Pineapple Shrimp Kabobs Recipe

4.5 2 3
Pineapple Shrimp Kabobs Recipe
Pineapple Shrimp Kabobs Recipe photo by Taste of Home
Publisher Photo

Pineapple Shrimp Kabobs Recipe

Read Reviews
4.5 2 3
Publisher Photo
In Fairbanks, Alaska, Isabel Fowler fires up the grill to cook these easy kabobs. Try them at your next backyard gathering!
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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.
Originally published as Pineapple Shrimp Kabobs in Light & Tasty August/September 2003, p56

Nutritional Facts

2 each: 168 calories, 2g fat (0 saturated fat), 138mg cholesterol, 443mg sodium, 19g carbohydrate (16g sugars, 1g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fruit.

  • 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
  1. 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.
  2. 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.
Originally published as Pineapple Shrimp Kabobs in Light & Tasty August/September 2003, p56

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Reviews forPineapple Shrimp Kabobs

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marlad98 User ID: 1047893 59043
Reviewed Apr. 30, 2011

"Left out the green pepper, but otherwise followed the recipe. Great flavour in the marinade! Might add more garlic for our taste for next time. Thanks!"

MY REVIEW
mom23kids User ID: 3946374 89637
Reviewed Apr. 2, 2010

"Wonderful! I used rice vinegar instead of Balsamic and grilling took more than 10 minutes"

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