Jun 20, 2014

Hoisin Shrimp and Pineapple Kabobs with Sesame-Ginger SlawRecipe by Jamie Purviance

Rating: 5 stars

6 Reviews

Serves: 4 // Prep time: 25 minutes | Marinating time: 15 minutes | Grilling time: 4 to 6 minutes | Special equipment: 8 metal or bamboo skewers

Grocery List

Fresh Produce

  • .25 oz fresh cilantro
  • .25 oz fresh ginger
  • 2 lb fresh pineapple
  • 1 limes
  • .5 head red cabbage

Meat / Poultry / Seafood

  • 1 lb large shrimp (21/30 count)

Oil and Spices

  • .5 tsp kosher salt
  • 1 tbsp sesame seeds
  • .5 tsp toasted sesame oil
  • 2 tbsp vegetable oil


  • .5 cups hoisin sauce
  • 2 tsp hot chili-garlic sauce, such as Sriracha
  • 3 tbsp mayonnaise


  • 1 tsp granulated sugar

Special Equipment

  • 8 metal or bamboo skewers


  • 3 tablespoons mayonnaise
  • 1 tablespoon fresh lime juice
  • 1 teaspoon granulated sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon peeled, grated fresh ginger
  • ½ teaspoon toasted sesame oil
  • 4 cups thinly sliced red cabbage
  • ⅓ cup hoisin sauce
  • 2 teaspoons hot chili-garlic sauce, such as Sriracha
  • ½ ripe, fresh pineapple, peeled, cored, and cut into 24 one-inch chunks
  • 24 large shrimp (21/30 count), peeled and deveined, tails removed
  • Vegetable oil
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 1 tablespoon toasted sesame seeds or black sesame seeds


  1. If using bamboo skewers, soak in water for at least 30 minutes.

  2. In a large bowl whisk the mayonnaise, lime juice, sugar, salt, ginger, and sesame oil. Add the cabbage and toss to coat. Refrigerate until ready to serve.

  3. In a large bowl stir the hoisin and Sriracha. Add the pineapple chunks and shrimp and turn to coat. Cover and marinate at room temperature for 15 minutes.

  4. Prepare the grill for direct cooking over high heat (450° to 550°F).

  5. Thread three pineapple chunks and three shrimp onto each skewer. Discard any remaining marinade. Lightly brush the pineapple and shrimp with vegetable oil. Grill the kabobs over direct high heat, with the lid closed, until the shrimp are slightly firm on the surface and opaque in the center, 4 to 6 minutes, turning once or twice.

  6. Remove the slaw from the refrigerator and fold in the cilantro and sesame seeds. Serve the kabobs warm with the slaw.

6 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jul 2, 2014

Hugh F

Great slaw,mouth watering shrimp

Fantastic reciep,easy to do,and if you like shrimp and slaw.Try this recipe.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Jul 20, 2014

David H

Great recipe! I'll modify it a little next time for my tastes, but this is a winner!

We LOVED it. This was the first Weber grill recipe I've tried and I can't wait to try more. Tips: (1) follow the directions when it says 1" chunks for the pineapple, because any smaller ones will split when you try to put them on bamboo skewers; (2) we could have used a little more slaw relative to the amount of shrimp and pineapple, so consider upping that part of the recipe by about 25%; (3) make your slaw several hours in advance (or even that morning) to give time for the flavors to meld and the cabbage to release moisture and flavor into the dressing; and (4) if you do make the slaw that morning, you can use about half the salt the recipe calls for (hoisin has a lot of salt, so I want the slaw to be a cooler contrast). One possible modification I'll try next time: the hoisin I bought (Lee Kum Kee brand) was a little strong-flavored and cloying for something so light as shrimp, so I will try substituting a little pineapple juice for some of the hoisin to lighten it up, and I'll add a little more sriracha. I hope you enjoy this recipe as much as my guest and I did.

Type of Griller


Would you recommend this recipe? YES

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Hoisin Shrimp and Pineapple Kabobs with Sesame-Ginger Slaw