Here in SoCal, we never really put away our grills for the colder months of the year. But come summertime? That’s when we get into a major grilling groove. And rather than do the same old burger song and dance, night after night, we like to spice up the menu (literally) with these vibrant, sweet chile kebabs with tender shrimp and juicy pineapple.

We start by soaking fresh jumbo shrimp in a marinade of olive oil, lime juice, and a plethora of spices — think smoky paprika, spicy cayenne, punchy garlic, and herby Italian seasoning. Then, we slide them onto skewers with pineapple chunks, various hues of bell peppers, jalapeño slices, and red onions. (Sometimes, we even enlist the kiddos to do the skewering, while we sit back with a glass of wine. Shh!)

On the grill, everything chars up beautifully — and we especially love how the sweet-tart pineapple gets smoky, caramelized bits from the flaming-hot grate. For the finishing touch, we brush the cooked kebabs with a spicy, herby butter. Paired with the marinade and the grassy jalapeño, it creates complex layers of heat, which are balanced perfectly by the bright freshness of the bell peppers, red onions, and pineapple.

We love these kebabs for a backyard barbecue: Each skewer is like a pre-portioned meal, and they’re easy to eat while standing and chatting. Flimsy paper plates — no more! Plus, all those colors look so festive and cheery, perfect for the first get-togethers of summer, when everyone feels buzzed and bubbly from seeing familiar faces (and perhaps downing a mezcal lemonade). But we’d also make a tray of these skewers for a laid-back weeknight meal around the patio table, and then call it an early night.

Our tips: Don’t want to fuss with peeling and deveining all that shrimp? Our fish mongers will do it for you! Also, be sure to slice the pineapple and veggies about 1x2” thick. That way, the skewers will lay flat on the grill and everything will cook evenly.

Yield: 10 skewers