Sweet And Spicy Shrimp Pineapple Kebabs Recipe


For the kebabs:
  • 16 wooden skewers, soaked in hot water for 30 minutes
  • 1 pound uncooked shrimp, peeled and deveined
  • 1 large green bell pepper, cut into 1 inch chunks
  • 1 large red bell pepper, cut into 1 inch chunks
  • 1 large bunch green onions, roots just trimmed and cut into 3 inch pieces from the root end
  • 1 pound fresh pineapple, cut into 1-2 inch chunks (you can cheat and buy these, you know)

For the glaze:
  • ½ cup pineapple juice
  • 1 (10.1 ounce) bottle of Thai Sweet Chili Sauce, about 1 1/3 cups (Trader Joe’s®) brand is great)
  • 1 Tablespoon hoisin sauce

Sweet And Spicy Shrimp Pineapple Kebabs Recipe

  1. Preheat your grill (or grill pan) to medium heat.
  2. Make the glaze by combining the pineapple juice, sweet chili sauce and hoisin in a saucepan and bringing it up to a boil. Turn off the heat, stir and leave it sit until you are ready to glaze the skewers.
  3. Thread the shrimp, bell peppers, green onions and pineapple onto 2 skewers held closely together (to make 7-8 total kebabs) to keep them steady. I aim for three large shrimp per skewer.
  4. Place the kebabs on the grill and cook for 5 minutes, turning several times, until the veggies, pineapple and shrimp are almost cooked. Baste with the glaze and continue cooking for 5-8 more minutes, basting some more glaze on one more time.
  5. Serve on a platter with Coconut Rice.

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