Teriyaki Shrimp & Pineapple Skewers

Pairs perfectly with our Detour India Session Ale!

Makes: 6 skewers Cook Time: 15 minutes


  • 18 large shrimp, peeled & deveined
  • 18 cubes of pineapple
  • 1 tablespoon vegetable or canola oil
  • 1 clove of garlic, minced
  • 1 teaspoon minced ginger
  • ¼ cup low sodium soy sauce
  • 2 tablespoons light brown sugar
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • Sesame seeds, to garnish
  • Fresh cilantro or parsley, roughly chopped


  1. Thread shrimp & pineapple alternately onto six wood skewers. Set aside while you prepare the sauce & heat the grill to medium heat.
  2. In a saucepan over medium heat add the oil, garlic & ginger. Cook until fragrant, about 30 seconds. Whisk in the soy sauce, brown sugar, rice wine vinegar, sesame oil & cornstarch. Continue whisking until mixture slightly thickens, about 2 minutes.
  3. Arrange skewers on the grill. Cook for 2 minutes per side. Turn heat to low & brush both sides with prepared sauce.
  4. Transfer to serving plate. Garnish with sesame seeds & fresh herbs. Serve immediately.
Recipe by Marcella DiLonardo. (@modestmarce)

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