Shrimp Pineapple Kabobs Recipe

Shrimp Pineapple Kabobs Recipe photo by Taste of Home

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“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.”

This recipe is:

Healthy

Diabetic Friendly

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Shrimp Pineapple Kabobs Recipe

Prep: 30 min. + marinating Grill: 10 min.

Yield: 8 Servings

30 10 40

Ingredients

2 cans (20 ounces each) DOLE® Pineapple Chunks in 100% Pineapple Juice
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.
Drain and discard marinade. On 16 metal or soaked wooden skewers, alternately thread the shrimp, red peppers, onions and pineapple. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill, covered, over medium heat or broil 4 in. from the heat for 6-10 minutes or until shrimp turn pink and vegetables are tender, turning and basting occasionally with reserved marinade. Yield: 8 servings.

Nutritional Facts 2 kabobs equals 226 calories, 2 g fat (trace saturated fat), 139 mg cholesterol, 572 mg sodium, 32 g carbohydrate, 4 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fruit.

Originally published as Pineapple Shrimp Kabobs in Light & Tasty April/May 2006, p63