Ah, summer—when the grill beckons and dinner begs to be eaten outdoors with a cold drink in hand. These Spicy Shrimp Skewers with Grilled Pineapple are my love letter to warm evenings and the irresistible combination of heat and sweet. The plump shrimp, kissed by flames and coated in a chili-lime marinade, pair beautifully with caramelized pineapple that manages to stay remarkably low-carb when portioned correctly. It’s one of those magical dishes where nobody at your table will suspect they’re eating “diet food”—they’ll be too busy reaching for seconds.
How Pineapple Fits into Keto (Yes, Really)
I know what you’re thinking: “Pineapple? On keto? Has The Ketovore finally lost it?” Not quite yet, friends. While pineapple is typically a fruit we approach with caution on a low-carb lifestyle, it’s all about strategic portioning. My husband nearly fell off his chair when I first served this, convinced I was trying to sabotage his keto journey. Three years later, it’s become our summer tradition, proving that a little tropical indulgence can indeed fit into your macros when done intelligently.
Why This Recipe Works
Let’s address the pineapple in the room: one cup of pineapple chunks contains about 21g of carbs. BUT—and this is crucial—we’re using just enough per serving to deliver that sweet counterpoint to the spicy shrimp without derailing your carb count. Each skewer uses only a few small pieces, bringing roughly 3-4g net carbs from the fruit component while delivering maximum flavor impact.
The shrimp themselves are essentially zero-carb protein bombs, packed with selenium and easily digestible protein. The marinade relies on high-fat, low-carb ingredients like olive oil and full-fat coconut milk to keep things keto-compliant while building complex layers of flavor. Plus, the entire meal comes together in under 20 minutes, making it perfect for weeknights when you want something that feels special without the fuss.
Ingredients
For the Shrimp:
- 1 pound (450g) large shrimp, peeled and deveined (tails on)
- 2 tablespoons olive oil
- 2 tablespoons full-fat coconut milk
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to your heat preference)
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes
- Salt and black pepper to taste
For the Pineapple:
- ½ cup fresh pineapple, cut into 1-inch chunks (about 80g)
- 1 tablespoon butter, melted
- ¼ teaspoon cinnamon
To Serve:
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
- ¼ cup full-fat Greek yogurt (optional, for cooling the heat)
Instructions
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
In a medium bowl, combine olive oil, coconut milk, lime juice, minced garlic, smoked paprika, cayenne pepper, cumin, red pepper flakes, salt, and black pepper. Whisk until well combined.
Add the peeled and deveined shrimp to the marinade, tossing gently to coat each piece. Cover and refrigerate for 15-30 minutes (but no longer, as the lime juice will begin to “cook” the shrimp).
In a separate small bowl, toss the pineapple chunks with melted butter and cinnamon. Set aside.
Preheat your grill to medium-high heat (around 400°F/200°C).
Thread the marinated shrimp onto skewers, alternating occasionally with a pineapple chunk. Don’t overcrowd – leave a little space between each piece to ensure even cooking.
Oil the grill grates lightly, then place the skewers on the hot grill. Cook for 2-3 minutes per side, until shrimp are pink, opaque, and just cooked through. The pineapple should develop light grill marks and caramelize slightly.
Remove from heat and let rest for 1-2 minutes.
Sprinkle with fresh chopped cilantro and serve with lime wedges and a small dollop of Greek yogurt if desired.
Tips and Variations
Heat Level Adjustment: If you love the burn, add a finely chopped habanero pepper to the marinade. For milder palates, reduce or eliminate the cayenne and red pepper flakes.
Protein Swap: This marinade works beautifully with chicken thighs or firm white fish like mahi-mahi if shrimp isn’t your thing.
Fruit Options: Still concerned about the pineapple? Substitute with chunks of bell pepper or zucchini for an even lower-carb alternative.
Indoor Method: No grill? No problem. These skewers cook up beautifully under a broiler (about 2 minutes per side) or in a cast-iron grill pan.
Make Ahead: Prepare the marinade up to 3 days in advance, but only add the shrimp 30 minutes before cooking.
Serving Suggestion: These skewers pair wonderfully with cauliflower rice tossed with lime zest and cilantro for a complete keto-friendly meal.
Nutritional Information (Per Serving, Makes 4 Servings)
- Calories: 210
- Net Carbs: 4g
- Protein: 23g
- Fat: 12g
- Fiber: 1g
Remember that nutritional values are estimates and may vary based on specific ingredients and brands used.
The Summer Favorite You Didn’t Know You Needed
The beauty of these skewers lies in their versatility and unexpected flavor combination. They’re elegant enough for entertaining yet simple enough for a quick weeknight dinner. Plus, they’re proof that keto eating doesn’t mean abandoning all tropical flavors—just embracing them in thoughtful, measured ways.
Have you tried this fire-meets-sweet combination? Drop a comment below with your thoughts or any adaptations you made to suit your taste. And if you’re looking for more summer-ready keto recipes, be sure to check out our entire grilling collection on The Ketovore!
