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    In the Kitch » Recipes » Grilling & BBQ

    Updated: Jul 4, 2025 · Published: Jul 11, 2018 by Joss Dyckson · This post may contain affiliate links ·

    Grilled Shrimp & Pineapple on Rosemary Skewers

    Jump to Recipe
    Grilled shrimp and pineapple skewers with text overlay that says 'Grilled Shrimp skewers with boozy pineapple'.

    These grilled shrimp on rosemary skewers with rum-soaked pineapple wedges will absolutely be a hit at your party. The sweet, liquor-infused fruit is a fun and tasty addition to the savory shrimp. So, if you are looking for something with a little extra pizazz for your next BBQ, I’ve got you covered here!

    Grilled shrimp on rosemary skewers and skewered pineapple wedges on parchment paper with sauce on the side.

    Skewered foods always make for wonderful summer appetizers and/or mains that are easy and fun with the grab-and-go servings and the combination of flavors.

    With fresh ingredients and the married flavors of the molasses in brown sugar, the spicy cinnamon, and the rich, sweet tones of rum, this grilled pineapple and shrimp is bursting with flavor.

    These melon and prosciutto skewers are another great summer appetizer to add to the menu if you're serving an assortment. You could even add this grilled mango or these grilled pork tenderloin skewers for some options.

    For drinks, you can throw some extra pineapple on the grill and make some juice with it, add a splash of rum, and you’ve got yourself a perfect tropical companion.

    Jump to:
    • Why You Will Love This Recipe
    • Ingredients
    • How to Make Grilled Shrimp on Rosemary Skewers
    • Joss' Tips
    • Grilled Shrimp & Pineapple Skewer FAQs
    • Related Beverages to Consider
    • 📋Recipe

    Why You Will Love This Recipe

    • Rosemary sprigs are used as skewers. With this cookout recipe, enjoy a unique twist to a typical skewer by replacing the wooden sticks with rosemary sprigs. As the shrimp cook on the rosemary, greater flavor will enhance the shrimp from the inside-out!
    • Drunken grilled pineapple is a crowd favorite. While the marinated shrimp and rosemary skewers sound delightful when layered together and grilled, a tropical fruit soaked in rum will pull it all together like the bow on top.
    • Quick and easy. Since shrimp grills quickly, this dish comes together in as little as 30 minutes with the marinade time. I also have some make-ahead tips below.
    • Fun and delicious. Plus, your guests will find them fun and interesting to eat their food off of.

    Ingredients

    Grilled shrimp rosemary skewers ingredients prepped and labeled.
    • rum - You can use white or dark rum.
    • pineapple - Cut into wedges or chunks.
    • cinnamon (not pictured) - Adds a nice hint of warm spice to the marinade.
    • basil leaves - If you can't find fresh basil, you can substitute with about one tablespoon of dried basil but fresh is preferred.
    • olive oil - This will be used in the marinade and also helps prevent the shrimp from sticking to the grill.
    • shrimp - I use large shrimp for this recipe (31-40 shrimp per pound). If you are grilling jumbo shrimp, you might need a few extra rosemary skewers on hand. The shrimp should be peeled and deveined before marinating and grilling.
    • fresh rosemary sprigs - The sprigs are going to be used as skewers for the shrimp.

    *Check recipe card for ingredient amounts.

    How to Make Grilled Shrimp on Rosemary Skewers

    Pineapple wedges in marinade.

    Step 1. Marinate the pineapple. Marinate the pineapple wedges in a large zip-lock bag with the brown sugar, rum and cinnamon for 15 minutes.

    Shrimp in marinade.

    Step 2. Marinate the shrimp. Meanwhile, combine the garlic, basil leaves, lemon juice, salt, pepper and oil. Transfer a couple of tablespoons of the marinade to a small bowl and reserve for later as a dipping sauce. Coat the shrimp with the remaining marinade and let sit for 15 minutes.

    Pineapple wedges on skewers.

    Step 3. Skewer the pineapple. Remove the pineapple wedges from the marinade and thread them onto wooden skewers.

    Raw shrimp on rosemary skewers.

    Step 4. Skewer the shrimp. To use the rosemary sprigs as a skewer, remove the bottom leaves by pinching the stem and pulling down with your fingers. Leave a few leaves at one end. Add the shrimp to the rosemary skewers. Season with salt and pepper.

    Pineapple skewers on the outdoor grill.

    Step 5. Grill the pineapple. Heat an outdoor grill to medium-high heat. Grill the pineapple skewers for 3 to 5 minutes per side, until they have some grill marks. Keep them warm on the grill.

    Shrimp rosemary skewers on the outdoor grill.

    Step 6. Grill the shrimp. Place the shrimp skewers on the preheated grill and cook for about 2 minutes per side, or until opaque (meaning you can't see through them anymore).

    Chef's Note: Try to keep the rosemary leaves over the indirect heat side, away from direct flame. You're going to love the smell as the rosemary heats up on the grill.

    Top view of grilled shrimp on rosemary skewers and skewered pineapple wedges on parchment paper with sauce on the side.

    Step 7. Serve. Serve the grilled shrimp skewers and pineapple immediately with the reserved marinade.

    Joss' Tips

    • Shrimp skewers: The proper way to skewer shrimp is to thread the skewer through the thickest part of the shrimp and leave space at the end of the skewer. You might only have room for a few shrimp per skewer, depending on the size of the rosemary sprigs.
    • Frozen shrimp: If using shrimp from frozen, make sure to thaw them in the refrigerator first and drain for about 2 minutes in a colander to remove the liquid.
    • Marinade time: Do not marinate the shrimp in the lemon juice mixture for more than 30 minutes (ideally only 15 minutes) or it will start to 'cook' the shrimp and turn it into ceviche.
    • Rosemary sprigs: I like to cut the ends of the rosemary sprigs so they are the same size. Save all of the rosemary you pinched off, for other recipes like this homemade sawmill gravy, in a covered container in the fridge. You can also freeze the fresh rosemary by placing it into freezer safe bags and into the freezer.
    • Pineapple wedge width: Make sure the pineapple wedges are cut thick enough that they don't fall off of the skewer.
    • Make ahead options: You can cut the pineapple up to 5 to 7 days in advance and store it in a covered container in the fridge. The marinades can also be prepped in advance and refrigerated for up to 3 days.

    Grilled Shrimp & Pineapple Skewer FAQs

    Do you peel raw shrimp before grilling?

    In this recipe the shrimp should be peeled and deveined before marinating and grilling.

    Do you grill shrimp with the lid open or closed?

    I prefer to grill shrimp with the lid open because they cook quite quickly.

    How long does it take to grill shrimp on the grill?

    Shrimp cook very quickly and it only takes about 2 to 3 minutes per side on the grill.

    How do you store the leftovers?

    Any leftover, grilled shrimp and pineapple should be quickly covered and refrigerated. They should last up to 3 to 4 days.

    Grilled shrimp on rosemary skewers and skewered pineapple wedges on parchment paper with sauce on the side.

    Related Beverages to Consider

    • Hawaiian Mai Tais with umbrellas, straws and mango slices.
      Easy Hawaiian Mai Tai Recipe
    • Brazilian lemonade in glasses with straws and lime wedges.
      Brazilian Lemonade (Limonada Suíça)
    • Strawberry slushy margarita with mint leaves.
      How to Make a Slushy Margarita
    • Passion fruit mojitos with fresh mint in glasses.
      Passion Fruit Mojitos

    If you tried this Grilled Shrimp & Pineapple on Rosemary Skewers Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Grilled shrimp and pineapple on rosemary skewers.

    Grilled Shrimp on Rosemary Skewers

    Joss Dyckson
    These grilled shrimp on rosemary skewers with rum-soaked pineapple wedges will absolutely be a hit at your party. The sweet, liquor-infused fruit is a fun and tasty addition to the savory shrimp.
    5 from 4 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Marinating Time: 15 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 355 kcal

    Ingredients
     
     

    For the Rum-Soaked Pineapples

    • ½ cup brown sugar
    • ¼ cup rum - can be white or dark
    • 1 tablespoon cinnamon
    • 1 pineapple - cut into wedges

    For the Shrimp Skewers

    • 2 garlic cloves - finely chopped
    • ¼ cup basil leaves - chopped
    • 3 tablespoons lemon juice
    • 3 tablespoons olive oil
    • 20 shrimp - peeled and deveined
    • 4 to 6 fresh rosemary sprigs
    • salt and pepper - to taste

    Instructions
     

    • In a measuring glass or small bowl, whisk the brown sugar, rum and cinnamon together. Pour into a large zip-lock bag.
      ½ cup brown sugar, ¼ cup rum, 1 tablespoon cinnamon
    • Place the pineapple wedges in the bag. Seal it and then shake it all together to coat the wedges with the sauce. Let marinate for 15 minutes.
      1 pineapple
    • Meanwhile, in a medium bowl, add the garlic, basil leaves and lemon juice. Slowly whisk in the oil until blended. Season with salt and pepper. Transfer a couple of tablespoons of the marinade to a small bowl and reserve for later as a dipping sauce.
      2 garlic cloves, ¼ cup basil leaves, 3 tablespoons lemon juice, 3 tablespoons olive oil
    • Coat the shrimp with the remaining marinade and let sit for 15 minutes.
      20 shrimp
    • Remove the pineapple wedges from the marinade and thread them onto wooden skewers.
    • To use the rosemary sprigs as a skewer, remove the bottom leaves by pinching the stem and pulling down with your fingers. Leave a few leaves at one end. Add the shrimp to the rosemary skewers. Season with salt and pepper.
      4 to 6 fresh rosemary sprigs
    • Heat an outdoor grill to medium-high heat. Grill the pineapple skewers for 3 to 5 minutes per side, until they have some grill marks. Keep them warm on the grill.
    • Place the shrimp skewers on the preheated grill and cook for about 2 minutes per side, or until opaque (meaning you can't see through them anymore). Try to keep the rosemary leaves over the indirect heat side, away from direct flame.
    • Serve the skewers immediately with the reserved marinade.

    Equipment

    • Outdoor grill
    • Large zip-top bag
    • Wooden skewers

    Notes

    • I use large shrimp (31-40 shrimp per pound). If you are grilling jumbo shrimp for this recipe, you might need a few extra rosemary skewers on hand.
    • In this recipe the shrimp should be peeled and deveined before marinating and grilling.
    • If using shrimp from frozen, make sure to thaw them in the refrigerator first and drain for about 2 minutes in a colander to remove the liquid.
    • Do not marinate the shrimp in the lemon juice mixture for more than 30 minutes (ideally only 15 minutes) or it will start to 'cook' the shrimp and turn it into ceviche.
    • I like to cut the ends of the rosemary sprigs so they are the same size.
    • Save all of the rosemary you pinched off, for other recipes, in a covered container in the fridge. You can also freeze the fresh rosemary by placing it into freezer safe bags and into the freezer.
    • Make sure the pineapple wedges are cut thick enough that they don't fall off of the skewer.
    • Thread the skewer through the thickest part of the shrimp and leave space at the end of the skewer. You might only have room for a few shrimp per skewer, depending on the size of the rosemary sprigs.
    • Make ahead options: You can cut the pineapple up to 5 to 7 days in advance and store it in a covered container in the fridge. The marinades can also be prepped in advance and refrigerated for up to 3 days.
    • Any leftovers should be quickly covered and refrigerated. They should last up to 3 to 4 days.

    Nutrition

    Calories: 355kcalCarbohydrates: 60gProtein: 2gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 11mgPotassium: 314mgFiber: 4gSugar: 49gVitamin A: 217IUVitamin C: 113mgCalcium: 78mgIron: 1mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

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    I am the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!

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