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Shrimp Pineapple Kabobs

 Shrimp Pineapple 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.”
8 ServingsPrep: 30 min. + marinating Grill: 10 min.


  • 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


  • 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.

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Shrimp Pineapple Kabobs (continued)

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