Shrimp Pineapple Kabobs Recipe

5 1 4
Shrimp Pineapple Kabobs Recipe
Shrimp Pineapple Kabobs Recipe photo by Taste of Home
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Shrimp Pineapple Kabobs Recipe

Read Reviews
5 1 4
Publisher Photo
“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.”
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 10 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.
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.
Originally published as Pineapple Shrimp Kabobs in Light & Tasty April/May 2006, p63

Nutritional Facts

2 each: 226 calories, 2g fat (0 saturated fat), 139mg cholesterol, 572mg sodium, 32g carbohydrate (24g sugars, 4g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fruit.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Pineapple Shrimp Kabobs in Light & Tasty April/May 2006, p63

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kariboss19 User ID: 7146650 119988
Reviewed Jul. 27, 2013

"Tried this recipe for a summer grill out. Marinated both shrimp and chicken. There were no kabobs left. This is our number one kabob recipe now."

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