Shrimp and Pineapple Kabobs

 

The tropical flavor of pineapple pairs perfectly with the shrimp. The glaze is super easy to make and imparts a delicious flavor that’s absolutely unbeatable. Once you make this recipe, it will become a family favorite even during the winter months.  

Ingredients

 2 lbs. raw shrimp

1 large pineapple

1 tbsp. cornstarch

2 tbsp. honey

Salt and pepper to taste

Bamboo 11 ¾” long skewers Soak in water for 1 hour before assembling

Instructions

Soak your skewers in water for a minimum of 1 hour before adding shrimp and pineapple. This will prevent the wooden sticks from burning on the grill.

Fresh shrimp is always best, but If you’re using frozen shrimp, place the shrimp into a large bowl and fill it with cold water so that the shrimp can thaw.

While shrimp is thawing chop the pineapple into cubes. Set aside ¾ of the chopped pineapple chunks to lace onto the skewers and the rest of the pineapple for making the pineapple glaze.

Next, rinse the shrimp and season it with salt and pepper to taste.

Now thread the shrimp and pineapple chunks onto bamboo skewers and set aside until ready to grill.

Pineapple Glaze

Time to make your pineapple glaze! Place ¼ of the pineapple into a food processor. Process for a minute and then transfer the puree into cheesecloth and squeeze the juice out into a small pot. You should have approximately ½ cup of freshly squeezed juice. Add cornstarch and honey to the juice. Place this juice mixture onto the stovetop in a small saucepan and bring it to a boil constantly stirring. Remove the saucepan from the stove as soon as you see the first few boiling bubbles otherwise, the glaze will be overcooked.

Grill Hawaiian Shrimp Kabobs

Time to grill these delicious Hawaiian Kabobs! Start by heating the grill to 350 F (180 C).

Place an oven mat on top of the grill grates. This is optional, but I prefer using a mat to prevent shrimp and pineapple from sticking to the grill grates.

Place shrimp skewers onto the grill and grill skewers for 5 minutes.

Flip the skewers over. Using a brush glaze the skewers. Use only half of the glaze amount and reserve the other half for the glazing on the other side of the skewers. Let it grill for an additional 4 minutes.

Remove the skewers from the grill and place them with the glazed side down. Glaze the unglazed side of the skewers.

Alternatively, if you don’t have a grill at home, you can follow these steps on a grill pan by heating it to medium-high heat. Just repeat all the steps above.

Serve hot with grilled corn or another veggie and maybe some rice pilaf.

 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week.