- 1/4 cup each soy sauce, balsamic vinegar, and honey
- 1 garlic clove, minced
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 large green pepper, cut into 1-inch pieces
- 1 can (8 ounces) pineapple chunks, drained
- Nonstick cooking spray
How to make it
In a bowl, combine the soy sauce, vinegar, honey, and garlic. Set aside 1/3 cup.
On eight metal or soaked wooden skewers, thread the shrimp, green pepper, and pineapple.
Place in a shallow dish; pour remaining marinade over kabobs. Cover and chill for 1 hour. Cover and chill reserved marinade.
Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from kabobs.
Grill, uncovered, over medium heat for 3 minutes, turning once. Baste with reserved marinade.
Grill 3 to 4 minutes longer or until shrimp turn pink, turning and basting frequently.