Grilled Shrimp and Pineapple Kabobs |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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You can't beat the simplicity for the great outcome. Ingredients:
1 lb uncooked jumbo shrimp |
1/2 fresh pineapple |
6 tablespoons orange marmalade, divided |
1/2 cup water |
1 tablespoon soy sauce |
couple dashes hot sauce (optional) |
1 (6 ounce) box long grain and wild rice blend, prepared according to package directions |
1/4 cup snipped fresh cilantro |
Directions:
1. In a small saucepan combine 4 tablespoons of the marmalade, water, soy sauce and optional hot sauce; set aside.
2. If skewers are wooden, pre-soak approximately 30 minutes.
3. Cut pineapple into 4 crosswise slices; core and cut each slice in quarters to make 16 small wedges.
4. Peel and devein shrimp.
5. Thread on 4 skewers the shrimp alternating with pineapple wedges. Brush some of the marmalade-soy sauce mixture on shrimp and pineapple.
6. Place skewers on rack of an uncovered grill directly over medium heat. Grill 8 to 10 minutes, turning once, until shrimp are opaque and pineapple is heated through. Remove from heat; cover to keep warm.
7. Heat remaining marmalade-soy sauce mixture and bring to a full boil; remove from heat source.
8. Transfer prepared rice mixture to a serving bowl; stir in remaining 2 tablespoons marmalade and cilantro.
9. Serve kabobs with rice and boiled marmalade-soy sauce mixture.
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