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  • skewers of shrimp, pineapple, bell pepper, onion, with lime wedge

Perfect for your summer bbq! California sparkling wines beat the heat and play well with almost any grilled food. We especially love pairing our Brut Rosé with these delicious grilled shrimp and pineapple skewers.

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  • 1 pound or 24 extra large shrimp, peeled & deveined
  • 1 fresh ripe pineapple, cut into 1 inch chunks
  • 1 large red bell pepper cut into 1 inch square pieces
  • 1 large red onion peeled & cut into 1 inch square pieces
  • 8 wooden skewers, soaked in water for at least 30 minutes


  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1 tablespoon Sriracha sauce (or more if you like it spicy!)
  • Juice of 1 medium lime
  • 1 teaspoon ginger, minced
  • 1 teaspoon garlic, minced


Alternating ingredients, thread the shrimp, pineapple, peppers, and onions on the skewers. Place skewers in a large glass baking dish.

Whisk together the marinade ingredients in a bowl and pour into the baking dish. Ensure the skewers are well coated to marinate, cover, and place in the fridge for 45 minutes - or up to 3 hours.

Place skewers on grill over medium heat for approximately 3 minutes per side, or until shrimp starts to curl and turn pink. Be careful not to overcook.

Serve over coconut rice or a bed of mixed greens with a ginger vinaigrette, or with tortillas as tacos.

Note: Optional to top with cilantro, cotija cheese, and lime wedge.

Photo by: Flavor the Moments.