Grilled Hawaiian Shrimp Recipe: Pineapple-Glazed Charred Delight

Fire-kissed shrimp with tropical flair transforms any meal into a backyard escape. My years at the grill have proven that pineapple glaze caramelizes into a sticky, sweet crust that pairs perfectly with smoky char.

This method relies on high heat and precise timing to achieve tender shrimp with crisp edges. The marinade balances sweet, tangy, and savory notes without overpowering the natural seafood flavor.

What emerges from the grill is a dish that captures the essence of Hawaiian flavors—juicy shrimp with a glossy glaze, served best with extra sauce for dipping.

Perfect for summer cookouts or weeknight dinners that feel like a vacation.

Ingredients for Grilled Hawaiian Shrimp

Pineapple, shrimp, and a handful of pantry staples bring this tropical dish to life.

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The shrimp is the star—large or jumbo (16-20 count per lb) holds up best to grilling. Wild-caught if you can find it, but farm-raised works fine too. Pineapple should be ripe but firm (the good kind that smells sweet at the stem). Most grocery stores carry pre-peeled shrimp, which saves time. For fresh ginger, Whole Foods and Asian markets usually have the best selection.

No fresh pineapple? Canned crushed pineapple (drained) works in a pinch. Out of brown sugar? Honey or maple syrup at the same amount. The soy sauce can be swapped for coconut aminos if you’re avoiding gluten. If you don’t have rice vinegar, apple cider vinegar or lime juice will do. The garnishes are flexible—skip the sesame seeds if you don’t have them.

Marinate the shrimp for no more than 30 minutes (they’ll get mushy). The glaze keeps well in the fridge for 3-4 days—great for leftovers. Cooked shrimp are best eaten fresh but will keep for 2 days refrigerated.

Step-by-Step Instructions for Grilled Hawaiian Shrimp

Here’s the method to achieve perfectly charred, sweet-and-savory shrimp every time.

Step 1: Create the Pineapple Marinade

In a medium bowl, whisk together the 0.25 cup soy sauce, 0.25 cup brown sugar, 2 tbsp rice vinegar, minced 4 cloves garlic cloves, 1 tbsp fresh ginger, 0.5 tsp red pepper flakes, and the juice of 1 whole lime.

Add the 1 cup fresh pineapple with its juices to the bowl. The natural enzymes in pineapple will help tenderize the shrimp while adding tropical sweetness. Stir well to dissolve the brown sugar completely, ensuring the marinade is smooth and well combined.

Step 2: Marinate the Shrimp

Pat the 1.5 lb large shrimp dry with paper towels to ensure they sear properly on the grill. Place them in a large resealable bag or shallow dish and pour the marinade over the shrimp, making sure they’re fully coated.

Let the shrimp marinate in the refrigerator for 30-45 minutes. Don’t exceed 1 hour as the acid in the pineapple and lime can begin to “cook” the shrimp, resulting in a mushy texture. Turn the shrimp occasionally to ensure even marinating.

Step 3: Grill to Charred Perfection

Preheat your grill to medium-high heat. Thread the marinated shrimp onto skewers if desired, or grill them directly on the grates. Lightly oil the grates with 1 tbsp olive oil to prevent sticking.

Grill the shrimp for 2-3 minutes per side until they develop char marks and turn opaque pink. The shrimp are done when they curl into a loose “C” shape and reach an internal temperature of 145°F. Avoid overcooking, as shrimp become tough and rubbery quickly.

Step 4: Glaze and Garnish

While the shrimp grill, pour the remaining marinade into a small saucepan. Mix the 1 tbsp cornstarch with 1 tbsp olive oil to create a slurry, then whisk it into the marinade. Bring to a boil and cook for 1-2 minutes until the mixture thickens into a glossy glaze.

Brush the glaze over the grilled shrimp during the last minute of cooking. Transfer the shrimp to a serving platter and garnish with thinly sliced 4 whole green onions and 1 tbsp sesame seeds. Serve immediately while hot, with lime wedges for squeezing over the top.

Pro Cooking Tips for This Recipe

Prevent Overcooking

Shrimp cook fast—2-3 minutes per side at medium-high heat is all you need. I pull them off just as they turn opaque and form that telltale “C” shape. A meat thermometer reading 145°F confirms they’re done. 🌡️

Skewer Smart

If using wooden skewers, soak them in water for 30 minutes first to prevent burning. I prefer metal skewers for even heat distribution. Space shrimp ½ inch apart for proper charring between each piece.

Grill Prep

Clean grates thoroughly and oil them with olive oil right before cooking. This prevents sticking and gives those perfect grill marks. I use a Lodge cast iron grill press for extra char on larger batches.

Glaze Timing

Only brush the glaze on during the last minute of cooking. The sugar in pineapple and brown sugar burns easily. I keep a small bowl of glaze nearby for quick application with a silicone brush. 🔥

Rest Before Serving

Let shrimp rest 2-3 minutes off the grill. This allows juices to redistribute. I tent them loosely with foil to keep warm while finishing the garnishes.

Garnish Fresh

Always add green onions and sesame seeds right before serving. The fresh herbs and crunch contrast beautifully with the sticky glaze. A squeeze of lime brightens all the flavors.

Frequently Asked Questions