Print Options

Back to Pineapple Shrimp Kabobs >

Include these items:

Select reviews >

Taste of Home Logo

Pineapple Shrimp Kabobs

 Pineapple Shrimp Kabobs
In Fairbanks, Alaska, Isabel Fowler fires up the grill to cook these easy kabobs. Try them at your next backyard gathering!
4 ServingsPrep: 10 min. + marinating Grill: 10 min.

Ingredients

  • 1/4 cup each reduced-sodium soy sauce, balsamic vinegar and honey
  • 1 garlic clove, minced
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 large green pepper, cut into 1-inch pieces
  • 1 can (8 ounces) pineapple, chunks, drained

Directions

  • In a small bowl, combine the soy sauce, vinegar, honey and garlic.
  • Set aside 1/3 cup. On eight metal or soaked wooden skewers, thread
  • the shrimp, green pepper and pineapple. Place kabobs in a large
  • resealable plastic bag; pour remaining marinade over kabobs. Cover
  • and chill for 1 hour. Cover and chill reserved marinade.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack. Grill,
  • uncovered, over medium heat or broil 4 in. from the heat for 5-8
  • minutes or until shrimp turn pink; turning and basting frequently
  • with reserved marinade. Yield: 4 servings.
Nutritional Facts: 2 kabobs equals 168 calories, 2 g fat (trace saturated fat), 138 mg cholesterol, 443 mg sodium, 19 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fruit.

2 of 2

Pineapple Shrimp Kabobs (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.