Sweet and Spicy Shrimp Pineapple Kebabs

Here’s a great way to get that grill going! I love the contrast between the sweetness of the pineapple and shrimp and the heat from the chili sauce.

Ingredients (serves 7- 8):

For the kebabs:

16 wooden skewers, soaked in hot water for 30 minutes

1 pound uncooked shrimp, peeled and deveined

1 large green bell pepper, cut into 1 inch chunks

1 large red bell pepper, cut into 1 inch chunks

1 large bunch green onions, roots just trimmed and cut into 3 inch pieces from the root end

1 pound fresh pineapple, cut into 1-2 inch chunks (you can cheat and buy these, you know)

For the glaze:

½ cup pineapple juice

1 (10.1 ounce) bottle of Thai Sweet Chili Sauce, about 1 1/3 cups (Trader Joe’s®) brand is great)

1 Tablespoon hoisin sauce

Directions:

Preheat your grill (or grill pan) to medium heat.

Make the glaze by combining the pineapple juice, sweet chili sauce and hoisin in a saucepan and bringing it up to a boil. Turn off the heat, stir and leave it sit until you are ready to glaze the skewers.

Thread the shrimp, bell peppers, green onions and pineapple onto 2 skewers held closely together (to make 7-8 total kebabs) to keep them steady. I aim for three large shrimp per skewer.

Place the kebabs on the grill and cook for 5 minutes, turning several times, until the veggies, pineapple and shrimp are almost cooked. Baste with the glaze and continue cooking for 5-8 more minutes, basting some more glaze on one more time.

Serve on a platter with Coconut Rice.