Pineapple Grilled Shrimp

The epitome of summer grilling, this tropical shrimp carries a sweet and spicy flavor from our kickin’ Harissa Olive Oil, and tangy Pineapple Balsamic. A quick and easy recipe that will make your summer season complete, plus keep your guests and family happily stuffed! Recipe By Taylor MacDougall
Dish Type:

Dairy Free, Gluten Free, Grilled, Main Dishes, Meat and Seafood, Nut Free



Prep Time:

20 minutes

Cook Time:

15 minutes




  • ½ cup SOOC Harissa Olive Oil
  • 6 Tbsp SOOC Golden Pineapple Balsamic
  • 1 Tbsp Honey
  • 2 cloves Garlic, minced
  • 1 Lime, juiced
  • 1 tsp SOOC Lime Sea Salt
  • 1 lb raw Shrimp, peeled and deveined
  • 8 round slices Pineapple
  • 4 Baby Bok Choy, halved lengthwise
  • ¼ cup Cilantro, chopped

Products used: Golden Pineapple Balsamic Vinegar , Harissa Olive Oil , Lime Sea Salt


  • Whisk together the Harissa Olive Oil, Pineapple Balsamic, honey, garlic, lime juice, and Lime Sea Salt. Pour half the marinade into a large ziploc bag along with the raw shrimp. Let marinate in the refrigerator for at least 1 hour. Set the remaining marinade aside.
  • Once marinated, slide the shrimp onto wooden or metal skewers.
  • Preheat the grill over medium-high heat and brush the grates with oil.
  • Add the pineapple slices and bok choy to the grill and char, about 4 minutes per side. Remove from the grill and set aside on a serving platter.
  • Add the shrimp skewers to the grill and cook for 2 minutes per side. Remove and add to the serving platter.
  • To serve, drizzle the remaining marinade over top, garnish with cilantro, and enjoy!