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How to make jerk shrimp and pineapple skewers

Two jerk shrimp skewers with pineapples, onions and peppers on a white plate with black dots.
Jerk shrimp and pineapple skewers from "Un-Wine'd" season four. Photo by Shari Pennington

This makes a delicious appetizer and can be made with shrimp or chicken. For chicken, just substitute chunks of deboned, skinless chicken breast for the shrimp. The dish pairs well with the Merlot Rose from Cana Vineyards and Winery. It appears in “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d," please click here.

What You’ll Need:

  • 1 lb large shrimp
  • 3 T. olive oil
  • 2 limes, zested and juiced
  • 1 orange, zested and juiced
  • 2 T. Jerk Seasoning
  • ½ T. honey
  • 1 pineapple, peeled, cored, and chunked
  • 1 large red bell pepper, cored, cut into 1 ½” pieces
  • 1 small red onion, cut into 1 ½ “ wedges
  • 1 additional lime cut into wedges
  • 1 bunch cilantro, finely chopped

Jerk Seasoning:

  • 1 T. garlic powder
  • 1 T. dried chives
  • 1 T. brown sugar
  • 1 T. smoked paprika
  • 1 t. sea salt
  • 2 t. ground allspice
  • 2 t. ground ginger
  • 1 t. rubbed thyme
  • ½ t. cayenne pepper
  • ½ t. ground cinnamon
  • ½ t. ground nutmeg
  • ¼ t. ground cloves


Step 1: Mix up the garlic, chives, sugar, paprika, salt, allspice, ginger, thyme, pepper, cinnamon, nutmeg and cloves. Then put it into a container where you can hold it dry.

Step 2: In a bowl, mix the honey, olive oil with the lime and orange juice. Then add 2 T. of the jerk seasoning you mixed in step one.

Step 3: Place the shrimp into the mixing bowl and mix it together. Let it marinate for about 15 min.

Step 4: While the shrimp marinades, start making the skewers by adding pieces of onion, pepper and pineapple to each stick.

Step 5: Then add the shrimp to each stick.

Step 6: Place aluminum foil on the grill. Then put the skewers on the grill with the end of the skewer overlapping the foil.

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