Grilled Shrimp & Pineapple Skewers (South Carolina Style) | Arteflame

Introduction

There is nothing quite like the sizzle of seafood hitting hot steel on a balmy evening. These South Carolina Grilled Shrimp and Pineapple Skewers instantly transport me to the Lowcountry coast with their vibrant colors and bold aromas. Imagine biting into a juicy shrimp glazed in tangy, mustard-based gold sauce, followed immediately by a burst of caramelized sweet pineapple. It is a symphony of smoky, savory, and sweet flavors that perfectly captures the warm, inviting spirit of Southern hospitality.

Why This is a Summer Essential

I adore this recipe because it balances complex flavors with incredible ease. The Carolina Gold sauce—a mustard and vinegar masterpiece—cuts right through the sweetness of the fruit and the richness of the shrimp. Unlike heavy tomato-based sauces, this lighter glaze allows the natural char from the grill to shine. It is a gourmet-level meal that comes together in under 30 minutes, making it perfect for both lazy weeknights and impressive backyard parties.

Kitchen Wisdom for Perfect Skewers

• Watch the Clock: Shrimp cook rapidly! Pull them off the heat the moment they turn pink and opaque to ensure they stay tender and snappy, rather than rubbery.
• Soak Your Skewers: If you are using bamboo or wood, soak them for at least 30 minutes to prevent them from burning over the open fire.
• Caramelize at the End: Apply the honey-heavy glaze in the final minute of grilling to get a sticky, delicious coating without scorching the sugars.

Make It Your Own

Not a fan of shellfish? Swap the shrimp for cubes of chicken breast or even extra-firm tofu; just adjust the cooking time accordingly. You can also trade the pineapple for fresh peaches for a stone-fruit twist that pairs beautifully with the mustard sauce.

Ingredients

The Skewers

• 1 lb large shrimp (21-25 count), peeled and deveined
• 1 fresh pineapple, peeled, cored, and cut into 1-inch cubes
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large red onion, cut into 1-inch wedges
• 2 tbsp olive oil
• Salt and freshly cracked black pepper to taste
• Wooden skewers (soaked in water for 30 minutes) or metal skewers

South Carolina Gold BBQ Sauce

• 3/4 cup yellow mustard
• 1/4 cup honey
• 2 tbsp brown sugar
• 1/4 cup apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper (adjust for heat)
• Salt to taste

Instructions

Step 1: Prepare the Gold Sauce

1. In a medium mixing bowl, combine the yellow mustard, honey, brown sugar, apple cider vinegar, and Worcestershire sauce.
2. Whisk in the garlic powder, onion powder, and cayenne pepper until smooth.
3. Season with salt to taste. Reserve half of the sauce for basting and the other half for dipping at the table.

Step 2: Assemble the Skewers

1. Place the shrimp, pineapple chunks, red bell pepper pieces, and red onion wedges into a large bowl.
2. Drizzle with olive oil and toss gently to coat, then season generously with salt and black pepper.
3. Thread the ingredients onto the skewers, alternating between shrimp, pineapple, onion, and pepper to ensure an even distribution of flavors.

Step 3: Fire Up the Arteflame

1. Build a medium-hot fire in your Arteflame grill. You want the flat cooktop griddle to reach a searing temperature (around 400°F to 450°F).
2. Lightly oil the cooktop surface to prevent sticking, though the oil on the skewers will help facilitate this.

Step 4: Grill and Baste

1. Place the skewers directly onto the flat steel cooktop. For a smokier flavor, place them closer to the center opening, but be careful not to burn the wooden skewers.
2. Grill for 2-3 minutes per side. The shrimp should turn pink and opaque, and the pineapple should show golden-brown sear marks.
3. During the last minute of cooking, brush the skewers generously with the reserved basting sauce. Flip once more to caramelize the sauce slightly, about 30 seconds. Remove from heat immediately to prevent the shrimp from becoming rubbery.

Tips

To achieve the absolute best results with your South Carolina Grilled Shrimp, timing is everything. Shrimp cook incredibly fast, especially on the highly conductive surface of an Arteflame. Keep a close eye on them; the moment they curl into a "C" shape and turn opaque, they are done. If they curl into a tight "O," they are likely overcooked. Furthermore, if you are using wooden skewers, soaking them is non-negotiable to prevent them from catching fire or becoming brittle. For the pineapple, use fresh fruit whenever possible rather than canned. Fresh pineapple holds its structure better under high heat and provides a superior balance of acidity and sweetness that canned versions simply cannot match. Finally, apply your glaze at the very end. The sugar content in the honey and brown sugar can burn quickly if exposed to high heat for too long, so a quick sear at the finish is all you need.

Variations

This recipe is wonderfully versatile and can be adapted to suit different dietary preferences or flavor cravings. If you aren't a fan of seafood, the gold sauce works just as well with other proteins. You can also adjust the heat level to transform this into a spicy Lowcountry challenge. Here are a few ways to mix things up:

• Chicken Swap: Replace shrimp with 1-inch cubes of chicken breast or thighs; simply adjust grilling time to ensure chicken is cooked through.
• Bacon-Wrapped: Wrap each shrimp in a half-slice of par-cooked bacon before skewering for a savory, smoky crunch.
• Spicy Kick: Add a diced habanero to the sauce or a dash of ghost pepper hot sauce for a fiery variation.
• Vegetarian Delight: Skip the protein and add zucchini rounds and cremini mushrooms for a robust veggie skewer.
• Herb Infusion: Add fresh chopped rosemary or thyme to the marinade for an earthier, aromatic profile.

Best pairings

A dish with such bold, tangy, and sweet flavors requires sides that complement rather than compete. Since the skewers are light, you have the freedom to pair them with hearty Southern staples or fresh, crisp salads. The goal is to balance the acidity of the mustard sauce with creaminess or simple starches. A cold beer is the traditional beverage of choice, particularly a light lager or a pilsner that cuts through the sweetness of the barbecue sauce.

• Creamy Southern Coleslaw: The cooling crunch of slaw is the perfect counterpoint to the tangy gold sauce.
• Charleston Red Rice: A tomato-based rice dish with bacon that rounds out the meal perfectly.
• Grilled Corn on the Cob: Since the grill is already hot, throw on some corn with lime butter.
• Hush Puppies: These fried cornmeal balls are a classic seafood side in the South.
• Dry Riesling: If you prefer wine, a dry Riesling pairs beautifully with the spicy and sweet elements.

Conclusion

Mastering these South Carolina Grilled Shrimp and Pineapple Skewers is about more than just cooking dinner; it is about embracing a regional culinary tradition that celebrates bold contrasts. The interplay between the juicy, charred pineapple and the zesty mustard glaze creates a flavor explosion that is undeniably addictive. Whether you are a seasoned pitmaster using an Arteflame or a weekend grilling enthusiast, this recipe guarantees a result that looks as stunning as it tastes.

We hope this dish becomes a staple in your outdoor cooking rotation. It captures the essence of summer living—fresh ingredients, open fire, and flavors that linger in your memory long after the meal is over. Gather your friends, fire up the grill, and enjoy the sweet and savory taste of the South Carolina coast right in your own backyard.