These Sweet & Spicy Hawaiian Shrimp Kabobs bring together juicy shrimp, charred veggies, and a naturally sweetened pineapple–sweet chili marinade that packs the perfect balance of heat and tropical flavor.

They’re quick to prep, easy to cook on the grill or in a cast iron skillet, and finished with a glossy, sticky glaze that makes every skewer look irresistible.

Whether you’re planning a weeknight dinner, a backyard cookout, or a vibrant recipe shoot, these shrimp kabobs deliver big flavor with simple ingredients — no cane sugar required.

If you love the combination of sweet heat, then you’ve got to try my Buffalo Chicken Smash Tacos with a cool Zesty Ranch Slaw next!

These are the perfect easy meal to make for your next weeknight dinner. They’re packed full of flavor, between the easy marinade and the dreamy sauce to coat.

The recipe can easily be doubled or even tripled for a cookout hit.

Want to eliminate a step? Simply grill or sauté the veggies & the shrimp on your black top or cast iron. Serve over rice and drizzle the glaze overtop for an even better than takeout dish!

Why You’ll Love These Sweet & Spicy Hawaiian Shrimp Kabobs

• Naturally sweetened — no cane sugar, but still sticky, glossy, and caramelized
• Two cooking methods — grill or cast iron, both equally delicious
• Fast + family‑friendly — shrimp cooks in minutes, veggies char beautifully
• Big tropical flavor — sweet chili, pineapple, lime, and garlic
• Perfect for impressing — the finishing glaze gives a lacquered, mouthwatering shine
• Customizable heat — mild, medium, or spicy depending on your chili level

Key Ingredients

Marinade (split between shrimp + veggies)
• 2–3 tbsp sweet chili sauce
• 2 tbsp pineapple juice
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 tbsp lime juice
• 2–3 cloves garlic, minced
• ½–1 tsp red pepper flakes
• ½ tsp ground ginger
• ¼ tsp black pepper
Shrimp + Veggies
• 1–1.25 lbs large shrimp, peeled + deveined
• 3 cups mixed veggies (bell peppers, red onion, zucchini, mushrooms, and pineapple chunks)
Glaze
• 2 tbsp sweet chili sauce
• 1 tbsp pineapple juice
• 1 tbsp soy sauce
1tsp – 1 tbsp sriracha for more heat
• ½ tsp lime juice
• ½ tsp coconut oil
• Optional: pinch red pepper flakes

Process

Make the Marinade
Whisk together sweet chili sauce, pineapple juice, soy sauce, olive oil, lime juice, garlic, red pepper flakes, ginger, and pepper.

2. Split the Marinade
• Add half to the veggies; marinate 30–60 minutes.
• Add the other half to the shrimp; marinate 15–30 minutes.

3. Make the Glossy Glaze
Simmer glaze ingredients in a small saucepan for 2–3 minutes until slightly thickened.
Remove from heat — it thickens as it cools.

Grill Method (Primary Method)

1. Preheat grill to medium‑high.
2. Thread shrimp and veggies onto skewers.
3. Grill 2–3 minutes per side, until shrimp are opaque and veggies are lightly charred.
4. Brush with the glossy glaze during the last 30 seconds.
5. Brush again right before serving or photographing for maximum shine.

—
Cast Iron Method (Stovetop)

1. Heat a large cast iron skillet over medium‑high.
2. Add 1–2 teaspoons oil to lightly coat the surface.
3. Add skewers and cook 2–3 minutes per side, adjusting heat if sugars begin to darken too quickly.
4. Reduce heat to low and brush on the glossy glaze.
5. Brush again before serving or photographing.

FAQ

Can I use frozen shrimp?

Yes — just thaw completely and pat dry so the marinade sticks.

Can I prep these ahead of time?

You can chop veggies and mix the marinade ahead, but don’t marinate shrimp longer than 30 minutes or they’ll become mushy.

Can I bake these instead of grilling?

Absolutely. Bake at 425°F for 8–10 minutes, then broil for char. Brush with glaze afterward.

Can I make these spicier?

Add extra red pepper flakes, a squeeze of sriracha, or swap in hot sweet chili sauce.

Can I make these without skewers?

Yes — cook shrimp and veggies separately in a cast iron skillet, then toss everything in the glaze.

If you want to bake instead of grill or sear:

1. Preheat oven to 425°F.
2. Line a sheet pan with parchment or foil.
3. Arrange skewers in a single layer.
4. Bake 8–10 minutes, flipping halfway.
5. Broil 1–2 minutes at the end for char.
6. Brush with the glossy glaze before serving.

Sweet & Spicy Hawaiian Shrimp Kabobs (Naturally Sweetened, Cast Iron or Grill)

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Servings:

Ingredients

Marinade (split between shrimp + veggies)

3 tbsp sweet chili sauce
2 tbsp pineapple juice
1 tbsp soy sauce
1 tbsp olive oil
1 tbsp lime juice
2 –3 cloves garlic minced
½ –1 tsp red pepper flakes
½ tsp ground ginger
¼ tsp black pepper

Shrimp + Veggies

1 –1.25 lbs large shrimp peeled + deveined
3 cups mixed veggies bell peppers, red onion, zucchini, mushrooms, pineapple chunks

Glaze

2 tbsp sweet chili sauce
1 tbsp pineapple juice
1 tbsp soy sauce / coconut aminos
1 tsp – 1 tbsp sriracha optional for more heat
½ tsp lime juice
½ tsp coconut oil
Optional: pinch red pepper flakes

Instructions

Make the Marinade

Whisk together sweet chili sauce, pineapple juice, soy sauce, olive oil, lime juice, garlic, red pepper flakes, ginger, and pepper.

Split the Marinade

Add half to the veggies; marinate 30–60 minutes.
Add the other half to the shrimp; marinate 15–30 minutes.

Make the Glaze

Simmer glaze ingredients in a small saucepan for 2–3 minutes until slightly thickened.
Remove from heat — it thickens as it cools.

🔥 Grill Method (Primary Method)

Preheat grill to medium‑high.
Thread shrimp and veggies onto skewers.
Grill 2–3 minutes per side, until shrimp are opaque and veggies are lightly charred.
Brush with the glossy glaze during the last 30 seconds.
Brush again right before serving or photographing for maximum shine.

🍳 Cast Iron Method (Stovetop)

Heat a large cast iron skillet over medium‑high.
Add 1–2 teaspoons oil to lightly coat the surface.
Add skewers and cook 2–3 minutes per side, adjusting heat if sugars begin to darken too quickly.
Reduce heat to low and brush on the glossy glaze
Brush again before serving