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Shrimp and Pineapple Skewers
Make these easy, grilled Shrimp and Pineapple Skewers with a sweet-spicy soy glaze for a quick and flavorful summer meal or poolside party.
Equipment
- 8 skewers metal or bamboo (8 small skewers or 4 long)
Ingredients
- 2 teaspoons sambal oelek (or sriracha)
- 2 teaspoons sesame oil (toasted )
- 2 tablespoons low sodium soy sauce ( or gluten-free tamari, plus more for serving)
- 1 pound extra large shrimp (peeled and deveined)
- 2 cups cubed pineapple
- ½ red onion (cut into chunks)
- Oil spray
- 1 head butter lettuce leaves (for serving)
- cooked white or brown rice (optional for serving)
Instructions
- If using wooden skewers, soak at least 30 minutes.
- Add the sambal, sesame oil, and soy sauce to a mixing bowl and whisk to combine. Add the shrimp, cubed pineapple, and red onion to the bowl and toss everything together to coat it in the sauce. Thread the shrimp, pineapple and red onion onto metal skewers and arrange them on a rimmed baking sheet lined in foil.
- Preheat an outdoor grill to medium high heat and lightly oil the grates.
- Lightly spray the kabobs with nonstick cooking spray. Place them on the preheated grill in an even layer. Cook for 2 minutes per side, until the shrimp is cooked through and nice char marks have formed.
- Remove the foil from the baking sheet and place the cooked kabobs on the clean baking sheet.
- Serve with rice, butter lettuce leaves, and extra soy sauce.
Notes
Makes about 5 cups.
You can serve this on kabobs or remove from the skewers.
You can serve this on kabobs or remove from the skewers.
Nutrition
Serving: 1skewer, Calories: 150kcal, Carbohydrates: 14g, Protein: 17g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 143mg, Sodium: 984mg, Potassium: 270mg, Fiber: 1g, Sugar: 9g, Vitamin A: 264IU, Vitamin C: 42mg, Calcium: 78mg, Iron: 1mg
- WW Points: 1