Pineapple Serrano Grilled Shrimp
A dish that is both sweet and spicy, juicy and firm, with a touch of smokiness. The pineapple chunks caramelize slightly in the air fryer, while the serrano pepper adds a subtle heat that complements the sweetness of the pineapple and the shrimp. The shrimp is cooked to perfection, tender and juicy, and the whole dish is finished off with a squeeze of lime juice for a touch of brightness.
This recipe was inspired by a trip to Mexico, where I had a similar dish at a local restaurant. I was immediately hooked on the combination of flavors and textures, and I knew I had to recreate it at home. After some experimentation, I came up with this recipe, which is now one of my favorites. It's easy to make, and it's always a hit with my friends and family.
Pineapple Serrano Grilled Shrimp Pineapple Serrano Grilled Shrimp Pineapple Serrano Grilled Shrimp Pineapple Serrano Grilled Shrimp
Prep time: 15 | Cook time: 10 | Serves: 4
Ingredients
  • 1 pound shrimp, peeled and deveined
  • 1 pineapple, cut into 1-inch chunks
  • 1 serrano pepper, seeded and minced
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Instructions
  1. Preheat your air fryer to 400°F (200°C).
  2. In a large bowl, combine the shrimp, pineapple chunks, serrano pepper, olive oil, lime juice, salt, and black pepper.
  3. Toss to coat evenly.
  4. Thread the shrimp and pineapple onto skewers.
  5. Place the skewers in the air fryer basket and cook for 8-10 minutes, or until the shrimp is cooked through and the pineapple is slightly caramelized.
  6. Serve immediately.
Why It Works
  • The combination of sweet and spicy flavors is a classic for a reason. The sweetness of the pineapple complements the heat of the serrano pepper perfectly, and the shrimp adds a savory richness to the dish.
  • The air fryer cooks the shrimp and pineapple evenly and quickly, so you don't have to worry about overcooking or undercooking the food.
  • The lime juice adds a touch of brightness and acidity to the dish, which helps to balance out the sweetness of the pineapple and the heat of the serrano pepper.