Shrimp skewers are already a grill night favorite, but pineapple is the real MVP here. It's packed with bromelain, an enzyme that helps break down protein and can ease digestion, plus a good dose of vitamin C to support gut lining health. Toss in some fiber-rich bell pepper and a sweet-spicy honey glaze, and you've got a skewer that tastes like summer and works quietly in your favor. If you love shellfish on the grill, try our Grilled Shrimp Skewers with Chimichurri or Grilled Chicken and Fennel Skewers next.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 cups fresh pineapple, cubed
- 1 red bell pepper, cubed
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon chili flakes
- Salt and pepper to taste
Instructions
- Whisk olive oil, honey, and chili flakes together.
- Thread shrimp, pineapple, and bell pepper onto skewers.
- Brush with the glaze and season with salt and pepper.
- Grill 2-3 minutes per side until shrimp is cooked through.
Nutrition Facts (per serving)
| Calories | 210 |
| Total fat | 8g |
| Total carbohydrates | 15g |
| Dietary fiber | 1.5g |
| Protein | 21g |
| Sodium | 420mg |
Why This Is Good for Your Gut
Pineapple contains bromelain, a proteolytic enzyme that helps break down protein for easier digestion and has been linked to reduced gut inflammation. Red bell pepper adds vitamin C and a small amount of fiber that supports a diverse gut microbiome, while the lean shrimp protein helps maintain the gut lining without the heavy fat load of red meat.
Six minutes on the grill and your gut gets an enzyme boost it wasn't expecting.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
