Vietnamese Shrimp and Pineapple Skewers

Name: Vietnamese Shrimp and Pineapple Skewers
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1½ lbs (680 g) large shrimp (16-20 per pound), peeled, deveined, patted dry; 3 cups (450 g) fresh pineapple, peeled, cored, cut into 1.5-inch chunks; 2 stalks (85 g) fresh lemongrass stalks, white and light green parts only, minced; 4 cloves (20 g) garlic cloves, minced; 1 whole (5 g) Thai bird's eye chili, minced, seeds optional for less heat; 3 tablespoons (45 ml) fish sauce; 3 tablespoons (45 ml) fresh lime juice, from about 2 fresh limes; 1 teaspoon (2 g) lime zest, finely grated; 1 tablespoon (12 g) sugar; 2 tablespoons (30 ml) sesame oil; ½ cup (10 g) fresh cilantro leaves, roughly chopped; 2 whole (100 g) lime wedges, cut into wedges for serving; kosher salt or fine sea salt, to taste; black pepper, to taste

From the MyKitchenBank Kitchen

Bright, herbaceous Vietnamese shrimp and pineapple skewers, infused with aromatic lemongrass and savory fish sauce, then grilled until charred and caramelized. The sweet pineapple balances the umami of the fish sauce and the heat of fresh chili, while fresh lime juice and cilantro finish each bite. These skewers are impressive to look at, quick to cook, and perfect for entertaining—bursting with the bold, balanced flavors of Southeast Asia.

Prep: 25 min
Cook: 8 min
Wait: 45 min
Total: 1 hr 15 min
Makes: 12-14 skewers (3-4 per person)

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Ingredients

4 servings

For the skewers
1½ lbs (680 g) large shrimp (16-20 per pound), peeled, deveined, patted dry
3 cups (450 g) fresh pineapple, peeled, cored, cut into 1.5-inch chunks
For the marinade
2 stalks (85 g) fresh lemongrass stalks, white and light green parts only, minced
4 cloves (20 g) garlic cloves, minced
1 whole (5 g) Thai bird's eye chili, minced, seeds optional for less heat
3 tablespoons (45 ml) fish sauce
3 tablespoons (45 ml) fresh lime juice, from about 2 fresh limes
1 teaspoon (2 g) lime zest, finely grated
1 tablespoon (12 g) sugar
2 tablespoons (30 ml) sesame oil
For serving and garnish
½ cup (10 g) fresh cilantro leaves, roughly chopped
2 whole (100 g) lime wedges, cut into wedges for serving
For seasoning
kosher salt or fine sea salt, to taste
black pepper, to taste

Equipment (6)

Grill or grill pan
Large mixing bowl
Bamboo skewers (10-inch, 12-14 pack)
Sharp knife and cutting board
Measuring spoons and cups
Tongs

Steps

Before you start

Soak bamboo skewers in water for 30 minutes before you begin
Read the timeline—about 75 minutes total, much of it passive marinating and soaking
Have all ingredients prepped and within arm's reach before grilling
Check that your grill grate is clean to prevent sticking

1
Soak skewers and prep ingredients
- Place bamboo skewers in a bowl of water to soak.
- While they soak, pat shrimp completely dry with paper towels—excess moisture will prevent caramelization.
- Peel, core, and cut fresh pineapple into 1.5-inch chunks.
- Using a sharp knife, mince lemongrass (white and light green parts only), garlic cloves, and Thai chili, removing seeds if you prefer less heat.
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Tip: Pat shrimp very dry with paper towels—moisture prevents good caramelization
2
Make the lemongrass-fish sauce marinade
- In a large mixing bowl, combine the minced lemongrass, garlic, Thai chili, fish sauce, fresh lime juice, lime zest, sugar, and sesame oil.
- Stir well for about 1 minute until the sugar dissolves completely.
- Taste the marinade—it should be balanced between savory, spicy, and bright.
- Adjust seasoning as needed with more lime juice or fish sauce.
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Ready when: Sugar dissolves and aromatics are fragrant
Tip: Don't skip tasting the marinade—your palate will guide you better than the recipe
3
Marinate the shrimp
- Add the patted-dry shrimp to the marinade and gently toss with a spoon until evenly coated.
- Cover the bowl and refrigerate for 30-45 minutes.
- Do not marinate longer than 45 minutes—the citric acid in the lime juice will denature the shrimp proteins, making them mushy.
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Tip: Aim for 30-45 minutes—not less, not more
4
Assemble the skewers
- Remove shrimp from the marinade, reserving any remaining marinade to drizzle over finished skewers.
- Thread shrimp and pineapple chunks alternately onto the soaked skewers, starting and ending each with a pineapple chunk.
- Aim for 4-5 shrimp and 4-5 pineapple chunks per skewer.
- Season lightly with salt and pepper.
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Tip: Thread pineapple at the start and end of each skewer—it insulates the delicate shrimp ends from intense heat
5
Prepare and preheat grillOven 400°F / 205°C
- Preheat your grill to medium-high heat, about 400°F (200°C).
- If using a grill pan, place it over medium-high heat on the stove.
- Once hot, lightly brush or oil the grate to prevent sticking.
- Test temperature by holding your hand 3 inches above the grate—you should feel heat in about 2-3 seconds.
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Tip: A properly preheated grill is essential for good caramelization and char
6
Grill the skewers
- Place skewers on the hot grill, shrimp side down.
- Do not move them for 3-4 minutes, allowing the shrimp to develop color and pineapple to caramelize slightly.
- Carefully flip the skewers and grill for another 3-4 minutes.
- The shrimp is done when opaque throughout and reaches 145°F (63°C) at the thickest part.
- Pineapple should have light golden-brown caramelization marks.
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Ready when: Shrimp opaque and firm, internal temperature 145°F (63°C), pineapple lightly caramelized
Tip: Flip only once—moving them around prevents good char development. Don't grill longer than 8-9 minutes or shrimp becomes rubbery
7
Finish and serve
- Transfer grilled skewers to a serving platter.
- Drizzle generously with the reserved marinade.
- Garnish abundantly with fresh chopped cilantro.
- Serve immediately while hot, with lime wedges on the side for squeezing over each bite.
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Tip: Serve hot immediately after grilling—the contrast between warm charred exterior and fresh herbs is key

Good to know

Tips

Don't over-marinate: Citric acid denatures shrimp proteins after 45 minutes, making them mushy. Stick to 30-45 minutes for the best tender texture.
Pat shrimp very dry—excess moisture prevents good caramelization and even coating with the marinade.
Always oil your grill grate well—wet shrimp and pineapple stick easily and will tear, causing protein loss.
Thread pineapple at the start and end of each skewer to insulate delicate shrimp ends from intense direct heat.

Make ahead

The lemongrass-fish sauce marinade can be made up to 2 days ahead and refrigerated. Shrimp can be marinated for up to 8 hours before grilling. Skewers can be fully assembled and covered in the refrigerator for up to 2 hours before grilling.

Storage & reheating

Grilled shrimp and pineapple skewers are best served fresh and hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the grill, grill pan, or under the broiler for 2-3 minutes. Do not freeze, as texture will deteriorate significantly when thawed.

Substitutions

fresh lemongrass stalks → Lime zest (2 teaspoons) plus grated fresh ginger (1 teaspoon). The result will be citrusy and spicy rather than herbaceous, but still delicious
fish sauce → Soy sauce or tamari, same amount (3 tablespoons / 45 ml). Flavor will be less pungent and more savory-salty, but still balanced
Thai bird's eye chili → Red chili flakes (1 teaspoon / 2g), jalapeño (1, minced), or omit entirely. Chili flakes are hotter; jalapeño is milder and slightly sweet
fresh pineapple → Canned pineapple chunks, drained and patted dry thoroughly. Fresh is preferred for better texture and caramelization, but canned works if well drained