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–+ servings

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

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Servings: 4

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