Pineapple Shrimp Kabobs

These impressive kabobs combine shrimp, pineapples, and green peppers for a tasty grilled meal.

[ingredients-list title=”Ingredients” serving_size=””][ingredients-left]

  • 1/4 cup each soy sauce, balsamic vinegar, and honey
  • 1 garlic clove, minced
  • 1 pound uncooked medium shrimp, peeled and deveined

[/ingredients-left][ingredients-right]

  • 1 large green pepper, cut into 1-inch pieces
  • 1 can (8 ounces) pineapple chunks, drained
  • Nonstick cooking spray

[/ingredients-right][/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]In a bowl, combine the soy sauce, vinegar, honey, and garlic. Set aside 1/3 cup. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]On eight metal or soaked wooden skewers, thread the shrimp, green pepper, and pineapple.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Place in a shallow dish; pour remaining marinade over kabobs. Cover and chill for 1 hour. Cover and chill reserved marinade.[/step-item]

[step-item number=”4″ image_url=”” title=”” ] Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from kabobs.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]Grill, uncovered, over medium heat for 3 minutes, turning once. Baste with reserved marinade. [/step-item]

[step-item number=”6″ image_url=”” title=”” ]Grill 3 to 4 minutes longer or until shrimp turn pink, turning and basting frequently. [/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest