Did you see the yummy pineapple shrimp skewers that accompanied my cucumber couscous recipe? Well here’s the recipe I promised!
Using my favorite bottled marinade this meal comes together as fast as you can chop veggies. And grilled food on sticks is always delicious. Add your favorite veggies and feel free to make these shrimp kabobs your own.
pineapple shrimp skewers
1 cup of teriyaki sauce (I used Trader Joe’s Island Soyaki)
2 pounds peeled and deveined shrimp
8-10 ounces fresh pineapple, cut into 1/2-inch cubes
1/2 red onion, quartered
1/2 bell pepper, cut into 1/2-inch cubes
1 pint cherry or grape tomatoes
12 skewers (if using wood, soak for 30 minutes in water)
Oil for grill grates
Pour the teriyaki sauce in a medium bowl and stir in the peeled and deveined shrimp to coat. Cover and refrigerate for a couple hours. To make the skewers, alternate the shrimp, pineapple, onion, bell pepper and tomatoes until each skewer is full. Grill a couple minutes per side on a hot oiled grill, cooking the shrimp all the way through– some char is good!