With the recent spring heat wave, we’ve wanted to use the grill as much as possible. We made these shrimp, pineapple and pepper kabab that tasted just like summer!
1/4 cup soy sauce
1/4 cup balsamic, red wine or rice wine vinegar
About 1-2 tbs honey
3-4 cloves garlic, minced
16 large jumbo shrimp
2/3 of a pineapple, chunked (canned is fine too)
1-2 red peppers cut into about 1 inch pieces
skewers (we use Bamboo ones)
Marinate the shrimp in the soy, honey, vinegar, garlic mixture for at least an hour. Soak the skewers in water for about a half hour (to keep them from burning on the grill). Alternate red pepper, shrimp, pineapple on the skewer. Cook for about 8 minutes on the grill. Serve with brown rice or barley.
Because I wasn’t sure how they were going to turn out, I just used large shrimp. In the future, I will definitely use jumbo shrimp. I’ll also make the marinade a bit spicier by adding some chili flakes or Sriracha sauce.