SPICY PINEAPPLE-GLAZED SHRIMP KEBABS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
PINEAPPLE SHRIMP KABOBS
In Fairbanks, Alaska, Isabel Fowler fires up the grill to cook these easy kabobs. Try them at your next backyard gathering!
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small 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 kabobs in a large resealable plastic bag; pour remaining marinade over kabobs. Cover and chill for 1 hour. Cover and chill reserved marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink; turning and basting frequently with reserved marinade.
Nutrition Facts : Calories 168 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 443mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges
PINEAPPLE BEEF KABOBS
"I first tried this recipe after reading a similar one in a medical magazine in my doctor's office," says Marguerite Shaeffer of Sewell, New Jersey. "It's easy, colorful, and the basting helps keep the kabobs juicy and tender."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate 1-4 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread the beef, pineapple, mushrooms, peppers and onion. Moisten a paper towel with cooking oil; using long-handled tongs rub on grill rack to coat lightly., Grill, covered, over medium-hot heat 8-10 minutes or until meat reaches desired doneness, turning occasionally and basting frequently with reserved marinade., Cook rice according to package directions; serve with kabobs.
Nutrition Facts : Calories 412 calories, Fat 5g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 534mg sodium, Carbohydrate 60g carbohydrate (21g sugars, Fiber 3g fiber), Protein 31g protein.
SWEET AND SPICY PINEAPPLE KABOBS
A delicious dessert, great for summer grilling, from the grocery store. Be sure to soak your skewers if you use wood, about 30 minutes in water should do.
Provided by Starrynews
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Start the grill.
- Combine brown sugar, rum or pineapple juice, vanilla extract, cinnamon, and chili pepper flakes.
- Stir until the sugar is fully dissolved into the mixture.
- Using two skewers per serving, thread the pineapple cubes onto them so that you get six kebabs. The use of two skewers for each one will make it easier to turn.
- Brush both sides of each kebab with the sugar mixture. Reserve the remaining mixture. Let sit for 10 minutes.
- Cook for 10 minutes on grill, or until golden brown, basting with remaining mixture and turning occasionally.
- Enjoy as-is, or serve with vanilla ice cream.
Nutrition Facts : Calories 171.4, Fat 0.2, Sodium 6.9, Carbohydrate 38.1, Fiber 2.2, Sugar 32.8, Protein 0.8
SPICY SALMON KABOBS
I first prepared these kabobs for a team of archaeologists excavating a site in the Aleutian Islands. We used fresh sockeye salmon, but other varieties of salmon work well, too. -Terri Mach, Homer, Alaska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place the salmon in a large resealable plastic bag. Combine the remaining ingredients; sprinkle over salmon. Seal bag and toss to coat; refrigerate for 30 minutes. , Thread the salmon onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 223 calories, Fat 13g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 463mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.
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