Campfired Spicy Pineapple and Shrimp Skewers

There is no better combo than sweet, savory and spice. It is even better when you can char them over open fire at camp. This is an easy and light appetizer to keep your group going before dinner. Of course this could also be made into a meal itself with some rice or salad under it, but I think it best thrown onto a wood board in the middle of the picnic table with a beer cracked and listening to everyone’s adventures of the day.

This particular recipe reminds me of a catamaran sailing trip to El Gulfo a few years back. We took a caravan of trucks filled with people and pulling the boats for a long weekend away from Phoenix. Post sailing the blue abyss for the day, our group bought shrimp right off the local fishing boat and charred it over the fire with some limey lagers in hand. I posted a few choice pictures of that adventure below. It’s a beautiful part of the world if you’re lucky enough to venture there. Just watch your flip flop feet because the sand is riddled with scorpions.

If you’re looking for other fast and delicious campfire feasts we have plenty on our site, such as our Chimichurri Flank Steak.

8 raw and cleaned shell-on shrimp
1 c fresh pineapple chunks
1 small red onion, peeled - cut into wedges (optional)
2 tbsp olive oil
red pepper flakes (amount dependent on spice tolerability)  
salt/pepper
metal camp skewers
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Mix all of the ingredients in a bowl and set aside at camp to marinate for about 15m. Lace alternating ingredients onto the skewers. You can either keep rotating the skewers over the campfire until they are charred, or if you’re lucky, you’ll be at a campsite where the ring has a grate already over the fire. This will make the turning to cook much easier.

Serves: 2 as an appetizer or over rice/salad for a light dinner