I think it’s an unspoken rule that you need to grill kabobs at least once in the summer, right?! Kabob ideas are endless really. I went with this combo for a few reasons… shrimp sausage and pineapple kabobs went perfectly together.
And the cook time on all three is about the same (the smoked sausage is already cooked).
How to Make Shrimp Sausage and Pineapple Kabobs
If I put peppers or onions on this kabob, either the shrimp would be way overdone, or the peppers and onions would not be done enough.
A quick 5 minutes per side for these kabobs and everything is grilled to perfection!
Personally, I like using wooden kabob skewers rather than metal.
I soak the wooden skewers in water for at least an hour so they don’t catch fire on the grill (that would be bad).
I used jumbo shrimp with the shells removed and seasoned them simply with old bay seasoning.
Then cut the pineapple into about 1 inch chunks, or about the same size as the shrimp.
It sounds crazy, but I coat the pineapple with olive oil, kosher salt and pepper.
This prevents it from sticking to the grill. And the salt and pepper cut the sweetness just a bit helping it blend beautifully into this savory dish.
Use whatever smoked sausage you like, I went with a pineapple bacon flavored chicken sausage that I found at the grocery store.
Smoked sausage is already cooked, so just a quick warm up and char on the grill makes it perfect to use.
Set up your kabob making station and have at it 🙂
Call me weird, but I find kabob making to be enjoyable and creative.
I turn my music up (and maybe even sing a little), take my time, and make each one a little different.
They look so pretty 🙂
Preheat the grill to about medium to medium high heat, everyone’s grill is a little different so use your best judgement.
5 minutes per side and Shrimp Sausage and Pineapple Kabobs are ready!
We had these with Skillet Corn with Bacon and the combo was crazy delicious!
Another great kabobs recipe is Hibachi Inspired Steak Kabobs!
And if you like shrimp kabobs try Garlic Sriracha Shrimp Kabobs
and also Cajun Lime Kabobs!
Shrimp Sausage and Pineapple Kabobs
An easy kabob recipe with shrimp sausage and pineapple
- 1 pound jumbo shrimp shells removed
- 1 pound smoked sausage (pork, turkey, or chicken)
- 1/2 pineapple
- old bay seasoning, olive oil, salt, pepper, 12 kabob skewers
If kabob skewers are wooden, soak in water for at least an hour.
Season the shrimp with old bay seasoning and set aside. Cut the smoked sausage and pineapple into 1 inch chunks. Coat the pineapple with olive oil, kosher salt, and pepper.
Assemble the kabobs by alternating shrimp, sausage, and pineapple onto the kabob skewers.
Grill on medium to medium high heat for 5 minutes per side.