Go Back
+ servings
close up of grilled shrimp kabobs served with beer

Grilled Shrimp, Pineapple, and Avocado Kabobs

Ready to shake up your grilling routine? These grilled shrimp kabobs are a delicious way to do so. Thread fresh shrimp, pineapple and avocado onto wooden skewers, and fire up the grill. They’ll be ready to eat in just 10 minutes. You’ll notice there’s a quick and simple marinade, but the real flavor comes from the citrus sesame vinaigrette that gets drizzled onto the hot kabobs after grilling.
4.60 from 5 votes
Prep Time :15 minutes
Cook Time :10 minutes
Total Time :25 minutes
Yield: 10 to 12 kabobs
Author: Amanda Paa



  • 2 tablespoons olive oil
  • 2 tablespoons fresh squeezed lime juice
  • 1 teaspoon kosher salt
  • 12 ounces of tail on peeled and deveined jumbo raw shrimp
  • 2 cups fresh pineapple cubes, cut into 1/2 inch pieces
  • 2 slightly under ripe avocados cut into 1/2 inch pieces
  • Vinaigrette:
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons sesame oil
  • 2 tablespoons fresh lime juice
  • 2 teaspoons runny honey
  • flaky sea salt minced fresh cilantro, and toasted sesame seeds for garnish


  • Soak wooden skewers in water for 30 minutes, prior to making skewers.
  • Mix olive oil, lime juice, and salt together in a small bowl. Pour over shrimp and toss to coat. Let sit while you are cutting the pineapple and avocado, about 10 minutes.
  • Thread 2 pieces shrimp, 2 pieces pineapple, and 2 pieces avocado onto each skewer.
  • Lightly oil grill grates with high heat oil, like grapesseed oil. Heat grill to medium heat, about 400 degrees.
  • When ready, add skewers with space in between each, and cook for 3-4 minute each side. Shrimp should be pink and char marks should be on avocado and pineapple.
  • Remove from grill.
  • Whisk together vinaigrette ingredients and pour over warm skewers.
  • Top with generous amount of flaky sea salt (important!), cilantro, and toasted sesame seeds.