Grilled Shrimp Pineapple Dinner Kabobs Recipe

About this recipe

A delightful pescatarian dinner featuring juicy jumbo shrimp, sweet pineapple, and vibrant red bell peppers, grilled to perfection and brushed with a tangy marinade.

Ingredients

• 200 g Shrimpop Tandoori Torpedo Shrimp
• 1 ltr Real Fruit Power Pineapple Juice
• 125 g Red Bell Pepper
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce

Instructions

1. 1. Skip peeling and deveining the shrimp, as they are pre-cooked and ready to use.
2. 2. Drain the pineapple chunks, reserving 2 tablespoons of the juice.
3. 3. In a large bowl, combine the reserved pineapple juice with soy sauce. Remove and set aside 1/4 cup of the sauce mixture.
4. 4. Add the shrimp to the bowl with the marinade and toss to coat evenly.
5. 5. Place one pineapple chunk in the curve of each shrimp.
6. 6. Arrange the shrimp, pineapple chunks, and red bell pepper pieces alternately on a grill-safe surface, leaving space between each piece.
7. 7. Preheat the grill to medium-high heat. Place the arranged pieces on the grill and cook for 4 minutes, turning occasionally.
8. 8. Brush the pieces with the reserved sauce mixture and continue grilling for another 3 to 4 minutes, or until the shrimp are evenly pink and cooked through.
9. 9. Remove the pieces from the grill and serve hot as a satisfying dinner.