Tuesday, May 31, 2011

Pineapple Shrimp Kabobs

Who doesn't love grilled kabobs on a hot summer day? We made these shrimp kabobs as an addition to our main dish for Memorial Day. They had a sweet yet savory flavor that everybody loved. We used green pepper, onion, pineapple and shrimp for ours but they are extremely versatile and can be used with any vegetables you have on hand. Plan ahead to marinate the shrimp for at least 3 hours before you grill the kabobs and you'll have perfect, flavorful shrimp! Also, if you use pre-cooked shrimp you'll only have to grill them for a few minutes to slightly soften the vegetables and warm everything up. (Recipe courtesy of Taste of Home)


  • 1 8 oz. can pineapple chunks

  • 1 cup Italian salad dressing

  • 1 8 oz. can tomato sauce

  • 1/8 cup packed brown sugar

  • 1 tsp. ground mustard

  • 1 pound uncooked medium shrimp, peeled and deveined

  • 1-2 large green peppers, cut into chunks

  • 1 large onion, cut into chunks

Drain pineapple, reserving the juice. Refrigerate the pineapple. In a medium bowl, combine pineapple juice, salad dressing, tomato sauce, brown sugar and ground mustard. Add in the shrimp and coat with the sauce. Refrigerate for at least 3 hours.

On skewers, alternately thread the shrimp, pineapple, green pepper and onion. Grill, uncovered over medium heat for 6-10 minutes or until shrimp turn pink and vegetables are tender, turning and basting occasionally with the marinade sauce. Serve immediately.

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