Pineapple Shrimp Kabobs
“I don’t remember where I got this wonderful recipe,” jots Terry Hammond from Shohola, Pennsylvania, “but my husband and I just love it! It couldn’t be easier and always makes an impression with dinner guests.”
SERVINGS
|
8
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CATEGORY
|
Low Fat
|
METHOD
|
Grill (gas or charcoal)
|
PREP |
30 min. |
COOK
|
10 min.
|
TOTAL
|
40 min.
|
INGREDIENTS
- 2 cans (20 ounces each) pineapple chunks
- 2 cups fat-free Italian salad dressing
- 2 cans (8 ounces each) tomato sauce
- 1/4 cup packed brown sugar
- 2 teaspoons prepared mustard
- 2 pounds uncooked medium shrimp, peeled and deveined (about 64)
- 4 large sweet red peppers, cut into chunks
- 2 large onions, cut into chunks
DIRECTIONS
Drain pineapple, reserving 1/2 cup juice; refrigerate pineapple. In a small bowl, combine the salad dressing, tomato sauce, brown sugar, mustard and reserved juice. Pour 3 cups into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 3 hours. Cover and refrigerate remaining marinade for basting.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade from shrimp. On 16 metal or soaked wooden skewers, alternately thread the shrimp, red peppers, onions and pineapple. Grill, covered, over medium heat for 3-5 minutes on each side or until shrimp turn pink and vegetables are tender, basting occasionally with reserved marinade. Yield: 8 servings.