Ingredients

Equipment Needed

• •Gas or charcoal grill
• •12 bamboo skewers (or 6 metal skewers)
• •Small saucepan
• •Pastry brush or silicone basting brush
• •Long-handled tongs
• •Wire grill brush

Instructions

1. 1

   Make the teriyaki glaze

   Combine soy sauce, mirin, brown sugar, grated ginger, and minced garlic in a small saucepan over medium heat. Bring to a simmer and let it bubble gently for 6 to 8 minutes, stirring occasionally. You're looking for the consistency of maple syrup. It will coat the back of your spoon and leave a trail when you drag your finger through it. Remove from heat and stir in the sesame oil. Reserve half for serving and use the rest for glazing.

   The glaze will thicken further as it cools. If it becomes too thick, add a splash of water to loosen it.
2. 2

   Prepare the shrimp

   Pat your shrimp completely dry with paper towels. This matters. Wet shrimp steam instead of sear, and you'll lose that satisfying snap when you bite through. Toss the dried shrimp with vegetable oil and a pinch of salt in a large bowl. The oil prevents sticking and helps the glaze adhere later.

3. 3

   Thread the skewers

   Thread shrimp and pineapple chunks onto the soaked bamboo skewers, alternating as you go. Plan for 3 to 4 shrimp and 3 pineapple chunks per skewer. Pierce each shrimp through both the head and tail ends so it lies flat against the grill. Leave a small gap between each piece. Crowded skewers don't caramelize properly.

   Double-skewer technique: use two parallel skewers per portion to prevent spinning when you flip. Your shrimp will thank you.
4. 4

   Preheat the grill

   Heat your grill to medium-high, around 400 degrees. If using charcoal, wait until the coals glow orange and ash over. Clean your grates thoroughly with a wire brush and oil them with a paper towel dipped in vegetable oil held with tongs. The goal is a surface that releases food cleanly.

5. 5

   Grill the skewers

   Place skewers directly over the heat. Listen for that immediate sizzle. It confirms your grill is ready. Cook without moving for 2 minutes. The shrimp will turn pink from the bottom up and the pineapple will develop dark grill marks. Flip once. Cook another 2 minutes on the second side. Shrimp are done when they form a tight C shape and are opaque throughout. Overcooked shrimp curl into an O and turn rubbery. Watch them closely.

6. 6

   Glaze and finish

   During the final minute of cooking, brush the skewers generously with the teriyaki glaze. Let it hit the heat and caramelize, about 30 seconds per side. You'll smell the sugars toasting and see the glaze turn glossy and slightly charred at the edges. Pull the skewers immediately. Residual heat will finish the job.

7. 7

   Serve

   Arrange skewers on a platter and drizzle with the reserved teriyaki glaze. Scatter sliced scallions and sesame seeds over the top. Nestle lime wedges alongside. The acid from a squeeze of lime cuts through the sweetness and ties everything together. Serve immediately while the glaze is still tacky and the pineapple glistens.

Chef Tips

• •Buy your shrimp from a fishmonger who can tell you where they came from. Wild-caught Gulf shrimp or Hawaiian prawns have a sweetness that farmed varieties can't match. If frozen is your only option, thaw them slowly overnight in the refrigerator. Never run them under warm water.
• •Choose a pineapple that smells fragrant at the base and gives slightly when pressed. Underripe pineapple turns tough and acidic on the grill. Overripe pineapple collapses into mush. You want golden, firm flesh that will hold its shape while caramelizing.
• •If you don't have mirin, substitute two tablespoons of dry sherry mixed with a teaspoon of sugar. It won't be identical, but it will carry you through.
• •These skewers pair beautifully with cold beer or a crisp off-dry Riesling. The slight sweetness in the wine echoes the pineapple while standing up to the soy and ginger.
• •For a striking presentation, serve the skewers propped against a halved pineapple shell. It's theatrical, yes, but theater belongs at a summer table.

Advance Preparation

• •Teriyaki glaze can be made up to 1 week ahead and refrigerated in a sealed jar. Warm gently before using.
• •Shrimp can be peeled, deveined, and patted dry up to 4 hours ahead. Keep refrigerated on a paper towel-lined plate, covered.
• •Pineapple can be cut into chunks the morning of serving. Store in an airtight container at room temperature.
• •Skewers can be assembled up to 2 hours before grilling. Refrigerate on a sheet pan, covered with plastic wrap. Bring to room temperature 15 minutes before cooking.

Frequently Asked Questions

Nutrition Information

1 serving (about 200g)