BBQ Shrimp on Pineapple Planks

Recipe by Roosie
READY IN: 50mins




  • 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.