Best 7 Bbq Shrimp On Pineapple Planks Recipes

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**Tantalize your taste buds with our delectable BBQ Shrimp on Pineapple Planks, a symphony of flavors that will transport you to a tropical paradise.**

Savor the sweet and tangy union of succulent shrimp, perfectly grilled and infused with smoky BBQ goodness, nestled atop a bed of juicy pineapple planks. Each bite is an explosion of flavors, with a hint of smokiness from the grill, a touch of sweetness from the pineapple, and a burst of savory goodness from the shrimp. This dish is not only a culinary delight but also a visual masterpiece, sure to impress your dinner guests. Indulge in this tantalizing treat, and embark on a culinary journey that will leave you craving for more.

**In addition to the main recipe, we also offer a collection of tantalizing variations to satisfy every palate:**

* **Spicy BBQ Shrimp on Pineapple Planks:** Elevate the heat with a spicy BBQ sauce, adding an extra kick to the dish.

* **Honey Garlic BBQ Shrimp on Pineapple Planks:** Experience a sweet and savory sensation with a honey garlic BBQ sauce, creating a harmonious balance of flavors.

* **Teriyaki BBQ Shrimp on Pineapple Planks:** Embark on an Asian-inspired adventure with a teriyaki BBQ sauce, infusing the shrimp with umami richness.

* **Thai BBQ Shrimp on Pineapple Planks:** Immerse yourself in the vibrant flavors of Thailand with a Thai BBQ sauce, featuring a blend of sweet, sour, and spicy notes.

No matter your preference, these BBQ shrimp variations are sure to satisfy your cravings. So, gather your ingredients, fire up your grill, and prepare to embark on a culinary journey that will leave your taste buds dancing with joy.

Let's cook with our recipes!

PINEAPPLE BBQ SHRIMP



Pineapple BBQ Shrimp image

Use your favorite BBQ sauce to make this quick zesty and tangy skillet meal.

Provided by Land O'Lakes

Categories     Shellfish     Apple     Pineapple     Shrimp     Main Course     Savory     Cooking     Seafood     Meat, poultry, and seafood     Fruit     Fruit     Seafood     Meat, poultry, and seafood

Yield 4 servings

Number Of Ingredients 9

2 tablespoons Land O Lakes® Butter
1 pound fresh large shrimp, peeled, deveined, tails removed
1 teaspoon finely chopped fresh garlic
1 large (1 cup) green or red bell pepper, cut into 3/4-inch pieces
1 large (1 cup) onion, cut into 3/4-inch pieces
1 (8-ounce) can pineapple tidbits, drained
1/2 cup prepared barbecue sauce
Hot cooked rice
Chopped fresh parsley, if desired

Steps:

  • Melt 1 tablespoon butter in 12-inch skillet or wok over medium-high heat until sizzling; add shrimp and garlic. Cook, stirring occasionally, 2-3 minutes or until shrimp turn pink. Remove shrimp from pan; set aside.
  • Melt remaining 1 tablespoon butter in same pan over medium-high heat; add green pepper and onion. Cook, stirring occasionally, 3-4 minutes or until vegetables are crisply tender. Stir in cooked shrimp, pineapple tidbits and barbecue sauce. Cook over medium heat, stirring occasionally, 1-2 minutes or until heated through.
  • Serve immediately over hot cooked rice; sprinkle with chopped fresh parsley, if desired.

Nutrition Facts : Calories 260 calories, Fat 7 grams, SaturatedFat grams, Transfat grams, Cholesterol 195 milligrams, Sodium 1130 milligrams, Carbohydrate 27 grams, Fiber 2 grams, Sugar grams, Protein 21 grams

GRILLED FISH ON PINEAPPLE PLANKS WITH SPICY PINEAPPLE SALSA



Grilled Fish on Pineapple Planks with Spicy Pineapple Salsa image

This elegant yet incredibly easy preparation uses almost all the parts of a pineapple to yield tasty fillets of bass or snapper. The pineapple's peel acts as a buffer against the direct heat of the grill, preventing overcooking and keeping the fish moist, and its flesh becomes a tasty salsa that brings home the island flavors. The plating of the fish, right on the pineapple "planks," is dramatic and fun.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 ripe pineapple
One 2-inch piece fresh ginger, peeled
1/2 cup coarsely chopped fresh cilantro
2 tablespoons vegetable oil, plus more for brushing
2 ripe plum tomatoes, seeded and diced
1 small orange bell pepper, finely chopped
1 medium jalapeno, chopped (seeded, for less heat, if desired)
Juice of 1 lime
1/2 small red onion, finely chopped
Kosher salt
2 tablespoons soy sauce
1 tablespoon honey
Four 6-ounce skinless fillets bass or snapper

Steps:

  • Prepare a grill for medium-high heat. Cut the top from the pineapple and discard. Cut the sides off to make 4 flat planks. Finely dice the pineapple flesh (discard the core) and put it in a medium bowl.
  • Finely grate the ginger and add half to the bowl with the pineapple; reserve the rest. Add the cilantro, oil, tomatoes, bell pepper, jalapeno, lime juice and onion to the diced pineapple. Season with 1/4 teaspoon salt, then toss well and refrigerate while you make the fish.
  • Stir the soy sauce and honey together with the remaining ginger in a small bowl. Brush the fish with oil and sprinkle lightly with salt. Brush the tops (the flesh side) of the pineapple planks with some of the soy sauce mixture and place the fish fillets on top of the planks. Brush the remaining soy sauce mixture on the tops of the fillets, folding the thinner part of the fillets under if needed to fit on the plank.
  • Place the pineapple planks on the grill, cover and cook until the fish is just cooked through, 15 to 20 minutes. Serve the fish on the planks topped with some of the salsa. Serve the remaining salsa on the side or reserve to serve with chips.

GRILLED TERIYAKI SHRIMP AND PINEAPPLE SKEWERS



Grilled Teriyaki Shrimp and Pineapple Skewers image

These savory-sweet shrimp skewers are easy to make and cook in just a few minutes. They are perfect for summer weeknights or weekend dinner parties. Prep the sauce ahead of time for an even faster dinner. I prefer to use jumbo shrimp (21-25 per pound), however use what you have on hand.

Provided by France C

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Teriyaki Sauce and Marinade Recipes

Time 45m

Yield 4

Number Of Ingredients 11

⅓ cup water
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon honey
1 teaspoon grated fresh garlic
1 teaspoon grated fresh ginger
1 pound jumbo shrimp
½ fresh pineapple, cored and cut into 1 1/2-inch pieces
skewers
2 tablespoons minced fresh cilantro
1 tablespoon toasted sesame seeds

Steps:

  • Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter.
  • Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.

Nutrition Facts : Calories 222.9 calories, Carbohydrate 32 g, Cholesterol 172.6 mg, Fat 2.3 g, Fiber 2.8 g, Protein 20.4 g, SaturatedFat 0.4 g, Sodium 654.1 mg, Sugar 25.1 g

BBQ SHRIMP ON PINEAPPLE PLANKS



BBQ Shrimp on Pineapple Planks image

From the June 2001 edition of Better Homes & Gardens. I haven't tried it but it just looks/sounds so yummy, I had to post it. Hope you enjoy it.

Provided by Roosie

Categories     Pineapple

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb shrimp (large or jumbo)
1 medium ripe fresh pineapple, crown removed and peeled
3 tablespoons butter, melted, divided
1/4 cup barbecue sauce, your preference
1 -2 tablespoon chipotle chile in adobo, canned, chopped
2 garlic cloves, minced
1/4 teaspoon salt
1/2 cup cucumber, seeded, chopped
1/2 cup jicama, peeled, chopped
1 tablespoon lime juice (preferably fresh) or 1 tablespoon lemon juice (preferably fresh)
1/2 cup fresh cilantro, chopped

Steps:

  • Soak 8 6-8 inch wooden skewers in enough water to cover for 30 minutes.
  • This will prevent your skewers from burning, however, if you have them metal skewers may also be used.
  • Also, defrost shrimp, if needed.
  • Cut pineapple lengthwise into 1/2" thick slices.
  • Chop some of the pineapple until it measures 1/2 cup and set aside for relish.
  • Halve each pineapple slice crosswise to equal 8 pineapple planks.
  • Use 1 tbs of your melted butter and brush the planks on both sides, then set aside.
  • Peel and devein shrimp, if needed.
  • (You may want to save the shells for recipe#61197"Shrimp Stock" if desired.) In a medium bowl mix barbecue sauce, chipotles, garlic and the remaining 2 Tbsp of melted butter.
  • Stir in shrimp.
  • Cover and let sit at room temperature, stirring occasionally.
  • Remove shrimp, discard marinade.
  • Thread 1 jumbo or 3 large on each skewer, set aside.
  • For relish: combine reserved 1/2 cup chopped pineapple, the chopped cucumber, chopped jicama, lime/lemon juice and 1/4 tsp salt.
  • Cover and set aside until serving time.
  • Grill shrimp kabobs and pineapple planks on the rack of an uncovered grill directly over medium coals.
  • Grill until shrimp are opaque and pineapple is heated through, turning once through grilling time.
  • Allow 10-12 min for jumbo shrink, 6-10 minutes for large shrimp and 6-8 minutes for pineapple planks.
  • If desired, brush each kabob with additional barbecue sauce during last 1 minute of grilling.
  • Alternately, cook under a hot broiler on a rack.
  • To serve, stir chopped cilantro into relish.
  • Place pineapple planks onto serving platter.
  • Spoon some of the relish over the planks and then top each with a shrimp skewer.

BBQ SHRIMP ON PINEAPPLE PLANKS



BBQ Shrimp on Pineapple Planks image

Grilled slabs of pineapple topped with a simple relish and chipotle-glazed shrimp in each bite creates an amazing flavor combination. Sweet, juicy pineapple is key, using an unripe or flavorless pineapple makes this recipe a wasted effort. The recipe indicates 8 appetizer servings but we use the large (24 count) size and serve it as dinner along with a rice pilaf for 4. I can't recall what magazine I clipped this from but it is the best shrimp I have ever tasted and it is a huge wow with any guests we have served it to.

Provided by Hissy Hussy

Categories     Weeknight

Time 46m

Yield 8-24 shrimp, 8 serving(s)

Number Of Ingredients 11

1 lb shrimp (8 jumbo or 24 large count fresh or frozen)
1 large fresh pineapple, crown removed and peeled
3 tablespoons margarine (divided use) or 3 tablespoons butter, melted (divided use)
1/4 cup barbecue sauce
1 -2 tablespoon chipotle chile in adobo, chopped
2 garlic cloves, minced
1/2 cup cucumber, seeded and chopped
1/2 cup jicama, peeled and chopped
1 tablespoon lime juice or 1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup cilantro, fresh and snipped

Steps:

  • Soak eight 6 to 8 inch wooden or bamboo skewers in enough water to cover for at least 30 minutes; drain. Thaw shrimp, if frozen.
  • Cut pineapple lengthwise into 1/2-inch-thick slices. Chop one of the slices to measure 1/2 cup; set aside for relish. Halve each pineapple slice crosswise (you should have eight planks of pineapple). Using one tablespoon of the melted butter, brush both sides of each pineapple plank; set aside.
  • Peel shrimp, leaving tail intact if desired. Devein shrimp. In medium mixing bowl combine barbecue sauce, chipotle peppers, remaining 2 tablespoons melted margarine or butter, and the garlic. Stir in shrimp. Cover and let stand at room temperature for 30 minutes, stirring occasionally. Remove shrimp, discarding marinade. Thread one jumbo or three large shrimp onto each skewer; set aside.
  • For relish, in a bowl combine the reserved 1/2 cup chopped pineapple, the chopped cucumber, jicama, lime juice, and salt. Cover and set aside until serving time.
  • Prepare charcoal grill or preheat a gas grill. Grill shrimp kabobs and pineapple planks on the rack of an uncovered grill directly over medium coals until shrimp are opaque and pineapple is heated through, turning once halfway through grilling time. (Allow 10 to 12 minutes for jumbo shrimp, 6 to 10 minutes for large shrimp, and 6 to 8 minutes for pineapple planks.) If desired, brush each shrimp kabob with additional bottled barbecue sauce during the last 1 minute of grilling. (For gas grill, place kabobs and pineapple on grill rack over heat. Cover and grill as above.).
  • To serve, stir snipped cilantro into the relish mixture. Place pineapple planks onto a serving platter. Spoon some of the relish over the pineapple planks; top each with a shrimp skewer.

Nutrition Facts : Calories 152.3, Fat 5, SaturatedFat 1, Cholesterol 71.4, Sodium 511.6, Carbohydrate 19.6, Fiber 2.1, Sugar 13.5, Protein 8.5

BUTTERY GRILLED SHRIMP



Buttery Grilled Shrimp image

This is easy and delicious! These shrimp are great with steak, but for a special occasion, brush the sauce on lobster tails and grill. -Sheryl Shenberger, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 6

1/2 cup butter, melted
3 tablespoons lemon juice
2 teaspoons chili powder
1 teaspoon ground ginger
1/4 teaspoon salt
2 pounds uncooked shrimp (16-20 per pound), peeled and deveined

Steps:

  • In a small bowl, combine the first 5 ingredients; set aside 1/4 cup. Thread shrimp onto 8 metal or soaked wooden skewers., Grill shrimp, covered, over medium heat 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from grill; brush with reserved butter mixture.

Nutrition Facts : Calories 201 calories, Fat 13g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 295mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein.

GRILLED PINEAPPLE AND SHRIMP



Grilled Pineapple and Shrimp image

One day I was reading some Internet memes about putting pineapple on pizza and realized that in North America pineapple is rarely used in savory dishes. So, I ventured out to make a savory pineapple dish with flavors that I knew would work...plus my daughter wanted shrimp.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

12 jumbo shrimp (16/20 size), peeled with tail-on (about 12 ounces)
1 teaspoon finely chopped garlic
1 teaspoon finely chopped shallot
1 teaspoon fresh lemon zest
1/2 teaspoon ground coriander
1 teaspoon olive oil
Kosher salt
1/2 pineapple, peeled, cored and sliced into 6 spears
2 tablespoons chili oil
1/4 cup coconut milk
1 teaspoon honey
Fresh mint leaves, for garnish
Fresh basil leaves, for garnish

Steps:

  • Heat a grill or large grill pan to medium-high heat.
  • Pat the shrimp dry and place in a medium bowl. Add the garlic, shallot, lemon zest, coriander, olive oil, and 1/8 teaspoon salt, then very gently toss to combine. Refrigerate for at least 15 minutes (up to 1 hour) to marinate.
  • Using a pair of 12-inch metal skewers, thread 6 of the shrimp on both the tail and "head" side, leaving about 1/2 inch of space between each shrimp. You will end up with a total of 2 sets of skewered shrimp (6 per pair of skewers).
  • Place the pineapple on a large plate and drizzle with the chili oil. Gently flip the spears around to thinly and evenly coat the pineapple all over.
  • Grill the pineapple without moving the spears too much until nicely caramelized grill marks form, 3 to 4 minutes per side. Transfer to a large serving platter and finish seasoning with a touch of salt.
  • Grill the skewered shrimp over direct heat until pink and just firm at the thickest part, 2 to 3 minutes per side (they will continue to cook slightly as they cool, so try not to leave them on the grill too long!). Carefully remove the shrimp from the hot skewers and arrange them over the grilled pineapple.
  • Whisk the coconut milk and honey in a small bowl until the honey is fully dissolved. Drizzle over and around the shrimp and pineapple. Garnish with fresh mint and basil leaves and serve right away.

Tips:

  • Choose the right shrimp: Use large, fresh shrimp for best results.
  • Prepare the pineapple planks: Soak the pineapple planks in water for at least 30 minutes before grilling. This will help prevent them from burning.
  • Season the shrimp: Use a flavorful marinade or rub to season the shrimp. This will help them develop a delicious flavor.
  • Grill the shrimp: Grill the shrimp over medium-high heat until they are cooked through. Be careful not to overcook them, or they will become tough.
  • Serve immediately: Serve the shrimp immediately with your favorite sides.

Conclusion:

BBQ shrimp on pineapple planks is a delicious and easy-to-make dish that is perfect for any occasion. The shrimp are cooked to perfection and the pineapple planks add a sweet and smoky flavor. This dish is sure to be a hit with your family and friends.

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