Seaside Prawns Pineapple Kabobs Recipes

COCONUT PINEAPPLE SHRIMP SKEWERS

Steps:

• In a medium bowl, combine the coconut milk, Tabasco sauce, soy sauce, orange juice, and lime juice. Add the shrimp and toss to coat. Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. If using wooden skewers, soak in warm water while the shrimp marinates. Meanwhile, prepare the pineapple if needed.
• Preheat the grill to medium high heat. Remove the shrimp from the marinade, and reserve the marinade for grilling. Thread the shrimp onto a skewers, alternating with the pineapple.
• Lightly brush the grill with canola oil, then place the shrimp on the grill. Grill the shrimp for 3 minutes, brushing with the marinade, then turn and cook for an additional 2-3 minutes, brushing with the marinade again, until the shrimp are just cooked through. Remove to a serving plate and garnish with cilantro and green onion. Serve hot.

PINEAPPLE SHRIMP KABOBS

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.

SPICY PINEAPPLE-GLAZED SHRIMP KEBABS

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.

TROPICAL ISLAND SHRIMP KABOBS

Steps:

• In a large resealable plastic bag, combine the first eight ingredients. Add shrimp; seal bag and turn to coat. Refrigerate 2 hours., Drain shrimp, discarding marinade. On each of 30 metal or soaked wooden appetizer skewers, thread one shrimp, one mango cube and one pineapple cube. Heat a grill pan over medium heat. In batches, cook kabobs 2-3 minutes on each side or until shrimp turn pink.

PINEAPPLE & BBQ SHRIMP KABOBS

Steps:

• Heat grill to medium-high heat.
• Thread half each of the shrimp, pineapple and vegetables alternately on 2 parallel skewers. Repeat with remaining ingredients and additional skewers to form 2 kabobs.
• Grill 4 to 6 min. or until shrimp turn pink, turning and brushing occasionally with barbecue sauce.

HONEY-GARLIC SHRIMP AND PINEAPPLE SKEWERS

Steps:

• Combine butter, honey, lemon juice, pineapple juice, garlic, soy sauce, and red pepper flakes in a small saucepan over medium-low heat. Simmer until sauce begins to thicken, 3 to 4 minutes. Set aside 1/2 of the sauce for dipping.
• Thread pineapple, shrimp, and bell pepper alternately onto both skewers and baste with the remaining sauce.
• Preheat an outdoor grill for high heat (400 degrees F (200 degrees C)) and lightly oil the grate.
• Grill until shrimp are cooked through and opaque in color, turning halfway, 5 to 7 minutes. Serve with dipping sauce.

GRILLED SHRIMP APPETIZER KABOBS

Steps:

• In a large bowl, whisk the first seven ingredients until blended. Reserve 1/4 cup marinade for basting. Add shrimp to remaining marinade; toss to coat. Refrigerate, covered, 30 minutes., On each of 10 metal or soaked wooden appetizer skewers, alternately thread one shrimp, one pineapple chunk and an onion chunk. Grill, covered, over medium heat or broil 4 in. from heat 4-6 minutes or until shrimp turn pink, turning occasionally and basting with reserved marinade during the last 2 minutes.

SHRIMP-AND-PINEAPPLE SKEWERS

Steps:

• Soak 8 to 10 wooden skewers in water, 15 minutes. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Whisk together honey, soy sauce, and vinegar. Reserve half the sauce for serving.
• Thread shrimp, pineapple, and scallions onto skewers. Grill until shrimp begin to turn opaque, 2 minutes. Brush with sauce, flip, and brush again. Grill until shrimp are opaque throughout and pineapple and scallions are lightly charred, about 3 minutes. Serve with reserved sauce.