Pineapple Glazed Shrimp Skewers Recipes

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RUM-GLAZED SHRIMP SKEWERS



Rum-Glazed Shrimp Skewers image

Provided by Trisha Yearwood

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 21

1/2 cup pineapple juice
1/4 cup lime juice
1/4 cup spiced rum
1/4 cup rice wine vinegar
2 tablespoons brown sugar
1 tablespoon chopped fresh ginger
3 cloves garlic, chopped
3 teaspoons cornstarch
1 pineapple, cut into bite-size chunks, no larger than shrimp
12 large shrimp, peeled and deveined
1 red bell pepper, cut into bite-size chunks, no larger than shrimp
1 yellow bell pepper, cut into bite-size chunks, no larger than shrimp
1 red onion, cut into bite-size chunks, no larger than shrimp
18 crimini mushrooms, cleaned and stem removed
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
2 cups fresh mint leaves, finely chopped
1 cup olive oil
1/4 cup rice wine vinegar
1 small red onion, small diced (about 1/2 cup)
Kosher salt and freshly ground black pepper

Steps:

  • For the shrimp: Preheat the grill to medium-high heat.
  • Mix the pineapple juice, lime juice, spiced rum, rice wine vinegar, brown sugar, ginger and garlic in a small saucepan. Bring the mixture to a boil. Mix the cornstarch and 1 tablespoon water in a small bowl. When the juice mixture comes to a boil, whisk in the cornstarch slurry and whisk until thickened, a couple of minutes. Remove from the heat.
  • Place on each skewer 2 pieces of pineapple, 2 shrimp, 2 pieces of red bell pepper, 2 pieces of yellow bell pepper, 2 pieces of onion and 3 mushrooms. Season the skewers with salt and pepper.
  • Oil the grill. Place the skewers on the grill and brush with the glaze. Grill the skewers on each side until the shrimp is pink, 3 to 4 minutes, brushing with the glaze halfway through.
  • For the mint chimichurri: Add the mint, olive oil, rice wine vinegar and red onion to a bowl; mix well. Season with salt and pepper (heavy on the pepper). Serve with the shrimp skewers.

PINEAPPLE-GLAZED SHRIMP SKEWERS



Pineapple-Glazed Shrimp Skewers image

From chow.com; posted for ZWT 5. "With a flavor that's somewhere between Asian and Caribbean, these skewers are hard to label but easy to make and tasty enough that they'll be a hit with the whole family. **NOTE: If you're using wooden skewers, soak them in warm water for 30 minutes beforehand, so they don't burn on the grill. **Note: There's just a touch of heat in the glaze from cayenne pepper. If you're up for it, you can get the party started by adding a little extra." -- This could also be made with chicken, or for something special, use sugarcane skewers.

Provided by alligirl

Categories     Pineapple

Time 1h10m

Yield 12 skewers, 4-6 serving(s)

Number Of Ingredients 9

5 cups pineapple, large dice (from 1 large pineapple, about 5 pounds)
1/2 cup light brown sugar, firmly packed
1/2 cup white wine vinegar
1/4 cup soy sauce
2 medium garlic cloves
1/8 teaspoon cayenne pepper
36 extra-large shrimp, peeled and deveined, tails intact (about 2 pounds)
1/4 cup vegetable oil
12 (10 inch) wooden skewers (or metal)

Steps:

  • Combine 2 cups of the pineapple, the sugar, vinegar, soy sauce, and garlic in a blender and blend on high until smooth, about 30 seconds.
  • Pour into a medium saucepan and bring to a boil over medium heat.
  • Skim off any foam and reduce heat to low.
  • Simmer until glaze is thick and syrupy enough to coat the back of a spoon and has reduced to about 3/4 cup, about 30 minutes.
  • Stir in cayenne and set aside to cool slightly, at least 5 minutes. Meanwhile, heat a gas or charcoal grill to high (about 400°F) or a grill pan over high heat until very hot.
  • Skewer 1 shrimp, making sure to pass the skewer through the thick portion and the tail portion, then skewer 1 piece of the remaining pineapple. Repeat, alternating between the two and leaving a space in between, until you have 3 shrimp and 2 pineapple pieces per skewer. Brush skewers on one side with glaze.
  • Rub the grill with a towel dipped in vegetable oil, place the skewers on the grill glaze side down, and brush the other side of the skewers with more glaze.
  • Continue brushing and turning every few minutes until the thick portions of the shrimp are white and firm, about 10 to 15 minutes.
  • Remove from the grill and serve immediately.

Nutrition Facts : Calories 520.2, Fat 16.4, SaturatedFat 2.1, Cholesterol 317.5, Sodium 2441.8, Carbohydrate 57.9, Fiber 3.1, Sugar 47.3, Protein 37.4

SPICY PINEAPPLE-GLAZED SHRIMP KEBABS



Spicy Pineapple-Glazed Shrimp Kebabs image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2/3 cup pineapple juice
3 tablespoons lemon juice
3 tablespoons lime juice
1 tablespoon minced ginger
1 jalapeno, seeded and finely chopped
2 tablespoons soy sauce
3 tablespoons honey
3 tablespoons chopped cilantro
1 pound large shrimp, peeled and deveined
1 1/2 cups pineapple chunks, fresh or canned
1 red onion, peeled and cut into chunks
1 green bell pepper, seeded and cut into 1-inch squares

Steps:

  • Heat a cast-iron grill pan or outdoor grill over medium-high heat.
  • Combine the pineapple juice, lemon juice, lime juice, ginger, jalapeno, soy sauce, honey and cilantro in a small saucepan. Heat the mixture over medium-high heat and simmer until the liquid is reduced by half.
  • Skewer the shrimp on 8 metal skewers or on 8 wooden skewers that have been soaked in water for at least 20 minutes, alternating with pieces of pineapple, onion and bell pepper.
  • Brush or drizzle the kebabs with the pineapple glaze. Grill until the shrimp are opaque, about 3 minutes per side, brushing occasionally with the glaze. Serve hot.

SHRIMP-PINEAPPLE SKEWERS



Shrimp-Pineapple Skewers image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 45m

Yield 30 skewers

Number Of Ingredients 11

1/2 cup thick teriyaki sauce
1 tablespoon minced fresh ginger
1 tablespoon sugar
1/2 teaspoon crushed red pepper flakes
1 dash kosher salt
3 cloves garlic, minced
2 green onions, sliced
Juice of 1/2 lemon
1 fresh pineapple
2 pounds jumbo shrimp, peeled and deveined
1 pound bacon, package sliced in half

Steps:

  • Preheat the oven to 400 degrees F. Set a roasting rack in a large baking pan.
  • To make the marinade, pour the teriyaki sauce in a bowl and then throw in the ginger, sugar, crushed red pepper, salt, garlic, green onions and lemon juice. Stir it around and set it aside.
  • Next, cut the pineapple into chunks by lopping off the top, slicing off the rind, cutting the pineapple into wedges, slicing off the hard inner core and then cutting the slices into chunks. Store half the chunks in the fridge for snacking.
  • Place a chunk of pineapple on top of a shrimp and then wrap the whole thing in one of the half-slices of bacon. Stick a skewer through the whole thing so that it holds the pineapple, shrimp and bacon securely, and lay it on the rack in the pan. Continue with the remaining ingredients. Brush each skewer generously with some of the marinade.
  • Roast the skewers for 10 minutes. Remove them from the oven and brush with a second coat of marinade. Return the pan to the oven and roast until the bacon is sizzling and the shrimp is cooked, about 15 minutes.
  • Serve them hot or at room temperature. Divine!

Nutrition Facts : Calories 111 calorie, Fat 7 grams, SaturatedFat 2 grams, Cholesterol 48 milligrams, Sodium 441 milligrams, Carbohydrate 5 grams, Fiber 0.5 grams, Protein 6 grams, Sugar 4 grams

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