BBQ Shrimp on Pineapple Planks

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“From the June 2001 edition of Better Homes & Gardens. I haven't tried it but it just looks/sounds so yummy, I had to post it. Hope you enjoy it.”

Ingredients Nutrition


  1. Soak 8 6-8 inch wooden skewers in enough water to cover for 30 minutes.
  2. This will prevent your skewers from burning, however, if you have them metal skewers may also be used.
  3. Also, defrost shrimp, if needed.
  4. Cut pineapple lengthwise into 1/2" thick slices.
  5. Chop some of the pineapple until it measures 1/2 cup and set aside for relish.
  6. Halve each pineapple slice crosswise to equal 8 pineapple planks.
  7. Use 1 tbs of your melted butter and brush the planks on both sides, then set aside.
  8. Peel and devein shrimp, if needed.
  9. (You may want to save the shells for recipe#61197"Shrimp Stock" if desired.) In a medium bowl mix barbecue sauce, chipotles, garlic and the remaining 2 Tbsp of melted butter.
  10. Stir in shrimp.
  11. Cover and let sit at room temperature, stirring occasionally.
  12. Remove shrimp, discard marinade.
  13. Thread 1 jumbo or 3 large on each skewer, set aside.
  14. For relish: combine reserved 1/2 cup chopped pineapple, the chopped cucumber, chopped jicama, lime/lemon juice and 1/4 tsp salt.
  15. Cover and set aside until serving time.
  16. Grill shrimp kabobs and pineapple planks on the rack of an uncovered grill directly over medium coals.
  17. Grill until shrimp are opaque and pineapple is heated through, turning once through grilling time.
  18. Allow 10-12 min for jumbo shrink, 6-10 minutes for large shrimp and 6-8 minutes for pineapple planks.
  19. If desired, brush each kabob with additional barbecue sauce during last 1 minute of grilling.
  20. Alternately, cook under a hot broiler on a rack.
  21. To serve, stir chopped cilantro into relish.
  22. Place pineapple planks onto serving platter.
  23. Spoon some of the relish over the planks and then top each with a shrimp skewer.

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