We’re celebrating National Shrimp Day (5/10) by sharing this light dinner that comes together quickly. With a few simple ingredients and a turn on your propane grill, you can quickly enjoy the perfect summer dish. Did you know shrimp is America’s favorite seafood? The average American eats 4 pounds of shrimp annually!

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Main Course
Servings 6 kebobs


  • 1 Propane Grill


  • 18 large Shrimp peeled & deveined
  • 3 cups Pineapple cubed
  • 1/4 cup Soy sauce
  • 1/4 cup Balsamic vinegar
  • 1/4 cup Honey
  • 2 tsp Ginger freshly grated
  • 1 tsp Garlic minced
  • 1/4 tsp Pepper


  • Preheat grill to medium heat and place wooden skewers in water to soak.
  • Lay out the shrimp and pineapple on a cutting board. Thread the pineapple and shrimp on the skewers.
  • In a large bowl, mix the soy sauce, balsamic vinegar, honey, ginger, garlic, and pepper.
  • Add the skewers into the bag, careful not to puncture the bag. Pour the marinade around the pineapple and shrimp, making sure to coat each piece.
  • Set a timer for 10 minutes and allow the bag to marinate in the fridge. Don't leave it longer because the shrimp can start to break down.
  • Remove the kabobs from the bag and grill for 5-8 minutes or until the shrimp start to curl and turn pink. Flip once. Do not overcook!