablespoon honey
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
Make the Bone Broth Rice
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Rinse jasmine rice under cold water until mostly clear to remove extra starch.
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Combine rice, bone broth, water, oil or butter, and salt in a medium pot. Stir and bring to a boil over medium-high heat.
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Reduce heat to low, cover, and simmer for 15 minutes, until liquid is absorbed and rice is tender.
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Remove from heat and let sit covered for 10 minutes. Fluff with a fork before serving.
Marinate the Shrimp & Pineapple
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Whisk oil, lime juice, zest, garlic, honey, and spices together. Add shrimp and pineapple and toss to coat. Refrigerate 20–30 minutes.
Assemble the Skewers
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Soak wooden skewers if using. Thread shrimp and pineapple onto skewers, alternating pieces.
Grill the Skewers
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Preheat grill or grill pan to medium-high. Grill 2–3 minutes per side, until shrimp are opaque and pineapple is caramelized. Remove from heat.
Serve
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Plate rice, top with skewers, and garnish with cilantro, lime wedges, and sliced jalapeño if desired. Finish with a squeeze of lime and a sprinkle of flaky sea salt.
Notes
Nutrition
Nutrition information is an approximation.
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