Campfire Shrimp & Pineapple Skewers
Juicy shrimp, sweet pineapple chunks, and red bell pepper are skewered and brushed with a ginger-lime glaze, then kissed by campfire flames for a tropical-inspired, protein-rich lunch.
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.
Notes
Shrimp cook quickly—don’t walk away from the fire. Prepare glaze and thread skewers ahead for easy grilling at camp.