Marinated Shrimp, Pineapple and Portuguese Sausage Kabobs

Bring the taste of Hawaii to your grill with these Marinated Shrimp, Pineapple and Portuguese Sausage Kabobs.

Marinated Shrimp, Pineapple and Portuguese Sausage Kabobs 

Print This Recipe Total time Yield 6Source Inspired by Sam ChoyPublished


  • ½ cup fresh lemon juice
  • 1 tablespoon prepared wasabi
  • ¼ cup olive oil
  • 1 bunch cilantro leaves, chopped
  • 1 tablespoon lilikoi syrup (may substitute honeyr
  • 1 tablespoon habanaro hot sauce
  • 1 teaspoon ground cumin
  • ½ teaspoon coarse sea salt
  • ½ teaspoon paprika
  • 24 large shrimp, peeled and deveined
  • 24 bite sized slices of fresh pineapple
  • 1 portuguese sausage, cut into 24 slices
  • 1 cup mango chutney
  • 1 cup grape tomatoes, as garnish (otional)


Heat the grill to medium-high heat. Mix lemon juice, wasabi, olive oil, cilantro, lilikoi, hot sauce, cumin, salt and paprika together in a small bowl. Add the shrimp, tossing to coat well. Cover and refrigerate 20 minutes. Remove the shrimp from the marinade; reserve marinade. Loosely thread shrimp, pineapple slices, and portuguese sausage slices alternately on each of 6 (15-inch) metal skewers. Place the kabobs on the heated grate and brush with reserved marinade; grill on 1 side about 3 minutes. Turn them over brushing them with more marinade, cover grill and cook an additional 1 or 2 minutes until the shrimp are pink and barely cooked through. Serve warm with tomatoes (if using) and mango chutney.