Grilled shrimp, sausage, and pineapple skewers is the kind of recipe that instantly feels like sunshine on a bbq plate. This is that sweet and savory moment that hits every time. You’ve got smoky sausage, juicy shrimp, and caramelized pineapple all coming together on the grill in a way that feels elevated but still easy enough for a weeknight or a last-minute cookout.
This recipe leans into that balance we all crave but don’t always think to build on a skewer. The shrimp cooks fast and stays tender, the sausage brings that smoky, salty bite, and the pineapple caramelizes on the grill, adding natural sweetness that ties everything together.
It’s giving a little elevation to the standard bbq recipes and I am here for it.
And if you’re hosting, this is one of those dishes people remember. It looks good, it smells even better, and it eats like something you spent way more time on than you actually did.
The pineapple factor
Most grilled skewers stay in that savory lane. This is where you separate yourself.
The pineapple isn’t just a filler. It’s the moment. Once it hits the grill, the sugars start to caramelize and you get that slight char that brings out a deeper sweetness. Paired with a light honey glaze or a sweet heat seasoning, it creates that sweet and spicy balance that feels addictive.
If you want to take it a step further, brush everything with a quick honey garlic glaze in the last couple minutes on the grill. That’s what gives it that glossy, restaurant-style finish.
What you need
You’re building layers of flavor, but keeping it simple.
- Large shrimp, I like to keep the shell on to keep the shrimp juicy
- Smoked turkey sausage, sliced into rounds
- Fresh pineapple, cut into chunks
- Olive oil
- Old bay & lemon pepper seasoning
- Red bell peppers and yellow bell peppers
- Kosher salt and black pepper
Start by seasoning everything well. Don’t skip this step because each component needs its own flavor before it even hits the grill.
Thread your skewers alternating shrimp, sausage, and pineapple. Keep it balanced so every bite has a little bit of everything.
Grill over medium heat for about 2–3 minutes per side. The shrimp cooks quickly, so you’re really just looking for that pink, opaque finish with a slight char.
If you’re adding a glaze, brush it on during the last minute or two so it doesn’t burn.
Serve immediately while everything is hot and juicy.
How to keep shrimp from overcooking
This is the difference between good and “wait, these are perfect.”
- Use large shrimp so they don’t dry out too quickly
- Don’t overcrowd the skewers
- Cook just until they turn pink and opaque
- Pull them off early rather than late, they keep cooking slightly after you remove them from heat
Can you make these without a grill
Yes, and they still hit.
You can use a grill pan on the stove or even roast them in the oven at 425°F. If you’re using the oven, keep a close eye on the shrimp and finish under the broiler for that charred effect.
Why this works for your summer rotation
This is one of those recipes that checks every box. It’s quick, it’s high protein, it’s colorful, and it feels like something you’d order out but can easily make at home.
It also fits perfectly into your hosting rotation. Pair it with grilled corn, a simple salad, or even rice and you have a full meal that feels thoughtful without being complicated.
If you’re building out your summer menu or planning your next cookout, this is one to keep in rotation. And if you make it, don’t forget to come back and rate it. That feedback not only helps others, it helps this recipe get in front of more people who need an easy win like this.
Grilled shrimp, sausage, and pineapple skewers are one of those easy, high-impact meals that look like you did the most, but come together in minutes. This sweet and savory combo brings together juicy shrimp, smoky turkey sausage, and caramelized pineapple for the perfect summer grill moment.
Grilled Shrimp, Sausage and Pineapple Skewers
Equipment
- 1 grill
Ingredients
- 1 pound jumbo shrimp, keep tails on shrimp
- 1 pound smoked turkey sausage, sliced into rounds
- Pineapple chunks
- Bell peppers, cut into large pieces
- 1 –2 tablespoons olive oil
- Lemon pepper seasoning, to taste
- Old Bay seasoning, to taste
- Salt and black pepper, to taste
Instructions
- Preheat your grill to medium heat.
- In a large bowl, add the shrimp, sausage, pineapple, and peppers. Drizzle with olive oil and season with lemon pepper, Old Bay, salt, and black pepper. Toss until everything is evenly coated.
- Thread the shrimp, sausage, peppers, and pineapple onto skewers, alternating each ingredient for a balanced bite.
- Place the skewers on the grill and cook for about 5 minutes, turning occasionally, until the shrimp are pink, slightly charred, and cooked through.
- Remove from the grill and serve immediately while hot.
Notes
- Cook time will vary based on shrimp size and your grill type, so use your eyes. You’re looking for shrimp that are opaque with a light char and beautiful grill marks on both sides.
- If using wooden skewers, soak them in water for at least 20–30 minutes before grilling.
- Don’t overcook the shrimp. Once they curl and turn opaque, they’re done.
- Finish with a squeeze of lemon or a light drizzle of honey if you want to lean into that sweet and savory flavor even more.
Nutrition information is automatically calculated, so should only be used as an approximation.
