Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 1/2 cups pineapple chunks, fresh or canned
- 1 red onion, peeled and cut into chunks
- 1 green bell pepper, seeded and cut into 1-inch squares
- 2/3 cup pineapple juice
- 3 tablespoons lemon juice
- 3 tablespoons lime juice
- 1 tablespoon minced ginger
- 1 jalapeno, seeded and finely chopped
- 2 tablespoons soy sauce
- 3 tablespoons honey
- 3 tablespoons chopped cilantro
- 8 wooden or metal skewers
Directions
Skewer the shrimp alternating with the pineapple, onion, and green pepper. In a small saucepan combine pineapple, lemon and lime juices with the ginger, jalapeno, soy sauce, honey and cilantro. Heat mixture over medium high heat and simmer until liquid is reduced by half. Brush or drizzle the kabobs with the pineapple glaze. Cook off in a hot cast iron grill pan or over an outdoor grill. Grill for 3 minutes per side and brush occasionally with the glaze. Serve hot.
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By ajstravlin
on June 07, 2011
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This was a great recipe and my guests raved over the kabobs. I actually made them the night before and had them marinade over night. I bought large shrimp so they took longer than 3 minutes on a side on the grill but tunred out amazing! We do lobster on the grill as well and I have to say...this could be considered a "poor man's lobster" any day. (I was short on other ingredients since I pulled this recipe last minute. Only did the shrimp and pineapple chunks on the kabobs - not even sure I'll add the red onion, cilantro or green pepper next time. Thanks for the wonderful recipe!
By lpeters_9256240
Helena, AL
on July 10, 2010
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Just made this for dinner and it received RAVE reviews from both my husband and my 7 year old son. The glaze was so flavorful: the sweetness of the honey balanced with the acidity of the citrus and the warmth of the jalapeno. EXCELLENT! The best thing...when the glaze reduced in my pan, it was actually thick enough to stick to the shrimp skewers. I've had problems in the past with my glazes never quite reducing enough. This one was fool-proof. Oh, and I didn't even have the soy sauce to add to it and it was still delectable. Will definitely be a favorite of ours this summer!!!
By mattt9998
webster, NY
on May 01, 2010
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I made extra sauce and I am glad I did cause I needed all of it. I too would recomend marinating the shrimp in the sauce for an hour as they could have used a little more flavor. was good. The onions with the pineapple was the best part, dont be affraid to use onions as it soaks up the marinade flavor nicely and does not taste near as oniony as most people think it will. Also I used 2 jalape?os instead of one as I like spicy
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