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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.


  • 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


  • 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.

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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.