Lunch can be fast without feeling boring. Campfire Shrimp & Pineapple Skewers come off the grate sizzling, with caramelized pineapple edges, plump shrimp, and red bell pepper that stays a little snappy.
Skewers are a solid campsite move because everything cooks at the same pace and you can keep it moving over hot spots. A ginger-lime glaze adds bright citrus and a bit of warm spice, and it sticks well as the heat kisses the shrimp and chars the fruit in spots. This is especially handy on summer trips when you want seafood but don’t want to hover over a pan for long—shrimp cooks quickly, so you’re eating while the coals are still lively.
To make camp cooking smoother, assemble the sticks at home and pack them flat in a lidded container, or build them at camp once the fire settles into a clean bed of coals. Serve straight off the skewers with rice, tortillas, or a crisp slaw, and cleanup stays simple: one tray, one brush, and the grate.
Campfire Shrimp & Pineapple Skewers
Equipment
- Metal or soaked wooden skewers
- Bowl
- Tongs
Ingredients
- 1 pound large shrimp peeled, deveined
- 1 cup pineapple chunks
- 1 cup red bell pepper cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon fresh ginger grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- If using wooden skewers, soak in water 20 minutes before use.
- Build a medium campfire with glowing embers.
- In a bowl, whisk oil, lime juice, honey, ginger, salt, and pepper.
- Thread shrimp, pineapple, and bell pepper alternately onto skewers.
- Brush with half the glaze.
- Grill over fire, turning and basting with remaining glaze, 2–3 minutes per side until shrimp turns pink and begins to char.
- Serve hot, straight from the skewers.